Rhubarb and vanilla berry crumble


Rhubarb, Apple and Vanilla Crumble

Rhubarb and Apple crumble

Rhubarb and Apple crumble


Rhubarb and vanilla berry crumble
Prep time
Cook time
Total time
Serves: 6
  • 1 rhubarb, leaves discarded, stems roughly chopped
  • ½ cup of frozen tart cherries
  • 2 apples washed, roughly chopped
  • 2 cups of mixed nuts and seeds, macadamia nut, brazil, almonds, pecans, sesame seeds, linseeds
  • 1 vanilla bean seeds scraped
  • 2 tablespoons of rice malt syrup
  • ¼ cup of coconut oil melted
  • 1 teaspoon of cinnamon powder
  1. Preheat the oven to 180°C
  2. Place the rhubarb, strawberries and apples and vanilla seeds in a medium sized saucepan over low heat. Add 2 tablespoons of water, cover and cook for 5-7 minutes, until fruit is softened.
  3. Place the nuts and seeds in a food processor and pulse a few times to create a chunky crumble
  4. Gently heat the coconut oil, rice malt syrup and cinnamon powder until melted
  5. Put the nut and seed mixture into a large bowl and pour over the coconut oil.
  6. Place the rhubarb mixture into a baking tray, top with the nut mixture
  7. Bake for 30 minutes until golden brown
  8. Serve with coconut yogurt or coconut ice-cream!
  9. Happy baking






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