Rhubarb & Strawberry Crumble RECIPE (Gluten Free, Dairy Free)

July 21, 2016

This is the easiest, fastest and tastiest recipe ever! You can make it in 10 minutes, then only 20 minutes in the oven and voilà!



For the filling:

- 400 g diced rhubarb,
- 400 g diced strawberries,
- 2 tbsp honey or maple syrup,
- 1 tsp ground cloves,
- 1 tbsp potato starch or tapioca flour,
- a pinch of salt.


For the crumble:


- 1 cup ground almonds,

- 1/4 cup desiccated coconut,

- 4 tbsp coconut palm sugar,

- 1/4 cup melted coconut oil.



Simply mix all the filling ingredients in a bowl and put it aside. In a separate bowl mix the crumble, you can do it with the spoon or just use your hand. When its ready, divide the crumble mixture into two parts, put the first one into the baking dish, then spread the filling evenly on top and finally cover with the remaining crumble mixture.

Bake 20 min at 175C.





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Karolina Lukaszewicz

Nutritional Therapist

Dip CNM, mANP, rGNC 

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