As with many things in life, as the motivational quotes would tell you, the idea for this recipe was born out of a failed batch of cookies, or a general life fail, if we're sticking with the motivational quote theme.
I'd spent the whole day recipe testing, deprived of human interaction (the perks of living alone, amirite guys?!) and yet, when it came to past 9, I decided to keep on pushing, and keep on recipe testing. In my 'I was ready for bed two hours ago' state, I forgot to add at least one egg, and at least one liquid, a fact that became blindingly apparent the next morning. As I went to test the fruit's of the previous night's labour, my satisfaction at my own productivity levels quite literally crumbled in front of my eyes. Because that is sometimes the way the cookie crumbles. Sorry, couldn't resist.
Dad jokes aside (I think I've exhausted them all) I realised I had stumbled upon a pretty great fruit crumble topping. With a bit of tweaking, it is gluten free, grain free, refined sugar free, vegan, FODMAP friendly and embarrassingly easy to whip up for your dietary niche mates.
1 bunch rhubarb (350g+, extra is fine)
2 punnets (500g) strawberries
2 tablespoons maple syrup
1 cup almond meal
1/2 cup peanut butter (I used crunchy, but NATURAL PEANUT BUTTER ONLY PLS - All that should be in there is peanuts and salt, check the label)
2 tablespoons tahini
1-2 tablespoons maple syrup
Generous lemon zest
1-2 teaspoons mixed spice
sprinkle of sea salt flakes
1. Preheat the oven to 180 degrees Celsius.
2. In your baking dish of choice, mix together your sliced strawberries and rhubarb, and drizzle them with the two tablespoons of maple syrup. Pop them in the oven for around 15-20 minutes.
3. While the fruit is cooking, mix together all the ingredients for the crumble, and mix mix mix until it becomes crumbly.
4. Once the fruit has been cooked (bubbly, juicy and bright but not fully cooked through) remove it from the oven and sprinkle the crumble over the top. Spray it with a little oil and return to the oven for around 15-20 minutes, or until the top is cooked. You can pop it under the grill for a little while to give it some colour, before serving it with coconut yoghurt or whatever else takes your fancy.