|When the temperatures outside soar, I love to use|
my bbq as a second oven, to keep the heat
out of my kitchen! Bricks help to
keep the heat more even,and The oven
thermometer is great for keeping an eye
on the temperature.
Monday, 13 June 2016
I love rhubarb. It has been a part of my life for as long as I can remember. My Grandma Pringle had a large lovely row of rhubarb growing in her garden every spring (along with a cherry tree that grew two kinds of cherries, gooseberries, and the most wonderful black raspberries ever!!) Their house in the summer was the best place to visit… my brother and I spent many an hour pilfering whatever was ripe and in season at the time. My love of both food and gardening definitely had its start in that lovely backyard of delights, and for that, I am thankful.
This crisp is delicious. The topping has a delightfully crisp texture, and if you decide to add the pecans, they add a lovely crunch. (my eldest son prefers the version without…but he isn’t much of a nuts-in-baked-goods fan. If you like pecans, throw them in…they won’t disappoint!) Made with maple syrup, it is refined sugar free as well as gluten free!
The strawberry version is every bit as good as the straight rhubarb version. Try them both out…let me know which your favourite is! We served ours with a nice scoop of good quality vanilla ice cream (look for one with ingredients you can pronounce!!)
Gluten Free Rhubarb Crisp
8 Cups washed and chopped rhubarb (or 6 cups rhubarb and 2 cups sliced organic strawberries)
3 Tbsp arrowroot flour
¼ cup maple syrup
½ cup rice flour
1 ½ cup large flake oats
¼ cup arrowroot flour
½ tsp salt (if your butter is unsalted increase to 1 tsp)
½ cup butter (1 stick, cold!)
½ cup maple syrup
Optional: 1 cup chopped pecans (really good addition!)
Preheat oven to 350F
Toss rhubarb (and strawberries if using) with the maple syrup and arrowroot (the first measurement) in a large 9X13 glass baking dish. Set aside.
In a medium mixing bowl, stir together all of the dry topping ingredients.
Using a box grater, grate the stick of cold butter into the bowl, and then rub into the dry ingredients with your fingertips until it is well combined.
Stir in maple syrup and mix again until it makes a nice thick batter. Drop by spoonful evenly across the top of the prepared fruit.
Bake in preheated oven for 35-40 minutes, or until fruit is bubbly and topping is starting to brown and get crispy.
Remove from oven and cool slightly before serving.
Store leftovers, covered, at room temperature for a day or two, if they last that long!
Sunday, 3 April 2016
Oh, what a bad blogger I have been! Having not posted a brand new recipe since Christmas, I knew it was high time I got on with it!
So, on a blustery April Sunday afternoon, baking was on the agenda, and these lovely muffins were just begging to be blogged. Two overly ripe bananas were the starting point, and the rest just fell into place. I had intended to blend the peanut butter in with the immersion blender, but decided at the last minute that the crunchy peanut chunks in the peanut butter would lend a lovely texture to the muffin, and I was right! Smooth peanut butter would work as well, and if that’s all you have, don’t dismay. The flavour will still be lovely!
You will notice there is no added sugar in the batter. With two bananas, and the chocolate chunks, I think they are perfectly sweet enough. They are grain free, gluten free and dairy free too, for those who avoid dairy! Lovely for breakfast, or with an afternoon cup of tea, I hope you enjoy them as much as we did!
Grain Free Chunky Monkey Muffins
1/3 cup coconut flour
1/3 cup arrowroot flour/starch
1 tsp baking soda
1 tsp salt
2 ripe bananas
2 tsp apple cider vinegar
¾ cup crunchy peanut butter (natural, no sugar added!), at room temperature!!
¾ cup chocolate chunks (or chips...Enjoy Life are my favourite!)
Sliced fresh bananas for the tops
Preheat oven to 375F.
Line a 12 section muffin tin with parchment liners and set aside.
In a medium sized mixing bowl mix all the batter ingredients together
with an immersion blender until well combined.
Fold in the peanut butter and the chocolate chunks with a silicone spatula
or wooden spoon until completely mixed.
Scoop evenly into lined muffin tins, and top with sliced bananas.
Bake in preheated oven for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
Let cool in pan for 4 minutes, and then remove from pan to wire rack to cool completely.
Store leftovers at room temp for 1 day, or in the fridge for 2-3 days. Freeze for longer storage.