Strawberry Rhubarb Crumble with Anise

Strawberry Rhubarb Crumble with Anise

If there’s only one dessert that you make all summer long, let it be this one. This Strawberry Rhubarb Crumble will satisfy cravings on every level with its sweet, buttery, crunchy topping juxtaposed against the tart and juicy filling.

The key to take your crumble from good to great is to seek out locally grown strawberries—they’re ten times sweeter than anything on grocery store shelves. To add another layer of whoa nelly flavor—a hint of licorice-y spice—mix crushed anise seeds into your crumble topping.

The best part about this dessert is it’s actually nourishing—packing in a serving of fruits, veggies, whole grains, and nuts. If you’re like me, you’ll want to eat the leftovers for breakfast topped with whole milk yogurt.   

 

Recipe: Strawberry Rhubarb Crumble with Anise

gluten-free, vegan

  • 5 cups sliced strawberries
  • 3 cups sliced rhubarb (2 large or 3 small stalks)
  • 2 tablespoons tapioca starch (or cornstarch)
  • 1 cup old-fashioned rolled oats (gluten-free if sensitive)
  • 1/2 cup almond meal
  • 1/2 cup chopped raw pecans or walnuts
  • 2 teaspoons crushed anise seeds (a mortar and pestle works best), optional
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/3 cup real maple syrup
  • 1/4 cup virgin coconut oil, melted
  • vanilla ice cream, optional

Preheat the oven to 400°F.  In a large bowl, toss together the strawberries, rhubarb, and tapioca or cornstarch (if your strawberries are extra juicy use 3 tablespoons). Spread the fruit out in an 8 x 8-inch baking dish or a 10-inch cast iron skillet.

In the same bowl, combine the oats, almond meal, pecans or walnuts, anise (if using), cinnamon, and salt. Add the maple syrup and oil and stir until combined.

Spoon the oat topping evenly over the fruit.

Place in the center of the oven. Bake until the topping is golden brown and the rhubarb is soft, about 25 to 30 minutes. Serve warm with a scoop of vanilla ice cream (if desired).

Get creative with any combination of your favorite seasonal berries. Lily helped me make and devour a version made with strawberries and blueberries...

 

 

Beet Molasses Muffins

Beet Molasses Muffins

I’m on a muffin-baking spree again. I try to bake a batch every Sunday so I have a hearty quick breakfast option for my toddler (that she won’t end up tossing to the dog) and a nourishing mid-morning snack for myself.

Now that we’re settled in our new home in Bend with trails right out our door (bliss!), I’m hooked on a daily sunrise run. I find that weekday mornings are too rushed to down a substantial breakfast, so I eat a quick yogurt bowl or smoothie and then always grab a mid-morning snack—and homemade muffins are my kryptonite.

If you love my Superhero Muffins from Run Fast Eat Slow then you gotta try these. My Beet Molasses Muffins are far from dainty—they’re packed to the brim with body-loving ingredients and are sweetly satisfying without white sugar or flour (a bonus for the gluten-free crowd!).

The addition of beets adds an earthy sweetness, but the molasses are what really shine, so your kids (and husband!) will never notice the beets. Blackstrap molasses is naturally high in essential minerals including calcium and iron.

Veggies for breakfast—yes please!

 

Recipe: Beet Molasses Muffins                                     Makes 12 muffins  

  • 2 medium or 1 large beet (about 8 ounces), peeled and quartered
  • 2 cups almond meal (almond flour)
  • 1 cup rolled oats (gluten-free if sensitive)
  • 1/2 cup chopped walnuts, optional
  • 1 teaspoon cinnamon
  • 1-inch piece fresh ginger, peeled and grated, or 1 teaspoon ground, optional
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 1/3 cup black strap molasses
  • 3 tablespoons virgin coconut oil, melted
  • 1 teaspoon vanilla

Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.

Pulse the beets briefly in a food processor or high-speed blender until roughly grated. Alternatively the beets can be grated by hand. You should have about 2 cups.

In a large bowl, combine the almond meal, oats, walnuts (if using), cinnamon, ginger (if using), baking soda, and salt.

In a separate bowl, whisk together the beets, eggs, molasses, coconut oil, and vanilla. Add to the dry ingredients, mixing until combined.

Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Store leftovers in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.