DifficultyIntermediate

This is one of my favourite ways to use two of my most loved spring and summer ingredients. Perfect for Sunday Brunch or for Dessert topped with dairy free "ice cream". You can substitute a Grain Free Flour blend (total amount is 3/4 cup) for the grain free flours in this recipe. If you can't find quinoa flakes where you are buckwheat flakes or buckwheat hot cereal is a great substitute.

Yields8 Servings
Prep Time45 minsCook Time50 minsTotal Time1 hr 35 mins

 3 ½ cups Chopped Rhubarb
 2 ½ cups Fresh or Frozen Raspberries
 4 tbsp Tapioca Starch
  cup Coconut Sugar
Crumble Topping
 ½ cup Coconut oil or Butter, softened
 Heaping 1/2 cup of Coconut Sugar
 ¼ cup Cassava Flour
 ¼ cup Grapoila Milk Seed Thistle Flour or sub Quinoa Flour
 2 tbsp Coconut Flour
 2 tbsp Tapioca Starch
 ¾ cup Quinoa or Buckwheat Flakes
 1 pinch Sea Salt
 Zest of 1 organic Orange
  cup Chopped Nuts of your choice or Hemp Hearts (nut free)

1

Preheat the oven to 350 F. Place the Filling ingredients in a 8 x 11' (20 x 28 cm) glass or ceramic baking dish. Using your hands, gently mix the filling ingredients until all the fruit is covered by the sugar and starch mixture.

2

Sift your flours and sea salt over a medium sized bowl; add the zest. Add the coconut sugar and cut in the coconut oil or butter with your hands or a pastry cutter until the fat is broken down to the size of peas. Add the quinoa/buckwheat flakes and nuts/hemp seeds, then gently mix together with your hands until the all of the ingredients are evenly distributed. Place the topping mixture in the refrigerator for about 20 minutes allowing it firm up.

3

Sprinkle the crumble topping evenly over the filling and press down gently. Place in the centre of the oven and bake for 45 to 60 minutes. For the last 20 minutes of baking time you may need to cover the crumble as it may get to brown.

4

You will know when it's done when the filling bubbles up and oozes on the edges of the baking pan. Make sure to test though to make sure the rhubarb is fully cooked(soft). Serve warm with dairy free "ice cream" frozen dessert or as my husband loves to do, enjoy the next day for breakfast with coffee.

Ingredients

 3 ½ cups Chopped Rhubarb
 2 ½ cups Fresh or Frozen Raspberries
 4 tbsp Tapioca Starch
  cup Coconut Sugar
Crumble Topping
 ½ cup Coconut oil or Butter, softened
 Heaping 1/2 cup of Coconut Sugar
 ¼ cup Cassava Flour
 ¼ cup Grapoila Milk Seed Thistle Flour or sub Quinoa Flour
 2 tbsp Coconut Flour
 2 tbsp Tapioca Starch
 ¾ cup Quinoa or Buckwheat Flakes
 1 pinch Sea Salt
 Zest of 1 organic Orange
  cup Chopped Nuts of your choice or Hemp Hearts (nut free)

Directions

1

Preheat the oven to 350 F. Place the Filling ingredients in a 8 x 11' (20 x 28 cm) glass or ceramic baking dish. Using your hands, gently mix the filling ingredients until all the fruit is covered by the sugar and starch mixture.

2

Sift your flours and sea salt over a medium sized bowl; add the zest. Add the coconut sugar and cut in the coconut oil or butter with your hands or a pastry cutter until the fat is broken down to the size of peas. Add the quinoa/buckwheat flakes and nuts/hemp seeds, then gently mix together with your hands until the all of the ingredients are evenly distributed. Place the topping mixture in the refrigerator for about 20 minutes allowing it firm up.

3

Sprinkle the crumble topping evenly over the filling and press down gently. Place in the centre of the oven and bake for 45 to 60 minutes. For the last 20 minutes of baking time you may need to cover the crumble as it may get to brown.

4

You will know when it's done when the filling bubbles up and oozes on the edges of the baking pan. Make sure to test though to make sure the rhubarb is fully cooked(soft). Serve warm with dairy free "ice cream" frozen dessert or as my husband loves to do, enjoy the next day for breakfast with coffee.

Rhubarb Raspberry Crumble (Grain Free)