Grain Free Super Omega 3 Strawberry Rhubarb Crisp Paleo Vegan Recipes

STRAWBERRY RHUBARB CRISP (PALEO, AIP)

Steps:

• Preheat the oven to 350 F and lightly grease an 8×8″ baking dish
• Add the filling ingredients to the baking dish and toss to combine. Set aside.
• For the crisp topping, combine the shredded coconut and the flours in a large mixing bowl. Add the coconut oil and maple syrup and stir until the crisp topping dough forms.
• Add the topping to the filling and use your hands or a spatula to evenly spread the crisp topping until it's covering all of the filling.
• Transfer to the preheated oven and bake for 30-35 minutes or until the filling is bubbly and the crisp topping is golden brown.
• Remove from the oven and allow to cool before serving by itself or with a dairy-free vanilla ice cream.

GLUTEN-FREE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350°F. Lightly grease an 8×8" pan or 10" cast iron skillet with coconut oil. Set aside.
• In a large bowl, combine the rhubarb, strawberries, lemon zest, lemon juice, maple syrup, salt, and tapioca flour. Stir to combine. Pour into the prepared pan.
• In large bowl, combine the almond flour, coconut flour, salt, cinnamon, and coconut sugar. Whisk to combine. Add the coconut oil and using a pastry cutter or two forks, work the coconut oil into the dry ingredients until the coconut oil is in little bits. Add the maple syrup and toss to combine until the mixture sticks together. Stir in pistachios.
• Top the fruit with the crumble mixture. Bake for 25-30 minutes or until bubbling and the top is lightly browned. Serve with coconut whipped cream!