RHUBARB & RASPBERRY OAT CRUMBLE
2 cups rolled oats
1 cup walnuts, blended
2 tablespoons coconut oil
½ cup pure maple syrup
3 teaspoons stevia, powder
¼ cup coconut, shredded, dried
2 teaspoons icing sugar, for serving
150g raspberries, fresh
2 cups (260g) rhubarb
1 teaspoon olive oil, for greasing
1 cup lactose free yoghurt, for serving
Oil a medium sized baking dish with a teaspoon of coconut oil and preheat a fan-forced oven to 180°C (200°C for conventional). Chop rhubarb into small pieces and place into a small saucepan over medium-high heat, adding the stevia and enough water to just cover the rhubarb. Simmer until soft and light pink in colouring. Watch carefully as it should take no longer than 5 minutes once simmering. Drain excess liquid from rhubarb, then spread across the bottom of the baking dish until it is all covered. Sprinkle frozen raspberries on top of the rhubarb.
Place walnuts, oats and shredded coconut into a large mixing bowl and combine. Add coconut oil and maple syrup and rub together with fingers until small clumps form. Sprinkle the mixture on top of the raspberries and place in the oven for 40 minutes. Remove the crumble once the top is brown and crisp.
To serve, sprinkle with icing sugar and serve with lactose free yoghurt.
PLEASE NOTE: In Australia oats are not guaranteed to be gluten free. Oats can only be labelled low in gluten due to manufacturing. Replace rolled oats with quinoa flakes for a gluten free option! Consult a health professional for more information and clarification.