Rhubarb and banana coconut crumble
You can't go wrong with this delicious, low calorie rhubarb and banana coconut crumble - the whole family will love this scrumptious dessert!
Serves: 4
Time to make: 45 mins
Hands-on time: 15 mins
Total cost: $7.60 / $1.90 per serve
(at time of publication)
Ingredients
- 400g rhubarb, cut in chunks
- 1 firm banana, sliced
- 1 tablespoon soft brown sugar
- ½ teaspoon cinnamon
- Coconut crumble topping
- ½ cup coconut flour
- 2 tablespoons soft brown sugar
- 2 tablespoons reduced-fat spread
- 2 tablespoons slivered almonds
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Instructions
1 Preheat oven to 180.C. Place rhubarb in a dish with 1/2 cup water. Microwave on high for 3 minutes. Place in ovenproof dish with banana, sugar and cinnamon.
2 To make topping, mix flour and sugar together. Rub in spread then stir in almonds. Sprinkle topping over fruit.
3 Bake for 25 minutes or until fruit becomes soft and topping golden. Cover with tinfoil if crumble browns too quickly.
Serving suggestion
Serve crumble with a spoonful of low-fat yoghurt, sprinkled with cinnamon.
Variations
Make it gluten free: Check cinnamon is gluten free.
More Crumble Recipes:
Nutrition Info (per serve)
-
Calories 173cal
-
Kilojoules 730kJ
-
Protein 4g
-
Total fat 8g
-
–Saturated fat 3g
-
Carbohydrates 25g
-
–Sugars 16g
-
Dietary fibre 9g
-
Sodium 40mg
-
Calcium 130mg
-
Iron 1.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
