Grain Free Strawberry Rhubarb Crisp - Goodness Me!

Grain Free Strawberry Rhubarb Crisp

by Katie Mitton June 14, 2016

Grain Free Strawberry Rhubarb Crisp

Rhubarb is a wonderful item to familiarize yourself with when it's in season... which might seem like too short of a timespan. You can sometimes find it in the frozen section, but if you want to make this crisp and can't find rhubarb, try substituting cranberries or raspberries in. It will have a different taste profile, but will be delicious none-the-less!

What makes this crisp so healthy? Most of the sweetness comes from the organic strawberries we use. Strawberries are part of the Dirty Dozen - the 12 most contaminated fruits and vegetables - meaning it is so important to buy them organically to avoid the pesticides and chemicals that conventional berries often have. There is also a bit of coconut sugar added, and some cinnamon to give it a blood-sugar-balancing effect. You'll find no refined sugar here!

The topping, though, is where it gets really fun. We combine coconut and almond flour instead of regular flour, to keep it gluten free and add in tons of healthy fats and fibre. There's real butter used, which is so much healthier than margarine. But we also add in sunflower and pumpkin seeds, both of which provide essential fatty acids and other benefits that totally amp up the nutritional profile of this dessert. Plus, it adds a great nutty flavour and crunch to the topping of the crisp! Gluten free, grain free, vegetarian, and dairy free, this crisp suits almost any diet. Serve it warm with a side of organic vanilla ice cream and you'll be in dessert heaven.

Grain Free Strawberry Rhubarb Crisp

2 cups rhubarb, chopped
4 cups organic strawberries, washed, hulled, and cut in half
1 tbsp. tapioca starch
1/4 cup coconut sugar
1/2 tsp cinnamon

Combine fruit with remaining ingredients and stir to coat well. Pour into a 9x9" pan.


1/2 cup butter, softened
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup coconut sugar
1/2 tsp cinnamon
2 tbsp. sunflower seeds
2 tbsp. pumpkin seeds

Combine ingredients and mix with your hands until crumbly. Place crumble mixture overtop of fruit mixture. Cover and bake at 350F for 30-40 minutes. Enjoy!


Katie Mitton
Katie Mitton


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