Get your day started with this Breakfast Strawberry Rhubarb Crisp! This recipe uses fresh spring ingredients and is topped with protein packed ice cream!
AuthorHeather H. of Kitchen Concoctions: www.kitchen-concoctions.com
For the strawberry rhubarb filling:
3cupsstrawberries,hulled and diced
2tablespoonshoney or maple syrup
1lemon,juiced and zested
For the crisp topping:
1/4cupwhole wheat flour*
2tablespoonsground flax seed
3tablespoonsunsweetned coconut flakes
1tablespoonhoney or maple syrup
3tablespoonsmelted coconut oil
1pintVanilla Bean ProYo ProYo High Protein Low Fat Ice Cream
Preheat oven to 350 degrees F. Grease four 8-ounce ramekins with coconut oil or cooking spray.
In a bowl, stir together diced strawberries, rhubarb, honey, cornstarch lemon juice and zest. Divide diced strawberries and rhubarb evenly between prepared ramekins. Set aside.
In another bowl, stir together rolled oats, whole wheat flour, ground flax seed, coconut flakes, honey, salt and melted coconut oil. Evenly divide crisp topping between the four ramekins, completely covering all of the fruit.
Bake in preheated 350-degree F oven for 15-20 minutes or until crisp is hot and bubbly and golden brown. Serve immediately topped with one scoop Vanilla Bean ProYo ProYo High Protein Low Fat Ice Cream.
*Gluten free substitute: Substitute whole wheat flour with almond flour and use certified gluten free oats for a gluten free version.