Dairy Free
Gluten & Grain Free
Low Disaccharide
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Amazing streusel topping on tangy rhubarb and healthy cinnamon!
Serves: slab 20 x 25cms,
cut to preferred size slices
Prep time: 20 mins
Cooking time: 25-30 mins
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1 1/2 tsp baking soda
- 1/2 cup Natvia
- 1 tbsp cinnamon (Ceylon or True Cinnamon is best)
- 2 lg stalks rhubarb, sliced 1cm pieces
- 3 large eggs (not cold)
- 1/3 cup coconut oil
- 1 tsp vanilla essence
- STRUESEL
- 1 cup almond meal
- 1/4 cup Natvia
- 1/8 tsp salt
- 3 tbsp cinnamon
- 2 tbsp coconut oil
- 2 tbsp honey
Method
- Preset oven to 180°C (350°F).
- Line a 20 x 25cm baking dish with baking paper
- Cake Base
- In large bowl mix almond flour, coconut flour, salt, baking soda, Natvia and cinnamon, then stir in rhubarb.
- In another bowl beat eggs and melted coconut oil and honey. (Warm not hot).
- Pour wet ingredients into dry ones, and mix well until combined.
- Flatten mixture onto the base of the prepared baking dish.
- Streusel
- In large bowl mix almond flour, salt, cinnamon and Natvia.
- Warm coconut oil and honey together, mix well and pour into dry mixture.
- Continue mixing until thoroughly combined, and pinch mixture to represent chunky clusters.
- Evenly spread over prepared cake base, pressing slightly on top.
- Bake in oven for 25-30 minutes, test with inserted skewer (if it comes out clean when inserted, it is ready.)
- Remove from oven, and gently lift from pan with baking paper, onto wire cooling rack. (if difficult, leave to cool in baking dish)
- This should be kept refrigerated, and is suitable to freeze.
Notes
Suitable to freeze.
Delicious with yoghurt on top!
