healthy + seasonal recipes that are gluten & dairy-free

Stewed Rhubarb + Frangipane Cream Yogurt Bowls

Stewed Rhubarb + Frangipane Cream Yogurt Bowls

Stewed rhubarb comes together so quick, and tastes absolutely perfect with this healthy vegan spin on frangipane. Served with yogurt, this breakfast is lovely and delicious. The frangipane cream tastes just like the classic version - sweet and almondy, but this version is quick and raw, made without and dairy or eggs. 

stewed rhubarb + frangipane cream yogurt breakfast bowls (vegan, gluten free, paleo) from my natural kitchen

I have a few posts lined up to share with you guys, one involves the best ice cream cake I've ever made and the others involve bread (!!!) and of course, my Moroccan pics and tips. But, I'm having a bit of trouble downloading some of my trip photos so that might just take another few days. Plus, rhubarb is in season EXACTLY NOW and I don't want to delay in sharing this breakfast with you all! It's bright and juicy but tastes kind of decadent at the same time, thanks to this awesome frangipane cream. I am totally in love with this stuff, and it's even a raw vegan healthful version of frangipane! I found frangipane a little late in life, riiiiiight around the time that gluten became off-limits for me. I learned that sadly, frangipane often includes not only gluten but also butter and eggs. With some experimenting, I came up with a frangipane for baked goods that not only tastes amazing but is vegan - I love that version a lot, but right now I'm so drawn to fresher, lighter dishes ... even when it comes to something sweet. So I came up with this on a whim and swirled this creamy vegan dream into yogurt, topped with this quick stewed rhubarb and immediately knew that I needed to make it again to share with you here. SO good, and pretty quick and easy. We're in the middle of unseasonably warm weather here, so anything with laid-back summer vibes is perfect right now. I hope you are enjoying every last moment of May! xo

stewed rhubarb + frangipane cream yogurt breakfast bowls (vegan, gluten free, paleo) from my natural kitchen
stewed rhubarb + frangipane cream yogurt breakfast bowls (vegan, gluten free, paleo) from my natural kitchen
stewed rhubarb + frangipane cream yogurt breakfast bowls (vegan, gluten free, paleo) from my natural kitchen

Stewed Rhubarb + Frangipane Cream Yogurt Bowls

Notes: You'll have leftovers of the stewed rhubarb and the frangipane from these recipes. I like to prep a few day's worth of breakfast bowls and keep them in the fridge to take with me to work for weekdays. For the frangipane cream, you can substitute blanched almonds for either the cashews or macadamia nuts. It's totally versatile - use what you prefer/have on hand. 

Stewed Rhubarb

2 cups (about 3 stalks) rhubarb, chopped in 2" pieces

2 tablespoons raw honey, coconut nectar, or maple syrup

1/4 cup water

1/2 teaspoon vanilla extract (optional)

Combine all the ingredients in a pot over medium heat. Once the water comes to a simmer, give it a stir and allow the rhubarb to cook down until soft but not falling apart. Remove from heat and set aside. Keep leftovers refrigerated, in a covered container for up to 4 days. 

Frangipane Cream

1/4 cup raw cashews

1/4 cup raw macadamia nuts

3 tablespoons plant-based milk (I used cashew milk), plus extra to thin as needed

1 tablespoon raw honey, coconut nectar or maple syrup

1/4 teaspoon almond extract

a pinch of salt

Add the cashews and macadamia nuts to the bowl of a food processor, and process into a fine meal. The nuts will clump together, but stop short of making nut butter. Add the plant-based milk, honey, almond extract and salt and process into a smooth paste. Store leftovers in a jar in the fridge for up to a week.

Yogurt Bowls

1/2 cup plain or vanilla yogurt (I used coconut yogurt)

sliced brazil nuts, bee pollen, coconut flakes, dried rose petals, or whatever toppings you like!

Divide the yogurt between two bowls. Stir 2-3 teaspoons of plant-based milk into 2 tablespoons of frangipane cream to thin, then add a big spoonful of the frangipane cream to each of the yogurt bowls and swirl to combine. Spoon some of the stewed rhubarb and a bit of the juice into each bowl. Add a small scoop of extra frangipane, and sprinkle over toppings of your choice. Enjoy! 

stewed rhubarb + frangipane cream yogurt breakfast bowls (vegan, gluten free, paleo) from my natural kitchen

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