STRAWBERRY RHUBARB CRUMBLE (PALEO, VEGAN, LOW FODMAP, REFINED SUGAR FREE)

3 things I love about this crumble:

• It’s the most beautiful shade of pink!

• Rhubarb is a vegetable! It’s a great source of fiber and it contains many vitamins and minerals including vitamin C, vitamin K, calcium and potassium.

• This crumble is perfectly sweet, but the only added sugar is maple syrup, which is my favorite natural sugar. While sugar is still sugar, maple syrup has a lower glycemic index value (54) than table sugar (64) and it actually contains antioxidants and minerals like zinc and manganese.

Ingredients

Filling

• 2 cups rhubarb, diced

• 2 cups strawberries, diced

• zest of lemon - about 1 tsp

• 1 teaspoon lemon juice

• 3 tbsp maple syrup

• 1/4 tsp ground ginger

• 2 tbsp arrowroot powder

• pinch of sea salt

Crumbles

• 1 cup chopped pecans

• 1 1/4 cup almond flour

• 1 ½ teaspoon cinnamon

• 1/4 teaspoon sea salt

• 4 tbsp maple syrup

• 2 tbsp coconut oil

Instructions

1. Preheat oven to 350F and prepare an ovenproof skillet or casserole dish (I grease with coconut oil).

2. In a large bowl, combine filling ingredients and mix well.

3. In a medium bowl, mix pecans, flour, cinnamon, salt. Add maple syrup and then add coconut oil to form crumbles.

4. Use a spoon to layer filling on bottom of casserole / skillet.

5. Add crumbles evenly on top of filling.

6. Bake for 25-28 minutes or until crumbles have started to brown and the fruit is boiling / bubbling. Allow to cool for a few minutes.

Eat + enjoy! ❤︎ Emily

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This recipe was adapted from here!