Wednesday, 1 February 2017

Rhubarb and Orange Crumble with Ginger Cashew Topping

rhubarb and orange crumble with ginger cashew topping

I love this crumble! Sweet, tart and nutty flavours combine in a yummy, comforting combo that really hits the spot on chilly winter nights. We often had crumbles when I was growing up and I had wondered if I'd ever be able to enjoy them again following my coeliac diagnosis and since embarking on my plant based, refined sugar free journey. This crumble takes the traditional dish to the next level and has proven popular with members of my family who don't follow the same diet as me- the proof is literally in the pudding with this one! 

Three great health benefits: beneficial for bone health, good source of fibre, boosts immunity 

Serves 3
Best enjoyed warm

Ingredients:
100g oats
25g ground almonds
25g cashews, crushed (I put mine in a sandwich bag and bashed with a rolling pin)
2 tbsp coconut oil, liquid
5 tbsp maple syrup
1 tsp ground ginger
200g rhubarb, chopped
Zest and juice of an orange

Method:
1) Place the rhubarb, together with the zest and juice of the orange, into a small saucepan on the hob and warm over a medium heat for approximately 10-15 minutes, until the fruit is stewed.
2) While the fruit is cooking, prepare the crumble by combining the dry ingredients (oats, ground almonds, cashews and ground ginger) in a mixing bowl. Add the maple syrup and coconut oil and stir well until thoroughly combined.
3) Preheat oven to 180 degrees C.
4) Pour the stewed rhubarb into a small oven proof dish and top with the crumble. Bake for approximately 20 minutes, or until the top is golden.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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