Strawberry Rhubarb Crumble

January 20, 2019





(Serves 6)

Crumble Ingredients 

1/2 cup almond flour

1/2 cup coconut flour

1/2 cup chopped pecans

3-4 tbsp coconut oil

2 tbsp xylitol

1/2 tsp cinnamon


Fruit Filling Ingredients

400-500g rhubarb, diced (1 whole bag)

400g strawberries, halved or quartered

1 tbsp fresh orange juice

2 tbsp xylitol


Coconut Cream Ingredients

160ml coconut cream

1/2 tsp vanilla extract



1. Combine dry crumble ingredients

2. Rub in the coconut oil to "crumble" it 

3. Combine the fruit filling ingredients in a bowl and transfer to a baking dish or 6 individual ramekins 

4. Bake at 180c / 356f for 30-40 mins

5. Combine coconut cream ingredients and drizzle over the crumble



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