Sometimes my recipes don’t go as planned. I always go into my recipes with a handful of ingredients that I know I want to use, and a vision. These Strawberry Rhubarb Bars are a happy accident. My initial vision with these ingredients was to create mini galettes with a gluten-free, paleo-friendly, crispy crust and a sweet, sticky strawberry rhubarb filling. As I began forming my dough, I realized that this wasn’t quite the dough I needed… it more closely resembled a batter… so I threw it in a baking dish lined with parchment paper, tossed it in the oven, and crossed my fingers. They may not have turned out as planned, but boy did they turn out. Sticky and sweet from raw honey, these babies aren’t nearly as beautiful as mini galettes, but they sure are tasty.
Here’s what you’ll need…
2 cup strawberries, sliced
1 1/2 cup rhubarb, chopped
1 1/2 cup almond flour
1/4 cup +2 tbs raw honey
1 cup tapioca starch
1 egg
1/2 cup butter or coconut oil, melted
Directions:
- Preheat oven to 375F
- Whisk together almond flour, starch, honey, egg, and oil until smooth
- Fold in strawberries and rhubarb
- Transfer to an 8×8 inch baking dish lined with parchment paper
- Bake for 25-30 minutes, or until golden and firm in the center
Sometimes the best recipes are the ones that don't go as planned. These Strawberry Rhubarb Bars were exactly that.
- 2 cup strawberries sliced
- 1 1/2 cup rhubarb chopped
- 1 1/2 cup almond flour
- 1 cup tapioca starch
- 1/4 cup +2 tbs raw honey
- 1 egg
- 1/2 cup butter or coconut oil melted
-
Preheat oven to 375F
-
Whisk together almond flour, starch, honey, egg, and oil until smooth
-
Fold in strawberries and rhubarb
-
Transfer to an 8x8 inch baking dish lined with parchment paper
-
Bake for 25-30 minutes, or until golden and firm in the center
