Ingredients
- 2 cups rhubarb, diced
- 2 cups strawberries, diced
- 1 teaspoon lemon zest (from 1 lemon)
- 1 tablespoon lemon juice
- 5 tablespoons maple syrup
- ¼ teaspoon salt
- 2 tablespoons tapioca flour
- 1¾ (7 oz.) cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup coconut sugar
- ½ cup coconut oil, solid at room temperature
- ¼ cup maple syrup
- ¼ cup chopped pistachios (or nut of choice)
Recipe Description
This Strawberry Rhubarb Crisp combines tart rhubarb and sweet strawberries, topped with a pistachio crumble topping! This crisp is Paleo-friendly, gluten-free, and vegan. It’s healthy enough that you could enjoy this for breakfast with no guilt, but it also makes a fabulous dessert served with some whipped coconut cream.
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