Gluten Free Strawberry-Rhubarb Crumble

May 12, 2013

photo 4Gluten Free Strawberry-Rhubarb Crumble (serves 10)

3.5 cups strawberries , diced

  • 3.5 cup rhubarb, sliced
  • 2 Tbs maple syrup
  • 1/2 cup Quinoa Flakes (or GF rolled oats)
  • 1/2 cup Gluten Free Sweet White Sorghum Flour
  • 1/4 cup chopped pecans
  • 1/4 cup pine nuts
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup Coconut Sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 4 Tbs butter (or coconut butter)

    Anyone who knows me more than peripherally knows that I love to cook, but don’t have much patience for baking. So it should come as no surprise that on the odd occasion I offer up dessert, it is fruit-based, EASY to make, and as low-sugar as possible while still maintaining deliciousness! Enter the fruit crumble. Here is a great spring version. Of course you could use different fruits at any time of year for a comforting end to a meal (bake while eating dinner). And the smell in the kitchen? Heaven!

    Preheat the oven to 350ºF. Lightly grease large, deep pie plate.
    Combine the fruit in a bowl and toss well with maple syrup, a pinch of salt, ¼-1/2 tsp cinnamon and 1-2 Tbs of sorghum flour. Dump them into the greased pie plate and distribute evenly. In a separate bowl, combine the quinoa cereal flakes, remaining flour, chopped pecans, pine nuts, coconut sweetener, remaining cinnamon, and sea salt. Add most of the (coconut) butter in pieces; using your hands, rub the butter and dry mixture together to create a sandy, crumbly texture. Sprinkle the crumble topping over the fruit. Dot the top with the remaining bit of butter.

    Bake in the center of a pre-heated oven till browned and slightly bubbling 35+ minutes. Allow to cool slightly before serving with a dollop of plain organic yoghurt or vanilla ice cream.

    Nutrition Info: (per 1/10 recipe) 197 calories, 10.9 fat, 23.2 g carbohydrates (3.2g fibre, 11.1g sugar), 3.1g protein.

  • Decadent Black Bean Brownies

    Sep 01, 2011

    Decadent Black Bean Brownies – Gluten Free! (makes 32)

  • 2 cup well cooked or drained organic BPA-free canned black beans
  • 1/2 cup unsalted organic butter
  • 4 ounces unsweetened chocolate
  • 1 cup walnuts, chopped
  • 1 Tbs vanilla extract
  • 1/4 cup instant espresso
  • 1/4 tsp sea salt
  • 3 large eggs
  • 3/4 cup light agave nectar
  • 1 small ripe banana
  • 1/8 tsp chili powder
  • 1/4 tsp nutmeg

    Preheat oven to 350 F. Line an 8” x 12” baking pan with parchment paper and very lightly grease sides with coconut oil.

    Melt chocolate (use the best quality available – I love Cocoa Camino’s organic fair trade chocolate) and butter in microwave safe bowl (or on stovetop in sauce pan), stirring to combine and completely melt chocolate.

    In food processor puree beans, ripe banana, ¼ cup walnuts, vanilla extract, and ¼ cup melted chocolate mixture until smooth. In a large mixing bowl combine remaining chocolate mixture with instant espresso, rest of walnuts, salt, chili powder and nutmeg. Add pureed bean mixture to bowl and mix thoroughly.

    In a separate bowl, beat eggs with electric mixer for 1-2 minutes until frothy. Add agave nectar and beat for another minute or so until well combined. Add ¾ of egg mixture to brownie mix and combine thoroughly. Pour batter into pan. Top with remaining egg mixture (may need to beat again if it separates), and use a knife, chopstick or skewer to drag it through the batter to create a marbling effect.

    Bake in centre of oven for 35-40 minutes, until set, and the edges start to come away from the pan. Let cool completely, then refrigerate at least 1 hour (or up to overnight) before slicing into bars about 1.5” x 2” (4 rows by 8 rows).

    This delicious dessert is ideal for those following a gluten-free diet. They are also an excellent option for Diabetics – low in sugar, and high in protein and fibre – especially if they stick to one serving and pair it with some fresh fruit, like low-glycemic index berries. Agave nectar is high in fructose and low in glucose – making it a better choice for diabetics – but should still be consumed in moderation!

    Nutrition Facts (per brownie): 114 kcal, 7.6 g fat, 10.3 g carbohydrate, 2 g fibre, 6 g sugar, 2.9 g protein, vitamin A* 2%, calcium* 2%, iron* 6% (* based on a 2000 calorie diet).
    (Adapted from: Ania Catalano in Baking with Agave Nectar)