Friday, June 27, 2014

Strawberry Rhubarb Cobbler {Gluten and Sugar Free}...Perfect 4th of July Dish!

That time of the year is upon us.
A day to celebrate our country with red, white, and blue waving proudly.
We are, of course, in the middle of the busiest time of year with haying.
This quick and simple dessert is sooo healthy for you, and comes together fast if you are in a hurry.
I love that.
And can you believe it has NO sugar or gluten?
Your taste buds will thank you.
I pinky promise.
It's scrumptious...and super-duper slimming!


STRAWBERRY RHUBARB COBBLER
{serves about 10}

*About 4 cups sliced strawberries {if using frozen thaw and drain}

*About 4 cups rhubarb, cut into 1/2 inch pieces {if using frozen thaw and drain}

*1 cup erythritol sweetener OR another sugar substitute. Erythritol is one of the safest sugar substitutes and can be bought here.

*2 TBS cornstarch OR  1 TBS glucomannan powder {konjac root powder which is very healthy and acts as a gel/binder}...you can buy here.

*1 tsp. orange extract

For topping:
1 cup almond flour
1 cup sliced almonds
1.5 cups oatmeal
3/4 cup erythritol
1 TBS. cinnamon
pinch of salt
3/4 cup butter OR 1/2 cup coconut butter {in health food stores}
1 egg

Preheat oven to 350 degrees.
Combine first 5 ingredients in a large mixing bowl. Pour into a lightly greased 9x13 baking dish.

Combine the next 7 ingredients with hands until crumbly. Add egg and combine.
Place on top of fruit mixture and bake for 40-45 minutes until bubbly and slightly brown on top.

Enjoy!






1 comment:

Gumbo Lily said...

Yum! I love strawberry rhubarb crumble. Yours looks really yummy! Happy Independence Day!!

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