Sorry for the lack of recipes in the past week or so but I have been quite busy celebrating my 31st birthday, time literally flies! I have been so lucky to have received some seriously amazing gifts, one of my favourite is definitely this gorgeous blue Le Creuset oven dish from the lovely people at Steamer Cook Shop which you can find here: https://www.steamer.co.uk/brands/le_creuset
If you like me are a kitchenware nerd you will love Steamer website, from gorgeous tableware, bowls, cutlery and quirky jars to everything you can possibly need for cooking, baking or entertaining friends and family. Apart from having an amazing website they also have 37 stores nationwide and 1 of them is in Buewater, not far from where I live so I will definitely pay it a visit soon! Some girls dreams of bags and shoes, I lust after muffins tins and mixing bowls! 🙂
When I receive this gorgeous oven dish I knew immediately I had to make a crumble, it literally had “crumble” written all over it. I am totally loving the seasonal British produce at the moment, spring has finally sprung and English strawberries and rhubarb have hit the supermarket shelves. Normally you would pair Rhubarb with apple for a crumble (a combination which I love by the way) but I wanted to make the most of what’s in season so I added some lovely juicy strawberries. To add even more goodness to this already superfood crumble I have also added goji berries which have been recently become one of my favourite pantry staple. Goji berries are high in vitamin C, iron , selenium, beta carotene and numerous antioxidants so they are possibly one the best superfood for healthy glowing skin. When you combined them with vitamins packed rhubarb and strawberries and fibre and healthy fats rich oats and nuts you are creating possibly one the healthiest crumble ever! As usual you can decide how much sweetener you want to add, I always try to keep mine quite low so I can also enjoy it as breakfast when I fancy something a bit more special.
For the fruit layer:
2 stalks of rhubarb
200gr of fresh Strawberries
100gr of fresh raspberries
½ cup of Goji berries ( soak them in water for at least 20 minutes before making the recipe)
2 tablespoon of chia seeds
4 tablespoon of coconut syrup
1 teaspoon of cinnamon powder
A splash of water
For the crumble layer:
1 ½ cup of oats
½ cup of mixed nuts of your choice ( I like to use a mix of almond, pecans and sunflower seeds)
½ cup of coconut chips
2 tablespoon of coconut oil
2 tablespoon of coconut syrup
1 teaspoon of cinnamon powder
A handful of flaked almond to sprinkle on top (optional)
Start by preheating the oven at 180 degrees Celsius.
To make the fruit layer: wash and chopped the rhubarb into small chunks and place it in a pan with a splash of water. Cook it on a low heat for 10 minutes. Wash and chopped in half the strawberries and add them to the pan together with the raspberries , goji berries, chia seeds, coconut syrup and the cinnamon powder. Cook everything together for another 5-7 minutes. Don’t overcook ut as you still want to have some chunk of fruit in your crumble. Remove it from the heat and spread it onto your baking dish using the back of a spoon.
To make the crumble:In a food processor blitz the mixed nuts until a coarse flour start to form. At this point add the oats and pulse for another minute or so. Pour the mixture into a bowl and add the other ingredients: coconut chips, melted coconut oil, coconut syrup and cinnamon powder. Stir everything together until all the oats and nut are covered with the coconut oil and syrup.
Spread the crumble layer on top of the fruit layer and sprinkle with the flaked almond (if using).
Bake in the oven for 25-30 minutes until the edges start to become golden brown.
Remove it from the oven and let it cool on one side for 5 minutes. I personally love serving it still warm with some coconut yogurt and fresh strawberries.