Gluten-Free Strawberry Rhubarb Crisp-Crumble

Gluten free strawberry rhubarb crumble
Warm from the oven strawberry rhubarb crumble.

We've been blessed with fecund weather here in Southern California. Love is in the air. House finches are singing. Mourning doves coo. Roses are unfolding their velvet petals. Trees are budding creamy white, violet-blue, and pink.

In other words, picnic perfect. So I've been craving crisp and crumble desserts. The easiest of baked fresh fruit sweets... lovely for springtime picnic, or summer backyard get-together. A perfect ending to a grill-side supper on the deck, al fresco.

Although I have featured a strawberry rhubarb crisp in the past (kissed with a hint of balsamic vinegar) I decided to play around with an alternative topping to the classic pairing of tart rhubarb and sweet ripe strawberries. And I grabbed a secret ingredient from my pantry.

Can you guess what it is?

The secret ingredient in this old fashioned crumble dessert is an ingredient your grandmother probably never heard of.

Quinoa flakes. Gluten-free quinoa cereal flakes add a distinct, delicate flavor to this fruit crumble's sweet and nutty topping. The texture is light and lovely- and far less chewy than oats.

We thought it was spectacular.


Gluten-Free Crunchy Almond Butter Chocolate Chip Cookies

Gluten-free almond butter chocolate chip cookies from the Gluten-Free Goddess.
Crunchy almond butter cookies.

A Good Cookie Is No Small Thing...

Our latest variation on a theme- crunchy almond butter chocolate chip cookies. Why another gluten-free chocolate chip cookie recipe, you ask? There are so many reasons, Darling. In fact, where do I begin? 

First. The obvious. The duh. 

One can, in fact, never have too many gluten-free cookie recipes. Especially in our polite don't want to make a fuss look-but-don't-taste universe, when one has to live gluten and dairy free, shunning wheat flour, cream and butter, declining pink birthday party cupcakes and adorable custard tarts and snowy cream cheese on toasted Everything Bagels and examining every ingredient label ad infinitum. 

How do we survive in a culture that promotes our poison everywhere we turn? We keep a stiff upper lip. We cultivate a cool and breezy neo-zen detachment. We learn to ignore hunger pangs and cravings. We learn (sometimes the hard way) that taking a risk (eating out in any kitchen that is not our own) is not worth the price our body will (all too often) pay. We tie on a perky pink chocolate apron and flirt with our inner domestic goddess. We bake our own cupcakes and cookies. We tweak our tried and true recipes and play with variations on a theme, nudging an ingredient or new flavor combo into the spotlight. Just because it's fun. 

And in our special, special gluten-free universe? 

Every tasty cookie that is safe to eat is a treasure. A gift. A little morsel from heaven. 

So when we have a new favorite nut butter- crunchy almond butter- we start to wonder...

Would it would make a good cookie? 

We just knew it would.

A nutty non-peanut non-legume treat. And we knew we had to add dark chocolate. 

Duh part deux. 


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