Wednesday, May 20, 2009

Gluten Free Strawberry Rhubarb Tarts

Fresh Rhubarb picked from the garden. The strawberries aren't
ripe yet so I had to buy some.

Here's the rhubarb simmering with some water. The problem with
the way I cook is...I don't like to measure. I cut some rhubarb stalks...
about 6....chopped them up and put them in a sauce pan with some water...
maybe a cup? I also added about 1/4 cup of raw cane sugar.

Simmer the rhubarb for about 10 min. then add a box of small
jello. You can thicken this without jello I just like the color it
gives the tart and helps add to the flavor. Thicken with cornstarch
or whatever you like to thicken it with that will keep it clear.
Then add about 2-3 cups of cut up strawberries.

The crust is really divine.
1/2 cup almond meal
1/2 cup coconut flour
3/4 cup gluten free oats (don't use thick cut)
pinch salt
2 Tbl. sugar
1 cube butter melted
Mix all the dry ing. then add the melted butter and stir it up.
Press into tart pans. I don't have enough tart pans so I end up
with a bowl of filling that is delicious to eat on its own.

Bake the tart crust in a 350 oven for 10 min. Cool.
Then Fill them with the filling. Put in the Ref. to chill.

Monday, May 18, 2009


Easter Egg pretty and yummy in a stir fry.

Pak Choi and Swiss Chard picked fresh from the garden for stir fry.

I did make something cool but I ate it before I took pictures.
Now I'll have to make it again.
It was a delicious gluten free strawberry rhubarb tart.

Tuesday, May 5, 2009


Absolutely Delish! Test tasted by non gluten people who approve heartily.
I used two Baby Mum-Mum crackers which look like surf boards. Note:
there is a toddler mum-mum but it's in a little circle and not big enough so use
the baby mum mums.

You can find these crackers in the baby section of any store.
The recipe speaks for itself. Two mum mums, chocolate of choice,
marshmellow of choice. These were zapped in the microwave.