Rhubarb & Strawberry Crumble gf/v

Rhubarb & Strawberry Crumble gf/v

Fruit Compote

2 cups chopped rhubarb 

2 cups strawberries 

100 ml maple syrup

1 tsp vanilla powder

Crumble Topping

1 cup ground almond flour  

1 cup  gf oats 

1/4 cup melted raw coconut oil

1/4 cup maple syrup

1/2 tsp sea salt

1 1/2 tsp vanilla powder

Preheat oven to 375 F.  In a sauce pan add chopped rhubarb, strawberries, maple syrup and vanilla and cook on low for 15 minutes. Pour into a baking dish. Then melt coconut oil and add in maple syrup. Combine oats, almond flour, vanilla powder and salt in a bowl and pour in the coconut oil mixture.  Mix together with your hands until it resembles a crumb like texture. Sprinkle evenly over the rhubarb mixture and bake at 375F for 30 minutes. Serve with coconut yogurt, dairy-free custard or almond ice cream! 

Spirulina & Blueberry Smoothie gf/v/raw

Spirulina & Blueberry Smoothie gf/v/raw

Garlic Wild Rice Mushrooms & Peas

Garlic Wild Rice Mushrooms & Peas