DAIRY FREE, GLUTEN FREE, VEGAN & PALEO
5 stalks of rhubarb
juice of half a lemon
1 cup almond flour
1 cup coconut flour
1 tbs date syrup
2 tbs maple syrup
4 tbs coconut oil
pinch of salt
Preheat the oven to 120 degrees celsius.
Roughly chop the rhubarb strawberries. Add these to a pot over medium heat and allow to cook down with the lemon juice for about 10 minutes, or until everything has softened. Take off the heat and allow to cool to room temperature. Meanwhile prepare the base of the bars.
Add the dates to a blender until they are completely emulsified. In a medium sized bowl mix together the coconut flour and almond flour. Using your fingers rub together the dry ingredients with the pureed dates until you have a crumbly mixture. Then add in the maple syrup, coconut oil and salts. Mix again so everything is well combined. Press 3/4 of the mixture into a lined tray and bake in the oven for 15 minutes, until it is golden brown.
Allow the base to cool slightly, and pour over the stewed rhubarb and strawberries. Dont feel like you have to use it all, I ended up with a little too much so I stored it in a jar, this would be fab over porridge or mixed in with coconut yogurt.
With the remaining dry mixture, crumble this on top of the rhubarb and strawberry and place in the oven for 20 minutes. The top may start to brown a little so if you feel like its going to get burnt cover the baking tray with tin foil.
Remove from the oven and allow to cool before cutting. Slice into 12 slices.