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Rhubarb & Oat Crumble
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
Preheat the oven to 180°C and line two baking trays with non-stick baking paper.
In a medium bowl, combine the oats, seeds, 2 tablespoons of the maple syrup and the oil with a wooden spoon. Spread the oat mixture on a baking tray.
In a large bowl, mix the rhubarb, apples and remaining 2 tablespoons of the maple syrup. Transfer the mixture to another baking tray.
Put both trays in the oven and bake for about 15 minutes until the rhubarb is tender and the oat crumble is golden. Leave to cool.
Serve the dessert in bowls with a dollop of Greek yogurt. Top with the dried cranberries.
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.
Use nuts - walnuts, for example, to replace the seeds in the recipe.
Use peeled and segmented oranges to replace the apples in the recipe.
Baked rhubarb porridge
Chia, Coconut and Apple Crumble
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