Cast Iron Mini Rhubarb Crisp (gluten free, vegan)

This is a delicious recipe for mini rhubarb crisp cooked in a cast iron muffin pan.  It's also vegan, gluten free and picked from my grandma's garden with lots of love.

My grandma is almost 80 and keeps this garden up on her own.  The love of her life started this garden about five years ago.  They were thinking about getting married, but he died in a car accident before that could happen.  She now keeps it up for him and calls it "Michael's Garden."   I think he still helps her from up above.  Her veggies are out of this world!

   

This is what the rhubarb plant looks like.

 Plucking rhubarb:

I think rhubarb is beautiful!

Can't wait to take it home and put it in my dessert!

Rhubarb filling:

 Clean and trim off the greens.

 Cut into half inch slices.  Add one tablespoon lemon juice and 1/4 cup organic cane sugar.

Topping:

 1/4 cup mashed banana

1/4 cup vegan butter

3/4 cup brown sugar

1/2 cup oat flour

2 cups rolled oats (not instant)

pinch of salt

cinnamon to sprinkle on top

Add the mashed banana, butter and brown sugar in a small bowl.  Use a pastry cutter or fork to blend.   Stir in the flour.   Mix in the oats until the batter is clumped together.  Add the oats slowly.  You may need less or more than 2 cups. 

Grease the bottom of cast iron muffin pan.  Add the rhubarb.
 
Sprinkle on the topping.

Place in an oven heated to 350F for about 30-35 minutes, or until golden brown and crispy on top.  

Let this cool for a couple minutes.  

Serve and enjoy! 

 It has the perfect balance of sweetness and tartness.  A delicious dessert for anytime of the year.

How To Make: Easy Artisan Dutch Oven Bread

I always thought Artisan bread was very difficult to make.  Boy, was I wrong!  Let me show you how to make easy artisan bread, dutch oven style.

You will need:

• 1 tsp. fast acting yeast
• 1-1/2 cups warm water
• 3 Cups flour (The flour I used: 2 cups bread flour, 1 cup high altitude flour)
• 1 tsp. sea salt

Mix together the yeast and warm water.  Let this sit until the yeast has dissolved.   

Pour in the flour and salt.

Slowly mix these ingredients until it forms a ball.

I like to let my bread rise in a clean bowl, greased with olive oil.

Place the ball of dough in your clean, greased bowl.

Cover and let the dough rise for about 8-10 hours.

Mince rosemary and garlic.  This is optional, but I highly recommend this step.

Put your dutch oven in a 450 degrees Fahrenheit oven.  Let the dutch oven heat up for about 15 minutes.

 Take the rising dough out and place it on a floured surface.  Carefully fold in the rosemary and garlic.  Don't knead. 

Be careful to take the dutch oven out.  Use a pastry brush to spread olive oil in the pan and on the top of the dough.  

Place the dough in the dutch oven and cover.   Cook at 450 degrees for about 45 minutes. 

Take the bread out of the oven.  You will know it's done when it's golden-brown, and you tap on the bread and the crust doesn't bounce back.   
let the artisan bread cool for about 10-15 minutes.  It will be much easier to slice. 

This loaf of artisan bread was so fluffy on the inside with a hard crispy crust.  Matt said it was better than the bread at our local bakery, and that's saying a lot! 

 

The next loaf I make, I think I will add apples and walnuts.

I can't wait!!