Rhubarb Macaroon Slice

Did you know that rhubarb is actually a vegetable? It has anti-oxidant, anti-inflammatory and anti-allergy properties and is high in fibre but very low in fructose so an ideal ingredient if you are looking to cut back on sugar! Quinoa is not a grain, it is a very high protein seed that is related to spinach and other leafy green veges. It is a complete protein so it contains all 9 essential amino acids and is high in magnesium, folate and phosphorous. This is so good for you you could even have it for breakfast, and yes, I have. Enjoy.

Base
100g quinoa flakes
50g coconut
50g almond meal
2 tablespoon raw pure cacao powder
80g virgin coconut oil
2 large egg whites (free-range,organic)
4 dates or 1 tablespoon honey (optional- if you are going sugar-free, leave this out)

Filling
200g rhubarb, cut into 1 cm slices
1 tablespoon ground cinnamon
1 teaspoon honey (leave out if sugar-free)

Top
3 large egg whites (free-range, organic)
50g shredded coconut

Preheat oven to 180C and line a 25cm x 15cm baking tray with baking paper.

For the filling, place the rhubarb and ground cinnamon (and honey if using), along with a dash of water (a couple of tablespoons) into a small saucepan. Bring the mixture to boil, then let simmer while you make the base and the filling. Stir the mixture every now and then and just let it cook until quite thick. Set aside to cool.

For the base, place the quinoa flakes, coconut flakes, almond meal and cacao into a food processor. Grind the ingredients into a fine-ish mixture, then add the coconut oil and honey or dates (if using) and grind until the mixture comes together. Add in the egg whites. Spoon the dough in the baking dish and, using your hands, spread on the baking sheet into a 1-2 cm thick base.

For the topping, beat the egg whites in a clean bowl until thick. Carefully fold in the coconut.
Spread the rhubarb filling on the base into a thin layer. Spread the coconut ‘meringue’ on top.
Bake for 25-30 minutes, then let cool completely before cutting. This is best eaten within 2 days. The top doesn’t freeze very well, so I recommend eating it while fresh.

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  1. I’m not sure exactly why but this blog is loading extremely slow for me. Is anyone else having this issue or is it a problem on my end? I’ll check back later and see if the problem still exists.

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