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Hello friends! ✨ Doing some recipe testing for a these rhubarb and raspberry squares. 💗 I plan on making these for my clients when I’m back at work. The combination of rhubarb and raspberries in desserts is a favorite of my clients. I really enjoyed these and think they would pair nicely with a vanilla ice cream or even alone. 🥰 Ingredients: For the Crust: * 1 cup almond flour * 2 tablespoons tapioca flour (or tapioca starch) * 2 tablespoons coconut flour * 1/4 cup grass-fed butter, melted * 2 tablespoons maple syrup * Pinch of salt For the Filling: * 2 cups rhubarb, chopped * 1 cup raspberries * 2 tablespoons maple syrup * 1 tablespoon arrowroot powder (or tapioca flour) to thicken For the Crumble Topping: * 1/2 cup almond flour * 1/4 cup coconut flour * 1/4 cup grass-fed butter solid (not melted) * 2 tablespoons maple syrup * 1/4 teaspoon cinnamon * Pinch of salt Instructions: 1. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking dish with parchment paper. 2. Make the Crust: * In a mixing bowl, combine almond flour, tapioca flour, coconut flour, and a pinch of salt. * Stir in melted butter and maple syrup mixing until a dough forms. * Press the dough evenly into the bottom of the prepared baking dish. * Bake for 12 minutes * Cook down the fresh rhubarb, raspberries, maple syrup and arrowroot powder for 5-7 minutes. * Pour the filling onto the baked crust, spread evenly and top with crumble. * Bake for 25-30 minutes * Allow to cool before serving. #privatechef #baking #rhubarb #dessert #glutenfreerecipes #healthyrecipes #bakingtok #cookingtiktok #yum #cookwithme #foodtiktok
Duration: 77 sPosted : Mon, 22 Apr 2024 19:06:40Views
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