Nirvana Cakery

Wholesome Seasonal Plant Based Recipes

  • Home
  • About
  • Plant-based Cakes Guide
  • Recipe Index
    • Cakes, Cupcakes and Muffins
    • Cookies and Crackers
    • Breakfast
    • Lunch and Dinner
    • Dessert
    • Drinks
  • Ebook
  • Contact

Rhubarb and Apple Crumble (grain-free)

April 24, 2015 By Hana Leave a Comment

Rhubarb Apple Crumble

Since I was a little girl we’ve always had a massive rhubarb plant in our garden and my mum would bake lots of yummy rhubarb cakes. Rhubarb is a beautiful plant and I love the taste of rhubarb in cakes and desserts. Since it’s in season now you can expect a few recipes on the blog. For today I have picked a crumble recipe, it’s just so simple and quick to make and so delicious. I have teamed the rhubarb with apple and topped it with an almond, coconut and seeds mix to make it into a nice healthy dessert.

Rhubarb-Apple-CrumbleRhubarb-Apple-Crumble

You could make this recipe with rhubarb only if you prefer, just double the amount and omit the apples. I normally add an oats and spelt flour mix onto my crumble, but this time I wanted to try a grain free version just to see how it tastes. I have to say I’m very pleased with the results and I do hope you will give this recipe a try. Serve the crumble with coconut cream for a dairy free version, greek style yoghurt or traditionally with custard.

Rhubarb-Apple-CrumbleRhubarb-Apple-CrumbleRhubarb-Apple-Crumble

 

Rhubarb and Apple Crumble ( Grain-Free)
 
Print
Author: Hana, Nirvana Cakery
Serves: 6 portions
Ingredients
  • 3 rhubarb stalks ( about 350g), peeled and cut into 2-3cm length
  • 3 apples, peeled and sliced
  • juice of ½ lemon
  • 3 tbsp rapadura sugar
  • For the crumble:
  • 100g ground almonds (1 cup)
  • 75g desiccated coconut (1 cup)
  • 3 tbsp rapadura sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 4 tbsp of coconut oil at room temperature (about 60g)
  • 35g sunflower seeds (1/4 cup)
  • 35g pumpkin seeds (1/4 cup)
Instructions
  1. Preheat the oven to 180°C (160°C fan)
  2. Prepare 9" square baking dish.
  3. Peel and slice rhubarb and apples and place into a pot with lemon juice and sugar and gently warm up to soften the fruit on the stove for 5 min.
  4. To make crumble put the ground almonds, coconut, sugar, cinnamon, salt and coconut oil into a large bowl and with your hands mix well together.
  5. Add the seeds at the end and mix in.
  6. Place the soften fruit onto bottom of your baking dish and evenly top with the crumble mix.
  7. Bake for about 25 min or until golden brown.
  8. Leave to cool down for 10 min and serve warm with coconut cream, greek yoghurt or traditionally with custard.
  9. Enjoy!
Notes
You can replace the coconut oil with 60g of butter at room temperature.
3.3.3077

Rhubarb-Apple-Crumble

Filed Under: All, Dairy free, Dessert, Gluten free, Grain free, Vegan

« Blueberry and Spinach Green Smoothie
Homemade Vegetable Broth »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

Subscribe to Nirvana Cakery

Plant-based Cakes Guide

nirvanacakery

🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Thyme Lemon Zucchini Cake 🌱 I’ve created thi Thyme Lemon Zucchini Cake 🌱

I’ve created this cake last March, little did we know the year that was ahead of us but now with the promise of Spring again the growth we’ve all gone through and the new seeds that are ready to be planted there’s a promise in the air. 🕊

You can find the recipe on my blog. 

Happy weekend beautiful 💚
Hana xx
.
.
.
.
.
#veganbaking #layercake #zucchinicake #plantbasedalchemy #sacredfood #plantbasedcake #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
Little rose medicine for you lovely one🌹 Rose Little rose medicine for you lovely one🌹

Rose Hibiscus Beet Cheesecake
Rose Raspberry Chocolate Heart Cakes
Rose Cardamom Chocolate Cheesecake 
Rose Chocolate Valentine Gateau

You can find them all on the blog!

