Ingredients
- sugar free rhubarb macaroon slice
- Base
- 100 g quinoa flakes
- 50 g coconut flakes (no sugar added)
- 50 g rolled oats*
- 1 tablespoon raw pure cacao nibs (total sugars 3.6g/100g)
- 80 g virgin coconut oil
- 2 large egg whites (free-range,organic)
- Filling
- 200 g rhubarb, cut into 1 cm slices
- 1 teaspoon ground cinnamon
- Top
- 3 large egg whites (free-range, organic)
- 50 g fine desiccated coconut (no sugar added)
Preparation
Step 1
* You could make this totally gluten-free by using uncontaminated oats, or simply replacing the 50 grams of oats with more quinoa flakes.
Preheat oven to 180C and line a 25cm x 15cm baking tray with baking paper.
For the filling, place the rhubarb and ground cinnamon, 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, oats and cacao nibs into a food processor. Grind the ingredients into a fine-ish mixture, then add the coconut oil and grind until the mixture comes together. Beat 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.