Here's a large rhubarb pie/crumble I made today and there's 2Kg of rhubarb with a little coconut sugar, chia seeds and a little ginger.
The topping is made with quinoa flour, ground almonds, gf plain flour, olive oil, coconut sugar, sesame seeds and flaked almonds on top. Use 1/4 sugar to flour and ground nuts so 25g sugar to 100g of flour/nuts and just add olive oil until it starts to go from crumbly to a dough.
Coconut sugar is a really dark brown so gives the topping a really deep colour which I like. It still contains calories but it also has useful trace elements and helps feed pre-biotics.
And we've been talking about seeds and their benefits and they're so easy to add a few here and a few there...😊