Strawberry Rhubarb Filling:
- 3 cups strawberries, sliced
- 3 cups Rhubarb, sliced
- ¾ cup Coconut sugar
- 3 tbsp Arrowroot Starch
Crumble Topping:
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 3/4 cup rolled oats
- ½ cup slivered almonds
- ¾ cup Coconut Sugar
- ¾ cup organic butter or coconut oil
Directions:
- Preheat oven to 375 F
- Mix strawberries, rhubarb, coconut sugar and arrowroot starch and spread into an 11 x 9 inch glass baking dish
- In a medium mixing bowl, combine all topping ingredients, then crumble evenly over fruit. Might have to get your hands dirty
- Bake for 45 minutes, or until lightly browned and bubbling
- 1 can organic coconut milk
- ½ cup cashews, soaked
- 1 cup water
- 1 tbsp vanilla extract
- 3 whole vanilla beans
- ¼ cup maple syrup
Directions:
- Blend all ingredients until smooth
- Pour into ice cream maker
