Recipe Ideas

Apple & Rhubarb Crumble by @healthyeating_jo

Serves: 4
Cooking Time: 35

In this apple rhubarb crumble you can enjoy the goodness of Table of Plenty Velvety Vanilla Muesli. This recipe combines it with the natural sweetness of fruit. Our unique blend of macadamia, cranberry and coconut helps make this treat so tasty! So what are you waiting for, try it! Enjoy!

Jo is a mum of two and plant-based foodie.  She loves making healthy and refined sugar free versions of her favourite treats. She likes inspiring people to live healthy and active lives, as well as developing her love of photography and food blogging. Even with all this, Jo balances work and a busy home life.

This recipe was provided by @healthyeating_jo using Velvety Vanilla. Also available in other exciting flavours.

VEGAN | DAIRY FREE

 

Product: Velvety Vanilla

Filling

5 stalks rhubarb trimmed and chopped
2 pink lady apples, peeled, cored and diced
1 cup water
½ tsp cinnamon (optional)
1 Tbsp granulated stevia or natural sweetener of choice (more to taste)

Crumble

cup Table of Plenty Macadamia Cranberry & Coconut muesli
1 tsp melted coconut oil
1 tsp rice malt syrup

Filling

  1. Add ingredients to a non stick saucepan.
  2. Bring to the boil then simmer on medium low for 10 mins stirring occasionally until thickened. Add more water as required.

Spoon mixture into two ramekins

Crumble

  1. Mix together and spoon over rhubarb mixture.
  1. Sprinkle with coconut sugar. Place in a pre-heated oven at 180oC for 20 mins. Top with a dollop of whipped coconut cream to serve.

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