19 February 2015

Dairy and wheat free rhubarb and coconut crumble


Nothing beats crumble.
Especially when it's rhubarb and coconut crumble.
This is wheat-free, dairy-free and refined-sugar free but totally delicious.
Sweetened with dark treacly coconut sugar and pure maple syrup, paired with citrusy lime and sharp rhubarb, it's heaven in a bowl!


800g rhubarb
Zest of 1 lime
2tbsp coconut sugar

100g rolled oats
150g ground almonds
75g flaked almonds
75g buckwheat flour
2tbsp coconut sugar

3tbsp coconut oil (at room temperature)
2tbsp crunchy almond butter
90ml maple syrup

Preheat the oven to 180 degrees C (fan).

Grease a large baking dish with coconut oil.
Chop the rhubarb into roughly 2cm pieces. Arrange the rhubarb pieces in the baking dish and grate over the zest of 1 lime. Sprinkle over the 2tbsp of coconut sugar and then bake in the preheated oven for around 15-20 minutes until slightly tender. 

Meanwhile, mix the rolled oats, ground almonds, flaked almonds, buckwheat flour and 2tbsp coconut sugar in a large mixing bowl. 

In a separate bowl, mix together the maple syrup, coconut oil and almond butter and then pour this over the dry ingredients.  Using your hands, mix everything together, rubbing the coconut oil into the oats and almonds until you have a crumble-like mixture.

Spoon the crumble mixture over the baked fruit and then return to the oven for another 20-25 minutes until it is golden brown and the fruit is bubbling through from underneath. (You may need to cover the top with tin foil to stop it from burning whilst it remains in the oven.)

Serve with coconut yoghurt or dairy free ice-cream!


  1. YUM! I'll definitely be trying this, Katie :) X

  2. In love with the sound of this! Bookmarking to try :-)


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x