About
This simple vegan crumble has a base of spiced and sweetened rhubarb topped with a sweet almond crumble.
This is a great individual dessert option or the ingredients can be multiplied as required and baked in one large oven tray for extra servings.
Ingredients
- 2 ½ tablespoon maple flavored syrup by lakanto
- 1 ½ cup rhubarb
- 1 ½ teaspoon cinnamon
- 1 teaspoon ginger, ground
- 1 tablespoon, chopped almonds
- 2 ounce food cupboard home baking almonds ground by sainsbury's
- ½ tablespoon coconut oil
- ¼ teaspoon cloves, ground
- ¼ teaspoon xantham gum gluten free by hodgson mill
Instructions
- Preheat the oven to 360 degrees Fahrenheit. Dice the rhubarb into 1 inch pieces and add to a mixing bowl. Add 1.5 tablespoons of lakanto syrup, 1 teaspoon of ground cinnamon, the ground ginger, cloves and xanthan gum. Stir well to combine and set aside whilst you prepare the crumble.
- Add the ground almonds, flaked almonds, remaining cinnamon, remaining lakanto and coconut oil to a bowl. Rub the oil into the other ingredients, mixing everything together thoroughly to form a chunky crumb.
- Divide the rhubarb between two 4 inch oven proof ramekins.
- Sprinkle the crumble topping over the rhubarb.
- Transfer the crumbles to the oven to bake for 18-20 minutes until the rhubarb is soft and bubbling and the crumble is golden.
Nutrition Facts
- Servings: 2
- Calories: 282.4kcal/1181.4kJ (per serving)
- Fat: 21.7g (per serving)
- Carbs: 19.0g (per serving)
- Protein: 10.1g (per serving)
