UPDATED: I decided to make these gluten-free and granulated sugar-less but you can use regular sugar and flour if you so desire.
Recipe adapted from smitten kitchen
P.S. I know these are maybe not the most filling…but with servings of fruit and no dairy I thought they’d be a good break from my healthier and more savory recipes? Plus the smell of almond extract was almost irresistible.
- 1 cup Bob’s Red Mill gluten-free flour
- 1/4 tsp xanthan gum
- 1/4 cup coconut sugar
- 1/2 cup coconut oil
- 3/4 cup sliced almonds (or almond flour is quicker)
- 1 tbsp gluten-free flour
- 6 tbsp coconut sugar
- 5 tbsp coconut oil
- 1 chia egg*
- 1/2 tsp almond extract, 1/2 tsp vanilla extract
- 2 long stalks of rhubarb, cut in half “hot-dog style” then sliced into 1 inch pices
- Preheat oven to 350 degrees. Line a 8×8 pan with parchment paper for easy removal. Trim if necessary.
- Make the crust first: Mix the crust ingredients with an electric mixer until clumpy and all of the oil is incorporated
- Press the crust into the pan and bake for 15 min. Then take out and cool in the freezer for 15 min.
- Make the filling either:
- Mix almond flour, flour, and sugar in electric mixer until incorporated
- Or ground almonds using a food processor, then add flour and sugar to the machine as well.
- Add the coconut oil and run the machine until incorporated. Then mix in the extracts and chia egg.
- Spread filling over the cooled crust (it’s okay if it is still warm). Then arrange the rhubarb in desired pattern. I originally intended for a chevron pattern like this, but ended up just layering them in an abstract pattern. Who has the time?
- Bake for 50-55 min, the filling won’t seem completely cooked but it will cook in the pan and remain creamy. Cool and eat.
Let’s get social! Share these on instagram if you make them for a chance to be featured, tag me: @tacosandtempos
*****How to make a chia egg: mix 1 tbsp of chia seeds with 2.5 tbsp of water in a small bowl. Let sit for 5 minutes.