This yummy crumble is low in refined sugar. Not to mention the protein and healthy fats of the added nuts helps our body absorb the sugars.
We love this recipe with a dollop of yogurt for breakfast. The pine nuts add a nice, soft nutty flavor but any chopped nuts will do for some heart-healthy benefits.
Rhubarb is an excellent source of vitamin K and is high in antioxidants. Plus, it's botanically classified as a vegetable so even more reason to add it to breakfast!
Our monthly recipes were developed for the "Kids Can Plate" cooking class series and from Amy's years of teaching in the Healing Garden kitchen. These largely plant-based and whole food recipes are great to share with your family by cooking with them or treating them.
Serves 6
⅔ cup whole wheat pastry flour
⅔ cup pine nuts
⅔ cup rolled oats
¼ cup sugar (maple, coconut, or brown)
1 tsp ground ginger
½ tsp sea salt
5 tbsp butter, softened
1 tbsp arrowroot* or cornstarch
2 tbsp sugar (maple, coconut, or brown)
1 quart strawberries, stemmed and quartered
3 – 4 rhubarb stalks, medium diced (approx. 3 cups)
Zest of 1 lemon and a generous squeeze of the juice
* Arrowroot is a nutritious and less processed substitute for cornstarch because while it also acts as a thickening ingredient, it has more dietary fiber and calcium than cornstarch.
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