Dairy Free

Gluten & Grain Free


Egg Free

Serves: 4-6

Prep time: 15 mins

Cooking time: 30 mins

Ingredients

  • BASE
  • 6 large apples, peeled, cored and diced
  • 1 bunch (5 stalks) rhubarb, cut into 2cm pieces
  • Squeeze of lemon juice
  • TOPPING
  • 1 cup almond meal
  • 2 tbsp coconut flour
  • ½ cup shredded coconut (unsweetened)
  • 2 tbsp rice malt syrup
  • 1 tsp cinnamon, ground
  • ¼ cup coconut oil
  • Pinch pink rock salt

Method

  • In saucepan, place apples, rhubarb, lemon juice and 1 tbsp water.
  • Bring to the boil, and simmer 15 minutes until cooked.
  • Transfer to a 20cm dish and spread evenly over the base.
  • In a separate bowl, mix all topping ingredients with a knife.
  • Mixture should be thick, or add more coconut, and spread over the fruit.
  • Bake in oven for 15 minutes, until browning on top.
  • Lovely served hot with custard or ice cream.

Note

NOTE: for a crunchier topping, add ½ cup chopped almonds to mixture.


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