Saturday, May 28, 2011

Strawberry Rhubarb Crisp

Another wheat free, paleo friendly treat!

Serves 6 to 8


3 cups rhubarb, thinly sliced
2 cups strawberries, thinly sliced
1 tablespoon lemon juice
1 teaspoon cinnamon
2 tablespoons honey

1 1/2 cups almond flour
1/2 cup shredded coconut
1/2 cup pecans, chopped
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons coconut oil, melted

Preheat oven to 350 F. Lightly grease a medium cake pan.

Combine the rhubarb, strawberries, lemon juice, cinnamon and honey in the bottom of the cake pan.


In a bowl, add the remaining ingredients and mix to combine. Crumble mixture on top of the fruit.


Bake for 45 minutes.


Serve warm! Enjoy!


Amy

3 comments:

  1. That sure looks great, where do you get your almond flour and coconut oil?

    ReplyDelete
  2. From Community Foods on 10 th Ave

    ReplyDelete
  3. I totally loved this recipe! I’ve been trying to figure out ways to incorporate the crumble into other recipes. Next time I make this recipe, which happens to be tonight, I think I am going to add about a 1 cup of chopped up apples, and only add 2 cups of the rhubarb.

    ReplyDelete

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