• Carolyn Smith

Spring Crisp 2.0

I LOVE crisp. It's yummy, easy to make, fills your belly, and when made consciously it is a healthy breakfast or treat.

The rhubarb is ready!

Benefits of rhubarb

  • It's one of the first fresh items we can eat from our garden after a long winter

  • High in fiber

  • Potent cancer fighter (according to a few studies due to the pigment)

  • Calcium

  • Vit K, C, manganese

Spring Crisp 2.0

(gluten free and organic ingredients when possible)



4 cups of rhubarb chopped

4 cups of strawberries (fresh/frozen)

2 tblsp of arrowroot powder

1/2 cup coconut sugar

1 tblsp chia seeds

2 tblsp hemp seeds

2 tblsp lemon juice


2 cups of oats

1 cup almonds (chopped/thin sliced)

1/3 cup almond flour

1/4 cup maple syrup

1/4 cup coconut oil (melted)

2 tblsp shredded coconut

1/4 tsp fine grain salt

Preheat the oven 375 and grab a 9x11 inch baking dish

Make the filling: Place the rhubarb and strawberries in a large bowl and sprinkle the arrowroot powder on top - toss until combined. Stir in and combine the sugar, chia, hemp, and lemon juice. Scoop the mixture into the baking dish.

Make the topping: In a large bowl combine the oats, almonds, flour, maple syrup, and coconut oil - stir until combined.

Sprinkle the oat mixture over the fruit in an even layer.

Bake for 35-45 minutes or until the top is brown and bubbly.


#plantbased #plantbasediet #foodie #nourishment