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.

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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