Rhubarb and Mock Apple Tart

Cake batter ingredients:

¼ cup flaxseed meal

¼ cup soy flour

¼ cup coconut (unsweetened, shredded)

¼ cup almond meal

½ cup xylitol (¼ cup for fruit mixture and ¼ for cake batter)

2 teaspoons baking powder

3 eggs

½ cup coconut milk

1 Tablespoon greek yogurt (plain, unsweetened)

1 teaspoon Torani coconut syrup

2 Tablespoons coconut oil (melted) or melted butter or canola oil

1 teaspoon vanilla

1 teaspoon cinnamon

½ teaspoon ginger powder

½ teaspoon sea salt

Fruit compote ingredients:

3 stalks sliced rhubarb

1 medium chayote squash, peeled, pitted, and diced

1 teaspoon cinnamon

½ teaspoon ginger powder

¼ cup xylitol

1 teaspoon stevia (one packet)

1 teaspoon pumpkin spice

1 teaspoon vanilla

2 Tablespoons melted butter or coconut oil

½ cup water

1) Mix cake batter ingredients in mixing bowl.

2) In a saucepan on medium heat, add butter or coconut oil, and all remaining ingredients from fruit compote ingredient list.

3) Saute until rhubarb and chayote are softened.

4)Add to to batter mixture and mix in well.

5) Place in greased baking dish (at least 9x9 inches or may use deep 9 inch round pan).

6)Bake in preheated oven at 375 degrees for 20-30 minutes or until knife or toothpick inserted comes out clean and top is browned.

Serves 16-20.

Nutritional information:

Calories per serving=104,Fat= 7.9 gm, Protein= 3.3 gm, Net Carbs= 3.1 gm