not gonna lie, I made these a week ago and didn’t share because I was going to remake the recipe but I ended up decided they’re good enough today. they’re good, guys. like “I’m only going to serve myself a little piece because I’m not that hungry then opening the fridge and picking at it with a fork to get a little more until you realize you should might as well just serve yourself another little piece, and then realizing you ate almost half the batch in that span of time” good...... it’s fine. I’m fine. make them and you’ll be fine too.
-1 cup @bobsredmill super-fine almond flour (from whole almonds)
-1 cup oats
-1/4 cup coconut sugar
-3-4 tbsp coconut oil
-1/2 tsp ground cinnamon -1/4 tsp salt •filling:
-2 cup chopped, raw rhubarb
-1 cup strawberries
-1 cup stewed apples (bring 1 cup raw, chopped apples and 1 tbsp lemon juice to a simmer in a saucepan for 10-15 minutes until apples are broken down.)
-1 tbsp lemon juice
-1/4 tsp ground ginger -1 1/2 tbsp coconut sugar •crumb topping
(I didn’t measure this but it was a mixture of @bobsredmill gluten free 1-to-1 flour, baking powder, oats, walnuts, coconut oil, maple syrup, and pink salt. just use reasonable amounts of each ingredient until the dough forms a crumble when mixed.) #yolo
-line a 9in square pan with parchment paper and coat with coconut oil. -for crust: add almond flour and oats into a blender and blitz until a flour forms. add remaining crust ingredients into blender and then pour into the square pan. press dough down evenly.
for the filling: add filling ingredients into a large bowl and mix together. pour on top of the crust.
for the crumble: directions shown above. once ready, pour crumble on top of crust and filling. bake at 350F for about 40-45 minutes or until crumble is golden brown. let set for 10-20 minutes. and then? devour the ish out of them. happy saturday bbs