Rhubarb has a tart flavour and makes a wonderful addition to desserts that are often filled with sugar or sugar substitutes. The sweetness in this delightful dessert comes from the maple syrup (or honey if you prefer).
100g gluten-free oats
50g pumpkin seeds
50g sunflower seeds
4 tablespoons maple syrup or honey
1 tablespoon coconut oil
500g rhubarb, sliced
2 apples, peeled, cored and cut into pieces
Dollop Greek yogurt and dried cranberries to serve
The crumble mixture will keep in a sealed container for 2 weeks in a cool place. The rhubarb will keep for up to a week in a sealed container in the fridge.
Baked rhubarb porridge
Chia, Coconut and Apple Crumble
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