Makes | six servings
Ingredients
- 3 cups hulled and halved strawberries
- 2 cups trimmed and chopped rhubarb
- 1/2 cup sugar
- 1 tsp. potato starch
- 1 cup sunflower seeds (or a combination of sunflower, hemp, pumpkin, sesame, and chia)
- 1/4 cup maple syrup
- 1/8 tsp. salt
- 1/4 tsp. cinnamon
- 1/2 cup rolled oats, brown rice flakes, or quinoa flakes
- 1/4 cup whole golden flaxseeds
Directions
- Preheat the oven to 350 degrees F.
- Toss together the fruit, sugar, and potato starch in a 1-quart baking dish.
- Blend the sunflower seeds with the maple syrup, salt, and cinnamon in a food processor until smooth. Pulse in the rolled oats and flaxseeds.
- Crumble the seed topping over the fruit and bake for 25 to 30 minutes until filling is bubbling and the topping is browned.
