"A quick & easy way to enjoy the sweet taste of garden goodness. Freshly picked Rhubarb and Strawberries bursting in your mouth!"
Ingredients:
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/3 cup coconut sugar
- 1/4 - 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt
- 1/4 - 1/2 cup agave syrup (or preferred other)
- 1/4 cup melted coconut oil
- 1 1/2 cup rhubarb
- 1 cup strawberries
Instructions:
- Preheat the oven to 375 F and lightly grease an 8x8 baking pan.
- In a large bowl, mix together oats, almond flour, coconut sugar, cinnamon and salt.
- Chop 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!