Strawberry Rhubarb Crumbles (AIP, Paleo, Vegan)

When I spotted fresh rhubarb in the produce section on my grocery trip last week, my mouth started watering. Rhubarb remains one of my all-time favorite flavors. Two years ago, I posted a recipe for a gluten free strawberry rhubarb crumble, but the food I eat is more than a little different these days. I thought it would be nice to re-visit that recipe & adjust the ingredients make it AIP, paleo, and even vegan! This crumble makes a great spring time dessert & would be a fantastic addition to an Easter menu. 

One of the joys (and sometimes struggles) of making AIP recipes is experimenting with new-to-me ingredients. This recipe was my first time baking with tiger nuts--I used tiger nut flour --which became the basis of the crumble topping, replacing the almond flour I used two years ago. At first glance, tiger nuts may not seem to be AIP, since nuts are officially out on the elimination process of the protocol, but tiger nuts are actually tubers/starchy vegetables, not nuts. Tiger nuts can be purchased both in their whole stage and ground as flour. I have to say I’m more of a fan of the flour & I foresee many future experiments with it! The flavor, once baked is slightly sweet & toasty-nutty, and I could have sworn I tasted a little vanilla, even though this recipe doesn’t contain a drop! (If you want to read more about tiger nuts, check out this post.)

While this crumble could be made for a crowd by baking the entire recipe in one large baking dish, I once again went the route of making individual crumbles. Regular dessert & treat consumption should not be a normal, every-day occurrence. A treat should be just that, a treat! Even though I have not consumed “regular” sugar in almost a year, I still have trouble with willpower around sweets. By making the crumbles individual, I resist the temptation to make my portion “just a little bigger” or eat “just a little more.” I very specifically used 4 oz freezer safe mason jars so that I can freeze the leftovers, thus once again removing further overeating temptation.

Also, how handy that the jars come with lids, making this an easily transportable dessert!  Add a spoon & they’re good for go. As we travel for the upcoming Easter holiday, I’ll be surrounded by non-AIP food, which still can be a bit tempting at times. But I’ll be prepared by freezing one or two of these crisps & bringing them along in a cooler. I’ll have my own tasty dessert without any detrimental side effects :)

Strawberry Rhubarb Crumble (AIP, Paleo & Vegan) 

Yields 4 - 6 servings, depending on jars 

For the crumble topping

7 T tiger nut flour  

2 T  Arrowroot 

Pinch Sea Salt

1 T Grade B Maple Syrup

2 T Coconut Oil, melted 

For the filling

1.5 c hulled & sliced strawberries

1.5 c sliced Rhubarb

2 T Maple Sugar (note: can sub more maple syrup, but filling will be more liquid-y)

2 T Arrowroot

1. Preheat the oven to 350 F. 
2. FOR THE TOPPING: Mix together all ingredients with a fork until well combined & crumbly. Reserve in the refrigerator until ready to assemble.
3. FOR THE FILLING: combine the sliced strawberries & rhubarb. Drizzle the maple syrup over the fruit. Add the arrowroot starch. Mix to combine. 
4. ASSEMBLE: Sprinkle 1 1/2 tsp of topping into the bottom of a small ramekin or mason jar. Add a heaping 1/2 cup to 2/3 cup portion of the strawberry-rhubarb filling. Press down the fruit slightly to compress. Spoon two tablespoons of topping over the fruit. 
5. Place the crumbles onto a rimmed pan. Pour water into the pan, making a water bath to protect the containers during the baking process. 
6. Bake for 45 minutes, or until the topping is golden & the fruit is bubbly. 
7. Cool slightly before serving. Refrigerate or freeze any leftovers. 

Notes: 

• To make the recipe coconut-free, substitute another fat of choice for the coconut oil
• If you really like crumble topping, plan to double the topping recipe--it's addictively delicious! 

