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3 Healthier Dessert Recipes using Macro Banana Flour - Rhubarb, Pistachio and Ginger Crumble; Protein Waffles and Chocolate Brownies
Rhubarb, Pistachio and Ginger Crumble
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 Crumble
  • 1 large bunch of ripe rhubarb, leaves discarded, stems washed and cut into 4cm bits
  • 3 Woolworths macro Organic oranges, zest and juice (keep zest and juice of 1 orange separate to the rest)
  • 2 Pears
  • ½ cup macro walnuts
  • ¼ cup macro banana flour
  • 2 tbs macro hemp protein powder
  • ¼ cup macro Organic oats (omit if coeliac)
  • ¼ cup macro Organic shredded coconut
  • 3cm, macro fresh ginger, grated
  • ½ tsp cinnamon
  • 2 tbs macro Organic Honey
  • 2 tbs macadamia oil
  • zest of 1 orange (use zest from orange 3 noted in the ‘filling’ section above)
  • ¼ cup macro crushed pistachios
  • 1 tbs macro Organic toasted coconut flakes
  • ½ tsp sea salt
  • macro Organic Vanilla Yogurt to serve
  1. Preheat oven to 160 C (fan forced OR 180 C conventional)
  2. Start on the filling by adding the rhubarb, pear and juice of two oranges in a heavy based saucepan, and setting on a medium heat over the stove.
  3. Cook for about 15 minutes, stirring occasionally, until the rhubarb is soft.
  4. Make the crumble while you wait!
  5. Add walnuts, banana flour, hemp protein powder, shredded coconut, ginger, cinnamon, to a blender/food processor, and blend/pulse until the mixture begins to slightly stick together. Stop well before it turns into coconut butter!
  6. Add in the crushed pistachios, oats and toasted coconut flakes and mix through by hand.
  7. Warm the oil with the honey in the microwave for 10-20 seconds, and pour into the dry ingredients.
  8. Stir together to combine.
  9. Scoop your rhubarb mix into a prepared dish, or multiple, smaller ramekin dishes.
  10. Scatter the crumble over the top, and bake for 25-30 mins, until golden and crisp.
  11. Remove from the oven, and serve warm.
Recipe by Eat Pray Workout at