Sunday, 11 June 2017
4 1/2 cups (total) raspberries & rhubarb mixed
3-5 Tbsp un-refined sugar of your choice (I use coconut sugar)
1/2 cup quinoa flakes
1/2 quinoa flour
1/2 cup almond meal, ground from raw almonds
1/4 cup packed un-refined sugar of your choice (I use coconut sugar)
pinch sea salt
1/2 cup coconut oil
4 Tbsp vegan butter
Preheat oven to 350 degrees.
Butter 8x8 baking dish.
Add fruit directly to the dish and toss with sugar (3-5 Tbsp depending on preference).
Add crisp ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the butter is evenly distributed. Add to the top of the fruit in an even layer.
Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown.
Let cool for 10 minutes and serve with dairy-free ice cream or coconut whipped cream. (Tip: If you don't find it sweet enough drizzle a little maple syrup on it and add some more nuts. It's delightful)
(Keeps for up to a week in the fridge)
Inspired by Minimalist Baker's Post
Posted by Amanda Douglas at 9:26 pm