15 LichField Road556835 Singapore
Wanted to see life in pink today… and also eat rhubarb, I love so much and get to eat really rarely here in Singapore. Usually I will compensate, when I am back in France and harvest all my mum’s garden stalks 🙂 but not this year unfortunately…… and my mum has been sending me pictures of her beautiful blooming garden every single day since the beginning of lockdown… which made me even more craving for rhubarb 🙂 So today I assembled a simple strawberry and rhubarb crisp. I didn’t have fresh fruits so I used frozen thawed ones, but it would be even nicer with fresh ones obviously. The crumble top blends almonds, oats, brown rice flour, coconut, sesame and maple syrup. Lot’s of great nutrients, healthy fats, zero gluten, and a healthy natural sweetener. If you are new to vegan bakes, don’t expect a regular butter and flour crumble texture and flavor, but trust me on this one, it is very yummy and next time you eat a regular crumble you might find it a bit too rich / sweet… Recipe below. As always would love to hear your thoughts and comments if you bake it. Enjoy !
Ingredients (Serves 6/8)
Fruit Base
- 500 g strawberries halved
- 450 g rhubarb, chopped
- 1/4 cup maple syrup or gula Melaka ( put more if you have a sweet tooth or your fruits are not super sweet 🙂 no more than 1/2 cup in total 🙂
- 4 tablespoons chia seeds
- 2 teaspoons corn starch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- pinch salt
Crumble
- 1 cup GF rolled oats
- 1/3 cup almond flour
- 1/3 cup shredded coconut
- 1/3 cup brown rice flour
- 3 tbsp sesame seeds
- 3 tbsp maple syrup
- ⅓ cup melted coconut oil
- ½ teaspoon salt
- ¼ teaspoon cinnamon
Directions
- Preheat oven at 180 deg C fan forced
- Mix all your fruit base ingredients together, ensuring you mix well the chia seeds so they don’t clung together
- Do the same for the crumble part to get a sandy crumbly texture
- Transfer your fruits in your tray and top with the crumble
- Put in the oven for 45 min ( until bubbly and golden:). If not golden enough, leave for 5/10 more min or increase slightly your oven.
- Take out
- Enjoy with vegan yogurt or ice cream, …
Crumble is one of my favorite dessert. I remember eating the first one during a family trip in the UK. I was probably 6 or 7 years old and found all the food awful 🙂 except for a super flaky, buttery cinnamon apple crumble that was served to us one evening at one of my Mum ‘s friend place for dessert !
I have baked some many variations since then, as it is such a versatile delight. I found the red fruit and almond combo one of the nicest one, and in this recipe I bake it as a pie, with a layer of GF dough, which makes it easy to serve and enjoy. Some could compare it to a streusel I guess ! Feel free to choose the berries you prefer and adapt the sugar level to your tastebuds and sweetness of your fruits. Absolutely no butter, or refined sugar in this recipe, but try it, you won’t miss those I promise.
Happy Baking and share your feedbacks if you do this recipe !
NGREDIENTS
Crust and Crumble
- 2,5 cups oat flakes
- 1,75 cups almond flour
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- A few crushed almonds or hazelnuts to add before baking
Filling
- 600 grs raspberries (or any kind of red fruits). Frozen fruits need to be thawed before
- 2,5 tbsp maple syrup (adjust while making the filling if your fruits were not too sweet)
- 3 tsp chia seeds
- 1 tsp vanilla extract
- 1/2 tsp unwaxed lemon zest
DIRECTIONS
- Preheat oven to 170 °C, fan forced
- Start preparing your fruits, mashing them with the sweetener and chia seeds. Leave to rest (you need to keep some fruit chunks to have more texture)
- Put your oats in your thermomix or high speed blender and blend until you get a flour texture. Add all the remaining crust ingredients and blend to get a dough consistency. If too sandy, add a few tbsp water (1 by one until it forms a proper dough).
- Split the dough in 2 equal balls
- Use the first ball, rolling/ pressing it to make the base of your crumble slices. (you can use any kind of pan, I like to use a square one lined with baking paper)
- Top the crust with your fruits mixture and then add the crumble on top, adding 2/3 tbsp crushed almonds or hazelnuts on top (optional)
- Put in the oven for 40/45 min (check it gets nicely golden but not burnt :).
- Take it out and wait for it to be cool to slice
Eat straight away with some vegan yogurt or ice cream or keep for a few days in the fridge. Can be frozen for up to a month in air tight container.
When Rose and Leopold first saw the cake, they told me: “Mum you forgot to remove the pears stem” :))))
But no, my loves, it was done on purpose. It is my friend Bridget, who recently showed me some beautiful cakes featuring entire fruits and veggies. And as I am always in the mood to try something new I thought I would give it a go.
So today I baked a fruit loaf with this technique, using fresh pears I had and lots of nuts and spices.
I adapted some recipes I had found but did not dare for the first trial to make a vegan loaf.
Will be for the next variation.
If you want to make this pretty loaf, follow the link below 🙂