Super Simple Berry Crumble

I can’t deny my sweet tooth. So I try to work with it, by creating as much as possible without adding processed sweeteners. And by that, I mean even the least processed sweeteners that would be considered ‘better choices’ …like pure maple syrup and raw honey, for example.

food fervourSince it’s berry season here again (and damn, if berries aren’t some of the best fruits you can eat, not just for their lower natural sugar content but also for their prolific nutrient value) but also still technically Winter, I have been playing around with Crumble recipes for a healthier, warm dessert option (but believe me, they are certainly highly edible straight from the fridge and cold the day after) and I’ve arrived at the ideal result …for me.

You see, it definitely won’t be as sweet as many of you would expect or desire …so you may want to add sweetener yourself. If so, I’d leave the berries/berry element alone and add something (rapadura or maple syrup) to the crumble mix, if you have to. The other alternative is to serve the dish up with my Macadamia Banana Creme coz it’s naturally sweeeeet!food fervour

You will need a food processor, powerful blender or …a Thermomix (!) and the following ingredients: 150gm blueberries, 100gm roughly chopped strawberries, 1 teaspoon vanilla essence, 30gm almonds, 60gm oats, 10gm shredded coconut, 50gm coconut/macadamia oil, 1 teaspoon vanilla paste

Preheat the oven to 180°C and grease the base of a small casserole dish (I used a 16x16cm square container) with a little coconut/macadamia oil.

Add 50gm blueberries, 30gm strawberries and vanilla essence to your blending appliance and pulverise these into a sauce. (Thermomixers blend for 10 seconds at Speed 5-6.) Place the remainder of the berries into the casserole dish and thoroughly mix the fresh berry sauce through.

Without rinsing out your processing appliance, throw in the almonds, oats, coconut, coconut oil and vanilla paste (as well as any additional sweetener you may wish to add) and blend briefly: 3 or 4 pulses in a blender or food processor or the Turbo function in a Thermomix. The oil and vanilla paste moisture may make the crumble sticky, but it should be pretty easy to break it apart to spread it evenly over the berry mix.food fervour

Pop it in the oven for 30 minutes, decide what you want to add to it – cream, custard (see left), ice-cream, Macadamia Banana Creme –  and be ready to devour it as soon as it’s done. 😛

 

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Instant Lychee Ice Cream

Ice cream is one of my weaknesses. But today I made some here at home, from scratch, and in less than 5 minutes …with two ingredients. Yes, just two, real, whole-food ingredients. No added sugar whatsoever.Food Fervour

All you have to have prepared for instant ice cream is some frozen fruit. I’ve always got fruit in the freezer; blueberries and bananas are staples but over summer I added mango flesh & lychee pulp to my stores and it was the lychee pulp I used to make my ice cream today. It’s sweet but hasn’t an overpowering flavour so it makes for the perfect ice cream to pair with other foods if you wish.

Now, I have to admit, I’ve done this plenty of times before, but with full-fat natural yoghurt. The plethora of gut friendly bacteria in yoghurt does make it a much healthier option but today I just didn’t want that tang. I love frozen yoghurt but I love ice cream more!

In typical fashion, I just threw every thing together in my Magic Bullet without measuring so I’m really guessing with quantities here… but I reckon I used about 1/3 cup of frozen lychee pulp & about 2 (hefty) tablespoons of Maleny Dairies pure cream. Maleny Dairies’ cream is the thickest natural cream I have ever come across so I’m going to add a disclaimer here and say that if you use ordinary, mass-produced pouring cream this recipe won’t work. If you buy your cream from the supermarket, I’m guessing you’ll be better off with ‘double’ or ‘thickened’ cream for this recipe. Similarly, if you’re thinking of trying this with coconut cream (vegans) it will have to be a really thick variety like Ayam brand …not the cheaper supermarket ones.

