Gluten-Free Strawberry Rhubarb Crumble
This recipe was shared with us by Meghan Telpner. Meghan is a Certified Nutritionist and Holistic Lifestyle Consultant offering various classes and nutrition oriented services: “Through my nutrition and lifestyle consultations, I introduce my clients to new information, new foods, new life skills, and do my best to inspire a fresh outlook that catalyzes positive change ultimately impacting the way they live the rest of their lives.” Visit Meghan’s Website for more information.
Ingredients
- 3 cups strawberries (havled or quartered depending on size)
- 2 cups rhubarb, chopped
- 1/2 cup honey
- 1/2 cup flour (I recommend brown rice flour, quinoa flour or coconut flour or a mix of all three)
- 1/2 cup rolled oats
- 1/3 cup slivered almonds
- 1/4 cup brown sugar (I recommend sucanat, an unrefined cane sugar)
- 1/4 cup honey
- 3/4 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4- 1/3 cup cold pressed, virgin coconut oil
For fruit mix:
For crumble:
Instructions
- Mix together in a large mixing bowl and place in 8×8 ungreased pan.
- Mix ingredients together until crumbly. You may wish to cut them together with a knife if your coconut oil is particularly hard. Sprinkle over fruit mix. Bake at 350 for 40-50 minutes until golden.
For fruit mix:
For crumble:
Notes
This can be made in a large 8×8 pan or in individual ramekins.
Copyright Fleming Marrs Inc. ~ www.GoDairyFree.org
Tagged gluten-free, peanut-free, soy-free, winter
