Crunchy Rhubarb Crumble

Here is the summer's tastiest naturally gluten-free crumble, made with our rich sorghum flour and oat flour! The topping takes on an absolutely fantastic, caramel-like toffee flavour and a wonderfully crisp crumble that lets the fresh, tangy rhubarb truly shine. This is a flexible recipe that works just as well with traditional sugar as with the alternative sweeteners in your pantry, so choose whatever you prefer to bake with.

The wonderful thing about this crunchy sorghum and oat crumble topping is that it goes with almost anything from the fruit and berry world, so you can easily vary the recipe with the seasons. Try a classic rhubarb and strawberry crumble by mixing half rhubarb and half strawberries, or make a luxurious "queen's" crumble with blueberries and raspberries in late summer. When autumn creeps in, simply swap the rhubarb for sliced Swedish apples and cinnamon, or soft peaches and plums, which pair absolutely beautifully with the toffee notes of the topping.

Dough

• 3 large ripe bananas + 1 extra banana for decoration
• 2 eggs (beaten)
• 0.8 dl coconut oil (melted)
• 0.8 dl coconut syrup (or honey)
• 1 tsp da Carla apple cider vinegar
• 1 tsp vanilla extract (optional)
• 3 dl da Carla banana flour
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 2 pinches of salt

Here's how

• Set the oven to 175°C.
• Line a loaf tin (approx. 1.5 litres) with baking parchment or grease it with a little coconut oil.
• Mash the bananas until completely smooth in a mixing bowl. Stir in the melted coconut oil, coconut syrup, beaten eggs, vinegar and vanilla.
• In a separate bowl, mix the banana flour, bicarbonate of soda, cinnamon and salt evenly.
• Fold the dry ingredients into the banana batter. Stir just until everything is barely combined.
• Pour the batter into the tin. Slice a banana lengthways and place the halves on top of the batter, cut side up.
• Bake in the middle of the oven for 45–55 minutes. Check with a skewer that the loaf is baked through.
• Let the loaf cool completely in the tin before slicing.