- 2 cups wheat bran
- 1 cup LSA
- ½ cup brown sugar
- 1 cup plain flour
- 1 cup dates
- 200g butter
- 6 tsp 100% Nutz Dark Chocolate Peanut Butter
1 Preheat the oven to 170°C. Blitz all of the ingredients, except the spread, until just combined. Spread mix on 1 large or 2 small baking trays.
2 Bake for 15 minutes, remove from oven, turn the mix over with a spatula, then return to the oven for a further 15 minutes until crunchy. Cool.
- 3 cups chopped rhubarb
- 2 punnets strawberries, hulled
- 2 tbsp sugar
- 2 tbsp water
1 In a large saucepan, bring all the ingredients to a simmer, then cook until soft, stirring occasionally.
2 To serve, put 2-3 generous spoonfuls of the rhubarb mix into six average-sized glasses (about 300ml capacity), then top with the same amount of crumble mix. Put 1 tsp of 100% Nutz spread on top of each crumble and serve.