Gluten Free Rhubarb and Elderflower Crumble

Gluten free Rhubarb and Elderflower crumble

1 tablespoon unrefined coconut oil 
3 cups fresh or frozen rhubarb (chopped)
2 cups fresh or frozen organic berries
1 cup fresh or frozen organic cherries
1 tablespoon vanilla extract
1 teaspoon Ceylon cinnamon
½ teaspoon almond extract
1 tablespoon St-Germain liquor (elderflower)
1 tablespoon maple syrup

After simmering add
*2 teaspoons organic cornstarch + 2 teaspoons water
*1 cup banana (chopped)

½ cup pecans
1 cup almonds
1/4 cup unsweetened shredded organic coconut
4 tablespoons unrefined coconut oil
¼ cup almond flour
½ cup pumpkin seeds
1 teaspoon Ceylon cinnamon
pinch of salt
½ teaspoon almond extract

Preheat oven to 350 degrees Fahrenheit
Combine the filling ingredients (except for the banana and thickener+water) together in a medium saucepan and bring to a simmer with the lid on for about 15 minutes. Basically simmer until the fruit has broken down and liquid has emerged.

While this is cooking, chop your pecans and almonds into small pieces and add them to a bowl with the rest of the topping ingredients. You can use a food processor for this as well. Mix together with your hands and set aside. Once the berry mixture is done simmering, mix your water and thickening agent together, stir in and it will thicken up immediately, remove from stove and stir in banana.
Divide the mixture into 4-6 pyrex dishes and top each one with some nut crumble topping. Bake for 20-30 minutes or until the nuts have browned. Serve with full fat coconut milk, whip or ice cream.

* You can replace the cornstarch with a grain free version, such as arrowroot starch.
* Frozen berries and rhubarb will produce more liquid than fresh. You can also just place the mixture into a large 8x8 pan instead of individual pyrex dishes. Freezes super well!!

Marinated Asparagus


It’s asparagus season and it doesn’t last long so get them while you can. Asparagus contains a beautiful fiber named inulin and it feed that good gut bacteria and nourishes your microbiome.

A bunch of asparagus (lightly steamed)
1 teaspoon dijon
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 clove garlic (minced)
salt and pepper to taste

Lightly steam your asparagus and make sure they still have a crisp to them, it probably takes 2 minutes to steam these babies. Place them in a cold water bath after they have been steamed to retain their colour.

Make your marinade in a small bowl and toss the asparagus with it. Let sit for a couple of hrs if possible and enjoy.
These babies will last in the fridge for a good 4-5 days no problemo.