Craved a taste of summer this winter day and was glad for our harvest of frozen strawberries, huckleberries and rhubarb.
2 cups rhubarb
2 cups strawberries
1 cup huckleberries and or blueberries
1 generous T honey or other sweetner
1/2 t vanilla
1 T tapioca flour mixed with small amount of water
—Add rhubarb to sauce pan and stew with honey and vanilla until softened over medium heat. Add strawberries and huckleberries. Once all fruits are thawed add tapioca flour slurry and simmer till thickened. Pour into 9” round casserole dish.
1 scant cup organic sprouted whole wheat flour (or your choice of flour)
1 c rolled oats
1/4 c organic granulated sugar
1 T molasses
1 t vanilla
3 T coconut oil
2 t cinnamon
almond milk (or your choice of alternative milk)
—Put flour, oats, sugar and cinnamon in a large bowl and mix well. Add molasses and coconut oil and squish into dry ingredients forming small clumps. Add a little milk if mixture is too dry. Sprinkle over fruit and bake for 30 minutes at 350º. Let stand for 20 minutes. Serve with coconut milk ice cream!