3#s of strawberries (or blueberries)-greens removed, we keep them whole, but cut in half if very large
3 cups of rhubarb, chopped
1 tbsp cinnamon
3 tbsp minute tapioca
3 tbsp honey or maple syrup
Topping:
3 cups of oats
3 tbsp almond butter or other nut butter
3 tbsp honey or maple syrup
¼ tsp salt
1 tbsp cinnamon
Instructions
Place filling ingredients in a bowl and toss to coat.
Spread into a 9x13 baking pan
Place topping ingredients in a bowl and mix. I use my hands for this. I feel that the heat from my hands helps the coconut oil to melt and mix better with the rest of the ingredients, but feel free to use a spoon.
Spread topping over filling, pressing to make the topping stick on top of the filling.
Bake at 350 covered for about 50 minutes. Remove foil and bake until top is slightly browned and filling is bubbling, around 10-15 more minutes.
Serve on its own, with ice cream, or this
coconut milk whipped cream
Notes
219 mg of potassium
Nutrition Information
Serving size: 1/14 Calories: 226 Fat: 5.4 g Saturated fat: 3 g Carbohydrates: 39.9 g Sugar: 14 g Fiber: 4 g Protein: 5.9 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-desserts/strawberry-rhubarb-cobbler/