150 g rhubarb
100 g apple
1 tsp agave syrup
120 g seeded oat flakes
30 g ground almonds
15 g coconut oil
10 g coconut blossom sugar
1 tbsp almond meal
3 tablespoons water
Cinnamon
Vanilla
Coconut Yogurt
Solis Raw Cacao&Mushroom
Preheat the oven to 180° top/bottom heat.
Clean the rhubarb and apple and cut them into small pieces. Put them in a bowl with the maple syrup, mix and set aside.
In the meantime, melt the coconut oil and mix with the remaining ingredients.
Pour the apple rhubarb mixture into a small baking dish and top with the oatmeal mixture. Bake for about 20-25 minutes.
Arrange on a plate. Top with the coconut yogurt and sprinkle with the Solis Raw Cacao&Mushroom.
Thanks to Andrea Grimme for this wonderfully delicious recipe!
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