I have a confession to make…
I’m a hoarder. A local, seasonal, fruit and veggie hoarder.
It begins riiight around the Summer Solstice, when peak strawberry season makes its way into my home in the Northeast, continues though blueberry and apple season, and ends shortly after the first frost when the last of the root veggies can be found. My pantry, freezer, basement, garage, and refrigerator look like a scene from a Farmer’s Market raid gone wild.
The good news?
We eat well all winter long. That’s the idea, no?
After taking my sweet girls for their inaugural 2014 season strawberry picking, the big decision was what to do first? Mila voted for strawberry ice cream. Done. Aja preferred to just eat them whole, stem and all. Easy, peasy.
I opted for one of my all-time faves, a classic strawberry rhubarb crisp. After all, I had some fresh rhubarb from my weekly CSA share burning a hole in my crisper. It was mission critical, I tell you.
You can’t go wrong with anything that ends in “crisp”, can you? Particularly one that boasts some serious mojo in the nutritional density department.
Besides being killer inflammation-fighters, strawberries and rhubarb are loaded with cancer-fighting antioxidants as well as immunity-boosting Vitamin C. Read more about this dynamic duo here and why they pair so well together.
To make it even more awesome {as if that were even possible}, I added a bit of chia seed to both the filling and the topping, adding texture and omega 3s without sacrificing taste. And of course, no crisp, cobbler, or crumble is complete without a dollop of homemade ice cream. This raw vanilla custard is my fail proof “go to” for all things in need of topping.
This grain-free summer treat is the culinary equivalent of singing Kumbaya, bringing our paleo and vegan friends a little something sweet to harmoniously nosh on in the early days of summer. I’m all about that.
Do you hoard seasonal produce? If so, what? I’d love to hear. Please leave a comment below.
Grain-Free Super Omega-3 Strawberry Rhubarb Crisp {Paleo | Vegan}
2014-07-13 01:01:55
Serves 6
Use organic ingredients when possible
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
- Filling
- 1 quart strawberries, stemmed and quartered
- 6 stalks rhubarb, cut into 1/2-inch lengths
- ¼ cup coconut nectar {buy here}
- 2 tbsp. arrowroot {buy here}
- 2 tbsp. chia seed {buy here}
- 1 orange, zested and juiced
- 2 tbsp. balsamic vinegar
- Crisp Topping
- 2 cup walnuts
- ½ cup coconut flour {buy here}
- 2 tbsp. chia seed {buy here}
- ¼ cup palm or coconut sugar {buy here}
- ½ cup room temperature {not melted} virgin coconut oil {buy here}
- 1 tsp. vanilla extract {buy here}
- Pinch of sea salt {buy here}
- 1-2 tbsp. filtered water (if needed)
- 2 tbsp. arrowroot {buy here}
Instructions
- Preheat oven to 350 degrees. Grease wide, shallow baking dish with coconut oil. Combine all of the filling ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into the baking dish.
- In a food processor, combine the walnuts, coconut flour, chia seed, and palm sugar and pulse to combine. Add the coconut oil, vanilla, and salt and pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry, add 1 more tablespoon of water and pulse to combine.
- Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping is crispy and light brown, about 30 minutes.
- Allow to cool {if you can stand it}, top with a dollop of ice cream, and enjoy!
MIX Wellness https://mixwellness.com/
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