Ingredients
Scale
- 4 tablespoons organic grass fed cultured butter or coconut oil (for vegan), melted
- 1 teaspoon vanilla
- 3 cups rhubarb, cut into 1½ inch pieces
- 3 cups strawberries, hulled and cut in half
- 1/2 cup maple syrup or coconut sugar, more if you like things sweeter
- 3 tablespoons arrowroot
- 1 cup walnuts, coarsely chopped
- 1 cup almond flour
Instructions
- Preheat oven to 375 degrees.
- Cut the fruit and put into a large bowl.
- Melt butter or coconut oil gently on low heat and add vanilla.
- In a medium bowl, mix walnuts with almond flour.
- Mix maple syrup or coconut sugar and arrowroot. If using maple syrup mix until there are no lumps.
- Pour melted butter over the flour and mix with your hands until evenly combined. It should be crumbly.
- Pour the maple syrup mixture over the fruit. Mix to combine.
- Immediately put into a 6 cup baking dish.
- Spread almond flour/walnut mixture evenly over the fruit.
- Bake in the middle of the oven for 45 minutes or until walnuts are lightly brown and the filling is bubbling around the edges.
- Serve warm with coconut whipped cream.
- Prep Time: 15
- Cook Time: 45
- Category: Paleo, Vegan, Gluten Free, Dairy Free (option) Seasonal
- Cuisine: American