Strawberry and Rhubarb Crisp (no flour)
4-5 rhubarb stalks
about 1 lb organic strawberries washed cored and cut in half
1 tsp stevia (or 1 tablespoon of organic sugar)
1 tablespoon lemon juice
1 tablespoon organic (so it's not GMO) corn starch
1/2 cup of buckwheat flour or almond flour/ or meal
2 tablespoon of ground flax
1/2 cup of instant rolled oat (can sub almond meal if you can't have gluten or want to make it paleo)
2 tablespoons of brown sugar (or 1 1/2 tsp of stevia)
1/4 teaspoon pink salt
1/3 cup of coconut oil
1 cup of chopped pecan, walnuts, or almonds
- FOR THE TOPPING: pulse the flour, sugar, coconut oil, salt, and nuts in a food processor and store in the fridge.
- FOR THE FILING: Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Combine the strawberries, rhubarb, sugar, juice, and flour in a large bowl and toss to combine. Transfer the mixture to a 9 inch glass pie plate, place the pie plate on a rimmed baking sheet, and sprinkle the chilled topping evenly over the top.
- Bake for 40-45 min. Bake until the topping is golden brown. Serve warm.
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