Mon, 3 December 2018
INGREDIENTS:
• 4 apples - chopped, peeled and cored.
• 200g of mixed berries
• 100g of coconut sugar
• Juice of 1 lemon
• 1 tablespoon of cornstarch - to thicken the mixture
• 100ml of apple or orange juice
• 1 heaped teaspoon of cinnamon.
For topping:
• 100g of rolled oats
• 50g of ground almonds - just blend them till a fine powder forms.
• 50g of flaked almonds
• 100g of coconut sugar
• 3 tablespoons of melted coconut oil
For coconut cream:
• 1 400 ml can of coconut milk - refrigerate overnight.
• 1 tablespoon of agave
• Seeds from 1 vanilla pod split open
METHOD:
• First make your coconut cream. Place your mixing bowl in the freezer or fridge at least an hour before you plan on making this.
• Open the coconut milk upside down and drain the liquid out and save it.
• Scoop out the thick cream into the frozen bowl using a spatula to get every last bit.
• Working quickly whisk the cream and the sweetener and vanilla to combine and form a thick paste.
• Do not over-whip or you will melt the coconut cream and it will collapse.
• When combined store in the fridge.
• To make the crumble base, wash, peel and chop all your apples.
• Place them in a mixing bowl and toss with all the other ingredients until well coated.
• Place them in the dish for cooking while you prepare your crumble.
• Blend all crumble ingredients together and pat on top of the apple and berry mix.
• Bake this for 50 minutes at 160*
• Finish off the last few minutes under the grill to crisp it up.
• It tends to be piping hot so I tend to leave it to sit for a few minutes before serving.
• Drizzle a little maple syrup over it if the fruit is too tart.
• Serve it with the coconut cream in a separate bowl kept in the fridge until the last moment.
Mixed berry and apple crumble with coconut crème
INGREDIENTS:
· 
4 apples - chopped, peeled and cored.
· 200g of mixed berries
· 100g of coconut sugar
· Juice of 1 lemon
· 1 tablespoon of cornstarch - to thicken the mixture
· 100ml of apple or orange juice
· 1 heaped teaspoon of cinnamon.
For topping:
· 100g of rolled oats
· 50g of ground almonds - just blend them till a fine powder forms.
· 50g of flaked almonds
· 100g of coconut sugar
· 3 tablespoons of melted coconut oil
For coconut cream:
· 1 400 ml can of coconut milk - refrigerate overnight.
· 1 tablespoon of agave
· Seeds from 1 vanilla pod split open
METHOD:
· First make your coconut cream. Place your mixing bowl in the freezer or fridge at least an hour before you plan on making this.
· Open the coconut milk upside down and drain the liquid out and save it.
· Scoop out the thick cream into the frozen bowl using a spatula to get every last bit.
· Working quickly whisk the cream and the sweetener and vanilla to combine and form a thick paste.
· Do not over-whip or you will melt the coconut cream and it will collapse.
· When combined store in the fridge.
· To make the crumble base, wash, peel and chop all your apples.
· Place them in a mixing bowl and toss with all the other ingredients until well coated.
· Place them in the dish for cooking while you prepare your crumble.
· Blend all crumble ingredients together and pat on top of the apple and berry mix.
· Bake this for 50 minutes at 160*
· Finish off the last few minutes under the grill to crisp it up.
· It tends to be piping hot so I tend to leave it to sit for a few minutes before serving.
· Drizzle a little maple syrup over it if the fruit is too tart.
· Serve it with the coconut cream in a separate bowl kept in the fridge until the last moment.
