Sunday, 11 June 2017

Gluten Free (refined) Sugar Free Raspberry Rhubarb Crisp


Fruit mix
4 1/2 cups (total) raspberries & rhubarb mixed
3-5 Tbsp un-refined sugar of your choice (I use coconut sugar)

Crisp mix
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
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