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Strawberry Rhubarb Crisp (grain + gluten free)
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Calories:
311
kcal
Ingredients
Crisp filling:
1.5
lbs
strawberries
quartered
2
cups
of rhubarb
sliced into 1-inch pieces
1
Tbsp
lemon juice
1
tsp
vanilla
2
Tbsp
organic cane sugar
1
Tbsp
tapioca starch
Crisp Topping:
2/3
cup
cassava flour
2
Tbsp
coconut flour
1/3
cup
organic cane sugar
½
tsp
salt
¼
cup
coconut oil
½
cup
slivered almonds
Instructions
Preheat the oven to 350°F and grease an 8- or 9-inch baking dish with coconut oil or olive oil.
In a large bowl, mix strawberries, rhubarb, lemon juice, vanilla, sugar, and tapioca starch. Pour the strawberry mixture into the prepared dish.
In a separate bowl stir together cassava flour, coconut flour, sugar, and salt.
Add the coconut oil and use a fork to cut it into the flour mixture until well-mixed and crumbly. Stir in the almonds.
Sprinkle the crumble mixture evenly over the strawberry filling.
Place in the oven and bake for 45-50 minutes, or until fruit is bubbly and the top is golden.
Allow to cool for 10 minutes, then serve and enjoy!
Nutrition
Serving:
1
Serving
|
Calories:
311
kcal
|
Carbohydrates:
44
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Sodium:
1999
mg
|
Fiber:
6
g
|
Sugar:
22
g
|
Vitamin C:
71
mg