Strawberry Rhubarb Crisp
Jun 30, 2021 08:30AM ● By Dr. Sarah Axtell, ND
Dr. Sarah Axtell
Crisps are often laden with sugar. This one is perfectly sweet without all of the refined sugar, and the seeds and almond meal provide healthy essential fats and protein. Enjoy.
4 cups total strawberry and rhubarb, chopped
2 Tbsp honey
1 cup gluten-free oats
1/2 cup almond meal
1/4 cup ground seeds (such as hemp and flax)
2 tsp cinnamon
1/3 cup maple syrup
1/3 cup coconut oil, melted
Pinch sea salt
2 Tbsp honey
1 cup gluten-free oats
1/2 cup almond meal
1/4 cup ground seeds (such as hemp and flax)
2 tsp cinnamon
1/3 cup maple syrup
1/3 cup coconut oil, melted
Pinch sea salt
Preheat oven to 350° F and grease an 8-by-8-inch baking dish.
In a mixing bowl, combine rhubarb, strawberry and honey. Mix thoroughly and add to baking dish.
Add all other crisp ingredients to a mixing bowl and mix well.
Top the fruit with the crisp and bake for 30 minutes.
Let cool for 10 minutes and serve on top of dairy-free ice cream or top with coconut whipped cream.
Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight loss resistance. Her passion is using Food as Medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood.
In a mixing bowl, combine rhubarb, strawberry and honey. Mix thoroughly and add to baking dish.
Add all other crisp ingredients to a mixing bowl and mix well.
Top the fruit with the crisp and bake for 30 minutes.
Let cool for 10 minutes and serve on top of dairy-free ice cream or top with coconut whipped cream.
Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight loss resistance. Her passion is using Food as Medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood.
