The three of us have just arrived home after a week with my family in Tel Aviv, Israel. It was inspiring in so many ways but we’ll talk more about that in a later post (and share some recipes from the trip). The most wonderful thing was however to focus on and spend time with our daughter without being occupied by book editing or any other work. This spring has been quite intense so now we try to savour every moment with Elsa before her little brother arrives.
As some of you might have seen on Instagram, the Israeli food scene was right down our lane. We hardly missed anything from home. Apart from the one thing that Luise has started craving lately – Rhubarb. Apparently they aren’t very easy to come by in the Middle East.
Luise has done this quinoa crumble for us a few times since the first organic rhubarbs popped up this year and it was the first thing she baked after we had landed. It is as lip smacking as it is simple (and vegan and gluten free). Quinoa flakes are a bit sturdier than oats and add a nice crunch to the otherwise very sweet crumble. Raw rhubarb has a very distinct tart flavour, but when baked together with apple and strawberries it all comes together into a well balanced and naturally sweetened delicious mess. Hardly anything needs to be added, but if you wanna balance some ice cream on top, we’re not gonna stop you. Let’s get ready to crumble!
We also wanted to thank you for your wonderful respons on our new YouTube channel! It was a pretty scary thing to launch, especially since we speak in the films. We have just posted another video with one of our favorite breakfast recipes from the blog; Raw Buckwheat Porridge. And we have one of Elsa’s favorite dinners coming up in just a few days. It’s something I believe all you parents will appreciate! If you haven’t already subscribed on the channel, you can do so here.
Rhubarb, Strawberry, Apple & Quinoa Crumble
8 thin red rhubarbs (around 500 g / 1 lb)
2 handfuls (225 g / 8 oz) fresh or frozen strawberries
1 tsp ground vanilla
juice from 1/2 orange or lemon
2 tbsp unheated honey or maple syrup
1 cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet)
1 cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet)
1 pinch sea salt
6 tbsp cold-pressed coconut oil (room temperature) + more for greasing the dish
15 fresh soft dates, stoned
Preheat the oven to 175°C / 350°F. Grease a 22 cm / 9 inch baking dish or pie tin with coconut oil.
Rinse all fruit. Slice the rhubarbs, halve the strawberries if necessary and dice the apples (discard the seeds). Place in a baking dish and toss with vanilla, orange juice and honey. Prepare the crumble in a separate bowl. Start by thoroughly mixing quinoa flakes, buckwheat flakes and salt. Chop the dates and add to the mixed flakes together with the coconut oil. Use your hands to mix until large crumbs are formed. Pour the crumble filling evenly over the fruit. Bake in the oven for 30 minutes until the fruit juices are bubbling around the edges and the crumble is firm and browned.
Keeps for about a 5 days in the fridge. Freezes and reheats well.