8 thin red rhubarbs (around 500 g / 1 lb)
2 handfuls (225 g / 8 oz) fresh or frozen strawberries
1 tsp ground vanilla
juice from 1/2 orange or lemon
2 tbsp unheated honey or maple syrup
1 cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet)
1 cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet)
1 pinch sea salt
6 tbsp cold-pressed coconut oil (room temperature) + more for greasing the dish
15 fresh soft dates, stoned
1 Preheat the oven to 175°C / 350°F. Grease a 22 cm / 9 inch baking dish or pie tin with coconut oil.
2 Rinse all fruit. Slice the rhubarbs, halve the strawberries if necessary and dice the apples (discard the seeds). Place in a baking dish and toss with vanilla, orange juice and honey.
3 Prepare the crumble in a separate bowl. Start by thoroughly mixing quinoa flakes, buckwheat flakes and salt.
4 Chop the dates and add to the mixed flakes together with the coconut oil. Use your hands to mix until large crumbs are formed. Pour the crumble filling evenly over the fruit.
5 Bake in the oven for 30 minutes until the fruit juices are bubbling around the edges and the crumble is firm and browned.
Cook’s notes Keeps for about a 5 days in the fridge. Freezes and reheats well.
The Carousel thanks Green Kitchen Stories for this recipe