Paleo Rhubarb, Raspberry and Beet Crumble

Whipped this one up for my dad who LOVES rhubarb. Alas, I didn't create a set recipe as usual, but you really can't go too wrong with this dish - luckily - and can sub most ingredients! 

[try saying that again and again...]

Ingredients:

For the crumble topping:

• 1/4 cup chia seeds 

• 1/2 cup almond flour (or teff flour)

• 1/2 cup coconut flour (can use oats instead)

• 1/3 cup coconut flakes 

• 1 tsp ground cinnamon

• 1 tsp almond extract or powder

• pinch of Himalayan pink salt

• 3 tbsp coconut oil (or ghee/grass fed butter)

• 1 tbsp coconut sugar 

• 2 tbsp raw honey (vegan: sub 3 tbsp rice malt or 2tbsp maple syrup) 

[Basically, you want to make a 'crumbly' texture, mix all ingredients together using your fingers and add extra coconut oil, honey or almond meal as needed to form a "crumbly & slightly sticky" texture] 

For the fruit:

• 1 large beet (grated)

• 400g rhubarb (sliced)

• 1 cup raspberries

• 2 tbsp coconut sugar (can sub for rice malt, honey or maple)

• 2 tbsp water

• 1/2 cup fresh mint leaves (optional YUM)

Instructions 

1. Pre-heat oven to 350F (around 170C)

2. Add all ingredients except the raspberries and fresh mint into a saucepan and bring to the boil [lazy kid guide: if you prefer not to boil the fruit first, simply skip to step 5 and cook for an extra 10 - 15 minutes]

3. Simmer for 10 minutes

4. Strain out the juice into a bowl (but keep it for further deliciousness, below!) 

5. Pour the remaining contents of the saucepan (i.e all the fruit!) into a baking dish (square 9x9inch is a good size!) 

6. Add the fresh mint and raspberries (can just spread evenly on top!) 

7. Sprinkle on the crumble mix, spreading as evening as you can [have fun with this, can throw on extra coconut, some chia seeds and coconut sugar etc too] 

Put it in the oven--- and cook for 20 minutes or until the top is nice, golden and toasted! 

Beet Custard

And now for that saucepan "juice" ---- once the liquid has cooled down (can place in the fridge to speed it up) combine 1/4 cup of the juice with 2 heaped teaspoons of arrow root powder (or corn flour, if you prefer!) and 1tsp vanilla extract. 

Bring 2 cups of almond or coconut mylk to the boil, stir in the juice/arrow root mix, and keep stirring on low heat until it becomes deliciously pink and creamy. Add in sweetener of choice (I went with 1tbsp raw honey as I don't like things too sweet, but you could do 1 extra tbsp of coconut sugar for a boost as the crumble itself is not very sweet-- or stevia if you're a sugar-free kid!). 

Once it's creamy, take it off the heat and just let it chill out for a bit. :) 

Serve with the crumble, and enjoy! XO