Paleo Strawberry Rhubarb Crisp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Fruit Desserts
Yield: 6 servings
Ingredients
  • Filling:
  • rhubarb - 4 cups chopped
  • ripe strawberries - 2 cups sliced
  • ground nutmeg - pinch
  • maple syrup or honey - 5 tablespoons
  • arrowroot starch - 2 tablespoons
  • pure vanilla extract - 1-1/2 teaspoons
  • Topping:
  • blanched almond flour - ½ cup
  • unsweetened coconut flakes - ½ cup
  • walnuts - ½ cup
  • whole raw almonds - ¾ cup
  • pure maple syrup - 2 tablespoons
  • pure vanilla extract - 1 teaspoon
  • ground cinnamon - 2 teaspoons
  • nutmeg - pinch
  • salt - dash
  • coconut oil - 1 tablespoon, melted
  • egg - 1 small
Instructions
  1. In a bowl, mix together all filling ingredients and place in a greased 8x8 baking dish. In a food processor, combine almond flour, walnuts, coconut and almonds and pulse until mixed and chopped. Then add in maple syrup, vanilla, cinnamon, nutmeg, salt and coconut oil and pulse until mixed well. Then add the egg and process until combined. It should be pretty sticky. Crumble the topping evenly over the filling and bake at 350 degrees F for 30 minutes, then cover with foil and bake 20 minutes more.
Recipe by Create Delicious at https://createdelicious.com/paleo-strawberry-rhubarb-crisp/