Whatever change you’re bringing into or maintaining in your kitchen, whether it’s eliminating gluten, dairy, sugars or carbs in general, the stumbling block often seems to be “what’s for dessert?”

Simply not having dessert is always an option. But, as I’m fond of saying, deprivation is not a great way to approach health. Nutritionally we don’t need sweets, but that doesn’t mean they don’t satisfy an important need in our lives. To go from eating dessert every day to never having dessert is likely to leave some part of you in distress.

Be kind to that part of you. It’s that part of you, me and my family that I’m loving when I create everything-free desserts. (Okay, almost everything-free. Some cross sensitivities are hard to cover in every dish.)

This recipe is GAPS and SCD friendly, low carb, gluten and dairy-free, chemical-free, and free of all sugars. It has nuts in it, but could be made without the nuts, too, if they make you react. You’d just miss the crunch.

Enjoy!

Paleo Rhubarb “Crisp”

I like my recipes simple. This would be wonderful with my low carb granola topping it, too, but I didn’t have any on hand, so I used what I did. The hazelnuts gave it a nice crunch. This got a decided thumbs up from my family, and it was QUICK!

If I had more time and energy, I might have served it with some frozen coconut milk yogurt. Now THAT would have been decadent.

Ingredients:
4 rhubarb spears
3 Tbsp ghee or coconut oil
1/2 tsp Celtic sea salt
1/2 cup pure pomegranate juice
1 tsp ground cinnamon
1 tsp dried ginger
25 drops alcohol-free Stevia
1/2 cup chopped hazelnuts, preferably soaked and dehydrated

Directions:
Peel the rhubarb if the skin seems tough, and slice thinly.

Saute rhubarb in the ghee or coconut oil until beginning to soften. Add the rest of the ingredients except the nuts and simmer, stirring frequently, until thickened.

Spoon into a serving bowl and sprinkle the chopped hazelnuts on top.

Cool and enjoy!

Serves four.

Copyright 2011 The Cook Awakening

This entry was posted on Sunday, July 24th, 2011 at 9:50 pm and is filed under Food Sensitivities, Integrating Lifestyle Changes, Recipes, The Simple Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.