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Patriotic Panna Cotta (AIP, Low FODMAP)

Update 7-31-15: a low FODMAP variation is now listed at the bottom of the recipe! 

Most every 4th of July (Independence Day for the US) of my childhood was spent at my family's lake cabin.  Sometimes we were on our own, just my parents, sisters, grandparents and me. Sometimes friends joined us.

The morning was spent getting up early and decorating our boat (as well as ourselves) with patriotic red-white-and-blue decorations before participating in the lake-wide boat parade where all the other decked out boats would lazily motor around our smallish lake. Our portion of the beach would be filled with many smaller American flags we stuck into the sand.

The food choices for the day would vary, but there was always a giant spread with many. Sometimes burgers, sometimes fish & even for several years, before the oven in the beloved vintage stove quite working, roasted a turkey with all the trimmings.

Once we kids were old enough to stay up, sparklers and fireworks became an important part of the evening. We would douce ourselves in bug spray & cover up as much skin as possible to ward off the mosquitos. When the sparklers were all used, we would move on to the smaller fireworks & then to a few bigger ones. My grandma would sit on the screened-in porch (blissfully mosquito free) and take notes on which particular fireworks we liked the best, so that we would know which ones to buy the following year.

Somewhere throughout the years, I started making a patriotic dessert. I'm fairly sure the first year's dessert was a fruit salad containing un-pitted cherries…. Luckily, my skills (and forethought) improved as the years progressed. Many desserts were inspired by things I'd seen in Martha Stewart Living magazine. One year, the cover of MSL featured the most gorgeous fruit tart, decorated to look like an American flag. While I couldn't make it exactly like the cover image, due to ingredient unavailability, my version became a favorite among family & friends. Pastry crust, chocolate, cream cheese/whipped cream filling, fresh berries…. I make some sort of variation on it nearly every year (you can find my recipe here).

As I was brainstorming something to make this year, I thought a bit sadly about my favorite fruit tart. Pretty much the only component of that tart I'm able to eat this year is the berries…. Nothing against berries, I just eat them most every day & thus have a hard time seeing them as a special Independence Day treat. Then I thought of panna cotta & how easy it would be to make a panna cotta out of coconut milk & add berries to it, sort of similar to the nectarine buttermilk panna cotta I made last year.  While I might be mourning my fruit tarts just a little bit, I'm consoling myself with the realization that this dessert is *much* faster to prepare (and less mess) and it's actually good for me!

Patriotic Panna Cotta / Coconut Panna Cotta with berries 
yields approximately 4-6 servings, depending on how big your vessels are

1 can (13.5 oz) Organic Coconut Milk (full fat)
1 Tbl (7g) grass-fed gelatin (like this one)
1 Tbl / 31g Organic Honey (local, if you can find it)
1/2 tsp Vanilla Bean Paste (optional for AIP)
around 1.5 c / 200g mixed organic berries (I used blueberries, strawberries & raspberries)

1. Place the coconut milk nto a small sauce pan. Sprinkle the gelatin over the coconut milk & mix gently--I usually use my fingers & break up any clumps that I can.  Set aside & allow the gelatin to bloom for 10 minutes. 
2. Meanwhile, prepare your vessels & berries. Place the vessels onto a pan (for easy transport). Fill each cup approximately 1/3 to 1/2 full of berries (either whole berries or cut). 
3. Heat the sauce pan over medium heat & whisk constantly until all the gelatin just melts.  Remove from the heat and immediately add the honey & vanilla.   
4. Give the coconut mixture a stir & then portion equally into the berry-filled vessels. 
5. Refrigerate at least 2 hours before serving. The panna cotta may be made a day or two in advance, just cover the dishes with plastic wrap & store in the refrigerator until ready to eat. 

Note:

• Right now I'm trying to incorporate lots of gelatin into my life (it's full of protein, can help heal your gut, and is good for hair/nails/skin, just to name a few benefits), so I've made this panna cotta a bit more firm than usual. If you like, reduce the gelatin by half to produce a softer "custard." 
• This recipe could be easily doubled or tripled for a crowd. 

