Wedding season is upon my family. My youngest son, and last of my children, will be married this weekend! Needless to say, life has been quite busy around our household. There is very little time to think up new recipes, and so for this week I have links to some of my gluten-free summertime favorite recipes. I hope you enjoy these, and I look forward to sharing a few wedding pics with my online viewers soon!
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1 hour, 20 minutes
You won't miss the gluten or the dairy in this delicious gluten & dairy-free strawberry rhubarb crisp. That first bite will have you fighting over the last!
4 cups rhubarb (chopped)
4 cups strawberries (chopped)
1 cup coconut palm sugar (divided)
1 1/2 teaspoon orange zest
1 tablespoon cornstarch (or tapioca starch)
1/2 cup orange juice (fresh squeezed)
1/2 cup gluten-free flour blend ((I used a brown rice, potato & tapioca starch blend))
1/2 cup almond flour (extra fine)
1 cup gluten-free quick oats
1/2 teaspoon sea salt
12 tablespoons coconut oil (softened but not melted)
Preheat oven to 350 degrees
In a large bowl, toss the chopped rhubarb and strawberries in 1/2 cup of coconut palm sugar and the orange zest. Dissolve the corn starch in the fresh squeezed orange juice and pour over the fruit. Pour the mixture into an 8x11 baking dish.
In a mixing bowl, combine the gluten-free flour blend, almond flour, remaining 1/2 cup coconut palm sugar, salt, and oatmeal. Blend on low speed until fully combined.
Slowly add the coconut oil into the flour and mix until crumbles form. Sprinkle crumble topping over the fresh fruit, covering it completely.
Bake for 1 hour or until the fruit bubbles through and the top is a light golden brown. Serve on its own or with dairy-free ice cream.