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APPLE AND REDCURRANT CRUMBLE

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

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INGREDIENTS

  • 0 A large handful of redcurrants, picked off the stalks
  • 2 apples, peeled, cored and chopped
  • 2 Juice of 2 oranges, reserve the zest of 1 orange
  • 1 teaspoon Natvia
  • 2 tablespoons honey
  • 1 cup rolled oats
  • 1/3 cup ground flaxseed
  • 1/2 teaspoon Himalayan salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup almonds, soaked for 6 hours
  • 60 mls coconut oil
  • 40 mls raw honey

For the fruit layer:

A large handful of redcurrants, picked off the stalks

2 apples, peeled, cored and chopped

Juice of 2 oranges, reserve the zest of 1 orange

1 tsp Natvia

2 tbsp honey

For the crumble:

1 cup rolled oats

1/3 cup ground flaxseed

1/2 tsp Himalayan salt

1 tsp vanilla extract

1/2 tsp ground cinnamon

½ cup almonds, soaked for 6 hours

60ml coconut oil

40ml raw honey

METHOD

  1. Firstly, remember to pre-soak the almonds. Drain, rinse & pat them dry.
  2. Preheat the oven to 180 C.
  3. In a saucepan combine all the fruit layer ingredients. Simmer for around 10-15 minutes until tender. Once softened, pour into an oven-proof dish.
  4. For the crumble, put the oats, ground flaxseed, salt, vanilla, cinnamon, orange zest and almonds into a food processor. Process until a crumb-like texture forms. Add the coconut oil and honey and combine well. Spread over the rhubarb mixture.
  5. Bake for 20 – 30 minutes until the crumble is golden and the sauce is bubbling up around the edges. Best served warm, but also delicious served at room temperature for breakfast the next day, with some coconut yoghurt.

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So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

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