Wednesday, 12 June 2013

Gluten Free, Sugar Free Rhubarb Crisp! Yummy And Healthy!

I don't use sugar when baking - and the results are healthier and yummier! You merely replace sugar with a fruit substitute. This is better than many other subs as the "sweetness" is bound to fibre - which means it washes through your system faster and more effectively. Less "sugar peaks" and "sugar dips". Organic fruit [and everything] is preferred as the chemicals used on them - especially raisins - are toxic. And non-organic dried fruit, except for dates, has sulphites. Organic butter is preferred for the same reasons - the cows eat lots of toxins in the feed and also eat  GMOs in the feed.

  1. Fill a bread pan almost full of cut up rhubarb [about 1cm].
  2.  Add organic raisins or other fresh or dried fruit.
  3. Mix well.
  4. In a bowl mix about 1/4 lb. butter with 2 cups oats. Butter should be melted or easily creamed.
  5. Put this mix on the fruit mix. Pack down very tightly with a fork.
  6. Sprinkle cinnamon, nutmeg and ginger powder on top. This will slightly burn and gives an interesting taste. If preferred, you can just mix spices into fruit mix.
  7. Bake at 350F for about 35-40 min. till soft and the top is crunchy.
  8. Enjoy straight, or with some whole milk on it [or ice cream if you feel evil :) ].

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