This rhubarb and coconut recipe is a wonderful low carb dessert or a filling snack when you don’t feel like cooking.
The coconut cream provides the majority of the energy while the rhubarb contain potassium, calcium, vitamin C, vitamin K, folate and choline. The seeds provide magnesium, manganese, phosphorus and some omega 3.
This dish can be made with yogurt instead of coconut cream if you prefer. They both taste delicious.
One serve provides 200 calories, 6 g protein, 14 g fat, 9 g of net carbs and P:E = 0.3.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 150 g rhubarb, cut into 3 cm length pieces
- 30 g raspberries, frozen
- 2 tbsp coconut cream, chilled in fridge
- 1/2 tbsp of each
- pumpkin seeds,
- hemp hearts
- Pre-heat oven 180°C/360°F.
- Place rhubarb pieces, raspberries and a little water on a baking tray.
- Bake in oven for 15 minutes.
- Plate up with juices, if any.
- Add coconut cream and seed sprinkles.
Find more recipes to suit your goal.
- nutrient-dense maintenance
- low carb & blood sugar
- athletes & bulking
- low carb vegetarian
- plant based
- dairy free
- egg free
- gluten free
If you want to take your nutrition to the next level, we’d love you to check out Nutrient Optimiser to get your free food list and more recipes optimised for your goals. We have designed Nutrient Optimiser to be the quickest and easiest way to optimise your nutrition at the micronutrient level.
You can select from our database of five hundred recipes to plan your meals for the coming week to ensure you will get the nutrients you need to thrive. Then, if you are able to track your current diet for a few days, Nutrient Optimiser will identify the foods and meals that you need to fill your macro and micronutrient gaps.