strawberries

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! 

 

Strawberry Coconut Slow Cooker Oats

Strawberry Coconut Slow Cooker Oats

Wow! As I write this post everything is blanketed in a beautiful snow! I looks just like a holiday postcard today. I am happy that I went for a walk to take pictures of all of the beautiful trees covered in snow and to see everyone out and walking around the neighborhood today. 

Here is a great oats recipe that will take your breakfast on a snowy day like this one...to the next level! I just love the brightness of the strawberry sauce and the crunch of the coconut in the oats as well as in the topping. It is delightful and oh so yummy! 

I also adore how easy it is to create these oats in a slow cooker. Since I am the only one in my house that likes oats, I get these all to myself- lucky me! I can make them ahead, refrigerate them and then take them out each morning to heat, top with toppings and enjoy with my favorite cup and tea and a large glass of water. 

I wish you a happy breakfast with these oats! 

Strawberry Coconut Slow Cooker Oats: 

Makes about 4-6 servings of oats

2 cups coconut milk

1 cups water

1 cup gluten free steel cut oats (I love Bob's Red Mill brand) 

1/4 teaspoon sea salt

2/3 cup defrosted strawberries

1/3 cup unsweetened coconut flakes

1 teaspoon vanilla extract

+strawberry sauce, toasted coconut and blueberries to top off your oats

Combine all of the ingredients in a slow cooker. Stir to combine. Put on lid and cook on low for 6-8 hours. The mixture will thicken and be creamy. To serve, top with strawberry sauce, toasted coconut and blueberries. 

For extra protein you can also top these oats with some coconut yogurt. 

 

Strawberry sauce: 

2 cups defrosted strawberries

honey or maple syrup to taste

Place the strawberries in the bowl of a food processor or blender. Pulse or blend until they are fully blended. Then, place the sauce in a small saucepan, add a touch of honey or maple syrup and heat the sauce for 2-3 minutes until thickened. Taste for sweetness and add sweetener as desired. 

Enjoy! I absolutely love these oats for my daily healthy breakfast! 

Danish Strawberry Cinnamon Pudding

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Oh how I love strawberries! "But, it's fall!" you say. No matter! Pull out those frozen strawberries you tucked away from when you went to the you-pick farm this summer. Didn't make it to the farm? No worries, pick up some yummy frozen strawberries in the freezer section at the store. 

This makes a quick, elegant and very impressive dessert that you can make ahead for guests. You can put it in small ramekins, pretty wine glasses, martini glasses, dessert bowls, or you may choose to chill the mixture in one large bowl and serve it into individual bowls. 

Another amazing thing about this delicious dessert is that it only has only 1 1/2 teaspoons of sugar per serving! That is awesome! Ideally we should only consume 6-9 teaspoons or fewer per day, so this makes a great dessert to enjoy! 

Danish Strawberry Cinnamon Pudding: 

Adapted from the book: The Cooking of Scandinavia by Dale Brown.

Makes 4-6 servings depending on the size of the dessert cups.

Frozen Strawberries, thawed (about 3 cups- will make 2 1/3 cups pureed berries. I would recommend having extra strawberries on hand to add in until you have the desired 2 1/3 cups of strawberry puree) 

2 tablespoons organic sugar

2 tablespoons arrowroot starch

1/4 cup cold water

3/4 teaspoon ground cinnamon

Optional: Serve with whipping cream or coconut milk poured over. 

1. Thoroughly thaw the strawberries. Then, place the thawed berries into a food processor or blender and blend them until they form a puree. Measure out the puree until you have 2 1/3 cups. 

2. Mix the arrowroot starch together with the cold water in a small bowl. Set aside near the stove. 

3. Place the berry puree and 2 tablespoons sugar along with the ground cinnamon into a medium saucepan over medium high heat. Bring to a boil while stirring constantly. This will take a few minutes. Then, add in the arrowroot starch/water mixture. Stir and bring the mixture to a simmer, not a boil. Take off the heat. 

4. Pour into a serving bowl or into individual bowls or glasses. Chill for 2 hours before serving. 

Enjoy! 

Trista

 

 

 

 

 

 

 

 

 

Paleo Strawberry Lime Coconut Crisp

paleo strawberry lime coconut crisp

This delicious dessert was inspired by the taste of a strawberry margarita. Yum! I had thought, hmmmm...I wonder how I can make a creative and delicious strawberry dessert that is both healthy and amazingly delicious? I thought adding a bit of lime juice and zest to the berries would really brighten up this dessert and bring it to a new level- and it did! I love how ideas inspired by quick thoughts always work out. 

Have you had an idea instantly appear to you? I know that I have time and time again and I am deeply grateful for those flashes of inspiration. It is always important to write them down so that I can try them out on recipe creation day. Each week I create 3-4 new recipes for the blog. I usually start out on planning day with 1-4 listed on a sheet of paper, then in the next 1-2 days I write down my ideas as they come to me. I love how inspiration strikes like a bolt of lightening! How are you inspired every day? 

I am so thrilled with this dessert, and since I have a sweet tooth, but try to stay away from as much sugar as possible so that I can keep my energy level up, keep healthy and keep happy. I love that this dessert only contains a small amount of maple syrup and honey and has very little sugar in each serving and no refined sugar at all. This is a win-win! I can have a little bit of dessert each day and know I am eating something that is good for me and my body. Yay! 

I hope that you enjoy making this dessert soon with some local strawberries. I know that you will love it! 

 

Strawberry Lime Coconut Crisp Dessert: 

Filling: 

6 cups fresh strawberries, sliced

3 tablespoons arrowroot starch, tapioca flour or cornstarch

3 tablespoons maple syrup

1 tablespoon fresh lime juice

1 teaspoon lime zest

 

Topping: 

1 cup large flake coconut

3 tablespoons coconut oil

2 tablespoons honey

1 teaspoon ground cinnamon

1/4 cup coconut flour

 

1. Heat oven to 350F. 

2.  Mix together the filling ingredients. Spoon the filling into a large 10 inch ceramic or glass pie plate. 

3. In a separate bowl mix together the topping ingredients. Use your hands to make sure that the topping is fully mixed. 

4. Sprinkle the topping over the strawberry filling. 

5. Bake for 25-35 minutes or until the topping is golden brown and the fruit filling is bubbling. 

This is a very juicy and delicious dessert. It can be served warm or cold and is great with some coconut whipped cream or some coconut ice cream on top! Enjoy! 

For more delicious brunch recipes make sure to check out  & purchase my new brunch cookbook: 

Recipes for a Cheery Life: Gluten Free Brunch

 http://www.blurb.com/b/7145096-recipes-for-a-cheery-life