Strawberry Rhubarb Crisp
Crispy on the outside and vegan, gluten free and sweet on the inside? This Strawberry Rhubarb Crisp is all that and more! Did I mentioned refined sugar free?
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Servings: 6 servings
Equipment
- ramekins or 8x8 inch pan
- oven
Ingredients
- 4 cups rhubarb chopped
- 8 strawberries sliced
- 1 tbsp Lakanto
- 1½ cups oats
- ¼ cup desiccated coconut
- ¼ almond flour
- ¼ cup gluten-free flour
- ¼ cup coconut sugar
- ½ cup vegan butter melted
- ½ tsp cinnamon
- ¼ tsp ginger
- ½ cup roasted almonds chopped
- ½ tsp salt
Instructions
- Preheat the oven to 375. Grease your baking vessel (8x8 inch pan or ramekins like mine)
- Cut rhubarb and slice strawberries. Spread into a prepared dish and sprinkle with lakanto (or sugar of choice). I let my fruit macerate in their juices for 2 hours.
- In a separate bowl place crisp Ingredients and mix thoroughly using your hands if needed. Spread topping all over your fruit and place in a preheated oven. Bake for 45 minutes. I checked at 40 and left it in for the final 5 minutes.
- Allow to cool on a wire rack for 15 minutes before eating. Serve with coconut whip or vanilla ice-cream.
Nutrition
Serving: 1serving | Calories: 153kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 212mg | Potassium: 365mg | Fiber: 4g | Sugar: 7g | Vitamin A: 85IU | Vitamin C: 16mg | Calcium: 109mg | Iron: 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.