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

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Also featured in

Eat Well 102 Recipes
Australia and New Zealand

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