This recipe originally appeared on Lindsay Young aka @eatyoungnutrition ‘s blog. You can find her recipes here!
- Antioxidant rich
- High in Fibre & Omega-3’s
- Refined sugar free!
What you’ll need for the filling:
- 2 cups chopped strawberries
- 2 cups chopped rhubarb
- 1 tbsp honey or yacon syrup
- 3 tbsp dark whole chia seeds
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 inch ginger knob, grated
- 1 tsp vanilla extract
What you’ll need for the crisp:
Dairy Free - Gluten Free - Vegan - Refined Sugar Free
Prep Time: 15 Minutes
Cook Time: 30 minutes
Yields: 8 servings
Preheat oven to 375F. Chop the strawberries and rhubarb and add to a mixing bowl. Add the grated ginger, lemon juice, lemon zest, chia seeds, honey and vanilla. Mix well.
In a separate bowl, mix together the sorghum cereal, chopped nuts, coconut, coconut oil and honey. Ensure that the coconut oil is at least malleable. It should mix well with the crisp, and help to bind everything together.
In a 8x8 inch baking dish (or casserole dish), lay out the fruit mixture followed by the crisp. Bake for 30 minutes, and enjoy! It pairs well with fresh chopped fruit, ice cream, coconut whipped cream, or by itself!