Brownie Box

Some weeks I want to give you great ideas, tips, inspiration, and information. And other weeks (like this one), I’ll send you away with a cool recipe to try. Last week we received a lovely gift box of brownies (full of gluten) in the mail. Fantastic gift, but since I’m gluten-free they will be enjoyed by other family members. So … I must have a substitute treat I can actually eat!

 

Rhubarb Plant

As a kid, my dad grew rhubarb and it would get absolutely huge. We had rhubarb all the time, and by the time I was a teenager I never wanted to taste it again. Confession: I haven’t been a teenager in a long time, and enough time has passed for me to like rhubarb again. In fact, I actually asked a client for a rhubarb root a few years ago. It’s been in the ground for two years, but the rule is not to harvest until year three. This is year three, so I’m finally able to harvest my own rhubarb!

Blu-barb Crisp

The finished blu-barb crisp!

 

I love to make pie, but when the inevitable time crunches strike I make a fruit crisp instead. As a gluten free individual now, a few things need to change in a fruit crisp recipe. I’ve tried a few options in the last year, but last weekend I took my all-time favorite crisp recipe and made some GF substitutions. Super delicious!

So here are the pictures and the recipe … can’t wait to hear what you think.

Blueberry Rhubarb Crisp

1 cup rolled gluten-free oats
½ cup all purpose gluten-free flour
½ teaspoon sea salt
1 teaspoon ground cinnamon
¼ cup butter, melted
4 tablespoons maple syrup
1 tablespoon tapioca
¼ cup coconut sugar
¼ cup unsweetened applesauce
2 teaspoons vanilla extract
5 stalks rhubarb, washed with leaf removed, chopped
2 cups blueberries (fresh or frozen)

Rhubarb stalks before chopping

Rhubarb stalks before chopping

Preheat oven to 350°F. Mix gluten-free oats, gluten-free flour, salt and cinnamon together in a bowl. Add butter and maple syrup; mix well and set aside.

In a small bowl combine fruits, tapioca, coconut sugar, applesauce and vanilla. Put in a lightly oiled 8×8 baking dish.

Spoon the oat mixture evenly on top of the fruit. Cover and bake 40 to 45 minutes. Uncover and bake 10 minutes more to crisp the topping.

 

Right before it heads into the oven!

Right before it heads into the oven!

Adapted from a recipe in Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents by Cynthia Lair.

 

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