Rhubarb & Strawberry Flax Crisp

Eating Healthy for the Fall Season.

This easy Rhubarb and Strawberry Flax Crips is just what you need to keep your family happy, healthy and stuffed during these crisp cool October nights. 

Filling:

2 cups diced strawberries

2 cups diced rhubarb

Juice of one orange (1/4 cup)

1 Tbsp arrowroot powder

3 Tbsp honey

Topping:

1/3 cup pitted dates

1/2 cup brown rice flour

1/2 cup whole oats

2 Tbsp ground flaxseed or flaxseed meal

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp sea salt

1 Tbsp honey

3 Tbsp coconut oil, softened

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine rhubarb, strawberries, orange juice, arrowroot and honey. Pour into oiled baking dish.

In a food processor pulse dates into small pieces. Add rest of topping ingredients and pulse to combine. Pour topping over rhubarb and strawberry mixture and spread evenly.

Bake 50 – 60 minutes or until bubbling. Serve Warm.

Can serve with frozen ice cream, greek yogurt, cashew cream or coconut cream.