Strawberry-Pumpkin Seed Crumble

Ingredients

• 30 g pumpkin seeds (2 tbsp)
• 50 g hearty rolled oats
• 50 g delicate rolled oats
• 100 g Spelt Whole Grain Flour
• 1 tsp cinnamon
• Salt
• 4 tbsp Honey
• 60 g coconut oil or butter (4 tbsp)
• 1 Vanilla bean
• 800 g strawberries
• 300 g rhubarb (3 stalks)
• squeeze of half a lemon

Instructions

1. 1.

   Coarsely chop the pumpkin seeds. Mix the rolled oats, spelt flour, pumpkin seeds, cinnamon and salt. Add 1 tbsp honey and coconut oil, combine into a crumbly dough and set aside.

2. 2.

   Split the vanilla bean lengthwise, scrape out the seeds. Clean, wash and halve the strawberries; clean the rhubarb, remove stems if needed, wash and cut into 2 cm pieces. Combine both with vanilla seeds, lemon juice and remaining honey.

3. 3.

   Spread the strawberry mixture evenly in a baking dish. Sprinkle the crumbly dough over it and press lightly down. Bake in a preheated oven at 175 °C (160 °C fan; gas: level 2–3) for 30 minutes.