Level | Medium
6 cups chopped fresh rhubarb
100g medjool dates
6 tbsps water
1 ½ cups ground almonds
1 ½ cups gluten free oats
½ cup pumpkin seeds and sunflower seeds (any seeds that you have in the cupboard are nice)
1 cup desiccated coconut
1 cup coconut flour
¾ cup coconut oil (you may need more depending on the mix)
½ cup almond flakes (optional)
Grease a glass baking tray (20cm x 30cm).
Preheat the oven to 170’C (fan bake)
Blitz the dates with 3 tbsps of water, until you make a paste.
Over a low heat place the rhubarb, date paste and 3 tbsps of water. Bring to a low simmer and keep on the heat until the rhubarb starts to break down. Stir often and make sure not to over cook the rhubarb (as it’s going in the oven also).
While the rhubarb is cooking, blend the oats, pumpkin seeds and sunflower seeds until they make a coarse powder.
In a frying pan, toast the coconut so it turns golden.
Combine the coconut with the oat and seed mix, then add ground almonds, coconut flour and melted coconut oil. Stir until the mixture is holding together. Add more coconut oil if needed.
Place cooked rhubarb in the bottom of your glass try and spoon the crumble mixture on top. As an optional extra, you can sprinkle the almond flakes over top.
Bake for 20 – 30 mins, until the crumble turns golden and the rhubarb is bubbling.