Here's a rhubarb crumble that I made using 75g golden linseed 50g ground almonds 75g chickpea flour (garbanzo bean) 100g coconut oil 40g Dark brown sugar for the topping and 1Kg of rhubarb which a added a little brown sugar and some ginger and the topping I sprinkled sesame seeds golden linseeds and flaked almonds.
The cream I made by soaking cashew nuts for a few hours rinsing and blending with some water I made it a little thin so added some ground linseeds 1/2 tea spoon cider vinegar and some maple syrup and left it in the fridge to cool and thicken. I really like the flavour of linseed (flaxseed) They are a powerhouse nutritionally with iron and protein as well as essential vitamins and minerals and they taste good...
It was so easy I think I'll have to make my own cream more often, here's the recipe I used:
This is gluten free and plant based 🙂