Rebecca Davis 5/9/19 Rebecca Davis 5/9/19

Roasted strawberry and rhubarb butter

Roughly chop some fruit and toss it in the oven for a spring-y fruit butter that’s naturally sweet, SUPER EASY, and extremely versatile. #meandthemoose #strawberryrhubarb #fruit #fruitbutter #naturallysweet #jam

Rhubarb season is here! Turn this tart veg into a thick, spreadable butter to use all day, every day.

If you’ve searched Instagram recently, it’ll come as no surprise that rhubarb is a very photogenic vegetable. The variations in color lend themselves to ombre-ing and chevron-ing to your heart’s content. But today, we’re keeping it simple by doing neither of those things.

Instead, we’re turning strawberries (fresh or frozen!) and those giant rhubarb stalks you find in the grocery store (or your garden if you’re lucky enough to grow your own) into a butter akin to apple or pumpkin. Because why should fall fruits and vegetables have all the fun?

In early spring, I use frozen berries because it annoys me that strawberry and rhubarb are a perfect combination, but their growing seasons only overlap for a hot minute here in New England. Buuuuut, I found some giant berries in the grocery store recently, so I went for it with the fresh ones a little earlier this year.

A couple of notes:

Let the berries and rhubarb cook until the juices start to get a little syrupy. You can test this by sticking a spoon into the hot liquid (DON’T USE YOUR FINGER!!!). If the strawberry juice coats the back of the spoon and doesn’t drip off entirely, you’re about done. Make sure that your berries don’t burn because they can taste bitter.
This is a TART butter because, well, rhubarb is tart and that’s the beauty of it. If you like things a little sweeter, you can add a bit of sugar or use more berries than rhubarb. OR, you can combine the tart butter with sweeter things like cakes, cookies, sweetened yogurt, and whipped cream.

Roasted strawberry rhubarb butter

Time: About 1 hour, 45 minutes, about 5 minutes active time
Yield: 12 oz (1½-2 cups)

4 heaping cups strawberries (fresh or frozen)
2 heaping cups chopped fresh rhubarb (about 3 extra extra-large stalks or 6-8 smaller stalks, chopped into 1-inch chunks)

Preheat the oven to 350.

Wash and chop the rhubarb. Combine with the frozen strawberries on a parchment-lined, rimmed baking tray.

Cook for 25-30 minutes, until the fruit is soft, the strawberries have released their juices, and the juice has started to become syrupy (see note above). Watch the berries closely after about 20 minutes to ensure that they don’t burn.

Let the fruit cool completely, about 15 minutes.

Scoop the fruit into your blender. Whatever juice gets onto the spoon is fine, but don’t add any remaining syrup.

Blend until smooth.

Store in the fridge for up to 7 days.

Rebecca Davis 8/22/18 Rebecca Davis 8/22/18

Almond butter quinoa muffins

What these muffins have: Good fats, protein, Omega-3s, deliciousness.

What these muffins don't have: Gluten, dairy, refined sugar, wheat, eggs, soy.

Bonus feature: The muffins only require one bowl!

The new school year already started for lots of the country, but here in CT, M's preschool starts again on Monday. I've been thinking about quick ways to begin our day with protein that don't require cooking in the morning. These muffins are the answer!

Half of the flour is ground quinoa, which has lots of protein. The other half is oatmeal. I originally made these muffins with almond flour instead of oats for even more protein, but the almond flour was so dense that the muffins stuck to the roof of your mouth. You could just feed your kid a spoonful of almond butter and save yourself the trouble.

With the oatmeal, the muffins are still substantial, but they're no longer dense. They're actually a smidge crumbly because I omitted eggs and any other binding agent. I wanted them to stay vegan and I don't always have the patience to make a flax egg. Letting them cool completely before eating them made them sturdier too.

For the first day of school, I thought it might be nice to add some blueberry chia jam and a quick icing to make the muffins more special. (I also called them breakfast cupcakes, which went over VERY WELL.) The jam is simple and free of any added sugar. I used cream cheese and maple syrup for my frosting, but you could also use coconut cream or a pre-made dairy-free topping.

You could also mix the chia jam with some yogurt for a delicious breakfast for the younger set (or the parental set, if I'm honest).

If you're avoiding nuts, substitute coconut or rice milk for the almond milk and use sunflower seed butter in place of the almond butter. Still delicious!

Important note: These muffins are best when fresh, so I recommend freezing 3/4 of the batch and then either defrosting a serving at night for breakfast the next morning, or toasting a frozen one right before eating it.

