September 16, 2011

Gluten-free Rhubarb and Raisin Betty

Remember that nerve wrecking thing I was talking about last week? Well, today we are a step closer to having a new home! That's right, we have found a place we both like and that ticks all the boxes (or at least most of them) in our list. However, I prefer not to give too many details just yet, as we are still finalising the deal and I am too paranoid and superstitious to jinx anything! I will certainly share more info and photos with you as soon as I can.

Nevertheless, I thought it was appropriate to celebrate this occasion with a little treat. This gluten-free rhubarb and raisin betty (a crumble with multiple layers) is made with teff and sorghum flour and quinoa flakes, which results in a soft 'sand-like' texture. I love the rich flavour of teff flour and I think it goes so nicely with rhubarb. Since I've used extra-virgin coconut oil and 'soft' flours in this dish, the outcome is not a crunchy crumble, but more finer texture. I had it on its own, but if you have some good vanilla bean ice cream or even thick Greek yoghurt, I think it would go very well with this. Enjoy!

 Gluten-free Rhubarb and Raisin Betty

250g rhubarb, cut into 1 cm pieces
small handful of crimson raisins (or normal raisins)
1 tablespoon natural raw vanilla sugar
pinch of ground cinnamon

50g teff flour
70g sorghum flour
pinch of ground cinnamon
35g natural raw vanilla sugar
80g extra-virgin coconut oil
50g quinoa flakes

1. Preheat oven to 180C and grease an oven proof dish (my round dish measures about 20cm). 

2. Combine the rhubarb, raisins, a tablespoon of raw vanilla sugar (or rapadura sugar and natural vanilla paste) and ground cinnamon in a bowl. Set aside.

3. Place both of the flours, cinnamon and the sugar in a separate bowl. Add the coconut oil (which should be soft butter-like consistency, not liquid) and using your fingers, work the dough into sand-like mixture. 

4. Place half of the rhubarb and raisin mixture on the bottom of the dish. Spread half of the flour mixture on top, then add the rest of the rhubarb mixture on top of that. Add the quinoa flakes to the remaining part of the flour-coconut oil mixture and spread on top of the last layer of rhubarb. 

5. Cover the dish with foil and bake for 20-30 minutes. Remove the foil and continue to bake about 10 minutes. Rhubarb should be soft, but don't worry if the quinoa on top looks "undercooked", it will be fine. Enjoy warm (or cold!) on its own or with good vanilla bean ice cream or thick Greek yoghurt.