Yes, that’s right. Paleo rhubarb banana crisp. I have a friend who is a wiz in the kitchen; really she is just all round handy. For example: she has created an urban roof top garden made from reclaimed items- industrial containers and pallets. Amazing. She had me over for dinner last weekend and served a BBQ version of this. That’s right, not only did she pull out a winning and unique crisp combination, she cooked it over fire like a cave woman. I used a boring old oven. Who is Paleo now? I guess I am, as I converted her winning combination into a grain free version. Kimbers’ Killer Krisp (A.K.A rhubarb banana crisp).
I am really excited to hopefully have some free time in the coming weeks, this double full time job stuff is garbage. Especially because I want to spend my time cooking for you. And I should do some laundry before the pile starts talking and commanding me around like the talking garbage heap, from Fraggle Rock! I don’t know I could stand the singing.
Our upcoming recipe plans are so exciting! Raj has put together some incredible graphics! We are spending a week Greek! Actually 2 weeks. Make sure you don’t miss out.
Also, remember this Sunday is Father’s Day– don’t miss out on calling your old man! I will, but mostly for my benefit, as he is always entertaining. My father (both my parents) are very funny. Dry wit and sarcasm runs thru my veins. As a teenager I backed my car into the house. Yes, I did that. Luckily it was a low speed crash and more damage was done to the paint on my bumper than the house. I sheepishly walked up stairs and Pops just looked at me.
“I… uh… backed into the house…”
“Hmn… I’m curious, how did you miss the house all the other times you backed in?”
Really valid question, the house was big enough I should have been able to hit it every time. Thanks Dad. You are the best.
I still have a couple hours work to do here, but I can do it in my PJ’s, while eating Paleo rhubarb banana crisp, with vanilla coconut ice cream. Try it. Bet you’ll like it.
- 3 medium banana's sliced (I used 2 banana's and a half of a plantain that was going bad on my counter)
- 1 cup chopped rhubarb
- 1 tsp lemon juice
- ¼ tsp salt
- 1 cup almond meal
- ½ cup ground pecans
- ½ cup maple flakes
- ½ tsp nutmeg
- 1 tsp cinnamon
- 1 cup grated grass fed butter or coconut oil
- Preheat the oven to 325 F
- Lay banana and rhubarb in the bottom of an oven safe dish.
- Combine: salt, almond meal, pecans, maple flakes, cinnamon and nutmeg.
- Add lemon juice and stir.
- Add grated butter, or slowly pour in coconut oil while stirring.
- Spoon over top of the banana and rhubarb until evenly covered.
- Bake for 40 min.
- Allow to cool slightly (so it doesn't melt your ice cream too fast) before serving.