I know, I know. The festive season is over, we’ve all vowed to cut back on alcohol, sweets, caffeine (basically anything remotely pleasurable) and start the new year with drinking gallons of water, training for that marathon and generally “being good”. And then reality hits: January is dreary and cold, drinking water is no fun at all and we struggle to run for a bus, never mind a marathon. Right, time to make January a little more bearable then. Since this month is also known as Veganuary, why not indulge in a nearly-healthy (you know, it does have fruits in it…) dessert that is vegan as well as gluten free? That way you get to “be good”, up your fruit intake, and do something for the environment and animals. I hope you’ll enjoy this dessert and it will brighten up a grey day.

 

Here's what you'll need...

  • 800g rhubarb
  • 100g oats
  • 100 gluten free wholemeal flour
  • 120g light muscovado sugar
  • 70g coconut oil (solid)
  • 1tsp grated ginger
  • zest of ½ orange
  • 50g light muscovado sugar
  • optional: 1 tin of coconut milk for whisking into a cream (needs to have been stored in the fridge for 24 hours before whisking) and vanilla extract

 

 

Here's how it's done...

  • 1

    Preheat your oven to 180C. Chop the rhubarb into roughly 4cm long pieces.

  • 2

    Place the rhubarb pieces onto a baking tray and scatter the 50g sugar over it. Bake for 10 minutes.

  • 3

    Place the oats, flour, sugar and coconut oil into a large bowl.

  • 4

    Mix the ingredients together and then rub the coconut oil into the dry ingredients until you have a crumbly consistency.

  • 5

    Tip the hot rhubarb into your pie dish. Now add the grated ginger and orange zest.

  • 6

    Mix all together.

  • 7

    Top with the crumble mix. Bake for 35 minutes until the top is browned.

  • 8

    Serve with whipped coconut & vanilla cream.

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By Carole Poirot on 05.01.18

Guest Contributor

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