You asked, and we deliver! By popular demand here is another delicious recipe using our flapjack mix - this time to make a seriously rocking crumble. This has been designed for us by the talented Emily of @wrightfoodie. What’s your favourite crumble?
Vegan Ginger, Thyme and Rhubarb Crumble
INGREDIENTS - Serves 6-8
For the topping:
1 x pack of Sweetpea Pantry Super Oat Flapjack 230g (which contains gluten-free oats, quinoa and teff flours and flaxseeds)
30g Coconut Sugar
40g Pumpkin Seeds
40g Sunflower Seeds
115g Coconut Oil (softened not melted)
1 tsp Ground Ginger
For the middle:
350g Chopped Rhubarb
4 tsp Coconut Sugar
2 tsp Ground Ginger
A few Sprigs of fresh Thyme (using this herb just takes the recipe to a whole new fancy level - delicious!)
Method
Pre heat the oven to 180 degrees.
Mix together all of the topping ingredients either by hand, or very gently in a blender.
Chop the Rhubarb into 1 cm pieces and toss with the coconut sugar, ground ginger and thyme springs.
Either place the rhubarb in one large pie dish or in separate smaller ramekins (I tend to make individual portions and freeze them so I have a great dessert on tap).
With your fingers, crumble the topping mixture evenly over the rhubarb.
Bake in the oven for 30 minutes until top is lightly browned and bubbling.
Serve with topping as desired - we love ours with coconut yoghurt!
(If freezing some, bake those for for 20 minutes only and allow to cool before placing in a ziplock bag and put in the freezer. Defrost fully before putting back in the oven for another 20 mins).