Coconut sugar
(1/3 - 1/2 cup depending on how sweet you like your desserts)
1/3 cup
Orange juice
(freshly squeezed)
1 1/2 tsp
Cornstarch
1 cup
Rolled oats, dry
(maple walnut granola)
1 cup
Walnuts
(maple walnut granola - diced)
4 tbsp hulled
Hemp seeds, shelled
(maple walnut granola)
1 tsp
Cinnamon
(maple walnut granola)
1 pinch
Salt
(maple walnut granola)
2 tbsp
Coconut oil
(maple walnut granola - melted)
2 tbsp
Maple syrup
(maple walnut granola)
1 tsp
Vanilla extract, pure
(maple walnut granola)
6 tbsp
Whipped cream topping, pressurized
(1 tbsp. per serving)
Instructions
Preheat oven to 375° F.
In a large bowl, combine strawberries, rhubarb and sugar. Dissolve cornstarch in orange juice and add to the bowl, mixing well to combine. Transfer to a 1 1⁄2 quart baking dish and cook uncovered for 25 minutes. Allow to cool for 5 minutes.
Serve the warm compote topped with vanilla ice cream or whipped cream and 2 tablespoons of granola.
Dark pink to red rhubarb is generally grown in a greenhouse and is available year round. It tends to be more tender and sweeter than the larger green/pink stalks grown outdoors. If you buy the larger variety, you may want to increase the sugar to the full 1⁄2 cup.
Maple Walnut Granola:
Preheat oven to 375° F.
Combine oats, walnuts hemp seeds, cinnamon and salt in a medium bowl, mixing well.
Add coconut oil, maple syrup and vanilla, and stir until combined.
Spread out in an even layer on a cookie sheet. Cook for 15 minutes, or until golden brown.
Note:
Store in an airtight container for up to 5 days.
Use 1/4 cup + 2 tbsp. for this recipe.
Can use ice cream instead of whipped cream.
Nutrition Facts
Per Portion
Calories423
Calories from fat206
Calories from saturated fat53
Total Fat22.9 g
Saturated Fat5.8 g
Trans Fat0.0 g
Polyunsaturated Fat10.1 g
Monounsaturated Fat2.6 g
Cholesterol2.3 mg
Sodium35 mg
Potassium468 mg
Total Carbohydrate45 g
Dietary Fiber5.9 g
Sugars26.7 g
Protein8.8 g
Dietary servings
Per Portion
Fruit
1.0
Grain
0.5
Meat Alternative
0.9
Vegetables
0.9
Energy sources
Recipe from:
Alethea Copelas, The Inspired Kitchen