Rhubarb, Blackberry & Ginger Buckwheat Crumble
Fresh in season right now, English Rhubarb is just THE best. My kids normally turn their noses up at it….but they (and the rest of the family for that matter) just devour this. Rhubarb is rich in pigments called polyphenols that have wonderful antioxidant properties. The polyphenol content actually increases when it’s cooked, so this dessert is a winner all round! The crust is made from buckwheat flour, wholegrain oats, pumpkin and sunflower seeds, so there is a nice dose of complex carbohydrates and no refined sugar. Wholesome and nourishing, it feels like a super indulgent dessert, but it is 390 calories and provides 9g protein and almost a third of my daily fibre requirements. Best enjoyed with a spoonful of oat cream on top!
Happy Weekend y’all!
For the Middle:
· 400g Rhubarb
· 150g Blackberries
· 2 Pears
· 1 tbsp Coconut Sugar
For the Crust:
· 75g Buckwheat flour
· 75g Gluten Free Oats
· 80g Organic Coconut Sugar
· 40g Pumpkin Seeds
· 40g,Sunflower Seeds
· 40g Flaked Almonds
· 25g Plant-based Protein Powder (I love “That Protein” Pumpkin Seed Protein Powder With Chia Seeds)
· 2 tsp Ground Ginger
· 150g Butter — Softened (can be substituted for coconut oil if Vegan)
· Preheat the oven to 180 degrees
For the middle:
· Wash and dice the pears.
· Chop the rhubarb to a similar size as the pears.
· Either distribute the rhubarb, blackberries and pears evenly between 8 separate ramekins or spread out in one whole crumble dish.
· Sprinkle with the 1 tbsp sugar.
For the crust:
· Add all of the ingredients apart from the sunflower and pumpkin seeds to a blender and mix well.
· Place that mixture into a bowl and add the seeds.
· Mix by hand so that the seeds stay chunky and textured.
· Crumble the mixture evenly over the fruit and bake in the oven for 45 minutes.
Cheats Tip — Since it is relatively rare that I cook for 8 people at one time, I tend to make mine into individual ramekins because if I’m going to the trouble of making these, I want a freezer stocked full of them! Just pop them in a Ziploc bag and lay flat in the freezer. Once defrosted, just heat up in the oven for 45 mins.
Calories — 390
Carbohydrates — 37g
Fat — 24g
Protein — 9g
Fibre — 7g
Vitamin A — 11%
Vitamin C — 16%
Iron — 10%