Gluten Free Strawberry & Rhubarb Crumble

Food | 15th August 2017


  • 80g of Gluten Free porridge
  • 40g of ground almonds
  • 40g of quinoa
  • 40g of coconut chips
  • 40g of caster sugar
  • 30g of stevia powder
  • 80g of unsalted butter
  • 4 stalks of rhubarb washed, peeled and diced
  • 2 apples peeled and diced
  • 250g of strawberries washed, trimmed and peeled
  • 1/2 an orange grated and juiced


  • In a mortar, crush the quinoa slightly
  • In a large bowl, combine the flours, crushed quinoa, porridge, coconut flakes, sugar and stevia and mix thoroughly
  • Rub the butter through with your fingers until distributed evenly through the mix
  • Refrigerate the mixture until you are ready to bake
  • In a separate mixing bowl, combine the fruit & fruit juice and leave to allow the flavours to mix for at least 20 minutes
  • Pre-heat the oven to 200C (390 F)
  • Place the fruit mixture in a 20cm (9 inch) baking dish or else divide among 4 large ramekins
  • Top with the crumble and bake for 30 minutes or until golden on top
  • Allow to cool for a few minutes before serving

Only 459 Kcal per serving

Serves 4

Contains: Almonds (nuts) and Milk.

Calculated using FSAI MenuCal

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