Party Gluten Free

Prickly Pear Rudi-fied Goat and Rhubarb Treats by Annalyn Wills diagnosed October 2006

Crust Recipe:

2 slices Rudi Wholegrain Bread end pieces if possible

1 bag Pamela’s Ginger Mini Snapz cookies

½ c. whole roasted almonds

1 stick chilled unsalted butter cut into cubes

1 tsp. gluten free vanilla extract

1 tsp. fresh lemon zest

Preheat your over to 350*.  Add first 3 ingredients and pulse in a food processor until fine crumbles and combined.  Pour into bowl and with a pastry blender cut chilled butter cubes until all ingredients are blended while adding the vanilla and lemon zest.  Continue to cut until incorporated.  Press flat into a 13×9 inch greased glass dish and bake for 10 minutes until slightly browned.  Remove and cool.

Fruit Preserves Filling:

2 c. or 1 package of precut rhubarb thawed and finely diced

1 c strawberries hulled and diced

2 Tbsp. blue agave nectar

Pinch of sea salt

½ fresh squeezed lemon

Prickly Pear Cactus Syrup

Heat a sauté pan on medium heat.  Place all ingredients in pan and bring to a boil stirring occasionally.  Do not break up all the fruit.  Add a splash (or two) of Prickly Pear Cactus Syrup to the mixture.  Simmer for 8-10 minutes or until liquid is reduced to syrup.  Taste and add additional agave if needed ½ tsp. at a time.  Cool on off burner.

Prickly Pear Creamy Goat Cheese Filling:

16 oz. Premium fresh soften plain goat cheese (I prefer The Pampered Goat from Costco)

2 Tbs. fresh squeezed lemon juice

2 Tbsp. blue agave nectar

2 Tbsp. local honey

2 Tbsp. Prickly Pear Cactus Syrup (optional – makes it the pretty pink too!)

2 eggs

Soften the goat cheese to room temperature and mix with the next 4 ingredients on medium until smooth.  Add one egg at a time and continue to beat for 2 minutes.  Layer your crust with the cooled preserves followed by the goat cheese filling.  Bake for 18-22 minutes or until lightly browned.  Set aside and cool for at least an hour to room temperature.

Strawberry Fruit Topping:

2 c. strawberries hulled and finely diced

½ fresh squeezed lemon

1 Tbs. blue agave nectar

Mix the above ingredients to create a syrup consistency.  Sprinkle over the goat cheese filling carefully filling in any gaps.  Chill for at least 4 hours.  Slice and serve – you may add a dollop of fresh whipped cream, sprinkle of crushed almonds and a drizzle of Prickly Pear Cactus syrup!   Bon Appetit!