This gluten-free and naturally vegan recipe brought to you by Jennifer McSurdy and Wholesome is the perfect dessert--even for Ramadan. We substituted Wholesome’s Organic Zero Sugar Erythritol as a sweetener and adjusted the ratio to suit those living a healthier lifestyle: erythritol is a naturally occurring sugar alcohol that is found in our bodies and fruits. Not to mention, it has zero calories and a glycemic index of 0, meaning it’s safe for diabetics since it doesn’t spike blood sugar levels. We can guarantee that this subtly sweet crumble will satisfy you and your loved ones (it serves 6 people!).
You will need:
- 2 cups sliced strawberries
- 2 cups chopped fresh or frozen rhubarb or raspberries
- 1 cup Wholesome Organic Zero Sugar Erythritol
- 2 tbsp ground chia seeds
- 1 tbsp lemon juice
- 2 tsp organic cornstarch
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- 2 tbsp coconut oil
- ¾ cup Wholesome Organic Zero Sugar Erythritol
- ¼ cup chopped walnuts
- ¼ cup unsweetened shredded coconut
- ¼ cup ground almond flour
- 2 tbsp flax meal
- ¼ cup organic coconut oil, melted
- Filling: preheat oven to 180 degrees. Toss together strawberries, rhubarb/raspberries, Organic Zero Sugar Erythritol, ground chia seeds, lemon juice, cornstarch, vanilla and nutmeg; let stand for 5 minutes.
- Transfer to greased 8-inch square baking dish or 1-quart baking dish. Dot with coconut oil.
- Crumble topping: stir together Organic Zero Sugar Erythritol, walnuts, cconut, almond flour, and flax meal until well combined; add coconut oil, tossing until well combined. Sprinkle over filling.
- Bake for 30 to 45 minutes or until filling is tender and bubbling and topping is golden brown.
- Serve warm or at room temperature.