Nutrition, Recipes
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Food Journal, 6.1

Life is so full, I won’t be posting everything I eat every day, but when I have the time and inspiration I will post some highlights and favorites.

For the potluck at the full moon sauna at Tryon Life Community Farm I made this delicious salty – tart treat. I bet most people would prefer more sweetener, but I thought it was perfect with a little whipped cream.

Strawberry Rhubarb Cobbler:

Crisp Topping:

2 T. Coconut Oil, melted

1/2 C. Almond Flour

1/2 C. Ground Flax Seeds

1/2 C. Ground Hazelnuts

1/4 C. SlicedAlmonds

1/4 C. Dried, Shredded, Unsweetened Coconut

( 1 T. Pure Maple Syrup )

1/2 tsp. Ground Cinnamon

1/4 tsp each Sea Salt, Cardamon, Nutmeg

 

Filling:

4 cups rhubarb sliced

1 pint strawberries

2 small peaches

1 tbsp Arrowroot

1/8 tsp Green Stevia

Juice of one sweet orange

Preheat oven to 350.

Chop the fruit into small slices and mix in the other ingredients. Put it in a bread pan.

Mix up topping and spread over fruit.

Bake 45 minutes.

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