Grain-Free/Low Sugar Paleo Strawberry Rhubarb Crisp

A few weeks ago, I hosted a few talented and inspiring women that I absolutely adore, for an afternoon of girl time, wine and a recipe collaboration. We created an Asian inspired noodle bowl  using  fresh herbs and  ingredients for a perfect summer bowl. We also enjoyed a grain-free and low sugar crisp made Lauren Laus_healthy_life . At first, I was quite skeptical of how this dessert would taste as I have never tried or worked with collagen peptides or psyllium husk. Let me tell you, it was absolutely delicious and I was very impressed by how delicious it was. Lauren served it with whipped coconut cream but vanilla bean ice cream also is a perfect pairing. Lauren has shared her recipe with all of us and has also given substitutions for you to try.  With Ontario Strawberries and Rhubarb season upon us, I encourage to try Lauren's recipe as you will love it!  ❤️ e 

Ingredients:

Filling

3 cups of strawberries, stem removed and sliced

4 cups rhubarb, chopped

2 tbsp. psyllium husk powder (you could try subbing ground chia or flax too, but I only tried with the psyllium)

3 tbsp. fresh lemon juice

2/3 cups golden Lakanto sweetener (or your preferred granulated sweetener of choice- I like this one as it doesn’t spike blood sugar levels)

 

Crisp Topping

1/2 cup almond flour

3 tbsp. coconut flour

2 tbsp. hemp seeds

1/3 cup unsweetened shredded coconut

3 tbsp. collagen peptides

1 tbsp. psyllium husk powder

1/3 cup pecans, chopped

1/4 tsp. pink salt

3/4 tsp. cinnamon

-2 tbs golden Lakanto sweetener (or preferred granulated sweetener of choice)

1/3 cup coconut oil, melted

1 tsp. vanilla extract

 

Preparation:

Preheat oven to 350F.

For the filling, mix all the ingredients together in a mixing bowl until everything is evenly coated.  Pour mixture in a greased 8 inch baking dish with coconut oil or butter. Making sure it is big enough to allow enough room for the topping to be added.  

For the topping, mix all the dry ingredients into a bowl first, then add the coconut oil to make a “crumble-like” topping.  Press the topping gently on top of the filling in the baking dish.

Bake in preheated oven for about 25-35 minutes until the topping is slightly golden brown.

Remove from oven and let it slightly cool.  Serve warm with vanilla ice cream or coconut whip cream.

SERVINGS 8-10| PREP & COOK TIME 1 hour

Copyright © 2016 Irene Matys.

All Rights Reserved.

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