Apple, rhubarb and goji berry crumble with vanilla cashew cream

Apple, rhubarb and goji berry crumble with vanilla cashew cream

4.7 18 ratings

Prep. 15min

Total 50min

4 portions

Ingredients

Vanilla cashew cream

raw cashews (see Tips)
150 g
vanilla bean paste
¼ tsp
water
80 g
rice malt syrup
1 tbsp

Crumble

raw almonds (see Tips)
50 g
rolled oats
50 g
coconut sugar
30 g
ground cinnamon
½ tsp
ground ginger
¼ tsp
coconut oil
20 g

Apple, rhubarb and goji berry compote

rhubarb cut into pieces (approx. 3 cm)
500 g
Pink Lady apple cored and cut into quarters
1
freshly squeezed orange juice
50 g
rice malt syrup
30 - 60 g
vanilla bean split into halves lengthways, with seeds scraped
1
dried goji berries
2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 25.7 mg

Protein 14 g

Calories 2369 kJ / 564 kcal

Fat 32 g

Fiber 11 g

Saturated fat 8.2 g

Carbohydrates 50 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Eat Well 102 Recipes
Australia and New Zealand

You might also like...

Vegan apple and nut crumble with rum raisins

9 h

"Viennetta" Vanilla ice cream

8 h 50min

Soy milk jellies with coffee syrup

3 h 55min

Mixed berry pavlova stack

5 h 30min

Sabayon

15min

Chocolate mud muffins (gut health)

40min

Pears in red wine

3 h 20min

Semolina custard

20min

Brandy cashew cream

5min

Steamed ginger pudding

3 h 5min

Kormolas (Kulkuls)

3 h

Little pots of chocolate créme

1 h 15min

Show all

Show all