What’s the weather like where you are? We had some gloriously warm days then the rain set in and even though the temperatures haven’t dropped much, it felt quite cool again. Grateful for the rain and making the most of a cooler day I thought it was a perfect time to share with you my ‘oh so easy’ gluten free Apple and Rhubarb Crumble recipe.
If you are not a fan of rhubarb you can use another fruit instead. Blueberries, raspberries, pears, apricots, peaches or strawberries all work well.  
What I like about this simple dessert is that you can prepare it earlier then cook it while you are eating dinner and serve the crumble piping hot. 
Serve it with coconut yoghurt, vegan ice cream or whipped coconut cream or if you love macadamias then make the macadamia cream (recipe in my cook book).

Apple and Rhubarb Crumble

Recipe will serve 8 
6 apples cut in quarters then each quarter cut into thirds (cored of course)
½ bunch rhubarb (about 4 stalks) cut into 3 cm pieces on an angle
1 1/4 cup almond meal
1 cinnamon quill
1 vanilla pod * 
½ cup gluten free flour
½ cup roughly chopped macadamia nuts
¾ cup rapadura sugar
⅓ cup desiccated or shredded coconut 
⅓ cup sunflower or macadamia oil or vegan butter
Place the apples with the vanilla pod and cinnamon quill in a saucepan with a small amount of water and bring to the boil. Let simmer for 5 minutes then add the rhubarb. Cook for a further 3 minutes. You want the apples to be soft but still with a little crunch as they will cook further in the oven.
Mix the almond meal, gluten free flour, macadamias, rapadura sugar and desiccated coconut in a bowl. Pour in the oil or add the butter and mix through with your fingers so the oil or butter spreads and the mixture is moist and crumbly.
Place the apples and rhubarb in a baking dish and spread the almond meal mixture evenly on top.
Bake in a 160°C oven for 20 minutes or until the crumble mix has browned.
* when I have used the beans from inside the vanilla pod I keep the pod and use that for crumbles and fruit compote etc. as there seems to still be lots of vanilla flavour in the pod.

Happy World Vegan Day Everyone

The first of November is marked as World Vegan Day. The vegan society was formed in November 1944 in England. World Vegan day has been celebrated on different days in November since the early 2000’s. However in 2011 an official day was assigned on the 1st November.
I feel it is such a wonderful day to celebrate. To celebrate how kind fellow vegans are and to celebrate the fact that people have been caring about the rights of animals for a very long time (much earlier than the vegan society has been around) and to celebrate that the vegan movement is increasing each and every day. Statistics show that there are presently 3.5 million vegans in the UK alone. This figure is up 700% in the last two years. Woo Hoo!!!!!
In Celebration of World Vegan Day I would like to share with you a few of my favourite vegan cook book titles and informative films to watch.

Vegan Cook Book Faves

Veet’s Cuisine (that’s my book – yes I love my own book)
Hungry - Anthea Amore 
Wicked Healthy - Chad and Derek Sarno and David Jachim 
Plants Taste Better - Richard Buckley 
Vegan Richa’s Inidan Kitchen - Richa Hingle
The Unbakery - Megan May 
Crossroads - Tal Ronnen
Vegan Recipes - from Spain Gonzalo Baro

Must watch Films

Dominion (2018)
What the Health (2017)
Cowspiracy (2013)
Forks Over Knives (2011)
Carnage (2011) – a brilliant Mockumentary
Happy World Vegan Day Everyone. We are all making a difference for the our own health, the environment and of course the animals.

Categories:Sweets Breakfasts

Tags:Apples macadamias Rhubarb Gluten Free

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