Hanna’s rhubarb-strawberry protein crumble
Recipe by Hanna Skytta
Do you love a warm home cooked crumble? When it comes to Autumn time apple and blackberry crumbles are the best seasonal desert around! If crumbles your thing, why not try this amazing rhubarb protein crumble recipe! super health and sugar free, so you don’t have to sabotage your fitness goals!
10 g crushed almonds
10 g shredded coconut
10 g erythritol
5 g MyProtein whey, vanilla
6 g coconut flour
10 g MyProtein coconut oil, melted
1 – 2 stop water
The rhubarb filling:
140 g rhubarb, sliced thinly
60 g strawberries, sliced thinly
2 tsp chia seeds
MyProtein vanilla flav drops
(2 tsop erythritol)
Preheat oven to 175 degrees.
Mix all the crumble ingredients together in a bowl and spread onto a baking paper.
Bake in the oven approximately 10 – 15 minutes, be careful not to burn it! If it gets too brown, put a baking paper on the top of it while baking.
Remove from the oven and let cool.
Meanwhile, mix rhubarb and strawberries in microwavable dish. Microwave 600W approximately 1 + 1 minutes until the fruit is tender. Mix with chia seeds and sweeteners.
The chia absorbs most of the liquid and the mixture becomes jelly-like.
Divide the rhubarb mixture in two serving dishes. Place the crumble on the top and enjoy with vanilla protein dessert.
Macros per portion:
6.5 g protein
8.5 g carbs
12 g fat