Styling: Carlie Monasso. Combine all crumble ingredients in a mixing bowl, stirring to combine, then pat down on the crumble. I love the burst of flavour they provide – not to mention Vitamin C, potassium, iron, dietary fibre and folate. A glimpse into the reality of chasing fitness goals and eating healthily while coping with the challenges of life with autism. Strawberry Rhubarb Coconut Crumble Bars are like a healthier, handheld version of strawberry rhubarb pie. That’s as good excuse as any to make the most of them in winter time, isn’t it?! She has appeared on TEN News, Today Show and The Project, been featured in the Herald Sun, I Quit Sugar, and contributed Medibank’s Be. 1 teaspoon vanilla extract I always thought they were a summer fruit, but in fact, they’re a winter fruit and when we buy them in summer time they are imported from the USA – shock horror! Not only are our eyes our windows to the world, but from birth to old age 80% of our learning…, OH MY GOODNESS IS YOUR ULTIMATE GUIDE TO A HEALTHIER HOME, Love what you see on OMG? I’m very tempted to crack open a jar of stewed rhubarb and make some this weekend! I’m all about avoiding inflammatory foods though (like refined sugar and gluten) so I’ve come up with a guilt free version, that can double as a breakfast dish too – what’s not to  love about that, hey? ©  2020 ThatAutisticFitChick. 1 bunch rhubarb – washed and trimmed to 2 inch pieces 1 tbs rice malt syrup 1/4 cup chopped almonds Pomegranate seeds. Comfort Food Crumble Dairy-Free Gluten-Free Grain Free Keto Seasonal Superfood Vegan. I use coconut oil as it doesn’t have any additives and it also gives a nice coconutty flavour. 1/2 cup almond meal Thank you! Pierce the bottom of the cake with a fork and bake the crust on the lowest rack for 10 minutes. Oh, and I’ve added some pomegranate seeds for good measure. Yes you can. Serve warm (maybe with some coconut cream or vegan custard). Meanwhile, combine flour and brown sugar in a large bowl. Pinch himalayan rock salt, For garnish/to accompany: Sign up to become a VIP…. 2. Similar to the vegan version, all that’s needed to make this classic rhubarb crumble … 1-2 tablespoons rice malt syrup* 2. I am not a medical practitioner; all content should be considered the personal  experiences and/or opinion of the author and not construed as medical advice. Photography: Samara Clifford. This beauty provides you with 18% of your daily Vitamin K needs, 47% of your Manganese and 12% of your Calcium. 1. Mmm, this looks amazing! *** As an Amazon Associate I earn from qualifying purchases at no extra cost to you***. All you need to do is swap the butter for solid coconut oil or a vegan butter. A plea to schools: Protect children from glyphosate, The top 5 essential oils for natural DIY skincare, Coconut & lemongrass poached chicken salad, 4 REASONS YOU’LL NEVER WANT TO LEAVE ARO HÃ RETREAT. Put the frozen rhubarb in a pan, cover the bottom of the pan lightly with water and simmer covered for about 10-15 minutes at medium heat until the rhubarb is soft enough. Zara learned about the link between our homes and our health after going through two different types of cancer. It’s the last day of May and time to release the second recipe with our Superfood star of the month! 1 tsp cinnamon 1/2 cup desiccated coconut, For the crumble: 1/2 cup coconut milk (I use Ayam, which is a lot thicker and more flavoursome than other coconut milks) 1/4 Coconut oil, melted Combine all crumble ingredients in a mixing bowl, stirring to combine, then pat down on the crumble. You will need: Of course you can always add a little sugar to personal taste. 3. Built using WordPress and the Mesmerize Theme, Product Review: Koochikoo Sugar Free Lollipops, Follow ThatAutisticFitChick on WordPress.com, Place the rhubarb in the bottom of an oven safe ramekin, Mix the coconut flour, arrowroot and ginger in a small bowl, Add the coconut oil and mix until it comes together into a crumbly dough (a little like kinetic sand). Pop the ramekin into the oven at gas mark 4 for about 10 minutes – keep an eye on it as the mix does scorch easily. Rhubarb, was cultivated in ancient times for its medicinal qualities before it became popular in cooking – it’s a great source of fibre, antioxidants and vitamin C, calcium, potassium, magnesium, and vitamin K. I’ve used quinoa flakes and almond meal as the base for the crumble – both good sources of protein and fibre – and coconut oil to bind it together, which, along with the cinnamon and ginger, is great for it’s anti-inflammatory properties and digestion. I love stewed rhubarb in winter time, especially when paired with a warm, tasty crumble. Recognised as one of Australia’s leading health influencers, Zara was a finalist in the 2014 Bupa Health Influencer of the Year Awards. Magazine and Fairfax health online publications. Put rhubarb, coconut milk, ginger, rice malt syrup and vanilla extract in a saucepan over a low heat until rhubarb is soft (5 – 7 minutes), then add desiccated coconut. Add the coconut oil and mix until it comes together into a crumbly dough (a little like kinetic sand) Crumble the topping over the rhubarb; Pop the ramekin into the oven at gas mark 4 for about 10 minutes – keep an eye on it as the mix does scorch easily. 3. Are you dreaming about your next opportunity? 3. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Zara contributed to the National Breast Cancer Foundation’s first comprehensive report on breast cancer in young women in Australia. 1/4 cup coconut chips Serve warm (maybe with some coconut cream or vegan custard). Nutrition I’ll have to try this someday! Disclaimer: The contents of this blog are the opinion of the author alone and are not  representative of the views of any affiliated companies, peoples, products or services.