Nutty and seedy gluten free rhubarb crumble with cashew cream ☀️

Hi everyone,

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:

healthunlocked.com/veganfoo...

This is gluten free and plant based 🙂

[Zest]

Hi Hidden

Your Rhubarb Crumble looks gorgeous! I especially like the addition of the ginger - I bet the flavour is really good. Yum!

Zest

[Hidden in reply to Zest]

Thank you Zest, adding ginger to rhubarb was your tip...😊

[Veeee]

Looks yummy Jerry.😊

[Agoodenough]

Looks delicious Jerry and I’m glad you had a go at the cream it’s definately worth making isn’t it. You’re a great cook! 🙂

[Hidden]

Hey thanks Ali, it is well worth making and you're an awesome cook in my book. 😊

[Agoodenough in reply to Hidden]

👩‍🍳 That’s kind. Thanks Jerry 👍