Rhubarb, apple and coconut crumble - vegan + gf + refined sugar free

In case anyone was wondering the fate of the rhubarb it got turned into a yummy scrummy Rhubarb, Apple and Coconut crumble!

Crumble’s are a really good way to use up extra fruit that may be getting past its best, so you can be health savvy and eco-savvy all in one. Mix up the flavours to whatever tastes you like! I added a few superfoods to mine to ramp up the nourishment, such as Baobab and Bee pollen but just use whatever you have to hand.

This quick and easy recipe is paleo, vegan and refined sugar free making it a perfect ‘clean’ dessert transition from a particularly food and treat-heavy month in December.

RECIPE (Serves 6)

INGREDIENTS:

12 sticks of rhubarb, chopped into inch pieces 2 apples, cored then chopped into thin slices (peeled if you want) 4 tbsp maple syrup ½ cup almond flour ¼ cup gf oats ¼ cup chopped almonds ¼ cup desiccated coconut 2 tsp Aduna baobab powder (optional, try adding other superfood powders too) 1 tsp cinnamon ½ tsp ginger ¼ tsp nutmeg pinch of sea salt

To serve

(optional) sprinkle of bee pollen and edible petals.

METHOD:

Preheat the oven to 180C/375F.

Add the chopped rhubarb and apple slices to a medium bowl and toss in 2 tbsp maple syrup.

Pour the fruity mix evenly into a baking/ roasting dish .

In a bowl, make the crumbly topping by combining rest of the ingredients with the other 2 tbsp maple syrup.

Spread over the top of the rhubarb and apple and bakes for 30-40mins until the fruits are soft and the top is golden and crisp.

Divide by six and serve warm with a sprinkle of bee pollen a little extra cinnamon, vegan custard, coconut yoghurt or coconut whipped cream.

So easy and so delicious. You could even eat this for breakfast!