Mini Strawberry Rhubarb Crisps
 
Prep time
Cook time
Total time
 
vegan, paleo
Author:
Recipe type: sweet treats
Serves: 6
Ingredients
  • Filling:
  • 1.5 cups chopped strawberries
  • 1.5 cups chopped rhubarb
  • zest from one lemon
  • ½ cup sugar
  • 1 Tbsp arrowroot powder (can also use cornstarch)
  • Topping:
  • ½ cup almond meal
  • ½ cup chopped pecans (or hazelnuts, walnuts)
  • 2 Tbsp coconut flour
  • ¼ teaspoon salt
  • 3 Tbsp coconut oil, plus more for greasing ramekins
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease 6 ramekins with coconut oil.
  3. Place all 6 ramekins on a baking sheet.
  4. Combine all the ingredients for the filling in a medium bowl.
  5. Evenly distribute filling into each of the 6 ramekins.
  6. In a separate bowl combine almond meal, nuts, coconut flour, and salt.
  7. Add the coconut oil and mix ingredients with hands until “crumbles form” and the oil is well distributed.
  8. Evenly distribute crumbles over filling of each ramekin.
  9. Place baking sheet with ramekins in the oven and bake for 20 minutes or until the topping is lightly browned.
  10. Allow to cool for at least 10 minutes and enjoy as is or top with your favorite whipped cream or ice cream.
Recipe by Family Gluten Free at http://www.familyglutenfree.com/2015/07/mini-strawberry-rhubarb-crisps/