Vegan Rhubarb Crumble Recipe

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Keto Vegan Rhubarb Crumble Recipe: Ingredients: Maple Flavored Syrup (Lakanto Preferred) Rhubarb Cinnamon Ginger Almonds Ground Almonds Coconut Oil Cloves Xantham Gum Instructions: 1. Preheat the oven to 360 degrees Fahrenheit. 2. Dice the rhubarb into 1 inch pieces and add to a mixing bowl. Add 1.5 tablespoons of lakanto syrup, 1 teaspoon of ground cinnamon, the ground ginger, cloves and xanthan gum. Stir well to combine and set aside whilst you prepare the crumble. 3. Add the ground almonds, flaked almonds, remaining cinnamon, remaining lakanto and coconut oil to a bowl. Rub the oil into the other ingredients, mixing everything together thoroughly to form a chunky crumb. 4. Divide the rhubarb between two 4 inch oven proof ramekins. 5. Sprinkle the crumble topping over the rhubarb. 6. Transfer the crumbles to the oven to bake for 18-20 minutes until the rhubarb is soft and bubbling and the crumble is golden.


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