This delicious crumble with super-charged cashew cream by Feel Good Tribers Olivia & Flora uses fresh seasonal fruits and veggies and is the perfect dessert to warm your soul! Skipping the traditional crumb of butter/sugar/flour and replacing with healthy alternatives ensures you’re left feeling nourished and satisfied.
Ingredients:
For the filling:
- 7 sticks rhubarb
- 100g blackberries
- 1-2 inches fresh ginger, grated
- 2 tbsp filtered water
- 2 tsp ground cinnamon
- 1/2 tsp vanilla powder
- juice of 1/2 an orange
- 2 tbsp coconut sugar
For the crumble:
- 1/2 cup ground almonds
- 1/2 cup rolled oats
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 cup chopped, roasted hazelnuts (+ more to garnish)
- 1/2 tsp pink Himalayan salt
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- flaked almonds to garnish
For the cashew cream:
- 2 heaped tsp Aduna Baobab Powder
- 200g unsalted activated cashews, (soaked in filtered water overnight + drained)
- 1-2 tbsp filtered water, depending on desired consistency
- splash of unsweetened almond milk
- 1/2 tsp vanilla powder
- juice of 1/2 a small lemon
- 1 tbsp raw honey
Method:
Preheat the oven to 160C.
Cut the leaves and the ends off the rhubarb and discard. Wash and chop the sticks into 1cm pieces.
In a pan over a medium heat, add all the filling ingredients and gently simmer for 5 minutes until the rhubarb is soft.
Taste the mix to check for sweetness, then add to a medium dish and set aside.
To make the crumble, add the dry ingredients into a large bowl & stir. Add the coconut oil and maple syrup, then rub the mixture between your hands until a crumb forms.
Spoon the crumb over the rhubarb mix and sprinkle with flaked almonds and more chopped hazelnuts. Bake in the oven for 15-20 minutes until the crumble is golden.
Remove and allow to cool for 10 minutes before serving.
To make the cashew cream, add the activated cashews to a food processor along with the rest of the ingredients and blend until a smooth consistency forms. Sweeten to taste and add more water or almond milk if a thinner consistency is desired.
Enjoy!
Recipe by @bali.zest
Photography by Ollie Crichton
