It is strawberry season, and nothing makes me happier than ripe, straight off the plant berries, especially strawberries and raspberries. We went strawberry picking last Sunday, and I am not kidding you when I say the strawberries tasted like candy. DELISH! This crumble is SO easy and full of vitamins, superfoods and brain food. The nice thing about this crumble, is that it is completely sugar free!! Yes, you read right! Not even my hub’s family made maple syrup. Trying to cut out sugar completely and actually 95% successful! I hope you enjoy this recipe. I think it is special. What I’ve noticed is people keep the crumble topping fairly simple with just 2-3 main ingredients, and I think to myself why would anyone not want to add more natural flavour and goodness from real superfoods. So here is my magnificent recipe!! I would be so happy to hear how it went for you. I really mean that!
Ingredients
FILLING
1 cup chopped rhubarb
6 cups diced strawberries(depends on size of cake pan)
Juice of 1/4 to 1/2 an orange(not too much as it can go over the sides while baking)
Put into a pie pan and mix together
CRUMBLE
1 cup almond flour (can use brown rice flour)
1 cup organic oats
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons raw coconut butter(NOT coconut oil – but can use it if you like)
1 cup walnuts (soaked for 2 hours & crushed in food processor)
1/2 cup raw almonds (soaked for 2 hours & crushed in food processor)
1/2 teaspoon salt
1/4-1/2 cup filtered water
Mix all crumble ingredients in a bowl. If hard to mix add a bit more water. Lay out evenly over the strawberry/rhubarb base. Preheat oven to 350, and make for 25-35 minutes, or until the crumble is nice and roasty like in the photo above. Mine took 25 minutes, it really depends on your oven.
I froze one crumble and we finished the other one in 2 days!
ENJOY!
