1. Recipe for a super fluffy vegan Rhubarb Crumble Cake - all dairy-free and egg-free. Crumble Topping. Rhubarb Crumble with Coconut. 1 tsp vanilla essence. 4 stalks of rhubarb (remove all the leaves and chops of the ends) 1/2 cup coconut sugar. 1 teaspoon vanilla. Serves 4-6. 1/2 cup maple syrup. coconut oil, arrowroot, rhubarb, oats, fresh lemon juice, baking soda and 6 more Strawberry Raspberry Rhubarb Crumble Blahnik Baker salt, strawberries, fresh raspberries, salt, coconut oil, old-fashioned rolled oats and 8 more 1 tbsp coconut sugar. For crumble: Equal parts shredded coconut, coconut sugar and unmelted coconut oil (about 2 tablespoons of each). Pour the rhubarb mixture into a 9" x 2" pie plate and spoon the crumble over top, evenly distributing it over the rhubarb. 1/2 cup date paste. One-bowl vanilla batter + soft rhubarb + golden crumble on top = YUM! 2 cups gluten-free oats. Rhubarb Filling. Method. So I decided to do my own take and create a rhubarb crumble recipe that was vegan, gluten free and containing no refined sugar. Bake in the preheated oven for 40-45 minutes, or until the top is slightly golden and the juices bubble up. Mix together in a small bowl with a fork until mealy and sprinkle onto muffins before they go into the oven. 1 organic lemon; 4 tbsp maple syrup; 1 tbsp freshly ground vanilla; 100 g nuts (e.g. ... 1 tablespoon coconut oil, liquid 1/2 teaspoon coconut vinegar 1/4 teaspoon vanilla extract 3/4 cup lukewarm water; And so I put both in my crumble here – which is vegan and with some good fat from coconut oil. Rhubarb crumble has always been one of my favourite puddings! coconut, coconut oil, rolled oats, rhubarb, apples, pure maple syrup Winter Spiced Apple & Rhubarb Crumble {Vegan, GF + Sugar free} The Macadames maple syrup, maple syrup, dessicated coconut, ground cinnamon and 11 more The rhubarb is cooked until sticky and tender topped with a sweet oat crisp. 2/3 cup melted coconut oil. Preheat oven to 180 C and grease a deep baking dish with a little coconut oil… Allow to cool before serving. 2 cups finely chopped rhubarb.

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