15. June 2015 by swissfitchick
Ok, I have no single clue what came over me, but I have TWO recipes for you today. Aha. Who the fack am I?!
No joke, sometimes my blonde brain is so freakin’ messed up I can not remember a single thing except maybe my name, if I’m lucky. Like why and when on EARTH I downloaded this song AND put it on my ipod. Imagine my irritated look when it came up while I was cycling to the pool. I mean, I love Eminem, but yeah. Well, we all have our flaws, right?
Anyway, I digress – I DID remember to write down the recipes though and some text edits while I was creating the mess of the millenium once more in my kitchen – to the beats of Beastie Boys, with a lot of sunshine floating in and while sending pics of phallic veggies to my blog-idols in far away USA land.
Ok, so now on to those recipes. I have to admit, I love rhubarb time more than pumpkin time. Simply cause of the fact that A) they are easier to transport (‘easy’ as shown in the following pic) B) they are to be found everywhere and not only in selected supermarkets and C) they don’t need a full upper body workout to be ready for baking.
The rhubarb pie is a childhood memory of mine. Mom’s pies are so delicious, yet so easy to make and I always ‘helped’ her preparing them – especially by stuffing my face with raw dough. Speaking of dough – another thing I forgot – to buy premade pie pastry when I went grocery shopping on Sat. Lazy as I am there was no way I would cycle to the store again, so I made my own. It worked. Tap shoulder, Babes.
Paleo Rhubarb Pie
3 heaped tbsp grated flaxseed
1 heaped tbsp tigernutflour (may be subbed by almond flour)
1 heaped tbsp almond flour
2dl unsweetened almond milk
2 tbsp grated almonds
1 tsp cinnamon
1/2 tsp honey
Preheat oven to 170°C.
Line out a sheet with baking paper.
Mix well, spread on the baking sheet and bake for 5 minutes, take out.
Cut rhubarb in small pieces and spread on the crust.
Mix all ingredients of the frosting, pour it over the rhubarb and bake for another 20 minutes.
Honestly guys, this is perfect to bring to the summer BBQ’s if you gotta bring the sweet thing. It’s not overly sweet, it’s seasonal, refreshing and it doesn’t contain any crab (I chose this wording instead of calling out all the -free’s – roll with it, k?). And it’s delicious, I promise!!
My second recipe is the meal prep champ – you know I love my eggy oats and basically, you can prepare them for the week. With this rhubarb porridge, you have the summer breakfast with all the nutrients you need to start the day.
2 eggs, 2 eggwhites
1 dl unsweetened almond milk
1 tsp cinnamon
1 tsp ground vanilla
Cut the rhubarb in small pieces and cook them with a little water on low heat until almost soft.
Mix eggs, eggwhites, milk.
Mix oats, oatbran, cinnamon and vanilla.
Put wet and dry ingredients together, stir well.
Add the mixture to the cooking rhubarb and let cook on low heat for another 7 minutes.
Fill your bowl with the porridge and decorate with your favorite toppings: nutbutter, berries, syrup, nuts, dry fruit etc.
I totally had this twice this weekend – on Saturday morning after my early morning trailrun and on Sunday after a little strength training at my friends’ gym. It has all I need – a good load of carbs postworkout, protein, the delicious taste of the rhubarb, I can take it on the go and it keeps me satisfied for a few hours.
It’s marvelous and you should try it!Happy Monday!
Do you like Rhubarb?
What’s your favorite way to eat it?
Do you surprise yourself with ass songs on your iPod you don’t know?