1 cup gluten free oats
1/2 cup gluten free oat flour
1 teaspoon cinnamon
3/4 chopped pecans
1/4 cup coconut sugar
1/4 cup coconut oil, melted
2 pounds strawberries, hulled and quartered
5 stalks rhubarb, diced into 1 inch pieces
1/2 cup coconut sugar
1/2 teaspoon vanilla extract
seeds from 1 vanilla bean
2 tablespoons gluten free oat flour


1.Make the topping: In a medium bowl, whisk together oats, oat flour, cinnamon, pecans, coconut sugar and coconut oil; set aside.
2.Preheat oven to 375 degrees F. Grease a 9x9 inch baking pan with coconut oil (or generously coat with cooking spray).
3.In a large bowl, add coconut sugar, vanilla bean, strawberries, rhubarb and oat flour; toss a few times to evenly coat the fruit with the sugar and flour. Pour into prepared pan and evenly sprinkle the topping over the fruit.
4.Bake for 30-35 minutes until the filling begins to bubble and the top is golden brown. Cool for 10-15 minutes before serving. Top with your favorite ice cream, if desired. Serves 9.

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