Crumblelicious

Crumbles, like this strawberry-rhubarb one, will never win any beauty contests.

But damn are they delicious!

To make it gluten- and sugar-free, I blended two recipes (here and here).

STRAWBERRY-RHUBARB CRUMBLE

For the fruit:
6 rhubarb stalks, chopped into 1/2 inch pieces
1 lb. of strawberries (I used Kula strawberries), hulled and chopped
the juice of one lemon, preferably organic
3 T. cornstarch or arrowroot powder

For the topping:
1 1/2 c. almond meal
1 tsp. baking powder
1/2 c. neutral oil, like canola
1/4 c. agave nectar
1 tsp. vanilla extract
big pinch of salt
big pinch of lemon zest

1. Mix the fruit ingredients and place in a deep baking dish.
2. Mix the dry topping ingredients, mix the wet topping ingredients and combine.
3. Evenly top the fruit with the topping and bake at 375 for about 45 mins, or until fruit is very soft and top is brown.

*I hear, for the lactose-tolerant, it's great with ice cream.

I licked the dish.

Now I'm dizzy.

Happy eating!

Simple Goodness

It's not all sugar all the time.

Lately I've been cooking more than baking. Thanks, Jamie Oliver, for the inspiration.

This is a pic of some of my lunch before I crushed it.

Baked rosemary polenta and roasted local cherry tomatoes with gray sea salt.

Maybe right now you're wondering if you're reading the wrong blog.

So simple. So good.

Bye!

Happy Easter

I made vanilla bean strawberry shortcake (Too much cake, not enough icing). And cheesecake ice cream.

The ice cream won, but I don't have any pics of it. Sorry.

Speaking of cream. I had 5 Cadbury Creme Eggs in my possession. But I didn't eat a one of them.

I know. Weird.

Love,
J