Gluten Free Strawberry & Rhubarb Crumble

Food | 15th August 2017

INGREDIENTS

• 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

METHOD

• 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