Nourishing Apple Crumble

I have two ALL TIME favourite desserts – Sticky date pudding and apple crumble. Just wonderful childhood memories of both. Here is my latest recipe for apple crumble, a little bit different to how my mum used to make it, but just as tasty!

Ingredients:
6 large apples in season – cored and sliced thinly (It is up to you if you choose to peel the apples, personally I like them unpeeled and cut quite chunky, but if I am baking this for guests, I peel the apples first)
1 vanilla bean, halved and seeded
3 tbsp water
zest of ½ lemon
6 cinnamon quills or 2tsp ground cinnamon

crumble:
¾ cup spelt flour
¾ cup rolled oats
¾ cup shredded coconut
¼ cup pure maple syrup
¼ cup almond oil (or another nut based oil like macadamia oil)
½ chopped raw macadamias, almonds, cashews and walnuts (or any combination that you like!)

crockpot-apple-crisp

METHOD:

  • Preheat oven to 180C
  • Put the apples in a saucepan with scraped vanilla bean seeds AND the pod, zest from the lemon + 3tbsp water, cover with lid + place over med heat to cook for approx 10 minutes or until apples are just tender.
  • In a separate bowl mix the crumble together.
  • Place half the apples in a baking dish (with vanilla bean), arrange cinnamon quills on top, then place the remaining apple on top, followed by evenly spread crumble to finish.
  • Bake for 45 min or until crumble is slightly brown + crispy.
  • Serve with a dollop of good quality natural or vanilla yogurt.
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Mediterranean Burgers

I have your burger night covered this weekend with a healthy twist on the traditional burger!

Burgers are a great meal to have on a Friday or Saturday night. Easy to prepare, tasty, filling and unlikely to get complaints form even the fussiest family member. These burgers are high in protein, high in fibre and low in saturated fat.

Ingredients:
500g of lean Pork or Chicken mince.
½ cup of wholegrain breadcrumbs
¼ cup semi – dried tomatoes, chopped (you can make these yourself with mini roma tomatos cut in half, drizzed with olive oil, fresh basil, and placed into a very low oven for 30 mins).
4 spring onions, chopped.
¼ cup pitted Kalamata Olives, chopped.
1 egg
2 tablespoons fresh parsley, finely chopped
4 Wholegrain bread rolls
4 tablespoons hummus (If you don’t want to make your own there are some fabulous brands of hummus with no added sugar or salt – check your local health food shop or delicatessen)
Rocket, sliced cucumber and sliced tomato.

METHOD:

• Mix together mince, wholegrain breadcrumbs, sundried tomatoes, spring onion, olives, egg and parsley into a large bowl. Make the mixture into 4 patties.
• Spray a large fry pan with oil and cook patties for 4 – 5 minutes on each side.
• To serve, spread rolls with 1 tablespoon hummus and add patty, slice of tomato, slice of cucumber and rocket.
• Enjoy!

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Warm Sweet Potato and Beetroot Salad

As the days are getting longer… and the weather warms up, this fabulous recipe guaranteed to please everyone. Its so simple to make and its really nice for lunch with friends, or a ‘meatless’ dinner!

Serves 4

1/2 large (200g) sweet potato cut into chunks
1/2 large (50g) beetroot, peeled, cut into chunks
1 large (30g) carrots, peeled, cut into matchsticks
200g pumpkin, cut into chunks
1 clove garlic cooking oil spray
Zest of 1/2 orange
50g baby spinach leaves
30g walnut pieces, toasted

Honey-orange dressing
2 tablespoons honey, to taste
1/2 cup low-fat natural yoghurt
1/4 cup orange juice and zest of 1/2 orange

Optional: sprinkle with 30 grams of crumbled goats cheese prior to serving (yummo!)

1. Preheat oven to 200°C. Place the sweet potato, beetroot, carrot, pumpkin and garlic into a baking tray and spray with oil. Cook for 25 minutes.
2. Meanwhile, make dressing: Heat honey until warm and runny. Mix together with yoghurt, and then stir in zest. Set aside.
3. Remove vegetables from oven. Toss with sugar, juice and zest. Return to oven and cook until juice has evaporated and vegetables are cooked through.
4. Arrange spinach and warm roast vegetables on a large serving platter. Top with walnuts and dressing. Serve immediately.

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Roasted Mushrooms with Goats Cheese, Baby Spinach and Pine Nuts

Mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates. B vitamins also play an important role in the nervous system.
Mushrooms are also an important source on Selenium and Potassium and other trace minerals.
Try this fabulous mushroom dish – Perfect for healthy, super tasty brunch, lunch or as an entrée to your evening meal… you wont be disappointed!

Serves: 4
Cooking: 10 minutes

INGREDIENTS

8 large Portobello mushrooms, stalks removed
1 tbs extra virgin olive oil
4 sprigs thyme
2 garlic cloves, thinly sliced
150g goats cheese
40g baby spinach, finely shredded
2 tbs chopped flat-leaf parsley
2 tbs pine nuts, toasted
2 tbs sourdough breadcrumbs
Toasted sour dough bread & lemon wedges, to serve

METHOD

Preheat oven 200°C fan forced. Place the mushrooms, stalk side up on a baking tray and drizzle a little olive oil. Season with salt and pepper and scatter over thyme and sliced garlic. Roast for 5 minutes or until almost tender.
Remove from the oven. Meanwhile, in a large bowl mix the goats cheese, spinach, chopped parsley and pine nuts together. Spoon evenly among the mushroom and then sprinkle with sourdough crumbs.
Return to the oven for a further 5 minutes or until golden on top. Serve with toasted bread and lemon wedges.

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