February 13, 2017 / Leave a Comment
3 cups almond flour
3/4 teaspoon Celtic sea salt
1/2 cup coconut oil, melted
1/3 cup honey
1 1/2 tablespoons vanilla extract
1 cup rhubarb preserves
In a large bowl, combine almond flour and
salt. In a smaller bowl, combine oil, honey, and
vanilla. Stir wet ingredients into dry.
Place half of the dough in an 8×8 baking dish.
Bake at 350°F for 10 minutes. Spread rhubarb
preserves over bottom crust and sprinkle remaining half of the dough as a crumble topping over the preserves. Bake for 10 to 15 minutes longer or until topping is golden. Store in an air-tight container in the refrigerator for up to one week.