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Fresh Jujube Cobbler - Vegan, Gluten-Free



Fresh jujubes!  I used to get these at our old Farmer's Market, but they were dried.  I would make a tea by boiling 2 dried jujubes with 1 knob of ginger.  It's considered a digestive tonic and has an interesting earthy, but sweet taste.  I learned this from the farmer himself who sold them to me...never even thought to look it up or delve into their other powers.  I had never eaten a fresh jujube, so we ordered 2 pounds of fresh jujube fruit with our last Farmbox.  I already knew about the digestive qualities and the super high Vitamin C content, but a quick Google search led to many interesting articles about their history in China.  They've been linked to everything from fighting skin cancer, to darkening grey hair, to inducing sleep.  Who knew all these years I was getting all these other benefits (actually, I can only attest to the fact that jujube tea is indeed a very good digestive aid...everything else is just "interesting!").

Only 2 out of my 4 girls liked the taste of the fresh fruit.  They all love the dried fruit though.  I was about to just pop them in the dehydrator when I wondered if there were any good recipes for dishes made with fresh jujubes.  Google comes through again and gets me this!  The girls and I decided to try the Jujube Crisp recipe.  Of course we couldn't help tweaking it a bit to make it more nutritious and nourishing.  We added ginger since it's a complementary herb to the jujube and aids in digestion.  We also swapped the brown sugar with coconut sugar and the butter for coconut oil.  I am not a fan of white flour, and by replacing it with almond flour we kept this dessert gluten-free friendly.

Let us know if you try it...or if you have any other fun fresh jujube recipes!






Fresh jujube Cobbler (Vegan, Gluten-Free)

4 cups fresh jujube fruit (sliced into quarters, with pits removed)
juice of 1 lemon (without seeds of course) 
1 cup rolled oats
1/3 cup almond flour
1/4 cup raw honey
1/2 tsp sea salt
1 tsp ground ginger
2 tsp cinnamon
1/3 cup coconut oil (at room temp/liquid state)
1/4 cup coconut sugar

Preheat oven to 375.
In a small casserole dish, toss the prepared jujubes with the juice of 1 lemon.  In a separate bowl combine the oats, almond flour, salt, ginger cinnamon and coconut oil.  Mix together with a fork until it's nice and crumbly.  Top the jujubes with the oat mixture, pressing down lightly to make sure it's evenly spread out.  Then sprinkle the coconut sugar all over the top.  Pop it in the over for 30-40 minutes depending on how crispy you like your cobbler.  


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