Strawberry Rhubarb Crisp – and it’s paleo.

• rhubarb, diced↗2 cup
• strawberries, diced↗2 cup
• zest from one orange (or lemon)1
• lemon juice↗1 teaspoon
• honey↗5 tablespoon
• a pinch of salt
• arrowroot powder1.5 tablespoon
• chopped pecans0.5 cup
• almond flour↗0.75 cup
• coconut flour↗2 tablespoon
• cinnamon↗1 teaspoon
• salt↗0.25 teaspoon
• honey↗0.25 cup
• coconut oil↗4 tablespoon

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bowl with the orange zest, lemon juice, honey, salt, and arrowroot powder and mix well.

2. 2

   Mix the pecans, flours, cinnamon, salt and honey together in a medium mixing bowl . Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.

3. 3

   Grease an oven proof casserole or skillet and spoon in the fruit filling. Crumble the topping evenly over the top. Bake for 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving.