Rhubarb is commonly grown in the UK and is a great way to enjoy sweet or savoury. Complete the ‘Eat A Rainbow’ challenge and tick off the colour red with this delicious rhubarb cookie crumble recipe by Daily Bread.
This recipe is Gluten-Free & Vegan
Makes approximately 10
Ingredients
50g Oat FLour
120g Porridge Oats
1tsp Ground Cinnamon
3 tbsp Sunflower Seeds
300g Dairy-free Butter
60g Coconut Sugar
2 – 3tbsp coconut/soya yoghurt
1 tbsp flaxseed mixed with 1 tsp water
2 stalks rhubarb, diced
2 tbsp maple syrup
How to make
Pre-heat the oven to 200°C/Gas Mark 6 and grease or line a baking tray.
Place the maple syrup and rhubarb in a pan and bring to a simmer. Cook for 8-10 minutes until the rhubarb is soft and syrupy.
Place the oat flour and rolled oats, cinnamon, sunflower seeds and coconut sugar in a bowl and rub the butter in until well mixed.
Mix the yoghurt, rhubarb and flaxseed paste together and stir into the oats (add a little more yoghurt if need be). You need to have a soft dough you can drop onto the tray in 10 mounds.
Bake for 20-25 minutes until golden.
Enjoy!
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