Paleo Crumble with Maple Roasted Rhubarb

May 16, 2013 | Jenny @ BAKE

Paleo Crumble (Image Credit: Jenny @ Bake)

As an avid blog reader barely a day goes by without seeing a reference to ‘paleo diets’. For those who are unaware the paleolithic diet (or caveman diet) is a nutritional plan based around food types that were available to our ancestors nearly 2.5 million years ago.

By eliminating grains, dairy and processed foods (among other food groups) the diet claims to help you lose weight, reduce the risk of and in some cases reverse the effects of certain diseases including type 2 diabetes and heart disease.

Paleo Crumble (Image Credit: Jenny @ Bake)

There are as many arguments against this diet as there are for, including lack of conclusive proof, potential nutritional deficiencies, and that restricting your diet to that extent is extremely hard to maintain (read more about it here, here and here).

Whilst I personally don’t have much time for diets that insist that you cut out whole food groups, and I fully subscribe to my Mother’s mantra of ‘everything in moderation’, it’s hard not to agree with the underlying message of the paleo diet. Reduced to the simplest level, replacing processed convenience foods with natural alternatives will help you live a healthier life.

Crumbles (or crisps to you in the US) have to be one of my favourite desserts, a sweet buttery topping heaped thickly above soft tart fruit is my idea of heaven. I could quite honestly eat it every day topped with custard or ice cream, hot or cold or even straight out of the baking dish with a spoon.

Whilst it does have a high fruit content which makes it a healthier dessert than others, it is high in sugar and fat (100g each per tray of dessert) so I tend to reserve it as a treat. This paleo version is not only lower in oil and maple syrup (only 2 tbsp of each) it’s easier to make, and is absolutely delicious. The mixture of nuts, coconut and seeds creates a really lovely texture, with the oil and syrup lightly binding and sweetening the topping without overpowering the natural flavours.

This recipe is easily customisable, as you can substitute the nuts and seeds for whatever you have to hand, and whilst I refrained from adding any spice a teaspoon of cinnamon or nutmeg would make a welcome addition. I chose rhubarb as it is in season at the moment, and I can’t get enough of it, but like with regular crumbles you can use whichever fruit takes your fancy.


Paleo Crumble (Image Credit: Jenny @ Bake)

Paleo Crumble with Maple Roasted Rhubarb Recipe

Serves 4

Ingredients

400g (about 1 3/4 cups) rhubarb cut into 1 inch chunks

50ml (about 1 3/4 ounces) maple syrup

¾ cup of ground almonds

½ cup hazelnuts

⅛ cup almond slithers

⅛ cup whole almonds

⅛ cup sunflower seeds

⅛ cup sesame seeds

¼ shredded coconut

2 tbsp olive or coconut oil (melted)

2 tbsp maple syrup

pinch of salt

Directions

Preheat the oven to 175C (about 350F)

Spread the rhubarb over the bottom of the baking dish and drizzle evenly the 50ml (about 1 3/4 ounces) of maple syrup.

In a separate bowl mix the rest of the ingredients until well combined.

Using a dessert spoon spoon the mix evenly over the rhubarb.

Bake for 35 min in the middle of the oven, after this time cover with foil to stop the top from burning and cook for a further 15 minutes.

Serve hot.


Paleo Crumble with Maple Roasted Rhubarb by Jenny @ BAKE | The Daily Quirk