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Strawberry Rhubarb Crisp

Rachel Conners
  • 45 minutes
  • Serves

INGREDIENTS

2 cups

rhubarb (diced)

2 cups

strawberries (diced)

1 tsp

lemon zest (from 1 lemon)

1 tbsp

lemon juice

5 tbsp

maple syrup

1/4 tsp

salt

2 tbsp

tapioca flour

1 3/4 cups

almond flour

2 tbsp

coconut flour

1/4 tsp

salt

1/2 tsp

cinnamon

1/4 cup

coconut sugar

1/2 cup

coconut oil (solid at room temperature)

1/4 cup

maple syrup

1/4 cup

chopped pistachios (or nut of choice)