Going grain-free does not mean no desserts.  Here is a favorite of mine.  It will be rhubarb season in New York one of these days!


3 cups strawberries,halved

3 cups rhubarb,chopped

½ cup honey


1 cup almond flour

2 tablespoons coconut flour

2 tablespoons honey

¾ tsp. cinnamon

½ tsp allspice

1/8 teaspoon Celtic sea salt

4 tablespoons butter or ghee, melted

1 cup chopped pecans


1.    Mix strawberries, rhubarb and honey thoroughly and place in an 8”x8” ungreased pan

2.    Mix all other ingredients until crumbly, sprinkle over fruit mixture and bake at 350° for 40 to 50 minutes, until golden.

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