Nothing screams summer time more than a delicious Strawberry Rhubarb crisp! This delicious dessert makes my mouth water every time I look at it! It's bursting with fruity flavour and the crispy toppings gives it the extra crunch it needs. Its hard to believe this dessert is paleo and nutritious! When you give this recipe a try - tag me on Instagram @keepupwithliv !
Servings: 1 large Crisp
Ingredients:
3/4 cup almond flour https://amzn.to/30XgtfD
2 tbsp tapioca flour https://amzn.to/3hG4FUZ
1 tsp vanilla
2 tbsp coconut oil https://amzn.to/3el7F6S
2 tbsp coconut oil
3/4 cup chopped nuts (I used almonds and pecans)
1 tbsp maple syrup
2 cups strawberries
1 cup rhubarb
2 tsp tapioca starch
1 tsp vanilla
Instructions:
Start by washing and cutting up your strawberries and rhubarb then placing them in a bowl
In a separate dish combine your vanilla, lemon juice and tapioca flour until well mixed
Pour the mixture on top of your fruit and combine until the fruit is covered
Dump the fruit mixture into your circular dish
In a bowl combine almond flour, chopped nuts, tapioca flour, coconut oil and maple syrup
Mix it together until combined and crumble it on top of your fruits
Bake at 350F for 30 minutes and let rest for at least 10-15 minutes
Enjoy!