Dedicated to keto and paleo diet followers, people with gluten intolerance, and nut lovers.

Of course, rhubarb can easily be substituted. Use any red or black berries, pears, apples, peaches, apricots, plums, or frozen fruit in the off-season.

Option 1:

• 50 g coconut flour or blended shredded coconut
• 100 g pumpkin seeds
• 100 g cashew nuts (pre-soaked)
• 70 g coconut oil (or 35 g butter + 35 g coconut oil)
• salt
• ground cinnamon or cardamom
• 1/5 tsp. stevia
• berries or fruit

Option 2:

• 70 g coconut flour
• 30 g pumpkin seeds
• 40 g hazelnuts
• 75 g butter
• salt
• ground cinnamon
• 1/5 tsp. powdered stevia (or 1 tbsp. sugar if you include it)
• 7-9 rhubarb stalks
• 1 cup gooseberries (or any small red berries, frozen is fine)

Take the butter out of the fridge in advance. Place the chopped rhubarb and some berries into a baking dish. Scatter 1 tsp. butter in small cubes on top, lightly sprinkle with stevia (a pinch), and bake at 180°C for 30–40 minutes, until the berries and rhubarb soften and release some juice.

Meanwhile, mix the coconut flour, blended hazelnuts, and seeds (or pumpkin + cashews) in a bowl. Add salt, 1 tsp. cinnamon, and softened butter. Mash together until you have a coarse crumble.

‍

*Nut crumble is crumbly by nature, so it's often baked in small individual dishes. I eat it straight from a big one with a spoon :)

Take the dish with baked berries out of the oven and top it with the crumble mixture. Bake for another 25 minutes covered with foil, removing it for the last 3 minutes to brown the nuts slightly.

Classic Crumble

8 rhubarb stalks (or 6 apples, or 5 pears, or 700 g plums, or 6 peaches, or 500-700 g strawberries or other berries)

Chop the fruit into large slices and caramelize in a pan with 2 tbsp sugar for 2–3 minutes until softened.

for the topping

• 70 g cold butter, cut into cubes and mashed with 100 g flour (3 heaped tbsp.)
• 2 tbsp. sugar
• ground cinnamon
• 2-3 tbsp. rolled oats
• a handful of crushed hazelnuts

Mix and sprinkle over the fruit or berries in the baking dish. Bake at 200°C for 30 minutes.