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Apple, Rhubarb & Ginger Crumble

When the weather gets cold I crave hearty and warming dishes. This crumble is perfect for a cold winter’s night, the added kick of fresh ginger makes this crumble extra warming. Ginger is a terrific anti-inflammatory food, it increases blood circulation and is great for digestion. I’ve sweetened this crumble with a small amount of coconut palm sugar, if you’re avoiding sugar then you can certainly leave this out as the apples add enough sweetness. The crumble mixture contains a combination of coconut flour, buckwheat flour, almonds and seeds. Don’t worry too much if you don’t have all the seeds, just use what you have in your pantry, pepitas would be lovely in this!

Happy sprouting, baking and cooking!

x Danielle

Apple, Rhubarb & Ginger Crumble


4-5 apples, peeled and chopped into large pieces

6 rhubarb stalks, cleaned and cut into 1 cm pieces

1 knob ginger, finely grated

½ cup water

¼ cup coconut palm sugar


½ cup almonds

½ cup chia seeds

½ cup sunflower seeds

½ cup buckwheat flour

½ cup coconut flour

½ cup coconut palm sugar

100g butter, cut into cubes*


Preheat your oven to 180°C.

Add the chopped apples, rhubarb, ginger, water and coconut palm sugar to a medium cast iron pot (or ceramic dish) and set aside.

To a food processor add the almonds, chia seeds, sunflower seeds, buckwheat flour, coconut flour, coconut palm sugar and chopped butter. Blitz for one minute until it resembles fine bread crumbs.

Spread this mixture over the top of the apple and rhubarb mixture in your dish.

Cook in the oven for 45 minutes until the top is golden brown and your house smells amazing!

Serve warm by itself or with some good quality organic cream!

* To make this recipe dairy free simply replace the butter with 100g of coconut oil.

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