Monday, July 22, 2013

Berry Rhubarb Maple Crunch [P]

recipe from Paleo Parents
1 tbsp coconut oil
2 cups diced rhubarb, cut into 1/2-inch pieces
2 cups strawberries
2 cups blackberries
2 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp powdered ginger
1/2 cup maple syrup

2 tbsp coconut oil
1 cup almond flour
1/2 cup pecans
Dash of sea salt
1/2 tsp ground nutmeg
2 tbsp maple syrup
  • Lightly coat the inside of the slow cooker with coconut oil.
  • Mix all the fillings, including the remaining coconut oil, and place in the slow cooker.
  • Cook on high for 2 hours or until fruit is tender.
  • Preheat the oven to 375 degrees.
  • Mix all the toppings, stir to incorporate. The mixture should resemble crumbles.
  • Spread the crumbles over the top of the filling and place stoneware of slow cooker into the oven for 15 to 20 minutes until top is crisp. If your stoneware is not oven-safe, transfer to an over-safe dish.
  • Let rest for 5 minutes then serve from the slow cooker stoneware.
recipe from Paleo Parents


Anonymous said...

This sounds delicious! And coconut oil?? Must be good! :)

Blogger said...

3 Studies SHOW How Coconut Oil Kills Belly Fat.

This means that you actually burn fat by eating coconut fats (including coconut milk, coconut cream and coconut oil).

These 3 researches from big medical journals are sure to turn the traditional nutrition world around!

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