This dessert rocked.
I know, I need to work on the humble thing...
Grain-less Strawberry Rhubarb Biscuits:
The recipe for the biscuits was adapted from Multiply Delicious (thank you kindly ;)
6 egg whites (organic, cage free)
1/4 coconut flour
3/4 cup almond flour (blanched or unblanched, I used unblanched)
Dash of sea salt
1 tsp baking powder
2 tbls macadamia oil
Combine the coconut flour, almond flour, salt, baking powder and macadamia oil into a medium sized mixing bowl and place in the refrigerator for about 20 minutes. The dough will be crumbly and not thoroughly mixed but that's OK.
Preheat the oven to 400 degrees. Plop the egg whites into a small bowl and whip vigorously until they start to turn white and froth. Pour the egg whites into the dough mixture and stir well. It will be a bit wet- that's OK too ;)
Form small biscuits (I made 5) and place onto a baking sheet with parchment paper.
Bake at 400 degrees for about 12 minutes. I turned the oven off and left them in there for a bit to stay warm while I prepared the strawberry rhubarb.
Strawberry Rhubarb Filling/Topping:
1 rhubarb stalk, diced
~ 7 strawberries, sliced
1/4 cup water
2 tbls honey
Heat the water on low and add in the diced rhubarb. Cover and let simmer for about 10 minutes. The water from the rhubarb will create more 'juice.' Add in the honey and stir around a bit. Cover and simmer for about 7 more minutes. Add in the sliced strawberries and simmer for about 3 more minutes.
Prepare how ever you like ;) I sliced the biscuits in half and put some of the strawberry rhubarb atop and in between.