Sunday, March 20, 2011

Gluten Free Strawberry Rhubarb Crisp

This recipe was passed on to me by dietitian Nancy Ludwig, who is holding a series of classes on gluten free cooking in Salem, Oregon.  Nancy is a dietitian with a passion for helping those with food sensitivities, who also recognizes the role gut problems can play in mental health.  Her belief is supported by a recent study published in The Lancet, showing that 65% of kids with ADHD can relieve their symptoms with diet alone.   This should be welcome news to the 10 percent of kids in the U.S. who have been diagnosed with ADHD, and who may receive help without having to take prescription drugs.  However, with most doctors still not trained to diagnose and treat food sensitivities, parents will have to vote with their feet and seek out medical care providers who are offering this service.  One such parent, Jeanie Wolfson, author of It's Not Mental, recently spoke to me about her experience helping her daughter recover from tics, obsessive compulsive disorder, ADHD, depression, anxiety, bipolar disorder and schizoaffective disorder using diet, hormone balancing, nutritional supplements and integrative medicine.  I'm excited to feature her interview here next week.

When Nancy provided this recipe in class, she offered a variety of fruit and topping options.  I've tried it several different ways and am publishing my favorite version of the recipe, with an alternative nut free topping for those who don't do almonds.  You can use fresh or frozen rhubarb and strawberries in this recipe.  Vanilla coconut ice cream is an incredible garnish.

Recipe adapted from Nancy Ludwig, Gluten Free and Beyond


Ingredients:

Fruit Filling:
2 1/2 cups sliced rhubarb
2 1/2 cups strawberries
1/3 cup quick cooking tapioca (Let's Do Organic is GF)
1 1/4 cup date or coconut sugar

Topping:
1 cup almond flour
1/2 cup brown rice flour
1/2 cup earth balance buttery spread (red label is soy free) or coconut oil (melted)
1/2 cup date or coconut sugar

Alternative nut free topping:
1 cup quinoa flakes
1/2 cup brown rice flour
1/2 cup earth balance butter spread or coconut oil (melted)
1/2 cup date or coconut sugar

Directions:

Mix ingredients for fruit filling in a bowl and let stand 15 minutes.  Preheat oven to 350 degrees.  Pour fruit filling into 8 inch by 8 inch baking dish.  Mix topping ingredients in a separate bowl (make sure your butter or coconut oil is melted) and arrange over the fruit mixture.  Bake for 45 minutes or until juices form bubbles that burst slowly.  Serves about six.  Source:  www.foodsensitivityjournal.com



Nancy's gluten free cooking classes continue:

Embracing Greens 
Thursday, March 31, 2011, 6 p.m. to 8 p.m.
Green Smoothie, Green Roll-Ups, Kale Chips

Un-cheese and egg-less 
Thursday, April 28, 2011, 6 p.m. to 8 p.m.
Non-dairy cheeses, Cheezy broccoli soup, Muffins

Contact Vida Family Medicine (503-399-1400) to register.

This post has been shared with Monday Mania, Slightly Indulgent TuesdayTasty Tuesday and Real Food Wednesday.


6 comments:

  1. Waw!! What a great tasty & truly lovely gf crisp! I love rhubarb a lot!

    I also love your 2 different toppings!! Lovely,...:)

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  2. I LOVE rhubarb. So much so that I planted a rhubarb plant in the pot on our front step (it's also difficult to kill, which is important for this brown thumb), so once it starts growing, I know what I'm going to be making - this recipe! :)

    ReplyDelete
  3. What a great idea, Bean. Never thought of growing it!

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  4. Boy, does that look delicious! Can't wait until my rhubarb is up. I'm amazed still at how many people are revolted by the word 'gluten' and yet shy away from anything that is 'gluten free.' Doesn't make sense, does it.

    ReplyDelete
  5. I've never cooked with rhubarb...this makes it look delish!

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  6. I also wanted to say..I like your blog, I have taken the ALCAT test, but it was several years ago. I need to retake it.

    ReplyDelete

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