Happyolks

Another full weekend has come and passed. I attended my first Padres game with the most beautiful kids from the IRC’s First Things First program and watched anxiously (and amusingly) at how cotton candy, ice cream, peanuts, and soda take charge in a tiny 40 pound body. But it was their first time experiencing the Padres too, any professional US sporting event for that matter, so it wasn’t really the time for a nutrition lesson. I think (well, I hope) that little binges like those for excited attendees across the stadium are rendered harmless  by the joy, laughter, and companionship of those that joined them. Padres won handily, and I think I’m finally starting to enjoy the sport and the pursuit of the season. I’m a homegrown NBA fan (thanks, dad), but I think my previous conceptions of the in-athleticism of MLB are being softened by Shaun’s love of the Rockies and my desire to root for something again. Plus, as frivolous as the stadiums and the jerseys and the salaries of the players are, the games spread good ‘ju-ju’ which always gets a thumbs up in my book.

I’ve been seeing so many Strawberry Shortcake recipes floating across the food-blog world, and I thought I’d throw something a little different into the ring. Strawberries are still a’flowin in SD, so I thought I’d get creative with a crumble and hope for the best. I must say, I was a little apprehensive if this concoction would be as nutritious and sweet as I imagined, but the smell of maple and oats crystallizing in the oven abated those doubts. The amount of sweet potato I used was not measured, so use your best judgment based on the notes I jotted while in the baking process.

Middle:

• 2 medium-ish sweet potatoes, shredded (approx 6 cups)
• 3 1/2 – 4 cups strawberries, halved
• A scant 1/4 cup raw cane sugar
• 1 tbsp tapioca flour
• 1 tsp cinnamon
• 1 tsp nutmeg

Crisp:

• 1 1/4 cup rolled oats
• 1 1/2 cups teff flour
• 3 tbsp cane sugar
• 1/4 cup pure maple syrup
• 1/8 cup olive oil
• 2 pinches of salt
• 1 tbsp cinnamon
• 1/2 tsp ground ginger
• a good sprinkle of ground flax

In a large bowl combine the shredded potatoes, strawberries, sugar, tap. flour, and spices -coat, then let rest. In a medium bowl, combine and stir the dry ingredients first: oats, teff flour, sugar, salt, cinnamon, ginger, and flax. Add the wet ingredients and mix vigorously, adding orange juice or almond milk if your consistency is too dry for your liking. Fill a nice deep dish with the strawberry mixture first, then cover evenly with your crumble crust.

After the oven has pre-heated to 400′, place the baking dish on the middle rack, and bake for 20 minutes. Enjoy warm, or at room temperature. The crumble is sweet enough for my taste, but I’m sure a little vanilla ice cream would be lovely.