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Message: <blockquote data-quote="Westie2" data-source="post: 397463" data-attributes="member: 72796">Recently I made a crumble mix but modified it to contain rye flour and oats as well as standard flour and sweetener instead of sugar. I baked it on a tray and when golden, broke it up. I then prepared a deconstructed rhubarb crumble, where I could add as much as I wanted. The remaining crumble I used in small quantities on top of plain yogurt, or with sugar free jelly and cream.I have also made a savoury version, did follow a recipe with minor adjustments, rye and caraway seeds. Tastes great especially over roasted beetroot.Sent from the <a href="http://www.diabetes.co.uk/app/?utm_source=sig&utm_medium=txt&utm_campaign=appsig" target="_blank">Diabetes Forum App</a></blockquote>

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