Strawberry Rhubarb Crisp

Yields: 6 Servings

Strawberry Rhubarb Crisp

  • 2 cups rhubarb
  • 2 cups strawberries
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1 tablespoon lemon juice
  • 5 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 2 tablespoons tapioca flour
  • 1 3/4 (7 oz.) cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut sugar
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup chopped pistachios (or nut of choice)
  1. Instructions are at http://www.bakerita.com/strawberry-rhubarb-crisp-paleo/.

Nutrition

  • Calories: 282
  • Fat: 24.4976465431 grams
  • Carbs: 17.8207419106 grams
  • Protein: 1.40984250001 grams