(Paleo and/or Gluten-Free) Strawberry-Rhubarb "Bars".

It is no secret that I have a wicked sweet tooth.  I have made great strides in consuming less sugar, specifically less desserts, but lately?  Man.  I am really craving the sweet stuff.  I'll go ahead and blame the pregnancy hormones, which is fun and easy to do - but so far, I'm doing a pretty good job of not giving in to overly refined sweets.  Part of the reason is that I'm finding naturally sweetened things to help me out.  The post-suppertime call of dessert is after all a part of my genetic make up, and who am I to buck the mold and abstain?

I will also publicly confess that I don't think I should be eating rhubarb.  This kills me, because rhubarb is one of my most favorite things - especially during this time of the year when you can't barely log onto your computer without finding a half dozen stellar looking rhubarby treats.  Rhubarb is part of the nightshade family, and one of the foods that I've self-diagnosed as a trigger for my skin problems.  Last spring, I may have overdosed on the kuchens and jams... and my hands really paid the price.  But this week there was one last bag of frozen, chopped rhubarb from last year in my deep freeze, and after this gorgeous post by Alanna at the Bojon Gourmet I figured I'd risk the minor skin irritations and come up with a no-refined sugar dessert for myself.  (Even though I'll likely have to make Alanna's version when the new crop rhubarb finally gets here!)

I suppose this dessert is mostly paleo friendly;  it's definitely gluten-free and refined sugar free.  It's also very much on the not-too-sweet side, leaving just enough room for a scoop of vanilla ice cream on the side, though I've been just as happy having a generous spoonful of full-fat plain Greek yogurt on top. To coerce my son into having some, I just added an extra drizzle of maple syrup over the top which made it plenty sweet enough to convince him that he might just like rhubarb after all.

If you use frozen rhubarb and strawberries, there is no need to defrost them first.  I think the flavor of the dessert is better the next day, after it has fully chilled and had a chance to "set up".  These are the type of bars that require eating with a fork, unless you are very cautious and eat over the sink.

Strawberry Rhubarb Bars

• 2 c. chopped rhubarb (frozen is fine)
• 1-2 c. sliced strawberries (frozen are fine)
• 1 T. rapadura
• 1 T. maple syrup
• 1 T. cornstarch or arrowroot powder

• 10 dates
• 3 eggs

• 1/2 c. sprouted almonds (50 g.) ground into a meal
• 1/2 c. (50 g.) unsweetened, dried coconut
• pinch of salt
• 1 T. rapadura
• 1 T. olive oil
• 2 T. butter, cut into small pieces

Preheat oven to 350.  Butter a 9x9 glass baking dish and set aside.

In a medium bowl, combine rhubarb, strawberries, 1 T. rapadura, 1 T. maple syrup, and cornstarch and stir well to combine.  Pour into prepared baking dish.

Using a blender, blend the eggs and dates until they are fully blended.  Pour over the rhubarb and strawberry mixture.

In a small bowl (or the same bowl you used to mix up the rhubarb and strawberries) combine the almond meal, coconut, salt, rapadura, oil, and butter and mix with your fingertips until you reach a good crumbly consistency.  Spread evenly over the top of the dessert.

Bake until puffed and lightly browned across the top, and a tester inserted in the center comes out clean - about 1 hour.  Cool completely to room temperature, then store in the refrigerator.  Serve with an extra splash of maple syrup, vanilla ice cream, and/or plain Greek yogurt.

Spring in Wisconsin is off to a slow start - which is really excellent news for maple syruping, but not so good news for us sun-starved northerners.  In many places around the country, the rhubarb is already up and ready to cut, but we're still waiting for a bit more warmth here to be so lucky.  Then, I'll replenish my frozen stores and continue to repress my physical sensitivities to this most wonderful marker of spring.  I'm sure I'll be figuring out a few more ways to enjoy rhubarb without so much sugar!

(Magic) Bars. And Paleo Diet.

My state is known as the drunkest state.  It's a fact that I'm not so proud of, and certainly one that bears no bragging rights in my opinion.   My city is founded on capitalizing breweries and brewers, Eastern European immigrants taking advantage of our excellent water resources and creating an environment where it's pretty easy to find a good beer, if not a few too many good beers.

Perhaps working in tandem with the drunkest state moniker are the  numerous corner bars dotting the city.  They give us the feeling of a being larger city than we are, and if you are not participating in the binge culture, there is also a sense of civic pride in our hand-craftiness.  Good things are indeed made in Wisconsin.

Not the least of which are bars of another sort, the cookie type hastily pressed into pans to avoid the more time consuming labors of shoveling drop cookies into and out of the oven every 12-15 minutes.  I assume it's a trend passed down by the same ingenious Midwestern predecessors, that at every church potluck and every summer picnic someone brings a pan of bars.  I think I took this for granted (or maybe didn't even acknowledge it) until a dear out-of-town friend visited years ago with her boyfriend at the time.  He had never been to the Midwest, and it was he who first mentioned the connection about bars and the Midwest to me.  And, wouldn't you know, my mother-in-law came over that very afternoon with a delicious pan of "Hello Dollys", a classic bar cookie for me to serve to my company...  I remember he was thrilled.

In my own kitchen, where I can't really spend too much time, cookie baking usually rules outright.  But cookies also run the risk of being too easily snatched and hastily eaten by yours truly.  They also have a lot of sugar, usually both white and brown to tame the tenderness issues often plaguing them.  I'm still dutifully trying not to give in to sugary temptations, and this results in not baking so many cookies anymore.  And then there is the business of all that grain...

