RHUBARB STRAWBERRY CRUMBLE SLICES
Who loves strawberries, rhubarb or crumbles? If you are like me and love all of them then this recipe for delicious crumble slices which are of course vegan and also sugar-free is perfect for you - you can even turn them gluten-free when using gf flour.
The slices can actually be enjoyed not only with fresh strawberries and rhubarb but with any fruits which are currently in season - I bet the combination of e.g. peach and raspberries is also super delicious! :)
Another delicious idea is to add (vegan) yoghurt e.g. coconut yoghurt to the slices and fresh fruits on top (as I thought that I added already enough to the dough but forgot that they strawberries do shrink a bit in the oven 😂)
For all those detectives: who spots the ingredient that I forgot when taking the picture in the beginning of my baking session? 🕵️♂️
RECIPE FOR RHUBARB STRAWBERRY CRUMBLE SLICES (approx. 25 slices)
150g Coconut oil
150g Agave syrup
200g Spelt flour (can be swapped to gf flour)
200g Oats
300g Strawberries
250g Rhubarb (the fruits can be swapped to those which are currently in season)
1 freshly squeezed lemon
Optional: (vegan) yoghurt e.g. coconut as a topping
Preheat the oven at 190° fan setting
Prepare a normal baking tray with baking paper greased with coconut oil
Melt the coconut oil
Mix the oats, flour, agave syrup and coconut oil to a dough
Remove around 8 spoons for the crumbles (or less if you do not like crumbles as much as I do)
Spread the dough on the baking tray evenly
Cut the rhubarb and strawberries into small pieces
Squeeze the lemon
Mix the fruits with the fresh lemon juice
Distribute the fruits on the dough (don’t be fooled that it might be too much, the fruits are shrinking in the oven)
Bake the cake for around 25 minutes
Optional: serve with (vegan) yoghurt e.g. coconut yoghurt
Enjoy!