Low FODMAP Variation

1 can (13.5 oz) Coconut Milk, full fat & free from additives
1 Tbl (7g) grass-fed Gelatin
1 Tbl / 31g Organic Grade B Maple Syrup (optional, could be omitted for SIBO protocols)
1/8 tsp Vanilla Powder
around 1.5 c / 200g mixed organic Low FODMAP berries (I used blueberries, strawberries & raspberries)

• follow the same instructions as above, substituting the maple syrup for the honey & ensuring to use only low FODMAP fruits. 

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Strawberry Rhubarb Compote (AIP)

In some ways, this detox has forced me to re-think a lot of what I do in the kitchen. I consider myself to be pretty resourceful in the kitchen.  Take away an ingredient and I’m usually able to find a suitable substitution.  No gluten? I’ll replace flour with a gluten free version. No grains at all? I’ll use a nut flour. No sugar? Find a more natural sweetener (never the artificial stuff). No dairy? there are plenty of alternative milks available. No eggs? I’ll use pumpkin puree or applesauce or a banana or flax seed. But take grains, eggs, dairy, nuts/seeds, AND sugar? I might be a little stumped to concoct a dessert. It isn’t impossible--my creativity just must be stretched even further.

I have had to think outside of traditional “baked goods” and move more into the category of frozen desserts & custards that can be made with coconut milk and without eggs & fruity desserts--things that more heavily rely on the refrigerator/freezer and the stove top. The longer I go without sugar, the less my body craves it & the more my tastebuds recognize the tiniest bit of sweetness from fruit.

When it comes to rhubarb, I’m quite often a purist. The rhubarb pie and rhubarb sauce I grew up eating didn’t fall into the strawberry rhubarb category. When I found organic rhubarb in the store, I really wanted to create a rhubarb dessert that is friendly to my detox guidelines, however, since rhubarb is seriously tart, a sugar free just rhubarb dessert was not going to be successful (i.e. edible).

Ripe strawberries have an excellent naturally sweet flavor & they do pair well with rhubarb.  Organic Unfiltered Apple Juice makes up the remaining sweetness.  I combined the three ingredients, cooked them together until the fruit broke down, much of the liquid evaporated & the flavors intensified.

The amounts I give in the recipe are more like guidelines--there isn’t as much science to this recipe as there is to a cake. I use roughly 1 part sliced rhubarb to 2 parts hulled very ripe strawberries to 1 part unfiltered apple juice, but it can certainly be adapted to personal preferences. Do note that this compote will (most likely) taste tart to someone who is eating sugar on a daily basis...

On a more everyday basis, I spoon compote over some unsweetened coconut yogurt, but as a treat, it’s also a great topping to coconut ice cream.

Strawberry Rhubarb compote 

3.4 oz Organic Rhubarb, sliced
6.75 oz Organic Strawberries, sliced
4 oz Organic unfiltered Apple Juice, plus more if necessary

1. Combine in a small sauce pan. Heat over medium heat for 35 minutes min. Stir occasionally, but increase stirring amount towards the end of cooking. 
2. Remove from heat & taste a small amount. If the compote isn’t sweet enough, add a couple more oz of apple juice. Cook until the liquid has reduced, stirring occasionally. 
3. Remove the pan from the heat & transfer the compote to a separate container. Cool completely. 
4. Store in the refrigerator until ready to serve. 
5. To serve, spoon over coconut yogurt or coconut ice cream. 

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Coconut Whipped Cream (AIP)

I have a love/hate relationship with coconut whipped cream.  Ideally, one is supposed to be able to refrigerate a can of coconut milk overnight, open the can, scoop off the solids & whip them into amazing “whipped cream.” This is NOT always the case.

