Happy Summer!!! Yes, summer is officially here! With it, not only brings rhubarb but also farm fresh Ontario strawberries!! So delicious and full of flavour!

Spend some wonderful time outdoors enjoying all of the splendor that the warm weather has to offer!

Strawberry Rhubarb Squares (Paleo/ Gluten Free/ Vegan/ Refined Sugar Free/ Grain Free/ Dairy Free)

Base:

2 c. almond flour

1/4 c. maple syrup or raw honey(if not vegan)

1/4 c. coconut oil

Filling:

1 1/2 c. chopped strawberries

1 1/2 c. chopped rhubarb

1/2 c. maple syrup or raw honey(if not vegan)

2 tsp. arrowroot flour

1 tsp. vanilla (I use mine)

Topping:

1 c. almond flour

1/4 c. maple syrup or raw honey (if not vegan)

1 Tbsp. coconut oil

1 Tbsp. ground cinnamon

Preheat oven to 350 degrees

In a medium size bowl, stir together base ingredients. Line a 9″ by 13″ baking pan with parchment paper. Press base into pan and bake for 10 minutes. Remove from oven.

While base is cooking, mix filling ingredients together in a medium size bowl. Set aside. In another medium bowl, mix topping ingredients together.

Spread filling evenly over cooked base, then add topping. Bake for an additional 30 minutes. Let cool completely.

Cut into squares and store in a covered container in the refrigerator. These freeze well!