This heart-warming recipe is a grounding ode to the changing of the seasons. Tangy rhubarb and crisp apple alchemize into a luscious jam—enlivened by our Black Elderberry Elixir. Layered with an Adaptogenic Powder-infused oat crumble, this plant-powered slice is a perfect treat to support immune vitality, gut harmony, and the joyful rhythms of daily life. A beautiful companion to your morning ritual or afternoon tea.
RECIPE
Prep time: 30 minutes
Bake time: 30 minutes
Yield: 12 slices
Category: dessert
Recipe by: Panaceas Pantry
Ingredients
For the Filling:
- Rhubarb, apple and elderberry jam, or other berry jam of choice
- 2 cups (300g) chopped rhubarb
- 2 cups (250g) cored and diced apple
- 1/3 cup (110g) pure maple syrup
- 1/3 cup (80g) water
- 1 Tbsp lemon juice
- 2 Tbsp Black Elderberry Elixir
For the Oat Crumble:
- 3 cups (270g) rolled oats
- 2 cups (200g) almond meal
- 2 tsp Adaptogenic Powder
- 1 1⁄2 tsp baking powder
- 1⁄2 tsp cinnamon
- Pinch salt
- 1⁄2 cup (165g) pure maple syrup
- 1⁄2 cup vegan butter or coconut oil
Directions
1. Add rhubarb, apple, maple syrup and water to a small pot and bring to a boil. Reduce heat to simmer and cook, uncovered, until the fruit has thickened- this will take 10-15 minutes. Stir occasionally. When the fruit becomes jammy turn off the heat and transfer to a heat proof bowl. Add lemon juice and Black Elderberry Elixir and stir through. Place in the freezer to cool for 30 minutes.
2. Meanwhile make the base. Add oats, almond meal, Adaptogenic Powder, baking powder, cinnamon and salt and stir to combine. Add melted butter and maple syrup and fold together until a moist dough forms.
3. Grease and line a 8 inch (20cm) square baking tin. Preheat oven to 350 F (175 C).
4. Add a little over 3⁄4 of the base mixture and use a spoon to spread into an even layer and press down, until a firm layer has formed. Once the rhubarb mixture has cooled for 30 minutes, pour on top of the oat mixture. Crumble the remaining oat mixture over the top of the jam.
5. Bake for 30 minutes then allow to cool completely before lifting out of the tin and slicing into squares.
6. To store, add slice to an airtight container and keep in the fridge for up to 4 days.
