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)