Rhubarb and Strawberry Crisp with Tofu Vanilla Whip
March 16, 2016
Ingredients
1 cup organic apple or white grape juice
2 cups organic strawberries, hulled and quartered
1/2 cup almond or hazelnut flour
1/2 cup Clearspring safflower or (apple sauce) if you prefer no oil
Tofu Vanilla Whip
1 pack Clearspring silken tofu
1 tbsp Clearspring olive, sunflower or safflower oil
Directions
1Preheat oven to 200C/400’F. Combine rhubarb, ¾ cup apple juice, rice malt and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer 5 minutes.
2Dissolve kuzu in remaining ¼ cup juice. Add to the rhubarb and cook for 3 minutes. Remove pan from heat, cool slightly, and add strawberries. Pour fruit into an 8x8” glass baking dish and set aside.
3Combine oats, nut flour, cinnamon, salt and maple sugar in a mixing bowl. Add oil and mix thoroughly. Sprinkle the crisp topping over the fruit. Bake for 20 minutes, or until golden brown.
4Serve warm or at room temperature.
Tofu Vanilla Whip
1Add all ingredients to a blender and cream until very smooth. Refrigerate at least two hours before serving. Serve over the rhubarb crisp or fresh fruit or berries.