Although this recipe was intended to be a dessert, I would very happily eat it for breakfast. It has a baked oatmeal texture, it's not too sweet and the apples and rhubarb are a great combination.
I loved the chunks of ginger in this, but I know ginger isn't for everyone, so feel free to use ginger powder or really mash the fresh stuff up so that you don't get too much in one bite.
Best if topped with a scoop (or two) of vegan ice cream!
Apple, Ginger, Rhubarb Cobbler
▸ ▹ Vegan, gluten-free, nut-free
Yield: 6-8 servings
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
1/4 cup (55 g) solid coconut oil
1 cup (120 g) buckwheat flour
1 cup (250 mL) plant milk (we used soy)
1/2 cup (100 g) raw sugar
1 tsp (5 g) baking powder
5 rhubarb stalks, washed, peeled and cut into 1/2 inch pieces
2 apples, cored and cut into 1/2 inch pieces
1/2 Tbsp (3.5 g) fresh ginger, minced (or sub 1/2 tsp ground)
1/4 tsp ground cinnamon
Preheat the oven to 175 C/ 345 F.
Put the coconut oil into a 6x10 inch (15x25 cm) baking dish, and place in the oven to melt.
Meanwhile, mix the flour, plant milk, sugar and baking powder together in a large bowl.
In another bowl, combine the apples, rhubarb, ginger and cinnamon.
As soon as the oil has melted, remove from the oven and pour the flour mixture into the dish. DO NOT MIX.
On top of the flour batter, place the apple and rhubarb mix. Again, DO NOT MIX.
Place the baking dish back into the oven and cook for 40 minutes, or until the batter is golden and firm, but springy to the touch.
Remove from the oven, let cool for a few minutes before enjoying with coconut whip, coconut cream, or a scoop of vegan ice cream!
Storage: store in an air-tight container in the fridge for up to one week.
Variations: this works really well with other fruits, like cherries, apricots, or peaches.
Did You Try This Recipe?
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