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Strawberry Rhubarb Crisp {Paleo, Vegan}
Ingredients
  • subheading: Filling:
  • 1 lb rhubarb stalks trimmed and sliced about ½” thick
  • 1 lb strawberries quartered
  • ¼ cup + 2 tablespoons maple sugar or coconut sugar
  • 2 Tablespoons + 1 teaspoon arrowroot starch or tapioca
  • 1 teaspoon pure vanilla extract
  • subheading: Topping:
  • ½ cup almonds or other nuts, like walnuts
  • ½ cup unsweetened coconut flakes or unsweetened shredded coconut
  • ¼ cup maple sugar or coconut sugar
  • 1 cup blanched almond flour
  • ⅓ cup refined coconut oil solid
  • 1 tsp pure vanila extract
  • 1 tsp cinnamon
  • ¼ tsp sea salt
Steps
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