Get Fit with D'Anza: Food Friday

Strawberry Rhubarb Crisp

This week I cam across this recipe from the Swiss Paleo website. I do not follow a pure Paleo diet although when trying to add in more whole foods into my family's foods I am always looking for healthy, cleaner and whole food recipes to try. This one was a winner in our house. My girls loved it as did our dinner guests so I wanted to pass over to all my readers.

First off, I decided to make individual crisps. I figured having proper portions would be good since there have been times one more bite turns into 3 more, 5 more and then......Yikes!

Ingredients for the filling:

3 cups of rhubarb, diced (this was about 5 long stalks)
3 cups strawberries, diced
zest from one orange
4-6 Tablespoons honey (I ended up using 6 Tablespoons of organic raw honey)
pinch of salt
1 teaspoon lemon juice
2 Tablespoons arrowroot powder
1 serving of Chia seeds (Mila brand is what I use)

I diced the rhubarb and strawberries and placed into a big bowl. I then added the remaining ingredients for the filling and set aside.

For the Crisp, I modified the original recipe a bit and used the following. You mix all into a bowl. When you add the butter I found a fork worked great to cut it into the mix.

1/4 cup roasted almonds, chopped
1/4 cup roasted hazelnuts, chopped
3/4 cups almond flour
2 Tablespoons coconut flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup honey
3 Tablespoons butter or coconut oil (The recipe called for 4, I cut it down by 1 and I feel I could even go down to 2Tbls for less crumble, although that is the best part:))

I placed the filling mix into the souffle cups/ramekins that I had sprayed with non-stick cooking spray. I sprinkled the above crisp mix on top of the filling. I baked at 350 degrees for 18 minutes. You could also put it into a pie dish or 8x8 baking dish. We didn't serve anything on top although it would be delish with one dollop of light whip cream.