1 1/2 cups diced rhubarb
2 to 3 cups organic strawberries, cored and quartered
1 Tbsp of maple syrup
1 Tbsp of lemon juice
1/2 Tbsp of pure vanilla extract
1 cup of almond meal/flour (or coconut flour)
1/4 tsp sea salt
1/4 cup coconut oil, melted (or butter)
1/4 cup organic grade B maple syrup (or coconut nectar, or Stevia)
1/4 cup chopped walnuts (optional)
1/2 cup shredded unsweetened coconut (optional)
Preheat oven to 350F. Oil an 8″ x 8″ baking dish or glass or ceramic pie plate with coconut oil. Set aside.
In a medium bowl, combine filling ingredients. Place filling ingredients onto a cookie sheet and bake at 350F for 10 minutes.
In a medium bowl, combine almond meal, sea salt, melted coconut oil, and maple syrup. Mix in walnuts if using and shredded unsweetened coconut. Sprinkle or crumble topping over fruit filling.
Bake at 350F for 30 to 40 minutes or until top is golden brown and filling is bubbling.
Allow to cool for 5 minutes and then dig in. I guarantee there will be no leftovers. If you can manage to leave some for later, have it for breakfast the next morning. Yes, you can have dessert for breakfast. :)