2 cups sliced strawberries
2 cups chopped fresh or frozen rhubarb
2/3 cup Wholesome Allulose 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
Filling: 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.
Transfer to greased 8-inch square baking dish or 1-quart baking dish. Dot with coconut oil.
Crumble Topping: 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.
Bake for 30 to 45 minutes or until filling is tender and bubbling and topping is golden brown.
Serve warm or at room temperature.
Tip: Substitute cider vinegar or orange juice for lemon juice if desired.
Makes: 6 Servings
Per 1/6 recipe, Calories 260, Fat 24g, Saturated Fat 15g, Cholesterol 0mg, Sodium 5mg, Carbohydrate 12g, Fiber 5g, Sugars 4g, Protein 4g
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