|Cook Time||40 mins|
- 75 g oats
- 75 g ground almonds
- 2 tbsp flax seed
- 2 tbsp chopped nuts
- 4 tbsp granulated stevia
- 75 ml coconut oil
- 600 g rhubarb, chopped into 4cm pieces
- Fat free Greek yoghurt, to serve (optional)
- A higher protein, lower sugar, ‘healthy fats’ version of a well-loved classic.
- Preheat the oven to 200°c. Place the chopped rhubarb into an oven proof dish and sprinkle over 2 tbsp. of the stevia. In a large bowl, mix together the oats, ground almonds, flax, nuts and remaining stevia. Pour the coconut oil over the dry mix and mix well with your hands into a crumbly texture. Sprinkle the crumble mix over the fruit. Bake for 30 around minutes or until the topping is crunchy and golden. Serve with a dollop of Greek yoghurt.
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