healthy dessert recipe

Strawberry Rhubarb Crisp

Gluten Free & Dairy Free Strawberry Rhubarb Crisp

Right now the rhubarb in my garden is growing so fast and is almost as tall as me! I've never seen a rhubarb season like this one! Wow!! It's impressive. So, what to do with all of that rhubarb-well I think that dessert is where rhubarb really shines. I just love tart fruits in desserts and rhubarb and strawberry pair together so well to compliment each other in this crisp. 

My strawberries are also growing, but they are just little green "babies" right now so I needed to make this with store-bought berries. It still has so much delicious flavor! Wow! I also love how the richness of the molasses comes out in place of the traditional brown sugar in this dessert. 

I hope that you will share this one with friends and family- maybe at your first barbecue of the season because the weather is starting to get warm and sunny. Yay! Enjoy! 

Strawberry Rhubarb Crisp: 

Filling: 

3 1/2 cups rhubarb, sliced into 1/4 inch pieces

3 1/2 cups fresh strawberries, sliced

3/4 cup raw honey

1/4 cup molasses

1/4 cup cornstarch

1/4 teaspoon salt

Crumble Topping: 

1/2 cup gluten free flour mix

1/2 cup gluten free oats

1/4 cup coconut sugar

1 teaspoon cinnamon

3 tablespoons coconut oil

1. Grease a 9 inch pie pan with coconut oil. 

2. Heat the oven to 375F. 

3. Mix together all of the ingredients for the filling in a medium bowl. Let the mixture sit for about 30 minutes so that the flavors can combine. 

4. Mix together the crumble topping ingredients. Mix well with your fingers so that the coconut oil is well distributed in the topping. 

5. Put the filling into the greased pie pan. Then, top with the crumble topping. Bake for 35-45 minutes or so or until the mixture is bubbling and the top is nicely browned. Enjoy! 

 

Rhubarb Custard Crisps

Rhubarb Custard Crisps

Ah! Spring is almost here! I can see my yard and garden waking up and signs of green everywhere. Spring always reminds me of the first fresh stalks of rhubarb. When I was a little girl I totally remember sitting right be a rhubarb plant in my family's garden and eating the stalks raw. I still love really sour things! Now I don't really care for eating raw rhubarb but I still love rhubarb desserts. 

This recipe is based on a rhubarb custard pie recipe that has been in my family for a long time. Also, when my mom, sister-in-law and I ran "Farmer's Tea" a baking stand at the local farmer's market we used to sell a lot of this pie! I decided to make this recipe into a crisp and also use maple syrup and coconut sugar to eliminate the need for refined sugars in this recipe. I love this dessert! I can still taste the goodness of the rhubarb! Yum! 

You may want to add a bit more maple syrup than I did, but I like tart desserts. :) I hope that you enjoy this little taste of spring! 

Rhubarb Custard Crisps: 

Makes 4 small desserts in ramekins

Filling: 

1/4 cup maple syrup (or to taste) 

1/8 cup gluten free flour mix

1 teaspoon cinnamon

2 cups rhubarb, chopped (you can either use fresh or frozen rhubarb that has been thawed) 

1 egg

1. Heat the oven to 375F. 

2. Grease 4 ceramic ramekins with coconut oil or olive oil spray. 

3. Mix together the maple syrup, gluten free flour mix, cinnamon and rhubarb in a medium bowl. Let the mixture sit in the bowl, stirring once or twice, for 15 minutes. Beat the egg with a fork, then mix into the rhubarb mixture. 

4. Divide the rhubarb mixture between the four ramekins. Top with streusel and bake for about 20 minutes or until the mixture is bubbly and the topping is browned. If you use fresh rhubarb the baking time may be longer. I happened to have a lot of leftover frozen rhubarb still left in my freezer. 

Streusel Topping: 

1/8 cup gluten free flour

1/8 cup gluten free oats

1/4 cup coconut sugar

1/2 teaspoon cinnamon

2 tablespoons coconut oil

1. Mix together all of the ingredients in a bowl. Use your fingers to rub the coconut oil into the dry ingredients until well combined. 

If you love great recipes, check out my cookbook for gluten free/dairy free brunch recipes on amazon: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1487787318&sr=8-1&keywords=recipes+for+a+cheery+life

Satsuma Honey Curd

Satsuma Curd

I've been dreaming about a bit of sunshine on this very foggy day. It sure has been a rainy season this late winter here in Oregon. This bright, flavorful and sweet satsuma curd will take the winter blahs away! Like most of my recipes, this started as a daydream-  I kept thinking of bright oranges and ways to use them in a recipe. 

