Satisfy your summer pie craving with this easy and creative crisp. We switched out traditional oats and flour with nuts, seeds, and coconut flakes. The rhubarb filling provides a natural digestive aid and a healthy dose of plant-based calcium. Pop it in the oven before sitting down for dinner and enjoy as an after meal treat.
For Cleanse
Serves: 6
Prep Time: 15 minutes
Cooking Time: 45 minutes
Ingredients:
4 cups rhubarb, chopped
¾ cup coconut palm sugar
2 tablespoons arrowroot powder
For the Topping:
¾ cup walnuts
¼ cup hemp or sunflower seeds
¼ cup coconut palm sugar
¼ cup coconut flakes
¼ cup coconut oil
2 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
⅓ cup buckwheat flour
For the Drizzle:
½ cup coconut cream
1 teaspoon vanilla extract
a few drops of liquid stevia
Directions:
Preheat the oven to 350°F.
Prep the rhubarb then toss with the coconut palm sugar and arrowroot. Place in an 8×8 Pyrex dish then let stand while you make the topping.
Place all the ingredients for the topping in a food processor and pulse until broken up and well incorporated.
Spread the topping evenly over the rhubarb then place in the oven. Bake for 45 minutes. Top should be golden brown and some of the rhubarb should ooze out from underneath.
Whisk together the coconut cream, vanilla, and stevia. To serve, scoop out a portion of the crisp and drizzle some of the sauce over the top.
Recipe by Frank Giglio
Photography by Kristin Dillon
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