In my crumble sorry humble opinion, winter absolutely demands that we make crumble for dessert AND for breakfast. Not only is it low in sugar and super nutritious, but it’ll warm us up from the inside out. During the colder months, it’s always a great idea to lean towards warming, grounding, slow cooked foods (think lots of root veg, soups, porridge etc) to help support our digestion as our bodies work to keep us warm.
In the spirit of warming breakfasts, here are my Strawberry, Rhubarb & Coconut Crumble pots. They are gluten-free and dairy-free and packed with the goodness of coconut, almonds and the scrumptious combination of rhubarb and strawberry. In the absence of strawberries, you could absolutely sub for blueberries.
1 bunch rhubarb (chop into 4cm pieces)
900g fresh or frozen strawberries (thaw first if using frozen)
2tbs GF plain flour
¼ cup water
1 cup coconut (desiccated or shredded)
2 tbs GF plain flour
Pinch sea salt
¼ cup coconut oil (room temp)
2 tbs honey
Preheat oven to 180*.
In a large bowl mix together the rhubarb, strawberries, flour and water. Divide the fruit mix into 6 ceramic pots and place pots on an oven tray. In the absence of individual pots, you can of course use one medium sized dish.
For the topping, using a blender, pulse together the coconut, flour, almonds, salt, coconut oil and honey until a crumb forms. In the absence of a blender, feel free to sub the whole almonds with almond meal and work the ingredients through in your fingers (I’d encourage dessicated coconut for this option).
Top the pots with the crumb mixture evenly.
Cover pots with foil and bake for 35 mins.
Remove foil and bake for a further 10 minutes until tops are golden.
Enjoy warm or cold with ice cream or a lovely big dollop of coconut or Greek Yoghurt. And then of course, there’s cream..
When you make this, do please let me know what you think, I’d love your feedback. Should be looking for more wintery inspiration of the sweet kind, don’t look past eleven of the tastiest winter desserts.
View original article here Source