Rhubarb Crisp CLEAN


CLEAN Fruit Crisp

4 Stalks Rhubarb

1 Pint or container blueberries or diced strawberries (to equal a little more than a cup)

Other Seasonal fruit combinations: apple/pear, apple/plum, plum/berry/, apple/blueberry, apple/ raspberry, raspberry/peach/blueberry, and truly endless combinations J

Pre-heat oven to 350-375 degrees

6 Tbl melted coconut oil

2 Tbl raw honey or brown rice syrup

1 C quinoa or brown rice flakes

½-1 C hazelnut or almond meal

2-3 Tsp. Cinnamon

½ C coconut flakes (optional)

Freshly grated nutmeg to taste (optional). Fresh nutmeg taste different than store bought ground.

Optional additions: ½ C slivered almonds, or chopped pecans; ¼ C fresh ground flax and or chia seeds.

Wash, dry and dice rhubarb and strawberries or blueberries. Set them aside.

In a bowl combine all dry ingredients. Add melted coconut oil. Mix with a fork until crumbly. Reserve to top fruit.

Layer fruit in baking dish.

Top fruit with crumble, but do not pat down.

Bake 40-45 minutes until bubbly and nicely brown.

Serve with coconut whip cream or cashew cream for a wonderful dairy free CLEAN topping!

NOTE: If oven runs hot, lower heat to 325 and cook for 15 minutes longer




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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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