(vegan, no refined sugar, dairy-free)
This breakfast crumble is the perfect weekend breakfast. It’s super fruity with a lovely tangy flavour from the rhubarb and a crunchy topping. It’s super easy to make and it’s great also served as a dessert with some coconut yogurt or creamy and extra fresh berries.
To add even more goodness I used Love Arctic Crisp Lingonberry powder which is rich in vitamin E, antioxidants and fibre.
For the filling:
4 stalks of rhubarb
About 200gr of fresh or frozen strawberries
3 tablespoon of coconut sugar or maple syrup
A dahs of vanilla extract
A dash of water
For the crumble topping:
1 cup of jumbo oats
1/2 cup of coconut chips
1/4 cup of quinoa puffs
2 tablespoons of maple syrup
1 tablespoon of melted coconut oil
1/2 teaspoon of cinnamon powder
Preheat the oven at 180 degrees Celsius.
Place all the ingredients for the filling in a cast iron pan (or any pan that be transferred in the oven) Cook on a low-medium heat for 8-10 minutes until the fruit starts to bubble and become soft and squidgy.
In the meantime prepare the crumble topping. Simply mix all the ingredients together in a bowl and mix well.
Spread the crumble on top of the fruit layer so the whole pan is covered. Place the pan in the oven and bake hot for 20-25 minutes until the topping start to go slightly golden brown.
Remove the pan from the oven and serve while still warm. I love serving it with some coconut yogurt and some extra stewed rhubarb. If you have any leftover store it in an airtight container in the fridge for few days. It’s delicious even when it’s cold!
♥ Post and recipe by Elisa from @happyskinkitchen for Love Arctic ♥