Almond butter quinoa muffins

2 large mashed banana
1 cup creamy natural almond butter, well mixed (or nut butter or seed butter of your choice)
½ cup maple syrup
¼ cup unsweetened vanilla almond milk (or rice, coconut, or other non-dairy milk of choice)
1 Tbsp vanilla extract
1 cup quinoa flour
1 cup quick oats
½ tsp salt
1½ tsp baking powder
1 tsp baking soda
1 tsp pie spice (or cinnamon)
2 tsp apple cider vinegar

Preheat oven to 350.

In a large bowl, mash the bananas. Add the almond butter, maple syrup, almond milk, and vanilla extract and mix well.

Add the flours, salt, baking powder, baking soda, and spices. Mix well. Add the apple cider vinegar and mix again. Let the mixture sit while you prep the muffin tin and prepare the jam and icing (if using).

When ready, spoon the mixture into your muffin tin until each opening is half full.

Bake for 12-14 mins or until the tops turn golden brown and the muffins are firm to the touch.

Let cool completely in the muffin tin before serving.

Yield: 18 muffins

For the Blueberry chia jam:
1 pint blueberries
1 ½ Tbsp chia seeds

Put the blueberries into a small sauce pan and cook over a medium low flame until the berries have broken down and become syrupy, about 15 minutes.

Let cool for 5 minutes and add the chia seeds. Mix well.

Place the mixture in the refrigerator for 10-15 minutes or until ready to use.

Yield: 1 Tbsp per muffin

For the frosting (optional):
2 ¼ cups whipped cream cheese
6 Tbsp maple syrup

Mix the cream cheese and maple syrup well with a spatula. The mixture will look curdled at first. Continue mixing until the two ingredients have come together. Refrigerate until ready to use.

Yield: 2 Tbsp per muffin

Rebecca Davis 5/3/18 Rebecca Davis 5/3/18

Raspberry rhubarb chia jam bars

Preschool germs. Is there a stronger force in the universe? In my memoir, this era will be titled: The time when my child who never got sick, was never not sick.

And I don't know if all kids do this when ill, but mine is like a koala bear who drank a pot of coffee. He's both lethargic and wired, wanting to be on top of me while simultaneously thrashing like he's breaking out of a human prison. In short, this has not been a fun week.

Anyway, since we're stuck in the house for the foreseeable future, I've tried my hand with chia jam a few times. The basic recipe in that link has worked well for me as long as I cook the fruit down for about 20 minutes before adding the chia seeds and letting the mixture set in the fridge for about 30 to 60 minutes before using it.

And this jam is really versatile! It works in sandwiches, obviously, but is also great when added to oatmeal, yogurt, and baked goods. It would also make a tremendous baby puree.

This is as easy as dessert/snack/breakfast gets. One bowl, no extra tools, and the same batter for the base and the top crumble. This recipe also uses gluten-free flour and clarified butter, so it's free of gluten, dairy, nuts, and eggs. And I've used as little butter and sugar as possible to maximize health without losing out on taste and texture.

This dough is definitely crumbly, but packs down nicely with a rubber spatula. If it's too crumbly, feel free to add an extra tablespoon or two of butter.

Raspberry rhubarb chia jam bars

For the jam:
12 oz frozen raspberries (one package or about 1 ½ cups)
2 cups rhubarb, chopped
2 large green apples, peeled and chopped
1 Tbsp water
4 Tbsp chia seeds

Add raspberries, rhubarb and green apples to a medium pot. If your berries are still frozen, add 1 tablespoon of water to get things started. If your berries have unfrozen and there’s some liquid in your bag, skip the extra water and just start cooking.

Bring to a boil and reduce heat to medium or medium low and simmer, stirring occasionally, until the fruit is falling apart and the liquid has largely evaporated or become syrupy, about 20 minutes. Let cool slightly and add the chia seeds. Cool in the fridge for 30-60 minutes before using.

Yield: About 3 cups

For the bars:
1.5 cups gluten free flour
1.5 cups quick oats
½ cup brown sugar, packed
½ tsp baking soda
½ tsp cinnamon
¼ tsp cardamom
½ tsp kosher salt
Zest of 1/2 large lemon
8 Tbsp clarified butter
4 Tbsp ice water
1.5 cups chia jam (see recipe above)

Preheat the oven to 350. Grease a 9x9 brownie pan with clarified butter or olive oil and set aside.

In a large bowl, combine the flour, oats, brown sugar, baking soda, cinnamon, cardamom, and salt and mix well.

In a small bowl, melt some clarified butter. Measure the butter when melted and add to the dry ingredients, stirring after adding each tablespoon. Add the ice water, also stirring between additions.

Pack about 2/3 of the mixture into the bottom of your brownie pan with a rubber spatula or wet hands. Top with the chia jam and smooth out. Crumble the rest of the oat mixture over the chia jam. If possible, pack some of the oat mixture into larger pieces and place those on top.

Bake for 40 minutes or until the edges begin to darken slightly.

Let cool completely before cutting.

Yield: 16 pieces