This recipe uses almond flour, ground walnuts, coconut palm sugar, and coconut oil to create the perfect crispy crust for a base of wild rhubarb, blueberries, and strawberries! Completely grain-free and vegan friendly, it's the perfect summer dessert!
- 1.5 cups almond flour
- 1 cup walnuts ground
- 1/3 cup candied ginger finely chopped
- 1/4 tsp. sea salt
- 1 tsp. cinnamon
- 1/4-1/2 cup coconut palm sugar depending on how sweet you want it
- 1/4 cup coconut oil
- 4 cups rhubarb chopped
- 1 cup blueberries fresh or frozen
- 1 cup strawberries chopped, fresh or frozen
- 1/4 cup maple syrup
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 3 tbsp. tapioca flour/starch
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Preheat your oven to 375F.
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Grease a 9x9 glass baking dish with coconut oil. Honestly, I skip this step all the time and it doesn't stick at all.
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In a small food processor grind walnuts until a coarse meal is formed. It's ok if there are some big chunks.
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Grind ginger in small food processor or chop roughly into small pieces.
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In a medium mixing bowl, combine all topping ingredients except for coconut oil and mix thoroughly.
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Once combined, add coconut oil and knead until topping is able to stick together when you squeeze it in your hand. Set aside.
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In another medium bowl, combine all base ingredients ensuring that tapioca flour/starch and spices are completely incorporated.
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Spread bottom layer into the baking dish and lightly press down using a spatula.
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Pour topping onto the fruit base then press firmly down filling it right to the edges.
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Place in the oven and bake for 60 minutes or until topping is golden brown. Some of the fruit juices from the bottom may bubble out.
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Remove from oven and let cool 10-15 minutes.
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Serve with coconut milk whipped cream, vanilla yogurt, ice cream, or your favourite topping!