VEGAN RASPBERRY

and Rhubarb Crumble Pie

1
serves
1 m
PREP TIME
1 m
COOK TIME
1
INGREDIENTS

INGREDIENTS

  • Gold’n Canola Spray Oil (6199)

  • Pampas Shortcrust Pastry (1018)

  • 400g rhubarb, sliced into 1cm pieces

  • 400g frozen raspberries

  • 60g coconut sugar

  • 1 lemon, juice

  • 85g White Wings Rolled Oats (170581)

  • 60g White Wings Plain Flour (69889)

  • 60g almond meal

  • 5g ground cinnamon

  • Sea salt, to taste

  • 60ml coconut oil

METHOD

1.

Grease a tart pan with Gold’n Canola Spray Oil, then carefully line it with the Pampas Shortcrust Pastry. Line the pastry with cling-wrap and fill with rice for blind baking. Place the tart shell in a preheated oven at 180°C for 15 minutes or until golden brown. Remove and allow to cool

2.

Place the rhubarb, frozen raspberries, sugar and a squeeze of lemon in a pot on a low heat until it becomes soft. Once softened, place it in the fridge to cool down

3.

For the crumble, combine White Wings Rolled Oats, White Wings Plain Flour, almond meal, cinnamon, salt and coconut oil in a bowl. Layer the crumble mix on a lined tray and cook for 30 to 35 minutes at 180°C until golden brown and crunchy. Place to the side and allow to cool

4.

Fill the baked tart shell with the rhubarb and raspberry filling and add the crumble on top

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