strawberry rhubarb protein square with camelina

Strawberry & Rhubarb Protein Squares with Camelina Crust

35 minutes

20 minutes

16 portions



1 cup (250 ml) of oats

1/2 cup (125 ml) of plain camelina seeds Signé caméline

2 scoops of vanilla protein powder (or any protein powder)

2 tbsp. (30 ml) of flaxseeds

2 tsp. (10 ml) of ground cinnamon

1 tsp. (5 ml) of salt

3 tbsp. (45 ml) of sugar free almond milk

2 tbsp. (30 ml) of camelina oil Signé caméline


2 cups (500 ml) of rhubarb, cut in small pieces

1 ½ cup (375 ml) of fresh strawberries from Quebec

1 tbsp. (15 ml) of lemon juice

1 tbsp. (15 ml) of maple syrup

2 tsp. (10 ml) of vanilla extract

2 envelops of gelatin powder

  1. Combine the oats, camelina seeds, protein powder, cinnamon and salt into a food processor. Blend until a powder forms with visible chunks.
  2. Transfer the preparation into a bowl. Pour in the almond milk and camelina oil. Mix well to obtain a slighly moist pastry.
  3. Transfer the pastry into a 8 x 8 silicone dish and flatten to form a large cake. Put in the freezer for 15 minutes.
  4. Put the rhubarb pieces in a cauldron over medim heat. Cook for 5 minutes, before adding the strawberries.
  5. Add 1/4 cup (60 ml) water to the cauldron, lemon juice, maple syrup and vanilla. Continue cooking and simmer for  15 minutes.
  6. In a small bowl, put the gelatin powder and about 3 tbsp. (45 ml) of water. Mix well and let stand for 3 minutes to make a gelatinous potion.
  7. While the content of the cauldron is still hot, add the gelatinous potion and mix well to make a jello jam.
  8. Transfer the jello jam over the large cake. Send everything to the refrigerator for 4 hours, before unmolding and cutting into 16 pieces.