10 mins
Cook time 30 mins Total time 40 mins Author: Alexa Schirm Serves: 6 Ingredients Topping: ¾ cup almond flour 1 cup chopped walnuts (pecan and almonds are nice too) ¼ cup chia seeds 2 Teaspoon cinnamon 1 Teaspoon nutmeg ½ teaspoon ground cloves 1 Teaspoon orange zest ¼ cup coconut oil, melted ¼ cup maple syrup Filling: 1 cup rhubarb 1½ cup strawberries 1½ cup peaches (can use frozen) ¼ cup maple syrup ½ orange, juiced 1 Teaspoon cinnamon 2 Teaspoons vanilla extract 2 Teaspoons arrowroot powder Instructions Preheat the oven to 350. Mix together all the ingredients for the topping until thoroughly combined and set aside. Place fruit in a 9″ x 13″ baking dish or individual dishes. Mix together the topping in a bowl, set aside. Mix together the maple syrup, orange juice, cinnamon, vanilla extract, and arrowroot together in a bowl until well blended. Pour the mixture over the peaches and berries and spoon the topping evenly over the surface. Bake the crisp for 30-45 minutes until the peaces are tender and the juices are bubbling. Serve warm. 3.2.2708
Paleo, Vegan Avocado Brownies. These brownies are again flourless and paleo, but thanks to yummy avocados, they are super moist, smooth, rich, dense and, yup, fudgy
D and this shows that I made this Chia StrawberryRhubarb Pudding in the Summer. Rhubarb in November. You can skip the rhubarb and replace it with the same amount of strawberries, in this period, of course, with frozen strawberries
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