I absolutely adore tea parties, and I love the scones and lemon curd that come along with them. I had seen lime curd and lemon curd, but never a beautiful orange curd. So, I decided to give it a go and ended up with this brilliant result. 

I just love the sweet taste of the honey and the flavor of the satsuma orange in this curd. Best of all this recipe is dairy free and doesn't contain any refined sugars. It is great as a spread on a gluten free scone, pancakes or even atop some delicious coconut milk ice cream! Amazing! 

I hope that you bring a little sunshine into your life today with this recipe! 

Satsuma Honey Curd

3 egg yolks

1/2 cup honey

1/4 cup satsuma orange juice (fresh) 

1/4 cup coconut oil

1 teaspoon satsuma zest

1. Combine the egg yolks (save the whites to make meringues later), honey, satsuma juice, and coconut oil in a small saucepan. 

2. Heat and whisk over medium heat until the curd thickens or it reaches 180F on a candy thermometer. I like to use my "laser thermometer" because it is much easier to handle and doesn't fall over in the pan. I highly recommend it! 

3. Take the curd off the heat and stir in the satsuma zest. 

Once cooled the curd will thicken up more and you can use it for: 

scones

pancakes

over coconut milk ice cream

as a filling for meringue shells

And much more! 

For more delicious recipes you can check out my cookbook on Amazon: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1487785930&sr=8-1&keywords=recipes+for+a+cheery+life

Paleo Flan with Honey Caramel

paleo flan with honey caramel

Ah, how I adore flan! There is something amazing about the combination of something creamy and caramel! I remember staying up late one night in Mexico in one of the host homes I stayed in and chatting with the house cook, Lucina as she waited for the flan to be done in the oven. She took great care to prepare breakfasts, lunches and dinners that were first class! Every Sunday she would prepare lunch and dessert for more than 40 people! It was amazing. I will never forget her dedication in the kitchen, love of good ingredients and love of food! 

So, in honor of Lucina, I created this healthier version of flan using coconut milk and honey. I am so pleased at how it turned out! It is heavenly and can be enjoyed knowing that it doesn't have any refined sugars. I hope that you enjoy this special flan with your friends and family soon. 

Paleo Flan with Honey Caramel: 

Adapted from a recipe from The Art of Mexican Cooking by Diana Kennedy

Makes 4 small servings (You may double this recipe for a larger flan to serve 8) 

Caramel: 

1/4 cup honey + 2 tablespoons

1/4 cup full fat canned coconut milk (not light) 

Flan: 

2 cups canned full fat coconut milk (not light) 

pinch of sea salt

1/4 cup honey

1 cinnamon stick

2 eggs

3 egg yolks

 

rimmed baking sheet for a water bath

large bundt pan

1. To make the caramel, place the honey and coconut milk in a small frying pan over medium heat. Stir with a rubber spatula as it cooks. It will bubble and thicken. Thicken it to a light sauce texture and take it off the heat when it is caramel in color and thickened. If the caramel is too thin, add a bit more honey, if it is too thick, add a bit more coconut milk.  Pour the caramel into the large bundt pan and swirl it around so it covers the bottom and sides. 

2. Heat the oven to 325. Make sure there is a rack on the lowest rung of the oven. 

3. In a large, heavy saucepan add in the coconut milk, salt, and honey. Bring the mixture slowly to a boil, stirring to dissolve the salt and honey. Continue to boil slowly, making sure that the mixture doesn't boil over. You want to reduce the mixture by 1/3 cup. Once the mixture is reduced, take it off the heat and let it cool for 15 minutes. 

4. Meanwhile, beat the eggs and egg yolks together in a bowl. Once the coconut milk mixture is cooled, place a fine mesh strainer over the saucepan, pour the egg mixture into the strainer and let the eggs strain through into the coconut milk mixture. Use a rubber spatula to make sure all of the egg mixture strains in. Whisk the egg/milk mixture lightly before adding it to the bundt pan. 

5. Place the rimmed baking sheet on the lowest rack in the oven. Place the bundt pan on it with the flan mixture in it. Then, pour boiling water into the rimmed baking sheet to about 1/4-1/2 inch. 

6. Bake at 325 F for about 45 minutes to 1 hour. The flan will be set and will be browned on top. Refrigerate until cool, then unmold onto a plate.