Pecan Oat Stawberry Rhubarb Crisp (Gluten Free)
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Ingredients
  • 8-10 cups of strawberries (cut is halves)
  • 4 cups of chopped rhubarb
  • ⅛ - ¼ cup evaporated cane sugar (depending on desired sweetness)
  • 1¼ cups gluten free rolled oats (I grind to coarse in my Vita Mix)
  • 1 cup chopped pecan pieces (finely chopped)
  • ½ cup tapioca starch
  • ½ cup coconut sugar
  • ½ cup melted coconut oil or butter
  • 1 tsp vanilla
Instructions
  1. later chopped strawberries and rhubarb in a 13 x 9 pan
  2. sprinkle with an ⅛ of cup of evaporated cane sugar
  3. in a different bowl, mix together coarsely ground rolled oats, pecans, tapioca, coconut sugar stir.
  4. slowly pour in coconut oil and vanilla and incorporate until topping starts to clump.
  5. sprinkle topping evenly across the strawberry rhubarb layer.
  6. bake for 10-15 minutes at 400 (watching to make sure it doesn't burn topping) and then reduce the heat to 300 and bake for about 45 minutes, until topping is lightly brown and strawberry rhubarb layer is bubbling.
  7. **you can increase sugar amounts if you do not like the tartness of rhubarb.
  8. **you can also add in additional add ins, like chia seeds, ground flax seed or even coconut. if you do you may need to increase the coconut oil slightly so everything is fully incorporated
Recipe by the sprouted life at https://thesproutedlife.com/pecan-oat-stawberry-rhubarb-crisp-gluten-free/