I am endlessly interested in health as it pertains to staying out of the mainstream medical system.  That is probably the most driving force in my personal sugar reduction:  I know that nothing good can come from sugar.  Lately I see an increasing interest in the Paleo diet, or other similar diets that preach the exclusion of glutenous grains, adopting a more primal way of eating.  In general, I'm never going to subscribe heart and soul to a diet that leaves me devoid of all carbohydrates, especially when I am a baker at heart.  But more and more I can really see the appeal and benefit of these diets to mainstream America.  It's good to spread the gospel of heavy helpings of fruits and vegetables, and it's good to demonize the processed food industry.

So many people are so much busier than I am, and have far less time to soak, sprout, and obsess over what kinds of grain should be eaten.  In these cases, perhaps it is better just to cut grain out altogether?  Most people can benefit from eating more vegetables, and even more quality (well raised and sourced) meats too.  After all, paleo diets really are just whole food diets that focus on raw materials and not packaged cheats - and that is what is most important.  I'll support that type of diet!

Aside from health issues, I find it a great challenge to bake healthy, low or no-sugar desserts that satisfy both my need to bake and my desire for sweets.  I'm finding that desserts labeled "Paleo" fit that bill nicely.  One of my best recent finds has been a Facebook link called Just Eat Real Food.  It is exactly what it purports to be, real food links from across the Internet where it seems I'm spending less and less time.  It's nice to have a resource of links like that, one where I found this recipe for Paleo Magic Bars the other day.  Last night after supper I mixed them up and baked them, and I could barely get the kiddo out the door to school fast enough this morning to finish them up.  Our stormy morning was good for cracking a few more of the in-the-shell pecans my neighbor gave me anyway.

For the date or date/fig paste called for in this recipe, I used leftover from the raw/vegan fig bars I made recently.  To make it, soak dates (and/or figs) in boiling hot water for about a half hour, then run them through a food mill or food pro with a bit of the soaking water until they have a jammy consistency.  I would think a half cup of dried fruit would give you more than enough paste for this recipe.  Also, make sure that your honey is "runny" and not crystallized and you will have an easier time of things.

Paleo Magic Bars (barely adapted from the Healthy Foodie)
makes 1 9x9 inch pan

bottom layer:

• 1/3 cup date (or date/fig) paste(see note above)
• 1/2 an avocado
• 3 eggs
• 2 T. raw honey
• 1 t. vanilla

• 2 T. coconut flour
• heaping 1/4 c. cocoa powder
• 1/4 t. baking soda
• 1/4 t. cream of tartar
• pinch of kosher salt
• handful (50 g. as the Healthy Foodie suggested) sprouted almonds, medium chopped

top layer:

• 1 1/2 c. unsweetened, shredded coconut
• 2 T. melted coconut oil
• 2 T. softened coconut "manna" or butter (like this, or make your own)
• 1 T. raw honey
•  2 egg whites, beaten to soft peaks in a medium sized bowl

chocolate drizzle:

• 1 T. melted coconut oil
• 1 heaping T. cocoa powder
• 1 T. raw honey
• handful of toasted and chopped pecans for garnish

Preheat the oven to 365.  Brush a 9x9 glass pan with coconut oil, and line with crisscrossing sheets of parchment paper.  (This aids in removing from the pan later.)

In a food pro, combine the date paste, avocado, 3 eggs, honey, and vanilla.  Process until very well blended, about 30-60 seconds.  In a small bowl, mix coconut flour, cocoa powder, baking soda, cream of tartar, and salt with a fork until well blended.  Add to the contents of the food pro, and pulse just until combined, about 5 good pulses.  Spread the bottom layer into the prepared pan, taking care to smooth into the corners.

Rinse the food pro container out well, and add the coconut, coconut oil, coconut manna, and honey and process until well blended, about 1 minute.  Add this mixture to the soft peaked egg whites, and fold in gently until well combined.  Spread this mixture carefully in an even layer over the chocolate layer.

Bake in the preheated oven for 22-25 minutes until lightly browned across the top.  Cool on a rack for an hour (until room temperature) then refrigerate overnight or until well chilled (about 6 hours).

When chilled, make the chocolate drizzle by combining the coconut oil, cocoa powder and honey in a small bowl.  Add a little extra coconut oil if it seems too thick, you are looking for a thin drizzle consistency.  Drizzle across the top of the bars, and sprinkle with the pecans.  Store in the fridge, in part so you don't eat them all right away.

These bars are much less sweet than traditional sweetened condensed milk versions of magic bars... but they still really satisfy.  I won't claim that they satisfy as much as a giant wedge of traditional magic bar, but they do not leave you feeling guilty and with a "why-did-I-just-eat-that-whole-thing" kind of feeling.  And, they are made entirely with real, whole foods.  I especially like that my picky kid liked them, and that they sneak in avocado, which is tremendously underused in chocolate bakery...

So what about you?  Are you also seeing a shift to more healthful, whole foods with less refined carbohydrate emphasis?  I think the Paleo trend is here to stay for awhile, and I am kind of glad.  I'm not about restriction and arguing over the color of my potato (though for the record, I do prefer sweet potatoes), but there are a lot of valid ideas surrounding this more natural way of eating and viewing food.