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Preheat the oven to 180C, use parchment paper to line a 9inch cake tin, or fill you cup cake tray with muffin cases.
In a medium bowl mix almond flour, coconut flour, flax meal, pecan, sweetener, lemon zest and then add all the melted butter. Mix the dough with a fork, so it?s crumbly.
Put 1 tbsp of crumble into each muffin case, or spoon half of the crumbs into the cake tin. Bake for 10-15 minutes, make the filling while it bakes.
In a large sauce pan, over medium heat combine rhubarbs, sweetener, cinnamon, lemon juice and water. Bring to boil, and then reduce the heat and simmer for 5 minutes, turn off the heat, add the milled flax and let the rhubarb mixture thicken for 5-10 minutes.
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Remove the pre baked bases from the oven and fill them with the rhubarb filling. Spread the crust with the rhubarb filling and sprinkle with the rest of the crumbs.
Bake them for another 15-20 minutes, until golden and bubbly. Let cool completely before cutting and serving, if you can wait
This time I made them into muffins, for a few simple reasons, first I don?t need to wait until it cools to cut it, second you won?t even need a plate, just eat it out of the muffin case from your palm.
Serve it with whipped double cream or since its not at all dry even without the cream. You can make this 100% vegan just use coconut oil or vegan butter instead of the ordinary butter. First recipe here on the website using PURE MONK FRUIT.
Enjoy them, and please let me know if you have made this yummy crumble, I would love to hear from YOU!