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!
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!
NuNaturals carries a liquid version of Lo Han as well, this could be interesting in smoothies and lattes:
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.
Gluten Free Rhubarb Crisp
- 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
- 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
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….
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!
To increase your chances of winning, enter the giveaway on all four participating blogs, links below:
FTC Disclaimer: NuNaturals provided Gazing In with product for this review, although we were under no obligation to do so.