Simply throw them into your blender together, blend and scrape a couple of times and Bob’s your uncle! I served mine up in a dish with halved strawberries (see pic). You could pop it back in the freezer for awhile if you prefer it more solid… most home made ice cream is put through a number of alternating blend-and-freezes before serving. I just couldn’t wait that long! 😉

Banoffie Berries

There’s no question I’m a Sweet Tooth. For some reason, I usually want some dessert after dinner …even if I’m full. But it’s always a healthy option; usually fruit & nuts with yoghurt.

Tonight however, I had some leftover cream in the fridge. And an overripe banana in my fruit bowl. Now, although I’ve never eaten much of it, I love Banoffi Pie. Cream + banana = Banoffi  😛

This is basically a pimped up version of Strawberries & Cream: that was the original plan until I spotted the banana and the cogs began turning. The best thing about this is that the natural sugars in the overripe banana mean no added sugar is necessary in the cream. This dessert is super quick, easy and created from just four whole, natural ingredients.

Food FervourNB: I used a specific brand of cream that is naturally very thick (Maleny Dairies) so I can’t vouch for how well this may work for ordinary supermarket brand creams.

All you need for a single serve is: approximately 2 tablespoons of cream, 1 small overripe banana, fresh strawberries and a handful of fresh blueberries.

Finely chop the banana then simply mix vigorously with the cream, using a fork. (It might seem like a bit of work but using a blender could result in banana butter if you’re not careful. Besides, who wants to add a blender to the washing up?) Being overripe, the banana should break up pretty easily.

Simply chop your strawberries, top with the ‘Banoffi’ mix, toss over the blueberries and devour. Deeeelicious!

 

Monkey Bread Breakfast

While Sunday seems like the right day for decadence, I’m really not sure my breakfast this morning fits the bill. It’s so ridiculously dessert-like that I’m… I’m almost feeling… guilty.Food Fervour

You see, yesterday I decided to try a recipe for something I’ve never (to my knowledge) eaten before: Monkey Bread. I’d been preparing my spelt sourdough from Jo Whitton’s Quirky Cooking, when on a whim, I decided to keep on cooking …I had the time and the ingredients (kind of)… and I chose her to try her monkey bread.

As with many of my yeast-based bread attempts, it didn’t seem to turn out the way it should have …according to photos of other Monkey Breads I’ve seen. But then, I did make a couple of small adaptations: I halved the quantities (that shouldn’t’ve mattered) added cinnamon to the dough (this neither) and finally used maple syrup in the ‘butter sauce’ instead of solid sugar granules (like rapadura or coconut sugars). That most certainly could have had some effect on the outcome. But I tell you what, I don’t regret it because I had a bit left over, and it was an integral element of my wicked breakfast today.

Suffice to say, it still tasted good (and I only ever throw out totally inedible foodstuffs) so after it had cooled right down, I cut it into slices and shoved it in the freezer for future consumption. No surprise that it ended up on my mind this morning. At first I envisaged trying to make French toast with it but laziness kicked in, and I opted for super simplicity: toasting (in the griller). No frypan to wash up, you see. 😉

It came together with just the following ingredients: two slices of monkey bread (you could use banana bread or slices of some other sweet loaf) one banana, a ‘scattering’ (small handful) of macadamia nuts, 2-3 heaped tablespoons of Greek yoghurt and about a tablespoon of the leftover vanilla-butter-maple syrup sauce (you could of course substitute with straight maple syrup, but you definitely will not need a whole tablespoon; try 2 teaspoons) (FYI, the ‘black bits’ in the sauce in the picture above are fragments of vanilla bean from my homemade vanilla paste.)

Toast the bread in the grill, whilst slicing up the banana. Break the toasted bread into chunks in your bowl, scatter over the banana slices and macadamias then top with the yoghurt. Finally drizzle over your sauce/syrup. You could scatter some berries on top as well for a burst of freshness (this came to me after I’d emptied the contents of the bowl into my body, dammit!)

If you give this a go, please let me know what you think: breakfast or dessert? 😉

Orange Almond Smoothie

Eden Health Retreat has a number of citrus trees scattered around the grounds so in winter there is quite a bountiful supply of oranges, grapefruit & lemons at our disposal.

With a couple of these oranges hanging around in my fridge, I decided to make a liquid version of a gluten free favourite: the orange almond cake. I had had lunch, and was hankering for a little dessert.