As you can see in this picture I posted on Instagram a couple weeks ago, I’ve had my fair share of coconut whipped cream failures... I asked others what they did to ensure that the coconut milk would actually whip into usable cream & I received some good tips. Two pieces of advice that I took to heart were 1) to use Trader Joe’s Coconut Cream (which is *still* unsweetened) and 2) to open the can from the bottom, after the refrigeration process.

Using those words of wisdom, I made a successful batch of Coconut Whipped Cream that fit with my detox specifications and felt like a decadent treat, when spooned on top of berries. I found my berries were sweet enough that I left my “cream” unsweetened (whether through stevia, or, if you’re not on a detox diet, powdered sugar).

Coconut Whipped Cream 

1 can of Trader Joe’s Coconut Cream
1 tsp Vanilla Bean Paste/extract (omit for AIP)

optional: sweetener of choice, such as honey or maple syrup

1. Chill the can of Trader Joe’s Coconut Cream in the refrigerator overnight.  
2. The following day, flip the can upside down & open the can from the bottom.  Drain out any liquid & use it in something else (like add it to a smoothie). Scoop the remaining solids into a bowl. 
3. Using a hand-held mixer, whip the solids for a couple minutes, or until the cream forms soft peaks. 
4. Add the Vanilla Bean Paste & optional sweeteners & mix to combine. If a more firm texture is desired, re-refrigerate for 10 minutes before serving. 
5. Use as you would use regular whipped cream--here, I spooned it over some berries. 
6. Store leftovers in an airtight container in the refrigerator for a couple of days, though re-whipping may be required. 

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Berry Pavlova

The weather is hotter than blazes, soaring over 100 F nearly every day. July is upon us, and with it will come American Independence Day, adventures, alfresco dinner parties & cook outs with friends (if we can survive the heat), and birthdays. July might just be one of my favorite months out of the whole year.

With the weather so stifling, I am less and less interested in turning on my oven to anything other than low. Instead, I search for & create desserts and meals that require little to no heat. Even better are items I can make in our toaster oven & thus not heat up the entire apartment.

Many years ago, I began making a patriotic, red-white-and-blue dessert for my family & friends to eat on 4th of July (American Independence Day). I have tried several different dessert variations over the years, but once I began making the fruit tarts I posted about last year, there was no going back! These tarts have reached legendary status & it is almost expected that I make them each year.  I don’t mind the expectations--I love the fruit tarts just as much as everyone else!

But this year, there are some factors that have inspired me to look beyond my tried-and-true, standby tart.  I need to make dessert for a crowd (which generally is rather difficult in a toaster oven). We’re house-sitting for some friends & I’m lacking in ambition to transport all my tart making supplies to this home-away-from-home (though side note, I LOVE this kitchen! It has windows! And natural light!).

And if I want to be able to partake of this patriotic dessert, it needs to be gluten free (nothing quite dampens a celebration or party like a raging case of hives).  I could make the tart crust gluten free, but honestly, it does get a bit expensive to make gluten free products for a crowd.

Instead, I brainstormed ways to keep the “essence” of my favorite traditional fruit tart (aka, the filling & fruit), but make it in a naturally gluten free form.  Enter the Pavlova.

Pavlovas, essentially a baked meringue made into a large dessert or into individual desserts, are very simple to make. They do not require as much of a time commitment. They are easy to make for a crowd or for a small group.

Pavlovas bake at a very low temperature to remain very light in color and to allow the outside to harden, but the inside to remain slightly soft & marshmallow-y. Pavlovas use minimal, inexpensive ingredients. They are naturally gluten free. And most importantly, they’re really delicious!

Most traditional pavlovas are topped with whipped cream & fresh fruit, but for my 4th of July version, I have made a few adaptions. Instead of just whipped cream as a topping, I’ve adapted my favorite cream cheese fruit tart filling by lightening the texture slightly.  And I finish the pavlova by piling on blue and red berries, like raspberries, blueberries, blackberries & sliced strawberries.

