Sugar & wheat free rhubarb crumble
Preparation time: 15 minutes
Cooking time: 30 minutes
5 apples cut into large chunks
7 stems of rhubarb sliced into pieces 5cm thick
1 knob of butter
Juice of a 1 freshly squeezed lemon
3 tsp cinnamon powder
300g almond flour
6 tbs coconut flour
75g pistachio nuts ground in a pestle and mortar
5 tbs xylitol
150g coconut oil
This dessert is a favourite of my kids. The secret is the xylitol used in the crumble mix.
Xylitol is an interesting natural ingredient found in the fibres of many fruits and vegetables. It actually tastes as sweet as sugar and so is used in this recipe and in many others as a sugar replacement. It contains less calories than sugar and has a low GI value which means your body doesn’t react with a huge insulin spike in the same was it does with sugar. This is all good news for your overall health and particularly your skin health.
The other interesting thing about xylitol is that a number of studies have found that it increases your body’s synthesis of new collagen. This is fabulous for maintaining youthful looking skin. All from a delicious crumble.
- In a large sauce pan melt the butter. Add the apples, rhubarb, lemon juice, 1 tsp of cinnamon powder and your raisins to a pan. Cook gently for 15 minutes until your apples begin to soften and your rhubarb cooks right through.
- While your fruit mix is cooking on the stove, mix the almond flour, coconut flour, ground pistachio nuts, 2 tsp of cinnamon, xylitol and coconut oil in a separate bowl.
- Once cooked transfer the cooked fruit into a baking dish and top with your crumble mix.
- Cook in a preheated oven at 180C for 15 – 20 minutes. Serve immediately.