Wednesday May 26th, 2010
Strawberry Rhubarb Crumble - KAJ style
This recipe is an instant favorite of mine. The tart of the rhubarb is perfectly balanced by sweet strawberries and earthy nuts, but not hidden. I just whipped one up for the first time today, and I already know this is a new summer staple of mine. PLUS it’s totally paleo/primal ftw!
Ingredients
Filling:
1 pint ripe strawberries
5 stalks rhubarb
1 T raw honey
Topping:
1 oz raw walnuts
1 oz raw almonds
1 t raw honey
2 T coconut BUTTER
1 t cinnamon
1/2 t salt
2 T unsweetened coconut flakes
small handful pecans, roughly chopped
Directions
Slice strawberries and rhubarb into small pieces (~half inch). Fill a 9″ pyrex pie pan with fruit mixture, and drizzle 1 T of raw honey over top. Let sit.
To prepare topping: grind raw almonds and walnuts in a food processor until mostly powdered but some small chunks remain (for texture). Add raw honey, coconut butter (separated into small chunks), cinnamon, and salt, and pulse until roughly combined. You may need to finish incorporating the coconut butter with a fork in a separate bowl. Mix in shredded coconut and pecans by hand. Spread over top of fruit mixture.
Bake in a 350 degree oven for 25 minutes. Let cool. Enjoy with coconut milk for an extra satisfying treat.
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