Strawberry and rhubarb crumble

Name: Strawberry and rhubarb crumble
Prep time: 20 min
Total time: 55 min
Yield: 6
Ingredients: 30 g coconut palm sugar; 2 tsp vanilla paste; 100 g ground almonds; ½ dl maple syrup; 40 g quinoa flakes; 500 g strawberries; 500 g rhubarb; 50 g hazelnuts; 80 g coconut oil; 80 g rolled oats

desserts Baking sweet summer

Total: 55 min. | Active: 20 min.

vegan, lactose-free

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The smell of crumble fresh from the oven always reminds me of my childhood. This vegan, gluten-free recipe without refined sugar is perfect as a dessert with a scoop of ice cream but can also be enjoyed for breakfast or as a snack. The acidity of the rhubarb is balanced out beautifully by the sweetness of the strawberries and the subtle vanilla notes in the crumble will have you reaching for seconds.

Recommended by:
Anita - Breakfast & Bowls

Ingredients

for 6 person

Fruit
500 g	strawberries, quartered
500 g	rhubarb, cut into strips approx. 2 cm wide

Crumble
80 g	coconut oil, melted
½ dl	maple syrup
30 g	coconut palm sugar
2 tsp	vanilla paste
100 g	ground almonds
80 g	rolled oats
50 g	hazelnuts, chopped
40 g	quinoa flakes

How it's done

Fruit

Spread the strawberries and rhubarb in the prepared dish.

Crumble

Using a fork, mix the coconut oil with all the other ingredients up to and including the quinoa flakes to create a crumbly mixture. Spread on top of the fruit.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly and serve lukewarm.

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