Rhubarb-Apple-Raspberry Crumble

I had a lovely crumble recipe that I unfortunately had to completely re-visit to make an even healthier version.

At the base of the crumble:

1 bunch of rhubarb, slightly steamed

3 apples, slightly steamed

1 punnet of raspberries

put into an oven-proof dish and top with:

Topping of the crumble:

In a bowl, mix:

1 cup of coconut (shredded)

1 cup of almonds (grind fresh or use almond meal)

1/2 cup of macadamia nuts

1/2 cup of quinoa flakes

1/2 cup of dried dates (softened in hot water and minced)

1 cup of water, where 2 tablespoons of psyllium powder was mixed in (and rest for about 10 minutes)

1/2 cup of butter, melted

2 tsp. cardamon

2 tsp. five spice powder

Mix together and put on top of fruit and add to pre-heated oven (170 degree C) for about 30 minutes or until crunchy on top (I also added a few slivers of butter before baking it.

I served it with coconut yoghurt and fresh raspberries.

 

 

 

 

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