All good menu’s start with the delicious, so here is my take on a yummy winter dessert.
This creates quite a small meal so it is great for the pining child but not filling the little ones up. Caspian is currently on a 3:1 ratio at 298 calories so all my meals will be in that ratio with easy conversions up to 4:1 if the recipe will tolerate it.
Raspberry and Rhubarb Crumble
15 g of Stewed Rhubarb, unsweetened
6g of cooked Raspberries
2g Chia seeds
1g Liquid Stevia
13g Dessicated Coconut
1g Gluten Free Self Raising Flour, white wings
18g Macadamia nuts, ground
5g Soy Cream Probios “Soia”
Preheat the oven to 180 degrees. Combine weighed out raspberries, rhubarb, stevia, agave and chia seeds. Mix and place these in the bottom of a small ceramic ramekin. Combine the coconut, GF flour and macadamia nuts. Combine the nuttlex with the crumble topping. Place the topping on the raspberry mix and put into the oven for 20 min. This crumble will not bubble like the traditional dessert but it will still be delicious. Serve with 5g of soy cream on top.