LOW CARB STRAWBERRY RHUBARB CRUMBLE

LOW CARB STRAWBERRY RHUBARB CRUMBLE

INGREDIENTS:

2 cups sliced strawberries
2 cups chopped fresh or frozen rhubarb
2/3 cup Wholesome Allulose Zero Calorie Granulated Sweetener
2 tbsp ground chia seeds
1 tbsp lemon juice
2 tsp organic cornstarch
1 tsp vanilla extract
1/4 tsp nutmeg
2 tbsp coconut oil
1/2 cup Wholesome Allulose Granulated Sweetener
1/4 cup chopped walnuts
1/4 cup unsweetened shredded coconut
1/4 cup ground almond flour
2 tbsp flax meal
1/4 cup organic coconut oil, melted

NUTRITIONAL FACTS:

Per 1/6 recipe
Calories 260
Fat 24g
Saturated Fat 15g
Cholesterol 0mg
Sodium 5mg
Carbohydrate 12g
Fiber 5g
Sugars 4g
Protein 4g

DIRECTIONS:

FILLING

Step 1

Preheat oven to 350° Toss together strawberries, rhubarb, Allulose Granulated Sweetener, ground chia seeds, lemon juice, cornstarch, vanilla and nutmeg; let stand for 5 minutes.

Step 2

Transfer to greased 8-inch square baking dish or 1-quart baking dish. Dot with coconut oil.

CRUMBLE TOPPING

Step 1

Stir together Allulose Granulated Sweetener, walnuts, coconut, almond flour and flax meal until well combined; add coconut oil, tossing until well combined. Sprinkle over filling.

Step 2

Bake for 30 to 45 minutes or until filling is tender and bubbling and topping is golden brown.

Step 3

Serve warm or at room temperature.

Tip: Substitute cider vinegar or orange juice for lemon juice if desired.

Makes: 6 Servings