Rhubarb Strawberry Crumble with Apples
Rhubarb Strawberry Crumble with Apples - Fruity dessert with crunchy topping
Healthy, because
Even smarter
Nutritional values
Tropical coconut oil contains the fatty acid lauric acid - it has an antibacterial effect and kills bacteria as well as viruses. Rhubarb, apples and strawberries provide abundant vitamins and minerals.
You can customize the healthy dessert to your taste by choosing the type of fruit.
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 1 ¾ ozs dried Date (without pits)
- 2 Apple
- 9 ozs Strawberries (fresh or frozen and thawed)
- 9 ozs Rhubarb
- ½ lemon (juice)
- ¼ tsp Vanilla powder (or 1/2 tsp vanilla extract)
- 2 Tbsps Coconut oil
- 1 oz cashew butter (2 TBSP.)
- 6 ozs Whole Grain Spelt Flour
- ¾ oz Shredded coconut (3 TBSP.)
- ½ tsp Ground cinnamon
Preparation steps
Cut dates into small pieces, cover with water and soak for about 15 minutes.
Drain dates and puree to a paste with a hand blender. For the crumble, melt the coconut oil in a small saucepan over low heat. Then knead the date paste, cashew puree, flour, grated coconut and cinnamon with the coconut oil to form crumbles.
Spread the crumble over the fruit and bake in a preheated oven at 200 °C / 400 ˚F for about 20 minutes until golden brown. Remove from the oven and serve warm.
