baking · cooking · Dessert · Plant Based Diet

Gluten Free Rhubarb Crisp & NuNaturals Giveaway

Happy 4th of July everyone! I am celebrating with a gluten-free and vegan friendly rhubarb crisp – straight from my garden (Yeah, I can brag, right? I babied those new plants all spring!) And…even better? Another giveaway! NuNaturals is Sponsoring a giveaway of their Lo Han sweeteners (Monk Fruit). See below for all the details!

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I had seen Lo Han sweetener before, but hadn’t had the chance to try it out. You may have heard of it by the more Western name, Monk Fruit. Use it for some of the sugar, or all of it. What you won’t notice is a sharp flavor or aftertaste. It is potent though, 2/3 teaspoon is an equal to 1 cup sugar!

LoSweet Lo Han Guo

NuNaturals carries a liquid version of Lo Han as well, this could be interesting in smoothies and lattes:

Liquid Lo Han Supreme

 

My in-laws are visiting, and I knew they enjoyed rhubarb crisp, so I set out to make one that everyone would enjoy (OK, maybe not Ford…being the teen he is) and that Alistaire could sample as well. No one will know this vegan, gluten-free, nor that you lowered the sugar content. I didn’t replace all the sugar but did remove 1/3 total, which for this dish works well.

 

RCrisp

Gluten Free Rhubarb Crisp

Ingredients:

  • 5 cups sliced rhubarb (frozen is OK)
  • ½ cup organic granulated sugar
  • 3 Tbsp organic cornstarch or arrowroot powder
  • ¼ + 1/8 tsp Lo Han powder
  • 1/8 tsp sea salt
  • ¼ cup tart dried cherries

Topping:

  • ½ cup rolled oats (gluten-free certified if needed)
  • ½ cup organic dark brown sugar
  • ¼ cup organic brown rice flour
  • 1 tsp ground cinnamon
  • 1/8 tsp sea salt
  • ¼ cup chilled virgin coconut oil or Earth Balance Buttery stick
  • ¼ cup unsweetened coconut

Directions:

Preheat oven to 375°, lightly oil an 8×8″ glass baking dish with coconut oil, set aside.

Add rhubarb, granulated sugar, corn starch, Lo Han, and salt to a medium heavy saucepan. Heat over medium until starting to thicken, stirring constantly. Take off heat, pour into prepared baking dish. Sprinkle cherries on top.

In a medium mixing bowl whisk dry topping ingredients together, work in coconut oil or Earth Balance until finely crumbed, stir in coconut. Sprinkle evenly over filling.

Bake for 30 minutes, let cool for a few minutes before serving, or cool and chill, then serve cold. Maybe with some coconut whipped cream on top even….

RCrisp2

Contest graphic

The giveaway details:
Along with Canned Time, Keepin’ it Kind, and An Unrefined Vegan, I am participating in a giveaway where a total of 4 winners per blog (for a total of 16 winners!) will receive two NuNatural Lo Han sweetener products. Each of those 16 winners will then be eligible to win a grand prize – which will be a package of several NuNatural sweetener products. The giveaway ends July 11 and is open to everyone all around the globe. This is a great opportunity to try these sugar-free products in your own kitchen – whether or not you are trying to eliminate sugars from your diet.

Click the link below to enter The NuNaturals Lo Han Sweeteners Giveaway!

a Rafflecopter giveaway

To increase your chances of winning, enter the giveaway on all four participating blogs, links below:

Canned Time

An Unrefined Vegan

Keepin’ It Kind

~ Sarah

FTC Disclaimer: NuNaturals provided Gazing In with product for this review, although we were under no obligation to do so.

26 thoughts on “Gluten Free Rhubarb Crisp & NuNaturals Giveaway

  1. I love strawberry-rhubarb pie so I think I’ll tweak this recipe and exchange the cherry for strawberries. Thanks for sharing the recipe! 🙂

  2. We get a lot of rhubarb this time of year, but it sure is tart….it really needs sweetness! I would definitely try this recipe if I had some NuNaturals sweetener

  3. First, this rhubarb crisp looks delicious. Wish I had some growing in my garden too (lucky you), I’ve never tried Lo Han, but I would love to try it in raw vegan sweet treats instead of stevia (which I am not the biggest fan of). Thanks for hosting this giveaway!

  4. I’ve never used Lo Han before, but I’ve heard a lot of people talk about it. I read that it is 300 times sweeter than sugar, so it’d be interesting to try it in baking! Thank you for the giveaway and the chance to try it!

  5. This dessert looks delicious. Here in Tasmania, winter is in its full throes and baking is the go. We have a 4 oven wood stove that does triple duty warming the house, heating our water and the ovens are on 24/7 for free :). That leaves me with plenty of creative time to bake and as the weather is more conducive to snowmen than narf77’s outdoors, I figure baking might be the order of the day. I would try this product in my baked goods instead of the date paste that I currently make and use. Here in Australia we don’t get a lot of the weird and wonderful things that you get in the States but as a horticulturalist I am interested in the base product used to make this wonderful sweetener. I might just have to check it out and see if I can’t get hold of some Monk Fruit (Siraitia grosvenorii) seed and give it a go. Who would have thought that the humble cucumber would have such an exotic cousin? Cheers for the chance to enter this draw and have a go at winning some of this amazing product. It’s not often we “Other Worlders” get a chance to compete for giveaways 🙂

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