A quick & easy way to enjoy the sweet taste of garden goodness..
Ingredients:
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour (meal)
- 1/3 cup coconut sugar
- 1/4 - 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan salt
- 1/4 - 1/2 cup agave syrup (or other preferred)
- 1/4 cup coconut oil (liquefied)
- 1 1/2 cup rhubarb
- 1 cup strawberries
Instructions:
- Preheat the oven to 375 degrees F and lightly grease an 8x8 baking pan.
- In a large bowl, mix together oats, almond flour, coconut sugar, cinnamon and salt.
- Chop rhubarb (be cautious prepping freshly picked rhubarb) and strawberries into 1 inch pieces, placing into a separate bowl. Add syrup and coconut oil and mix well.
- Add the fruit mixture to dry ingredients and stir until well combined.
- Transfer to the greased baking pan.
- Bake for 30-45 minutes or until the top is golden brown.
Enjoy!