About the Recipe
This is a perfect recipe that works equally well as a breakfast dish or a dessert. And it’s so delicious and easy to make. And guess what? There is not an ounce of butter or flour!
Equipment: baking dish, baking foil, blender
Ingredients
Filling
600g rhubarb, washed and chopped
2 tbsp. corn starch or arrowroot
3 tbsp. brown sugar
2 tbsp. chia seeds (optional)
1 tsp. ground cinnamon
Juice of one lemon
To serve: coconut yogurt, strawberries
Topping
150g pre-soaked and then dried almonds
100g gluten-free rolled oats
20g flaxseed
60g maple syrup
60g coconut oil, melted
2 tbsp. shredded coconut
1 tsp. ground cinnamon
Preparation
1. Preheat the oven to 190°C.
2. Place the rhubarb in the baking dish, sprinkle with corn starch, brown sugar, chia seeds, cinnamon and lemon juice. Mix well and set aside allowing the rhubarb to release its juice.
3. Place the almonds, oats and flaxseed in a blender and blend till the mixture resembles flour consistency.
4. Pour the coconut oil into a big bowl; add maple syrup, coconut and cinnamon and then add the almond mixture. Using a spatula combine the ingredients.
5. Sprinkle the almond mixture over the rhubarb. Cover with foil and poke it with fork in a couple of places. Place in the oven and bake for 35min and then remove the foil and bake for another 10-15 min until the almond topping is golden.
6. Serve warm with a tablespoon of coconut yogurt and strawberries.