Strawberry-Pumpkin Seed Crumble
Strawberry-Pumpkin Seed Crumble - Delicious strawberry pastry with crunchy pumpkin seeds. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Instead of refined sugar and white flour, honey, wholemeal flour and oat flakes are used, making this strawberry crumble healthier than comparable recipes.
This strawberry-pumpkin seed crumble can be transformed into a vegan treat in no time at all. Simply use coconut oil and instead of honey, use agave syrup, maple syrup or rice syrup.
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 64.3 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62.4 mg | (66 %) | ||
| Potassium | 399.4 mg | (10 %) | ||
| Calcium | 47.8 mg | (5 %) | ||
| Magnesium | 57.7 mg | (19 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4.1 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 54.8 mg | |||
| Cholesterol | 0.1 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 Tbsps Pumpkin seed
- 3 Tbsps robust Oats
- 4 Tbsps tender Oats
- 7 Tbsps Spelt flour
- 1 tsp cinnamon
- salt
- 4 Tbsps honey
- 4 Tbsps Coconut oil (or butter )
- 1 Vanilla bean
- 28 ozs Strawberries
- 10 ozs Rhubarb (3 stalks)
- Juice of half a lemons
Preparation steps
Coarsely chop the pumpkin seeds. Mix oat flakes, wholemeal spelt flour, pumpkin seeds, cinnamon and salt. Add 1 tablespoon honey and coconut oil, mix the dough until crumbly and put aside.
Halve the vanilla pod lengthwise and scrape out the pulp. Clean, wash and halve the strawberries; clean the rhubarb, unthread if necessary, wash and cut into 1" long pieces. Mix both with vanilla pulp, lemon juice and remaining honey.
Pour the strawberry mixture into a mold and distribute evenly. Sprinkle the crumbled dough on top and press lightly. Bake in a preheated oven at 175 °C / 350 °F for 30 minutes.
