Strawberry Rhubarb Crisp
Every year I wait for it to be rhubarb season, strawberries and rhubarb are one of my absolute favorite combinations! I love making crisps cause they are so much easier and less time consuming than pies, and the taste is always phenomenal. The chia seed and buckwheat groats really add something special. This is the perfect dish to bring to friends.
3 – 8oz. containers of Ripe Strawberries sliced
1 LB. Rhubarb (about 2 big stalks) cut into chunks
2 TBLS. Arrowroot Powder
3 TBLS. Orange Juice
Mix all together add put into greased 10 in. pie plate
Topping:
1 c. Chopped Walnuts
1/2 c. Quinoa Flakes
1/2c. Sweet Rice Flour
1/4c. Chia Seed
1/4c. Buckwheat Groats
1/4tsp. Sea Salt
1/2c. Cinnamon
1/8c. Agave
1/3c. Soft Distilled Coconut Oil
Stir together all dry ingredients first, then add agave, next using a fork mash in the coconut oil till evenly distributed. Crumble topping evenly over dish
Bake at 350 degrees for 30 min, or until golden on top
Every year I wait for it to be rhubarb season, strawberries and rhubarb are one of my absolute favorite combinations! I love making crisps cause they are so much easier and less time consuming than pies, and the taste is always phenomenal. The chia seed and buckwheat groats really add something special. This is the perfect dish to bring to friends.
3 – 8oz. containers of Ripe Strawberries sliced
1 LB. Rhubarb (about 2 big stalks) cut into chunks
2 TBLS. Arrowroot Powder
3 TBLS. Orange Juice
Mix all together add put into greased 10 in. pie plate
Topping:
1 c. Chopped Walnuts
1/2 c. Quinoa Flakes
1/2c. Sweet Rice Flour
1/4c. Chia Seed
1/4c. Buckwheat Groats
1/4tsp. Sea Salt
1/2c. Cinnamon
1/8c. Agave
1/3c. Soft Distilled Coconut Oil
Stir together all dry ingredients first, then add agave, next using a fork mash in the coconut oil till evenly distributed. Crumble topping evenly over dish
Bake at 350 degrees for 30 min, or until golden on top
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