It’s still rhubarb season and that might cause a dilemma if you, like myself, are trying to eat far less sugar than in the past and stick to a low-glycemic way of eating (in my case, for pre-diabetes). But I wasn’t about to let that luscious, organic, local, high-fiber rhubarb go to waste!
I decided to make a “crumble” (or “crisp”), but with far less sugar, and with a crumbled topping of low-glycemic, high-fiber and high-protein flours and grains. I added some apples to the rhubarb, for natural sweetness, and then used only a small amount of lower-glycemic maple syrup and/or agave nectar instead of the customary sugar. I was a bit worried that the results would be on the sour side, but, actually, it was perfect and our guests loved it. This recipe contains fewer calories and far less total sugars than my former favorite recipe, as well as less fat, sodium and carbohydrates, and more fiber and protein.
BRYANNA’S LOW-SUGAR RHUBARB/APPLE CRUMBLE
6 cups diced rhubarb
3 medium sweet eating apples (with peel), chopped
1 Tbs lemon juice
4 1/2 Tbs agave nectar or maple syrup
2 tsp cornstarch
1 cup rolled oats or quick oats (slightly heaping)
3/4 cup oat flour (You can simply blend oatmeal in a dry blender to make flour.)
6 Tbs chickpea flour (besan) or soy flour (or white bean or urad dal flour)
1/2 cup chopped walnuts or pecans (or other nut or seeds of your choice)
1 1/2 tsp cinnamon
3/4 tsp grated nutmeg
3/8 tsp ground allspice
3/8 tsp salt
4 Tbs melted vegan butter
3 Tbs maple syrup
Preheat the oven to 375 degrees F. Lightly oil an 9 x 9″ baking dish.
Mix together the Fruit Mixture ingredients in a medium bowl and toss well to evenly coat the fruit. Spread evenly in the prepared baking pan.
In a smaller bowl, mix together the flours, oats, nuts or seeds, spices and salt. Add the melted vegan butter and syrup and mix well with a fork.
Distribute the Crumble ingredients over the fruit, cover with foil and bake for 30 minutes.
Remove the foil and bake for another 20 minutes, or so, or until the crumble is golden brown.
Divide into 8 dessert dishes and serve with vegan yogurt or Gay Lea Real Coconut Whipped Cream (only 2 g sugar and 2 g fat in 1/4 cup), or topping of your choice.
Nutrition (per serving): 308 calories, 116 calories from fat, 13.2g total fat, 0mg cholesterol, 71.7mg sodium, 508.6mg potassium, 43.5g carbohydrates, 6.3g fiber, 16.1g sugar, 7.2g protein, 8.9 points.
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