Friday, 29 May 2015

Rhubarb and berry crumble (GF, DF, EF, SF, V+)

Gluten-free, vegan crumble with rhubarb and berries

You will need:
3 long rhubarb
300 g mixed berries (Natural Cool Demeter):
          raspberries, blueberries, blackberries, strawberries, red currant
1 heaped tbsp xylitol (birch)
1 heaped tbsp coconut palm sugar
250 g ground almond
3 tbsp coconut oil
4 tbsp almond flakes

1. Wash the rhubarb, cut into 1.5 cm long pieces. Put into a pan, add a splash of water and the coconut palm sugar and bring to boil. Reduce to simmer, cover with a lid and gently cook for 10 mins. The water evaporates, the rhubarb softens.
2. Add berries, stir once to mix. Take the pot off the heat, cover with a lid and let it stand for 5 mins.

3. Prepare the crumble: put ground almond into a bowl and rub in the coconut oil, until it forms a crumbly-like texture. Add xylitol. Mix thoroughly.
4. Place 8 ramekins on a baking tray. Fill each ramekin up to 2/3 with the rhubarb and berry mix.

5. Top each with 1 heaped tbsp of almond crumble, divide the rest evenly. Sprinkle with almond flakes.
6. Bake in a preheated oven at 180 C for about 25 mins. Serve hot. Enjoy!

Allergy: Nut. No gluten. No dairy. No egg. No beet or cane sugar.

[i] Only the blueberry and the redcurrant is a berry by botanical definition.
The raspberry and the blackberry is an aggregate fruit (composed of small drupelets), and the strawberry is an aggregate accessory fruit.

For GAPS and PALEO: Replace the xylitol and coconut palm sugar with honey OR just omit the sweeteners completely.


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