Saturday, July 12, 2014

Allergy Friendly Raspberry Rhubarb Crisp Recipe

About a month ago, Ry Guy and I were diagnosed with multiple food allergies, including eggs, soy, dairy, gluten, and peanuts. Looks like the allergies are connected to our eczema, too.  I'm in mourning.

{insert sniffle here}

I confess, I was pretty depressed about it for a few weeks. Then, I decided to not let it control my life. I've found that there is hope and you can actually reverse some food allergies. In fact, I'm taking an online class right now on reversing food allergies and I'm learning so much already. I hope to see improvement in both Ry Guy's and my eczema soon...

Anyway, I wanted dessert this past week when I was up visiting my family, so Mom suggested I do something with the raspberries she had in the freezer or the rhubarb from the garden out back.

So, I did something with both of them. At the same time. Here's the result.

Don't you just want to snatch that right off the page and stuff it in your mouth?  If you like tart desserts, this is for you.

It would also be good for breakfast with a scoop of yogurt (coconut yogurt if you're dairy-free, or Greek yogurt if you're not) or a splash of coconut milk.

Not that we actually tried that. This pan didn't last past dinner-time.

We did, however, enjoy dessert immensely.  The fam topped their dishes with some good ol' vanilla ice cream.  I had mine unadorned. Do what works for you, people.

There you have it...a yummy, gluten-free, dairy-free, egg-free, peanut-free, soy-free dessert. If you can't have almonds, I imagine you could try subbing chopped sunflower seeds, but I'm not 100% sure how that would turn out, since I haven't tried it. If you try that variation, let me know how it goes!

Side Note
This dessert is pretty tart. If you want a sweeter dessert, try upping the sugar to 1 cup, as suits your taste. 

Raspberry Rhubarb Crisp
by Raye
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: bake stove top breakfast dessert egg-free gluten-free soy-free vegetarian peanut-free dairy-free summer
Ingredients (6 servings)
  • 4 c. chopped, fresh rhubarb
  • 1 c. fresh raspberries (or 3/4 c. thawed raspberries, juice included!)
  • 2/3 c. evaporated cane juice or honey
  • 1/2 tsp ground cinnamon
  • 1/2 c. oat flour (certified gluten free, if needed)
  • 1/2 c. rolled oats (certified gluten free, if needed)
  • 1/2 c. almond meal
  • 1/3 c. evaporated cane juice or organic whole cane sugar (such as Rapadura)
  • 1/4 tsp salt
  • 3 Tbsp coconut oil
  1. Preheat oven to 350*F.
  2. Lightly mash fresh raspberries to release their juices. If using frozen (thawed) raspberries, see note. Mix with chopped rhubarb, sugar (or honey) and cinnamon. Spread fruit mixture in a 9 inch square baking dish or a 9 inch deep dish pie plate.
  3. Prepare the crumb topping: in a medium mixing bowl, stir together oat flour, oats, almond meal, evaporated cane juice (or organic whole cane sugar), and salt. Mix in coconut oil with a fork until the mixture is crumbly, but holds together when pinched between your fingers. Crumble mixture over fruit mixture in pan.
  4. Bake at 350*F for about 30 minutes, or until topping is lightly browned and juices bubble through the cracks or around the edges. Serve warm or cool as you prefer. 
  1. If you're using frozen (thawed) raspberries, they will probably have a lot of juice! If this is the case, strain the raspberries from the juice and place in your measuring cup. Add reserved juice to equal 3/4 c. Mix with the rhubarb and sugar and continue with the recipe as directed above.
  2. If you'd prefer the fruit part of the finished crisp have a more "jammy" consistency, simmer the frozen (thawed) berries with all their juices and the sugar in a saucepan over low heat until mixtures has reduced and slightly thickened (about 30 minutes). Stir frequently! Then, mix with the rhubarb and continue with the recipe as directed above.
  3. If you do not have oat flour, simply process rolled oats in a food processor or blender until fine. If you do not have almond meal, you may process whole or sliced almonds (preferably raw, unsalted) in a blender or food processor until mealy. Watch carefully so you don't end up with nut butter!
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  1. Beautiful photos (and it was hard to wait for you to take them prior to our digging into this wonderful dessert!) Great job, as always, Sweet!
    love you, Momma

  2. Sounds pretty good. You could also make some coconut whipped cream to top it with. Love you bunches!!


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