Strawberry Rhubarb Crisp

Strawberries and rhubarb baked with a crumbly, nutty topping is the perfect easy springtime dessert. 

INGREDIENTS:

- rhubarb, cut into 1-inch pieces (fresh or frozen) - strawberries - orange juice - orange zest - arrowroot - almond flour - shredded coconut - chopped walnuts - coconut sugar - sea salt - vegan butter such as Miyoko's  (or coconut oil) - maple syrup

INSTRUCTIONS

Preheat the oven to 350 degrees F.

1:

In a large bowl, toss together the rhubarb, strawberries, orange juice and zest.

2:

To make the crisp topping, add the almond flour, coconut, walnuts, coconut sugar and sea salt to a medium bowl and stir to combine.

3:

More

GLUTEN FREE CARROT MUFFINS

VEGAN PALEO LEMON TARTS

AVOCADO BRUSCHETTA

recipes