Almond-coconut Rhubarb Croustade--GF DF V

In anticipation of Miss Danae, aka the Vegan, coming home for the summer and the fact that I must make a chocolate cake for my son's birthday on Sunday, which will NOT be vegan or gluten free, because he is not, I decided that I would make something with my fresh from the garden rhubarb.

Since being gluten free is new to me and I haven't had much experience baking GF let alone GF, dairy free(me) and vegan(Danae) this was a challenge. And one that I was up for! I have been thinking about making this croustade for a few weeks, and finally all the components came into my mind. So without further ado, I give to you, Almond-coconut Rhubarb Croustade.

-------Crust--------

• 1 cup brown rice flour mix
• 1/3 cup coconut flour
• 1/3 c almond meal/flour
• 1/3 c toasted and coarsely ground almonds
• 3 Tbsp brown sugar
• 1/2 tsp salt
• 1 tsp xantham gum
• 8 Tbsp of coconut oil
• 1 Tbsp vanilla
• 2 Tbsp cold water

-------Filling-------

• 4-5 cups sliced rhubarb
• 1 cup sugar
• 1 Tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 1 Tbsp earth balance "non dairy butter"
• coarsely ground toasted almonds

Preheat the oven to 350 degrees F. For the crust, mix the dry ingredients. Add the coconut oil and mix with a pastry blender until coarse crumbs form. Add the wet ingredients and mix until it forms a ball, adding more water if necessary. Roll dough out on the cookie sheet with a well seasoned rolling pin (meaning, it should be somewhat oiled from rolling pie crusts) Set aside.

Put the sliced rhubarb in a bowl and add the sugar, lemon juice and zest until well combined. Add the earth balance "non dairy butter" and mix well. Place the filling in the middle of the rolled out dough and spread to side leaving around an inch or two. Fold the edges over to cover the side of the filling. Sprinkle with the coarsely ground almonds and a little bit of sugar. Bake for approx. 45 minutes (or until done) The filling should be bubbling the rhubarb will be soft and the crust, nicely browned.

GFDF Banana Bread

What would you do on mother's day if you had the choice? Me, I'd bake. Funny that my daughter also baked....pineapple upside down cake. It's the best way to spend a cold Winter's day, even if it is May (the temperature was in the twenties.)

Since I've been on a gluten free and dairy free diet, I have made some horrid recipes. What I've learned is this; use your old favorites and adapt them, so you know they were good before and they can be good again. I didn't get to the apple tart that I also wanted to make, but the banana bread was awesome. The thing about GF flours is they are very light in taste, so your flavors are more dramatic. You definitely got the taste of banana and coconut with a hint of vanilla.

1 cup sugar
1/2 cup coconut oil

2 eggs
3 very ripe bananas, mashed
1/2 cup soured almond milk*
1 tsp vanilla

2 cups of brown rice flour mix**
1/2 cup of coconut flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp of salt
3/4 tsp of xanthan gum

1 cup of chopped pecans

Makes 12 muffins and 2 mini loafs. Preheat oven to 350 degrees. Grease 2 mini loaf pans and place muffin papers in your muffin tin.

Cream sugar and coconut oil. Add eggs, soured almond milk, bananas and vanilla. Mix well. Add the dry ingredients and mix just until moistened. Add nuts. Spoon into muffin tins and greased loaf pans. Bake until lightly golden on top and tooth pick comes out clean. The muffins will cook quicker than the bread. I did not time it, so I am not sure about the time. So, cook until done!

* To sour milk, add a tsp or so of vinegar to your 1/2 cup and fill the rest with your almond milk. Let sit for 10 minutes so it curdles.

** Brown flour mix-- Taken from Gluten-Free Baking Classics by Annalise G. Roberts
2 parts brown rice flour
2/3 parts potato starch (not potato flour)
1/3 part tapioca flour