Strawberry Rhubarb Crumble
(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
Method
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