While part of me is sad to not make tarts this year, there is also something rather liberating about daring to try something new. Who knows, the pavlova may even become more popular than the fruit tart!

BERRY PAVLOVA
yields 8 to 10  servings

Pavlova Base
4 ea Eggs Whites 
1 c (7 oz) Granulated Sugar
1 tsp Vanilla Bean Paste (or good vanilla extract)
2 tsp Cornstarch

1. Preheat oven to 250 F. 
2. Line a baking sheet with parchment paper. In pencil, trace an 8” circle on the parchment. Flip the parchment & spray with cooking spray .  
3. In the very clean bowl of a stand mixer fitted with the whisk attachment, add the egg whites.  Mix on medium-low speed until they become foamy.  Gradually add the sugar, a couple tablespoons at a time. 
4. Once all the sugar is added, increase the mixer speed to high & whip until the mixture holds stiff peaks and becomes very thick & glossy.  
5. Scrape down the sides of the bowl & add the vanilla bean paste. Mix on high speed one additional minute.  
6. Remove the bowl from the mixer & sift the cornstarch over the meringue.  Use a silicone  spatula to gently fold in the cornstarch, taking care not to deflate the meringue.  
7. Use the silicone spatula or a small offset spatula to spread the meringue into the 8” circle.  Hollow out the center slightly to make room for the filling & fruit that will be added after baking.  
8. Place the pan into the oven & immediately drop the oven temperature to 225 F. 
9. Bake the pavlova for 1 hour, rotate the pan & bake for 45 to 60 additional minutes.  When done, the outside will be dry & firm to the touch, but the interior will be soft & marshmallow-y Ideally, the pavlova should remain very pale cream in color. If it begins to brown, reduce the oven temperature, or even turn the oven off & allow the residual heat to finish the baking process. 
10. Cool completely before assembly. If not planning to assemble & serve the pavlova immediately, tightly wrapped the completely cooled meringue shell & store at room temperature so that it retains it’s crispy shell. 

Cream cheese/whipped cream Filling

6 oz (3/4 c) Heavy Cream, cold

1.5 oz (3 Tbl) Granulated Sugar  

8 oz (1 brick) Cream Cheese, at room temperature

1 1/2 tsp Vanilla Bean Paste (or substitute good vanilla extract) 

1. Add the heavy cream & granulated sugar to the bowl of a mixer fitted with the whisk attachment. Whip the cream & sugar on medium high speed until medium peaks form.  Transfer the softly whipped cream to a second bowl.  
2. To the same mixer bowl (washing is not necessary), add the room temperature cream cheese. Switch to the paddle attachment & mix the cream cheese on medium speed until the cheese is lighter in consistency & completely smooth. Add the vanilla bean paste and mix until incorporated. 
3. Add half of the whipped cream to the cheese & mix on low until combined. Scrape the bowl & mix again to ensure the cheese & whipped cream are well combined.  
4. Remove from the mixer & fold in the remaining whipped cream.  
5. If not using immediately, store the filling in the refrigerator. Filling may be prepared up to 24 hours before pavlova is assembled. Let the filling sit out at room temperature for 20 minutes before assembly if the filling has been stored in the refrigerator.  

Assembly

1 baked Baked Pavlova

1 recipe Cream Filling

1 pint  (approx) Berries (hulled & sliced strawberries, blueberries, raspberries, blackberries in a mix of your choice) 

1. Wait to assemble until just before serving. 
2. Dollop the cream filling into the center of the baked & cooled pavlova shell. Gently spread it nearly to the edge of the pavlova. 
3. Sprinkle the berries over the filling
4. Serve immediately.  Store any leftovers in the refrigerator, tightly wrapped, for 2 to 3 days. Note that the shell may weep slightly (give off moisture) and will become more soggy.  The fruit also will begin to loose it’s luster, but will still be tasty even if it is not as pretty.  

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