Thinking about an amazing green chai coconut smoothie recipe created by Jo Whitton (Quirky Cooking), I pulled together an idea for a rich drink that didn’t require ANY added sugars. And it worked. Warning: it’s very rich so you won’t need much. The following makes approximately 500mls; enough for two people. (Unlike this one, who guzzled it all down herself…and is paying the price!)food fervour

You’ll need: 50gm almonds, 1 orange (navel oranges are naturally sweeter) with all skin and pith removed, 60-80gm coconut cream, a pinch each of nutmeg & cinnamon, 1-2 teaspoons vanilla essence/paste, 200gm coconut water.

In a blender or Thermomix, mill the almonds into meal (Thermies 10 seconds, speed 9) then add all the remaining ingredients blending thoroughly (Thermies 1½ minutes, speed 9). Serve & consume immediately!

Since it’s winter here on the Gold Coast, I didn’t want to add ice, but in summer it would be an ideal addition. If need be, you could substitute the coconut cream & water with just coconut milk, but you’ll lose all the added goodness in the coconut water (higher concentration of minerals in that, than in the flesh, which is what the milks and creams are made from). You could also throw in a little fresh ginger for added nutrient value!

The Decadent Porridge

It’s my birthday. And I’m starting the day’s celebrations (after putting on a washload & cleaning some windows!) with a dish I usually reserve for ‘pudding’. It’s a simple quinoa porridge, which literally takes MINUTES to make. It’s the addition of the cacao powder that makes it feel more like a dessert, although there’s absolutely NO reason cacao needs to be associated only with sweets. Unlike your processed chocolates or cocoa powder, its nutrient content is much greater – notably its mineral density, in particular potassium & magnesium. Well, that’s what I always tell myself when I add it to anything!food fervour

All you need to do for a single serve, is throw ¼ cup of quinoa flakes into a saucepan over a low heat, with approximately ⅔ cup of your choice of milk (I usually use rice milk, but opted for almond today. Cow’s milk just takes a fraction longer to heat up) and be ready to stir vigorously as the milk approaches boiling because it will bubble and splatter! It really doesn’t need too long at all, perhaps 1-2 minutes; it will thicken quickly.

Remove from the heat, fold through 2-3 teaspoons cacao powder (to your taste) and your choice of sweetener (I use maple syrup or coconut sugar, and only 1-2 teaspoons at that) and serve.

You might want to add extra milk if it ends up thicker than you’d prefer. This morning I added strawberries & a little dollop of Greek yoghurt (which I don’t think worked so well :/ ) but for normally, for ‘dessert’, I’d eat it straight out of the saucepan!!!

 

Dessert for Breakfast

So there’s this Thermomix recipe that I’m in love with. It’s classed as a ‘breakfast’ dish, but to my mind, it’s TOO luscious and (here comes the Health Nazi) not really packed full enough of nutrients to constitute an everyday healthy meal. (I’ll talk about my typical breakfast choice another time.)

But it’s Sunday. And while I am waiting for my first attempt a gluten free fruit loaf to cook, I have to put something in the belly.

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The first time I made CADA I fell in love with it

CADA stands for Coconut, Apple, Date & Almond. It’s incredibly simple. You throw all of these ingredients in and Turbo a few times. Voila! The recipe asks for coconut flesh which personally I never have on hand, so my version replaces it with shredded coconut after the mix hits the serving dish. Then I add cinnamon and thick greek yoghurt and I swear it’straws just like eating apple pie with cream. Or apple crumble. Kind of.

food fervourToday I dropped the coconut in favour of some strawberries. For this single serve, I used ½ a green apple, approx 30gms (6-8) dates, 35gm roasted almonds and a handful of fresh strawberries. I’d recommend (Thermie user or not) you blast the almonds, dates and apple first then add the strawberries for the final ‘wazz’ since they’re too soft to withstand a heavy beating. Topped with 2 substantial dessertspoons of Greek yoghurt and about a teaspoon of coconut sugar, it was to die for! Next stop will be the blueberry version….