The farmer’s market started this week. And what are some of the first things there every year? Strawberries and rhubarb!!! A great combo for desserts. Yesterday Rebecca and I experimented with a grain free crisp. I didn’t have a recipe, and I didn’t measure anything. So I’ll do my best to write down a recipe. I used honey to sweeten it. And a combo of almond flour, coconut flour, chopped nuts, honey, coconut oil and butter for the topping. Turned out quite well. A little liquidy since I didn’t/couldn’t add any kind of starch/thickener. But still very good. And the liquid at the bottom worked well for syrup on top of the ice cream…on top of the crisp 🙂 Justin and Rebecca had some with vanilla ice cream. I was “good” and ate it plain. Still a nice treat. And very healthy! One more dose of coconut oil in my day 🙂 And healthy fruit. I would even consider serving this for breakfast. Really it’s quite healthy. Add some yogurt on top. A great treat for breakfast. This is a fun dessert to make with kids. Aside from the chopping Rebecca could help me with everything. And, yes, the last picture is the crisp in a princess bowl (hard to tell)…it was Rebecca’s snack…all I had time to get a picture of.
This post is linked to Grain Free Tuesdays at Hella Delicious.
Grain Free Strawberry Rhubarb Crisp
3 cups diced rhubarb
2 cups chopped strawberries
1/3 – 1/2 cup honey (to taste)
1/2 cup almond flour
1/4 cup coconut flour
1/2 cup melted coconut oil, butter or a combo of the two (I used both…it’s dairy free if you just use coconut oil)
1/2 cup chopped nuts (I used crispy walnuts and pecans)
1/4 cup honey
Grease 8×8 baking dish. Combine rhubarb, strawberries and honey. Pour into dish. Combine topping ingredients. Drop or press on top of fruit. Bake at 350 for 30 – 40 min. (until fruit is cooked and topping is slightly brown). Let cool. Serve plain or with ice cream, whipped cream or yogurt.