Apple and Redcurrant Crumble

Recipe by Lauren from Organic Spoon Ingredients 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.