Sending much Love Hana xx ❤️
.
.
.
.
.
#valentinescake #rosecheesecake #vegancake #plantbasedcake #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Rose Chocolate Valentine Gateau 🌹 I am a Queen Rose Chocolate Valentine Gateau 🌹

I am a Queen, I love to treat myself! I’ve created a new Valentines inspired recipe for you and for me! Two layers of chocolate rose sponge cake filled with rose vanilla cream and chocolate ganache topped with dried rose petals. All natural, plant-based and totally yummy! Time for a treat! ❤️

You can now find the recipe on the blog!

Lovingly created for @amoredimona vegan chocolate. 

Sending much love beautiful Hxx ❤️
.
.
.
.
.
#sponsored #valentinescake #rosechocolate #chocolatecake #vegancake #plantbasedcake #vegangateau #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare #bakinglove
Competition time! ✨✨✨ Hi loves, I have a fa Competition time! ✨✨✨

Hi loves, I have a fabulous giveaway for you on the blog! ❤️

Enter to win a box of these delicious gourmet gluten-free vegan brownies from London based company @badbrownieco in three different flavours – Salted Caramel, Cookie Dough and Raspberry. I’ve been enjoying them past couple of days and they’re moreish! You will have a choice between vegan or gluten-free vegan selection if you win. 🌱

Please don’t enter here but via direct link in my profile. Good luck! ✨

Much love Hana xx
.
.
.
.
.
#win #competition #sponsored #veganbrownies #chocolatelove #plantbasedcake #giveaway #glutenfreebrownies #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking
Rosemary Lemon Imbolc Cake 🌱 Looks like I had Rosemary Lemon Imbolc Cake 🌱 

Looks like I had to wait all the way for Imbolc to bake my first cake of 2021. Two layers of moist gluten-free vegan rosemary lemon sponge cake with light vanilla frosting and lemon curd. You can find the recipe on my blog now. 

Imbolc blessings beautiful 🌱

Much love Hana xx
.
.
.
.
.
#imbolc #veganbaking #layercake #rosemarycake #plantbasedalchemy #sacredfood #plantbasedcake #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
Mango Turmeric Raw Cupcakes 💛 I’ve created t Mango Turmeric Raw Cupcakes 💛

I’ve created this recipe 5 years ago and it has become one of my most popular recipes on the blog. Someone has left me the most beautiful comment recently and so I thought I must share the recipe with you today. I think it’s perfect for January! Bright & healthy! 🌞

‘This is the most beautiful recipe! I made it the other day for my birthday and it was just divine! I make raw cakes all the time, but this is the first I've done without a cashew filling and it was an absolute hit, everyone said it was the best one I've made yet - sweet & subtle flavours and totally dreamy texture. Thanks for sharing this beautiful creation of yours.’

Mango and Turmeric Raw Cupcakes

Crust layer:
80g almonds (1/2 cup)
70g sunflower seeds (1/2 cup)
6 medjool dates, pitted
1tbsp coconut oil
½tsp cinnamon
pinch pink Himalayan Salt

Mango turmeric layer:
200g creamed coconut/coconut butter (1 cup)
2tbsp coconut oil
2tbsp maple syrup (optional)
1 large mango (about 1 cup pureed)
2tsp fresh turmeric
1tsp fresh ginger
1tbsp lime juice
¼tsp cinnamon

You can find the instructions on the blog. 💛

Much love Hana xx 
.
.
.
.
.
#gaialove #sacredfood #plantbasedalchemy #rawvegan #rawcupcakes #turmericlove #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Follow on Instagram

Subscribe

Copyright © 2021 Nirvana Cakery · Built on Genesis + Foodie by Lix Hewett

Privacy Policy.