Individual Rhubarb Crumbles [Paleo-AIP]
Prep time
Cook time
Total time
This recipe is 100% compliant with the elimination phase of AIP (Autoimmune Protocol).
Author: Sophie Van Tiggelen
Recipe type: Dessert
Cuisine: AIP
Serves: 8 servings
Ingredients
- 2 1/4 pounds chopped rhubarb
- 8 x 2 tablespoons water
- 8 x 1 1/2 tablespoons granulated date sugar (or coconut sugar)
- To make the crumble:
- 3/4 cup cassava flour
- 3/4 cup tigernut flour
- 1/3 cup coconut flour
- 1/2 cup granulated date sugar
- 1/2 cup palm shortening, melted
- 1/4 cup unsweetened applesauce
Instructions
- Preheat oven to 350° F and set the rack in the middle.
- Divide rhubarb evenly between 8 disposable pot pie pans (5 inches - like these).
- Add 2 Tablespoons of water and 1 1/2 Tablespoons of date sugar to each container.
- To make the crumble, combine cassava flour, tigernut flour, coconut flour, and date sugar in a bowl and mix well.
- In a small bowl, combine palm shortening and apple sauce. Whisk and pour over dry ingredients.
- Mix with a spatula or your fingers until you obtain a dry and crumbly dough.
- Divide dough evenly between containers, topping the rhubarb.
- Bake in the oven until fruit is tender and crust is golden, about 30 to 35 minutes.
- Serve as is, topped with coconut whipped cream, or vanilla ice cream.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/paleo-aip-rhubarb-crumble/