Super Yummy Gluten-Free Strawberry Rhubarb Crumble made with Honey and Fresh Rhubarb from the Garden

Our huge rhubarb plant

The yummy ingredients

Fresh from the oven

I found this recipe at Mybakingaddiction.com and added honey and almond flour in exchange for their recipe. It was easy to put together and it was gone before I could ask if anyone liked it. I have made it three times this week. Our rhubarb is growing great and strawberries are on sale everywhere so ingredients were available for a quick fix dessert.

Ingredient:

2 cups rhubarb cut into 3/4" pieces
2 cups strawberries, hulled and cut into 3/4" pieces
1/4 cup honey
3/4 tsp. almond extract
1/tsp. vanilla extract
1 tablespoon cornstarch
pinch of salt

For the topping:

3/4 +1 tablespoon almond flour
1 1/4 cups quick gluten free oats
2/3 cup honey
2/3 cup coconut oil melted and let to cool a few minutes
1/4 tsp. salt

Preheat oven to 350 degrees and grease a 8" by 8" size baking dish

In a large mixing bowl stir together honey,almond and vanilla extract cornstarch and salt. Stir together then add the fruit and let it sit while you prepare the topping.

In another bowl mix almond flour,oats,honey and melted coconut oil and salt stir until well blended.

Put the fruit in greased baking dish and spoon the mixture over the top.

Put into oven and bake for 25 minutes, Take it out and let it sit for another 30 minutes.
It will thicken up after it has sat awhile. Serve with ice cream, yogurt, or whip cream or just enjoy it as is.

Puff Cat Characters for our new Children's Book

We have been busy in the studio working on getting all of our Puff Cat illustrations done for our new book.  Here is a sample of some of the characters.

Please feel free to let me know what you think.  I would appreciate the input.

Friday Night Nacho Bake

This Friday Night Nacho Bake turned out so great and it was even good the next day heated up.  We added a little lettuce and sour cream and had for lunch. It was pretty quick to make also. Our family really enjoyed it. I found it on the www.bettycrocker.com site.

1 lb. ground beef sirloin
1 package (8 oz) refrigerated prechopped onions
1 jar (8 oz) refrigerated tricolor bell pepper mix
1 jar ( 16 oz) Old El Paso Thick'nChunkly mild salsa
1 can (2 1/4oz) sliced olives, drained
3 cups shredded pepper jack cheese (12 oz)
1 bag (11 oz) tortilla chips
1/2 cup unsalted butter, melted, cooled a little
2 cups shredded iceburg lettuce
1 cup diced tomatoes
1/4 cup sliced green onions  (4 medium)
sour cream if desired

Heat oven to 375 degrees, cook beef over medium heat for 5-7 minutes until thoroughly cooked. Add onion and peppers and cook about another 5 minutes stirring occasionally.

Add salsa, olives and 1 1/2 cup of the cheese to beef mixture; and stir gently to combine. Spoon into ungreased 13x9-inch glass baking dish.

Crush tortillas in the bag until very small pieces and add melted butter and shake up till well blended. Then sprinkle over meat mixture. Top with remaining cheese.

Bake uncovered 25 to 30 minutes or until thoroughly heated. Let it stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.