This is fix approved, Vegan, Paleo approved, and Gluten free…and it’s DESSERT!! Doesn’t get much better than that!!
½ purple, ¼ green, ½ blue
1 cup fresh rhubarb, diced
2 cups of strawberries, diced
2 tablespoons maple syrup, divided
2/3 cup almond flour
1/2 teaspoon cinnamon
Sprinkle of sea salt
Preheat oven to 375 degrees.
In a medium bowl, toss rhubarb and berries with 1 tablespoon maple syrup.
Divide mixture between 4 small baking ramekins or one medium baking dish.
Toss almond flour with 1 tablespoon maple syrup, cinnamon, and sea salt.
Divide the topping over the berries.
Bake for 15-20 minutes or until berries are bubbling and topping is golden.