Raspberry Rhubarb Crisp (Gluten-Free)

I was so excited that our rhubarb plants are almost ready to pick that I had to go buy some rhubarb to make a crisp.

This recipe is adapted from Sunset Magazine.

Raspberry Rhubarb Crisp

1 cup gluten free rolled oats

1/2 cup brown rice or oat flour

1/2 cup brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp salt

1/2 cup cold butter, cut into chunks

2 cups rhubarb, chopped into 1/4 inch pieces (Only use the red stalks, discard the green parts)

3/4 cup granulated sugar

2 tbsp corn starch

4 cups raspberries (fresh or frozen)

1/2 cup finely chopped walnuts (optional)

In a large bowl, gently mix together rhubarb, raspberries, corn starch and granulated sugar.  Set aside to allow the rhubarb to start releasing its juices.

Mix together oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt. With a pastry blender (or your fingers), cut butter into oat mixture until it forms coarse crumbs. 

Pour rhubarb raspberry mixture into a shallow baking dish. Sprinkle evenly with oat topping.

Bake at 350 degrees for 45 minutes, until the topping is golden brown and the fruit is bubbling.

Lemon Poppyseed Coffee Cake

This is an easy coffee cake that I’ve been making recently for get-togethers. The raspberries give
it a little extra kick! This recipe came from a class I took at PCC a few years back with Johnna Dietz.






Lemon Poppyseed Coffee Cake (with Raspberries)


Cake Ingredients:


¼ safflower oil
¾ cup sugar
2 eggs (or 2 tbsp flax meal in 6 tbsp hot water. Let stand,
stirring occasionally for 10 minutes.)
3 tbsp grated lemon peel
1 cup brown rice flour
6 tbsp corn starch
2 tbsp tapioca flour
1 tsp xanthan gum
½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
3 tbsp poppy seeds
2 tbsp lemon juice
2/3 cup milk (dairy,
rice, hemp, etc)
1 tsp vanilla extract
1 cup fresh or frozen raspberries


Topping Ingredients:


¼ cup brown sugar
2 tsp poppy seeds
1 tbsp safflower oil
2 tbsp brown rice flour


Preheat oven to 350 degrees.


Coat a 9 inch springform pan with oil.


Cream together safflower oil, sugar and eggs on medium speed with an electric mixer until very smooth, about 1 minute. Add lemon peel.


In a medium bowl, combine flours, xanthan gum, baking powder, baking soda, sea salt and poppy seeds. In another medium bowl mix the lemon juice, milk and vanilla.


With a whisk, beat the dry ingredients into the egg mixture, alternating with the milk mixture, beginning and ending with dry ingredients. Do not over-mix. Spoon 2/3 of the batter into the pan. Arrange the raspberries in a single layer on top of the batter, then pour the remaining batter over the raspberries (it’s ok if some of the raspberries peak through).


For the topping, combine the dry ingredients together in a medium bowl and mix in the oil with a fork (or your fingers). Sprinkle on the batter. Bake for 35 minutes or until top is goldenbrown and a cake tester comes out clean.

Coconut Oatmeal Cookies (Gluten Free & Egg Free)

In honor of St. Paddy's Day, I am finally adding a post! (Though these cookies have nothing to do with any Irish theme)

These are one of the favored cookies of 'the village'. They are not too sweet but you can easily add sweetness with chocolate chips (then I call them Vacation cookies, because I make them to take on family vacations) or use sweetened coconut.




Coconut Oatmeal Cookies

2 tablespoons ground flax
6 tablespoons hot water (or you can substitute 2 eggs for the flax/water)
1 cup butter - softened
1/2 cup brown sugar
1/2 cup sugar
2 tablespoons vanilla extract
2 cups gluten free flour mix*
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup gluten free oatmeal
1 cup unsweetened shredded coconut

Preheat oven to 375 degrees
Mix together ground flax with hot water and let stand for about 10 minutes to thicken. I like to heat my water in the microwave before adding the flax because it seems to work best with really hot water. If you can eat eggs you can use 2 eggs in place of the flax & hot water.
Cream the softened butter with your mixer until light and fluffy.
Add brown sugar, white sugar and vanilla - beat until creamy. Add flax mixture (or eggs) and mix until well. (I use a stand mixer and let this run for 1-2 minutes, scrapping down the sides a couple of times to make sure everything is incorporated well).
Combine gluten free flour mixture*, baking soda and xanthan gum in a small bowl. Make sure these are mixed well before adding to butter/sugar mixture.
Gradually add flour mixture to butter/sugar and blend until well incorporated, add oatmeal and shredded coconut.
Drop by rounded teaspoon onto ungreased baking sheet.
Bake 10 - 12 minutes until golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.

If you prefer a sweeter cookie you can substitute all or part of the unsweetened coconut with sweetened coconut or/and add chocolate chips. I think these might be good with dried cranberries too but I have not tried it yet.

*Gluten Free Flour Mixture
If you have a mixture that you like you can use that but if it has xanthan gum in the mix omit from the recipe. If you do not have a mixture here is what I currently am using:
8 ounces brown rice flour
4 ounces sorghum flour
4 ounces sweet rice flour
2 ounces tapioca flour
2 ounces cornstarch
Mix together well and store in container.

Gluten Free Vegan Pumpkin Spice Muffins

I made these today for my son's preschool class and all the kids loved them. Don't let the lengthy list of ingredients fool you into thinking that this is a difficult recipe. It’s not, and once you make them I guarantee that they will be a hit.





2 cups brown rice flour
½ cup tapioca flour
¾ cup brown sugar
2 tsp baking soda
2 tsp baking powder
2 tsp xanthan gum
2 tbsp cinnamon
2 tbsp ground ginger
2 tsp allspice
½ tsp fresh ground nutmeg
1 tbsp dry mustard
1/8 tsp white pepper
¾ tsp pumpkin puree
2 cups pureed pumpkin
1/3 cup water
1/3 cup butter or Earth Balance margarine, melted
¾ cup honey (or agave)
1 tbsp vanilla extract
1 cup chopped pecans (optional)
½ cup raisins (optional)

Preheat oven to 350 degrees.

In a bowl, combine all of the dry ingredients (except the raisins and pecans if using). Mix well. In a separate bowl, whisk together the pumpkin puree, water, melted butter or margarine, honey and vanilla. Add the dry ingredients to the wet ingredients in two to three portions, gently mixing. Be careful not to over mix. Mix in the raisins and pecans with the last portion of dry ingredients if desired.

Divide into 24 muffin wrappers. Cook for 20-25 minutes, or until tops start to turn brown.

Original recipe by Johnna Deitz