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Apple, rhubarb and goji berry crumble with vanilla cashew cream
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Ingredients
Vanilla cashew cream
- 150 g raw cashews (see Tips)
- ¼ tsp vanilla bean paste
- 80 g water
- 1 tbsp rice malt syrup
Crumble
- 50 g raw almonds (see Tips)
- 50 g rolled oats
- 30 g coconut sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 20 g coconut oil
Apple, rhubarb and goji berry compote
- 500 g rhubarb, cut into pieces (approx. 3 cm)
- 1 Pink Lady apple, cored and cut into quarters
- 50 g freshly squeezed orange juice
- 30 - 60 g rice malt syrup
- 1 vanilla bean, split into halves lengthways, with seeds scraped
- 2 tbsp dried goji berries
- Nutrition
- per 1 portion
- Calories
- 2369 kJ / 564 kcal
- Protein
- 14 g
- Carbohydrates
- 50 g
- Fat
- 32 g
- Saturated Fat
- 8.2 g
- Fibre
- 11 g
- Sodium
- 25.7 mg
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