Rhubarb & Strawberry Crumble

"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:

1. Preheat the oven to 375 F and lightly grease an 8x8 baking pan.
2. In a large bowl, mix together oats, almond flour, coconut sugar, cinnamon and salt.
3. Chop rhubarb and strawberries into 1 inch pieces, placing into a separate bowl. Add syrup and coconut oil and mix well.
4. Add the fruit mixture to dry ingredients and stir until well combined.
5. Transfer to the greased baking pan.
6. Bake for 30-45 minutes or until the top is golden brown.                                         

                                                    Enjoy!