Who doesn’t love a rhubarb slice with Kakadu Plum? As people that live for dessert, we often don’t let ourselves splurge on it because of the feeling it gives our tummies afterwards. Gluten, sugar, and more make us feel lethargic, bloated and defeated. Fear not, because our resident “healthy dessert” guru Jacqueline Alwill decided enough was enough and created what we’d dub a gift to even the most dedicated sweet tooth. Delight yourself in a Rhubarb Kakadu Plum Slice that’s to die for and … gluten-free!
You will need:
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3/4 cup coconut oil, melted
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2/3 cup maple syrup
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1 teaspoon vanilla essence
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1 tablespoon Kakadu plum powder
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4 eggs
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coconut milk (1/2 cup)
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1/2 teaspoon bicarbonate soda
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1/2 cup coconut flour
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1 1/2 cup almond meal
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pinch sea salt
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½ bunch rhubarb, trimmed and sliced
To Make:
Preheat oven to 180C and line a 16 cm x 24cm cake/slice tin with greaseproof paper. In a large bowl, whisk together coconut oil, maple syrup, vanilla, eggs, Kakadu plum powder and coconut milk. Fold bicarbonate soda, coconut flour, almond meal, and sea salt through the wet ingredients until well combined. Pour mixture into tin. Arrange rhubarb over the top of the brownie mixture. Place in oven to cook for 40-45 minutes. Allow to cool in tin before slicing and serving.
This wholesome recipe provided by nutritionist and author, Jacqueline Alwill, @brownpapernutrition for Sporteluxe.
