Strawberry and Rhubarb Crumble
If you are a massive fan of crumble like me but usually go for the traditional and despicably unhealthy version, packed to the crumbles with butter and sugar, then give this little recipe a go. By removing the heavy, unhealthy ingredients we can make the dish so much lighter and more refreshing. Aided by the use of fresh berries and lemon juice. This recipe makes enough for 4 large portions but trust me, you wont want to share.
- 3 Rhubarb stems
- 1 pinch pink Himalayan rock salt
- 1 tbsp chia seeds
- 2 cups oats
- 1 tbsp maca powder
- 3 tbsp date nectar
- 4 tbsp melted coconut oil
- 1 tbsp almond flakes
- 5 tbsp almond meal
- Preheat the oven to 170°C.
- Remove the stem from the strawberries and cut in half. Cut the ends off the rhubarb, then cut into 2 inch chunks. Place both in a baking dish and toss with vanilla essence, lemon juice and date nectar.
- Get a bowl and mix the oats, ground almonds, flaked almonds, salt and maca powder if using.
- Then melt your coconut oil in the microwave on a low heat until clear.
- Combine your oat mix with the melted coconut oil and date nectar.
- Pour the crumble over the fruit and pat down with the back of your spoon. Bake in the oven for around 30 minutes.
- When its done the fruit compote should be bubbling around the edges and the crumble should be firm and lightly browned. Serve as it is or feel free to add a little yogurt, more fruit, a super-food/trial mix etc...
- …. It will keep in the fridge for 5 days or pop it in the freezer and reheat it later.