Low Carb Primal Rhubarb Crisp
I love dessert, and eating according to Mark Sisson’s “The Primal Blueprint” has encouraged me to get creative with my recipes. For those times you want a single-serving desert (the recipe can be doubled for two, or multiplied by six and cooked in an 8″ pie pan for more servings), here’s a surprisingly simple, grain-free, gluten-free desert that’s fully Primal and fully delicious.
- 2 stems rhubarb, the riper the better
- 1 lemon
- 1 1/2 tsp cinnamon, divided
- 3 packets sweetener of choice (I used Stevia in the Raw)
- 6 almonds
- 6 walnuts
- 6 pecans
- 1 Tbsp ground flax (optional)
Preheat oven to 350* (or use a toaster oven). Chop the rhubarb and toss in lemon juice with 1 tsp cinnamon and 2 packets sweetener. Set in oven-proof ramekin or baking dish. Crush nuts by hand or in a food processor (pulse only a few times so they don’t turn to powder or paste), then add the remaining packet of sweetener and 1/2 tsp cinnamon. Sprinkle the nut mixture over the rhubarb, then sprinkle flax on top.
Bake for 30 minutes.
256 calories, 11g carbs (7g fiber), 23g fat, 7g protein.
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