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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Crustless Pumpkin Pie

Okay so Pumpkin Pie isn’t really a ‘Thing’ in Australia. But when you’ve bought a butternut at the farmers markets that’s the size of a human baby, finding ways to use it all becomes a challenge. Especially when you discover that the one kilogram you require for a hefty batch of Thai red curry pumpkin soup leaves you still with two thirds of said vegetable to demolish!

Food Fervour

yep, that’s my big butternut!

A friend once told me that pumpkin should only ever be roasted because “it brings out the flavour”. I discovered he’s dead right: the natural sugars caramelise and boost the veggie’s flavour incredibly. So I always roast it now, and often in quantities over and above anything I happen to be making at the time. That is to say, I roast extra so I’m prepared.

So, with a decent quantity of ready-roasted pumpkin chillin’ in the fridge, I ruminated upon its sweetness and wondered, “Could I successfully make a no added sugar dessert with it?” I considered how sweet the frittatas I made with it were. Could I make a kind of pumpkin ‘dessert’ frittata? That’s when I really began thinking about pumpkin pie… but I certainly didn’t want to have to make pastry for a pie crust. (Hell no! That’s way too much work!) Surely a blend of eggs, cream, some spices & that sweet roasted pumpkin could work?

A Google search for ‘crustless pumpkin pie recipes’ revealed (apart from all of the results being American websites) that their ingredients were pretty much as simple as I’d envisioned. Most of them however use (ugh!) evaporated milk, egg ‘replacer’ or ‘substitute’ and of course, added sugar. God Bless America!

Except for the cooking times (roasting the pumpkin & the final bake) this recipe is ridiculously simple and very time efficient. If you pre-cook the pumpkin as I did, you’ll save even more time. (Really, roasting excess vege is a great, healthy habit to get into; it helps you to stay ‘prepared’. You can save time and expand your meals options for salads, frittatas, risottos …but they also make a better choice of snack if you’re a regular ‘fridge visitor’ like me!)

Now, if you haven’t pre-roasted your pumpkin, the basic method is to preheat your oven to 200ºC, line a tray with baking paper then arrange skinned and roughly cut chunks of lightly oiled pumpkin (EVOO is fine even though you’ll be making a dessert… you won’t even notice the flavour after the roasting) and bake them for 20-30 minutes (depending upon the speed of your oven). Don’t burn them! If a skewer slides in easily & the centre feels soft, you’re done. It’s probably a good idea to let it cool a bit before moving onto the pie recipe.Food Fervour

Here’s what I used for my pie:

430gms of roast pumpkin, 2 eggs, 200gm pure cream, the following spices: 1 teaspoon vanilla paste, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg, ¼ teaspoon ground cloves & a pinch of salt, plus 50gm pecans (optional). What’s also optional is to keep some maple syrup handy to add later if you don’t think the batter is sweet enough for you. (But don’t go overboard; the more you add, the runnier the mix will be…)

Preheat the oven to 180ºC and grease & line a baking dish/casserole dish or round cake tin with baking paper, then simply throw all of the ingredients into a food processor or high-powered blender and mix well. (Thermies: a couple of 10-20 second rounds on Speed 5-6, with some scrape-downs, should suffice.) Pour the ‘batter’ into your prepared receptacle and sprinkle with extra cinnamon, then cook for 40 minutes, or until a skewer comes out clean. Food FervourNB: Because I used a smaller (16x16cm) dish, my pie was thicker so I let it cook for almost an hour. Bear in mind that a thinner pie = potentially less cooking time.

Allow to cool a little before trying to remove from the dish. Slice and serve up with more cream …or just enjoy it undressed. 😛

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! 😉