Gluten Free Rhubarb Crisp with Strawberries and Chia Seeds

🧂 Ingredients

• 2 cups sliced fresh strawberries
• 2 cups sliced fresh rhubarb
• 1/4 cup pure maple syrup
• Juice of 1/2 orange

  i.e. blood orange
• 4 tablespoons chia seeds
• 1/4 cup vegan butter
• 1/4 cup brown sugar
• 1/2 cup gluten free oats
• 1/4 cup tapioca starch
• 1/4 cup sorghum flour

Instructions

• 1 Preheat oven to 350 degrees fahrenheit.
• 2 Combine fruit, maple syrup, and chia seeds in a large mixing bowl and mix until
  well combined. Spoon fruit mixture in to 4 ramekins or oven safe glass bowls.
• 3 Melt vegan butter and combine it with the sugar, oats, and flours in a mixing
  bowl. Stir until well combined. Spoon crisp topping mixture, equally divided, on
  top of fruit mixture and bake for 25 minutes, or until fruit is cooked through,
  and crisp topping is light golden brown.
• 4 Remove from oven and let cool for about 30 minutes before serving.

Nutrition Info