Rhubarb-Nectarine Crisp....Breakfast of Champions!

Happy Friday!  I got an early start to my day (it's what happens when you have a big dog who knows his walk is first priority in the morning!) and decided to make this crisp for breakfast.  I know....not traditional but I argue it is a pretty healthy choice.  The people before me planted a rhubarb plant in the garden and despite my cutting it back, it grew back huge.  I have never cooked or eaten rhubarb but decided to give it a go.  I tasted it raw and honestly it wasn't very sour, so it may not be a good one.  I decided to use it anyway.  I had a bunch of ripe nectarines so I combined them to make a crisp.  It came together quickly, I showered while it baked and then had it warm for breakfast.  It really is dessert but who cares?  It is sweet, warm, crunchy and nutty.  It is full of oats so it is really like breakfast. Just go ahead and buy the bag of arrowroot powder.  I know it is not usually in your pantry, but it is much better than cornstarch so just go for it.  

I topped it with some cashew creme.  I love whipped cream and this is a good substitute.  Does it taste like whipped cream?  No.  But it is creamy and sweet and delicious, and totally addictive.  It is good for you as it is only cashews with a little maple syrup.  I made it at Thanksgiving to go with pumpkin pie.  So yummy. It's good on top of fruit salad, any kind of dessert....It works best if you soak the cashews for 4 hours or overnight.  If you forget or make this spur of the moment, just use hot water when you blend it.  Works almost as well. 

We are making progress with the kitties and the dog. Red and Domino spent the first few days under the bed.  They now at least stay on top of the bed.  They will come downstairs at night or when Beau is outside. He really doesn't bother them, but I think his size scares them.  At least now they don't run when they see him.  Hopefully they will all get along soon. Beau is a good companion.  He stays right with me when I am home.  And when I say right with me, I mean it! 

(No, I don't wear teal pants every day....these are my work scrubs!) Tom fenced in a section of the backyard so I can just let Beau out.  Needy dog only wants to go out there if you go with him.  Oh well.  I had this cool old gate I bought years ago that Tom used in the fencing. I love it.  Can't wait to get some vines to grow on the fence.  

I got this book from the library this week and read it in three days!  It is a really good mystery, although it is a little graphic in terms of violence, so don't get it if that bothers you. It's a good read. So that's it for today.  Have a good weekend.  

Rhubarb-Nectarine Crisp with Cashew Creme

by Catherine Craig

Prep Time: 15 minutes

Cook Time: 40 minutes

Keywords: bake breakfast dessert snack gluten-free vegan vegetarian cashews oats nectarines

Ingredients (6 - 8 servings)

    Filling
    • 2 cups sliced rhubarb
    • 2 cups chopped nectarines
    • 1/4 cup coconut sugar
    • 2 Tbsp arrowroot powder
    • 1/4 tsp ground cardamom
    Crisp Topping
    • 2 cups rolled oats (gluten free, organic)
    • 1/4 cup brown rice flour
    • 1/4 arrowroot powder
    • 1 tsp cinnamon
    • 1/8 tsp sea salt
    • 1/3 cup melted coconut oil
    • 1/4 cup maple syrup
    • 1/2 cup coarsely chopped pecans
    Cashew Creme
    • 1 cup raw cashews, soaked in water for 4 hours, drained
    • water to cover
    • 1 Tbsp maple syrup
    • 1 tsp vanilla
    • pinch of salt

    Instructions

    Preheat oven to 375.

    To make the filling, put all the ingredients into an 8x8 baking dish. Toss them together to combine. Spread out into an even layer.

    To make the crisp topping, put the oats, flour, arrowroot, cinnamon, pecans, and salt into a medium bowl. Stir to combine. Add the coconut oil and maple syrup. Mix well. Spread evenly over the fruit mixture.

    Place on a baking sheet and put on a rack in the middle of the preheated oven. Cook for about 40 minutes until nicely browned and bubbling around the edges.

    While crisp is cooking, put the cashews and just enough water to cover in a high speed blender. Add the syrup, vanilla, and salt. Blend well until thick and creamy. Add more water if needed to reach desired consistency.

    Serve the crisp with a big dollop of cashew creme. Makes a delicious and filling breakfast!

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