Tag Archives: fruit

Rhubarb Crisp

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Love rhubarb? Me too! Rhubarb seems to grow well in the Pacific NW climate, and makes a wonderful filling for pies, crisps, cobblers.. It’s the season, so here’s another rhubarb winner – the classic crisp!

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Ingredients

Filling

  • 4 c. rhubarb, diced
  • 2/3 c. sugar (I used coconut sugar)
  • 3 Tbsp cornstarch
  • 1/2 tsp cinnamon

Topping

  • 1 c. rolled oats
  • 1/4 c. butter
  • 1/2 tsp cinnamon
  • 1/2 c. brown sugar
  • 1/2 c. almonds, sliced (optional)

Instructions

  • Toss the filling ingredients until evenly coated
  • Pour into 8×8 baking dish
  • Combine topping ingredients and sprinkle over rhubarb
  • Bake @ 375 for ~35 minutes or until golden and bubbly
  • Serve with vanilla ice cream or coconut milk! 🙂

Thanks for the inspiration – TheBakingBeauties.com

dit-elle-Esther

Frozen Banana Bonbons

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Happy Valentine’s Day! These are delightful tiny frozen treats – made these early this morning before school & work! They take ~10 minutes to prepare. Love bonbons? We do too! Did you know –

“..the name bonbon (or bon-bons) refers to any of several types of sweets, especially small candies enrobed in chocolate. The first reports of bonbons come from the 17th century, when they were made at the French royal court. Their name arose from infantile reduplication of the word bon, meaning ‘good’. In modern French and several other European languages, the term simply refers to any type of candy or small confection.” (Wikipedia)

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Ingredients

  • 1 banana, cut into ½ -inch slices
  • 1/2 bag chocolate chips
  • unsweetened shredded coconut (optional)

Directions

  • Place sliced bananas on a parchment paper lined plate
  • One by one, using a small heart shaped cookie cutter, cut banana slices into hearts
  • Put chocolate in microwave safe dish and heat (~45 seconds) until melted, stir
  • Dip sliced banana hearts into chocolate, then sprinkle with coconut
  • Place on parchment lined plate to set
  • Freeze for 1 hour or more

Thanks Elana’s Pantry – see the original Paleo Frozen Banana Bites.

dit-elle-Esther

Simple Island Breakfast

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We just spent a few weeks on the beautiful island of Kauai eating papayas and avocados every day for breakfast. Papaya is very sweet and is beautifully balanced with the tartness of lime juice. Here’s my favorite way to eat and serve papaya – with lime and coconut milk! Aloha! 🙂 Blog papaya1

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Ingredients

  • Fresh papaya (you’ll know it’s ripe when the skin starts to get yellow and the fruit is soft)
  • Fresh squeezed lime
  • Coconut milk (from a can)

Directions

  • Cut papaya in half lengthwise and scoop out and discard seeds
  • With a spoon or knife, carve some papaya chunks from the sides
  • Top with plenty of fresh squeezed lime juice and coconut milk

dit-elle-Esther