Thursday, May 15, 2014

Easy Peasy Desserts on WTNH-TV's "CT Style"

I returned to the set of WTNH-TV's "CT Style" this morning to make a seasonal favorite, Strawberry Rhubarb Hemp Crisp.  Not only is the recipe gluten-free and vegan, but it's healthy and tastes delicious, too.  Everyone commented afterward "you'd never know this was good for you!"  Indeed.

You can get a glimpse of the dessert here before the cooking segment officially airs on Friday, May 16, at 12:30 p.m.  This recipe can be found in my new cookbook, Easy Peasy Vegan Eats, which features over 100 gluten-free vegan recipes and is available online through Amazon.

Garnish with fresh strawberries and colorful edible flowers like pansies to make the presentation beautiful for a summer picnic.

Strawberry Rhubarb Hemp Crisp
When strawberries and rhubarb are in season this is the dessert to make. The combination of sweet and tart will make you smile. Garnish with fresh strawberries and edible flowers to make a pretty presentation.

Filling Ingredients
3 cups strawberries, sliced, reserving about 1/2 cup for garnish
1 cup rhubarb, diced into 1-inch pieces (fresh or frozen)
1/2 cup vegan sugar
1 tsp vanilla
1/4 tsp cinnamon
1 Tbl corn starch
pinch of sea salt

Topping Ingredients
1/2 cup Erewhon Buckwheat Hemp Flakes (or substitute gluten-free oats)
1/2 cup almond flour 
1/2 cup all purpose gluten-free flour 
1 Tbl hemp seeds
1 tsp cinnamon
1/3 cup vegan sugar 
1/3 cup coconut oil 
1/4 tsp sea salt
2 Tbl sliced almonds

Preheat oven to 375 degrees.  In an 8"x8" pan, toss together filling ingredients, then set aside.  In a food processor, pulse buckwheat hemp flakes, almond flour, gluten-free flour, and hemp seeds several times until flakes are slightly crushed.  Add cinnamon, sugar, coconut oil, and sea salt and pulse until they begin to clump together.  Sprinkle topping loosely over the filling mixture, leaving spaces around the edges of the pan, then sprinkle with sliced almonds. Cover with foil and place on cookie sheet to catch any drips.  Bake for 30-40 minutes or until fruit filling is bubbly, then remove cover and bake an additional 10-15 minutes to crisp the top.  Remove and let cool before serving. 

Now for some more shots of me on the set. Thanks, DJ Double B for the photos!  :-)

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