Gosh, this morning’s workout was full on, I’m aching already and it’s not even lunchtime! I’m completely addicted to circuits and now that I’ve roped Russ into partaking it’s way more fun. It’s like our own little morning work out party – except it’s just us at the party, am I sad? But it’s so much fun designing your own routine in the sadistic knowledge that you’re going to inflict it onto someone else (Russ!) and of course me! The thing is I wouldn’t workout nearly as hard if he wasn’t there kicking some butt too. Goodness knows what the neighbours must think as they pretend not to see us both jumping around in skimpy clothing first thing! Oh well, they shouldn’t be looking in! Of course we workout separately too but these living room circuits are a full on but fun way to jump start the day a couple of times a week! At this rate I reckon I could give Jillian Michaels a run for her money! Anyway, after Sunday circuits we went to Russ parents for tea and cake with the family which wasn’t too shabby either. We left with a big bag of apples.
Aren’t apples pretty? I seem to making a lot of ‘appley’ recipes lately and now Russ’ grandparents have just gifted us a massive bag of them from their garden, which means I’m making more apple dishes this week. It’s so sweet of them, they’re the loveliest people ever so I couldn’t let their fruit, given with such love and kindness go to any waste. The bonus is it’s still blackberry season so I took ten minutes to go pick some to jazz up my coconut extravaganza! Blackberries give a fabulous colour to any dish and they seem to be sweeter than ever this year so I’m eating my fair share.
Apple crumble was my favourite pudding by miles as a kid. Actually, it still is and this didn’t disappoint at all. The crumble has the most delicious creamy coconut flavour which goes too well with the fresh apple and blackberry combo. I used coconut oil, flour and desiccated just because the urge was just too much, three forms of coconut in one dish is a rarity for me so I had to cash in. We devoured ours with cashew cream and take my word for it, this takes it to a whole new level.
Apple, blackberry and coconut crumble (well this one anyhow!) is so good it should be bad for you, but it’s really not at all. Quite the opposite in fact, this is packed full of goodness and healthy fat from the coconut ingredients and the majority of sugar derives from the fruit. Apples too are a good source of fibre and regulate blood sugar as a result of the phytonutrients they contain. Added to this, scientists are getting quite interested in the humble apple as they seem to have some undiscovered health benefits, watch this space. For now at least, we can say this dessert regulates blood sugar, provides a steady source of energy and is packed full of heart and mind healthy coconut fats. I think I’ll be eating this for breakfast it’s that healthy.
By the way I have to say once again, crumble + cashew cream = another level (the same level as heaven)! What was your favourite dessert when you were younger and is it still the same?
Apple, blackberry & triple coconut crumble
5 large cooking apples, cores removed & sliced roughly
1 cup water
1 tablespoon stevia (or your choice of sweetener)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup blackberries
3/4 cup coconut flour
1/4 cup desiccated coconut
1/2 teaspoon salt
3 tablespoons maple syrup
3 tablespoons coconut oil
1. Pre-heat oven to 200ºC. Add apples, water, sweetener & spices to a pan and simmer over a low heat for 10-15 minutes.
2. In a separate bowl combine the flour, desiccated coconut, coconut oil & maple syrup stirring with a fork. It should resemble a crumble mixture. Adjust flour or coconut oil to achieve a crumbly texture.
3. Add the blackberries to the apples and transfer to an oven proof 10-12″ square dish. Spread the mixture out & place crumble mixture on top evenly.
4. Bake for 20 minutes until golden brown & bubbling. Serve with ice cream or cashew cream!