Dessert

Raspberry Dark Chocolate Coconut Bread

Raspberry Dark Chocolate Coconut Bread

It probably comes as no surprise that I collect cookbooks when I travel. Wherever I am, half the fun of traveling is learning what the local cuisine is and then trying to figure out if I can re-create a healthier version when I get back home. My latest cookbook find - "Food for Life" - came home with me from New Zealand in February and I'm finally cracking in to it. This bread was my first project. 

Gluten-Free Strawberry Rhubarb Crisp

Adapted from My Baking Addiction 

INGREDIENTS

For the filling:

2 c. rhubarb, cut into 3/4" pieces

2 c.strawberries, hulled and quartered

1/4 c. coconut sugar

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1 Tbs. arrowroot powder or cornstarch

pinch of salt

For topping:

1/2 c. oat flour

1/4 c. Pamela's gluten-free all purpose flour (use another 1/4 c. oat flour if you don't have this)

1 1/4 c. gluten-free old fashioned oats

1/4 c. coconut sugar

3-4 packets of StevIa

1/3 c. butter, melted

pinch of salt

DIRECTIONS

1. Preheat the oven to 350°F and grease a glass 8"x8" baking dish.

2. In a large bowl, stir together the coconut sugar, almond and vanilla extracts, Arrowroot powder, and salt. Add the chopped strawberries and rhubarb and and stir to coat. Let sit for at least 10 minutes while preparing the topping.

3. In another large bowl, add the oat flour, gluten-free flour (if using), oats, coconut sugar, Stevia, melted butter, and salt. Stir until well combined.

4. Dump the fruit mixture into the baking dish and then the topping. Bake in preheated oven for 40-45 minutes, or until the topping is firm and the fruit is bubbling. Let cool slightly and serve warm or room temperature. Cover and store in refrigerator.