Guests? Quick ideas for nutritious and amazing breakfasts before sending children to school or heading to work? Portable snacks? This evolved from a bumper crop of rhubarb and and berries (frozen works)!. Go for it!
Serves 6
Ingredients
Crust
2 cups almond flour
2 Tablespoons tapioca or arrowroot flour
¼ cup grass-fed butter OR coconut oil*, melted
¼ cup pure maple syrup or raw honey
1 teaspoon vanilla
Pinch of sea salt
Filling
1 ½ cups organic frozen wild blueberries (variation: thinly sliced apples)
1 ½ cups thinly sliced rhubarb stems (fresh is best, can be raw and frozen)
2 teaspoons lemon juice
2 tablespoons maple sugar
1 tablespoon tapioca or arrowroot flour
1 teaspoon vanilla
Crumb Topping
1 cup almond flour
1 tablespoon coconut oil or grass-fed butter
1 teaspoon vanilla
½ teaspoon cinnamon
Optional: ½ cup sliced almonds or pecan pieces or sesame seeds or pumpkin seeds… mix it up
This is the rhubarb apple vriation
Preparation
- Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper.
- Combine the crust ingredients and press into the bottom of the lined baking dish.
- Bake for 10 minutes.
- While baking, toss together filling ingredients in a bowl, set aside.
- In another bowl, mix together the topping.
- Once crust has baked, pour filling on top and then sprinkle on the topping.
- Bake for 30 minutes until the fruit is bubbling and oozing.
- Let cool completely before cutting and serving.
Notes:
- Make ahead and store in the refrigerator for up to a week.
- The filling variations are as endless as your imagination and available fruit. Isn’t it great that we can freeze fruit for later?
- This is truly a superb make-ahead breakfast. Try topping it with an unsweetened nut milk yogurt.
- Make more than you need for one meal, it freezes well. Just thaw overnight then pop into a toaster oven 350°F for 10 minutes (microwaves are bad juju).
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