Page 69

Y U M . | S A L LY O ’N E I L

HEALTHY RHUBARB & GINGER CRUMBLE {

INGREDIENTS

}

FILLING

In a pan over a medium heat, add water, ginger, rhubarb and sweetener of choice and gently simmer for 5 minutes until rhubarb is soft. Taste the mix to check for sweetness, then add to a medium pie dish and set aside. To make the crumble, place the dry ingredients into a large bowl and stir.

6 sticks of fresh rhubarb 1 cup boiling water 2 tablespoons rice malt syrup/honey/maple syrup 3cm piece of fresh ginger, finely grated CRUMBLE 1/2 cup almond meal

Add oil or butter and sweetener, then rub the mixture between your hands until a crumb forms. Spoon the crumb over the rhubarb mix and bake in the oven for 10-15 minutes until crumble is golden. Remove and allow to cool for 10 minutes before serving.

3/4 cup coconut flakes or sliced almonds. 1 tsp ground ginger 3 tsp ground cinnamon 1/2 tsp himalayan sea salt 3 tbsp rice malt syrup/honey/maple syrup 3 tsp solid coconut oil or grass-fed butter

Preheat oven to 160ºC. Cut leaves from rhubarb and discard. Wash and chop sticks into 1cm pieces.

{ TIPS } Serve with a scoop of frozen coconut cream or a dollop of plain Greek yoghurt. No custard here! If rhubarb isn’t in season, you can swap for apples, berries or stone fruit of your choice. + Serves 4 + Prep: 40 min. Cook: 20 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

yum. Gluten Free Magazine June 2015  

The June "Winter" edition of yum. Gluten Free is a huge 102 pages with 40+ recipes. Featuring the supercharged Lee Holmes and Dr Nat Kringou...

Read more
Read more
Similar to
Popular now
Just for you