This is a great sugar free recipe. It makes a great treat or a healthy high fiber breakfast that can be made ahead of time and served for several days in a row.
Filling:
- 4-5 cups chopped rhubarb
- 1 – 2 cups mixed berries
- 1 tbsp coconut oil
- 2 tsp cinnamon
- 1 tsp pure vanilla extract
- **Add pure stevia if you desire a bit of sweetness.
Crumble:
- 1 cup mixed nuts
- 2 cups rolled oats
- 1/2 almond meal
- 1 cup shredded unsweetened coconut or flakes
- 2 tbsp coconut oil
Cooking Instructions:
1. Preheat oven to 350F.
2. Heat coconut oil on medium heat in a pot and add all of the ingredients for the filling. Cook for 5 minutes or until rhubarb is tender.
3. Grease a casserole dish with either butter or coconut oil.
4. Pour the rhubarb mixture into a casserole dish.
5. Mix the ingredients for the crumble in a separate bowl, then evenly pour the crumble over the rhubarb filling.If you find there is not enough crumble, simply add more coconut, oats, almond meal or nuts.
6. Bake for approximately 45 minutes.
