An allergy friendly summer treat that is sure to please everyone!
Course
Dessert, Snacks
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings6servings
Ingredients
Filling
3cupsfresh chopped nectarinesstone removed
2cupsfresh chopped rhubarb
2Tbspcassava flour
2Tbspcoconut palm sugar or maple syrup
1/8tspsea salt
1Tbspfresh squeezed lemon juice
Topping
1/2cupcassava flour
1/4cuptiger nut flour
3/4cupunsweetened shredded coconut
1tspcinnamon
1/4tspsea salt
1/3cupmaple syrup
1/4cupcoconut oil, room temperaturecut into chunks
Instructions
Preheat the oven to 375 and grease an 8x8 glass baking dish with coconut oil.
Mix all of the filling ingredients together in a large bowl and stir. Scoop the filling into the greased dish and spread evenly.
Stir all of the topping ingredients together (except for the coconut oil) in a medium sized bowl.
Roughly cut the chunks of coconut oil into the topping mixture. Stir to disperse the coconut oil evenly- it will be chunky.
Sprinkle the topping over top of the filling with your fingers until it is evenly covered.
Bake for 30-35 minutes uncovered until it is bubbling and lightly browned on top (if it is browning too quickly, cover it and then uncover the last 5 minutes of baking time).
Remove from the oven and let cool for 15 minutes before serving. Serve warm with a dollop of coconut cream on top.
Recipe Notes
Store in a glass dish in the fridge for up to 1 week.