Friday, 25 May 2012

Strawberry Rhubarb Crisp


2 cup Strawberries
2 cups Rhubarb (I was afraid this would be too sour so I added mash banana and mango with this when I used rhubarb) 
can also use apples, pears, peaches
2 TBS Splenda (or your choice of sweetener – brown, coconut palm sugar)
Cinnamon, nutmeg

-Topping-1/3 cup Flax meal
2/3 cup Almond Flour
1/2 cup or more shredded unsweetened Coconut
2 TBS Splenda (or brown sugar or coconut palm sugar)
1/2 tsp Cinnamon, nutmeg
3 TBS Butter

Heat oven to 375. In 9 x 9 greased pan, spread out fruit. Sprinkle with sweetener and cinnamon, nutmeg.

Melt butter, mix in the flax and almond and coconut. Add cinnamon and nutmeg. Spread mixture evenly on top of fruit. Bake about 45 min. serve warm or cold

Nutrition Facts per serving:
101 Calories, 9g Fat, 4.6g Carbs (2.5g Fiber),1.7g Protein

(IN this photo, the crisp is topped with my homemade ice cream - you can also used whipped coconut cream from the can)

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