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  • Writer's pictureKatie Brown

Rhubarb, Apple and Date Protein Crumble

This may sound like a strange recipe to post whilst we are this close to June, but really the weather is not all that sunny so I don’t feel guilty. Plus, the best part is that you can eat this and not feel guilty at all as it’s perfectly balanced, free from dairy and can be made without any refined sugar.This is a recipe for two, because often I’m the only one that eat’s dessert but it can be doubled or tripled and the potions are generous…

You may wonder whilst I added protein to such a traditional type pudding? Yet I felt it was a just a great alternative to flour, It makes the dessert more fulfilling and would make a completely acceptable breakfast.

As a matter of fact…

It’ll be my breakfast tomorrow!

“Rhubarb, Apple & Date Protein Crumble”

You will need:

200g Stewed Rhubarb*

1 Apple

3 Dates (Chopped)

For the crumble..

45g Oats

30g Protein Powder (I used Pulsin Soy Protein)

15g Pumpkin Seeds

A sprinkle of cinnamon

Quarter of a teaspoon of vanilla essence

20g Liquid Sweetener*

15g Coconut Oil (Melted)

30g Nut Milk


*Place your stewed Rhubarb in a heat proof dish, chop your apple and dates and layer on top before setting aside.

*Pre: heat your oven to 200g degrees

*In  a separate bowl add protein powder, oats and cinnamon, mix and then add in the melted coconut oil, sweetener of choice and nut milk and mix until a crumbly dough forms.

*Layer the crumble on top of the fruit and oven bake for 20-25 minutes depending on your oven.

*Allow to cool slightly and serve


*Rhubarb is really easy to stew, just chop and place in boiling water for 15/20 minutes but do make sure it is well drained.

*When it comes to sweetener, if you are sweet toothed you may enjoy honey but maple syrup, agave or date syrup will work perfectly.

Do you ever bake with protein? Are you still turning to comforting meals?



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