Happy Mother's Day Madre!
Roasted Rhubarb & Strawberry Muffins with Pistachio Crumble:
2-3 stalks rhubarb; cut into 1/2" pieces
1 pint strawberries; remove stems & cut in quarters
2 tbs cane sugar
1 cup coconut milk; or whatever milk you have on hand
1 tsp apple cider vinegar
2 cups spelt flour
1/2 tsp baking soda
1/4 tsp salt
2 tbs sugar
1 tsp lemon zest
1/4 cup olive oil
1/4 cup maple syrup
1 banana; riper the better
1 tsp vanilla
for the crumble:
1/4 cup quick oats
1/4 cup pistachios
2 tbs brown sugar
1/2 tsp salt
1 tbs coconut oil; or cold butter
1 preheat oven to 375 degrees F and line baking sheet with parchment paper. Place the rhubarb and strawberries onto sheet and sprinkle with sugar. Bake fruit for 15-20 minutes, strawberries should start oozing. Remove from oven and let cool, lower oven temperature to 350 degrees F
2 line a muffin pan with 12 liners. In a small bowl combine milk and vinegar, stir and set aside.
3 in a large bowl mix together flour, soda, salt, sugar and lemon zest.
4 in another small bowl beat together olive oil, maple syrup, banana, egg, and vanilla.
5 make a well in the center of the flour mixture and pour in the wet ingredients. With a wooden spoon mix together the batter only until incorporated, do not overmix.
6 then stir in the roasted rhubarb and strawberries
7 pour about 1/4 cup batter into each muffin cup
8 in a food processor lightly blend together all the ingredients for the crumble. Top each muffin with the crumble mixture and bake muffins for 15-20 minutes, a toothpick should come out clean
9 eat immediately or store in fridge for 3-5 days