dessert

Carrot Cake Oatmeal

carrot cake oatmealThere’s definitely now a chill in the air and that means porridge for breakfast. Spiced, fruity, creamy, healthy and speedy oats. I’ve always loved breakfast for pudding be it cereal, waffles, pancakes or PBJ toast but it’s always nice to actually jazz up an old favourite and make it taste better than dessert. Ok, maybe i’m exaggerating a little but this is pretty good.

carrot cake oatmealI’ve always found things more enjoyable too if something is actually good for you…..this is normal, right? For instance say there was a large piece of refined flour, white sugar, fat laden carrot cake (with not much carrot in it!) or this carrot cake oatmeal for a dessert choice, I would actually choose the oatmeal. That doesn’t mean to say I wouldn’t want a healthier ramped up carrot cake itself but I’m just saying feeling good is such a priority for me. Especially with a little one to keep my energy levels up for. Healthy food always tastes better.

carrot cake oatmealYou may be interested in this super creamy healthy bowl of carrot cake oatmeal for the following:

no added oils
dairy free
3 servings of fruit/veg
Low GI
high in fibre
10 minutes
dessert for breakfast anyone?

Right, I’m off to book my surf lesson as part of my ‘do more things outside of your baby’ plan. In truth, I kinda got side swept with being a first-time mum, exclusively breastfeeding (Eden rejected bottle from birth too) and focusing all my efforts on my princess. I wonder if it’s easy to do or if it’s just me and my personality but I’ve gotten to the point where I feel a little trapped and claustrophobic….I feel guilty even saying this as I’m sure there are plenty of Mums who wouldn’t. It’s 14 months since I gave birth and I don’t feel too good on an emotional level so it’s time for me to make a few changes. I need a break. I think I need my body back. I need a life outside of being a Mother. One thing I can say with certainty is, If it wasn’t for my healthy active lifestyle I truly believe I would be much worse off in terms of my wellbeing. I’m so thankful I have prioritised those elements, but I truly underestimated the importance of emotional wellbeing and taking care of the other stuff. That’s kinda why I’m having surfing lessons in the freezing cold (ha ha!) and also because I live 30 seconds from the beach!

carrot cake oatmealAnyway, I’m scared as it’s 14ÂșC but I’ll be fine I’m told………wish me luck! At least I have carrot cake oatmeal to warm me up.

Carrot cake oatmeal

(serves 2)
1 large carrot, finely grated
1 apple, grated
1/4 cup raisins
1/4 cup almond meal
1 cup porridge oats
2 tablespoons liquid sweetener
1 heaped tsp cinnamon
1/4 teaspoon nutmeg
3 cups dairy free milk (we used coconut)

  1. Add all the ingredients to a pan + cook on a low simmer for 10 minutes.
  2. Transfer to two bowls, sweeten as you wish + add desired toppings.
  3. Coconut + toasted almonds are good.

Apple and Strawberry Breakfast Crumble (Dairy Free)

apple and strawberry breakfast crumble

So apparently there’s this rule that says a crumble is a dessert and is for ‘afters’? What I take from that is after you’re way too full to eat a sweet pile of something delicious, but you’ll devour anyway, causing the well-known food coma. We all have been there at some point, it simply cannot be denied!
apple and strawberry breakfast crumble

This recipe is one put together because it looks equally appetising before the day has started as opposed to at the end of the day, it’s made with healthy low gluten spelt flour and oats…so that is a good beginning to your day, right? Throw in some fruit and seeds and sprinkle on some cinnamon. And a yoghurt dollop or some banana nicecream!

apple and strawberry breakfast crumbleThis recipe is another idea for the weekend. What should we have for breakfast that isn’t something quick and convenient before it’s time to dash out the door. This is a simple recipe and can be put together easily without too much mess.apple and strawberry breakfast crumble
This is a real dessert for breakfast………enjoy 😉

Apple and strawberry breakfast crumble

Serves 2

4 apples, chopped into chunks
handful of strawberries, halved
100 grams spelt flour
80 grams oats
1 teaspoon cinnamon
4 tablespoons coconut oil
6 tablespoons maple/date syrup
2-4 tablespoons water

  1. Preheat the oven to 190ÂșC. Place the prepared apples + strawberries in an oven proof dish.
  2. In a separate bowl combine the flour, oats + cinnamon. Combine the remaining wet ingredients (you may need to melt the oil) + add to the dry to form a crumbly texture.
  3. Top the fruit with the crumble + bake for 20-25 minutes. Top with yoghurt or anything you fancy.

Cake Batter Doughnuts with Chocolate Coconut Frosting (Vegan)

doughnut vegan
I had a Krispy Creme once and I didn’t like it, it was such a major disappointment to me. See, I was really looking forward to it, a little too excited perhaps but in anticipation for the doughnut of my life. The thing is, it was really just something and nothing, as light and airy as a feather, sickly sweet, a tad dry + very much a ‘take it or leave it’ kind of doughnut. Maybe I’m just weird but they just didn’t taste like real food.

These are NOT ‘take it or leave it’ doughnuts. Not at all.

vegan chocolate doughnuts

These have real substance, a subtle sweetness, creamy vanilla undertones and a hard crispy chocolate coconut frosting. This is the way I like my doughnuts; substantial, delicious, feel good and plant based. I made these twice in the space of two days, they really are that good. They may not be the glossy, uniformed, additive laden doughnuts from the supermarket but they are real, rustic and full of healthy ingredients.

chocolate vegan doughnut

These cake batter doughnuts are spelt based so much lower in gluten and higher in fibre which is why they’re miles more satisfying than regular doughnuts. With a lot less sugar, no dairy whatsoever and zero additives these are my doughnut of choice. Life’s too short to eat crappy fake, sugary, greasy doughnuts stuffed with who knows what and I really do care about this. Spelt cake batter doughnuts are surely the way forward, especially as they take five minutes to throw together and twenty to bake. Job done.

doughnut stack

Cake batter doughnuts with chocolate coconut frosting

(6 doughnuts)

1 cup spelt flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup sugar
1 flax egg (1 tablespoon crushed flaxseeds to 3 of water)
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2/3 cup almond milk
1/2 teaspoon apple cider vinegar

frosting:
1 tablespoon coconut oil
1 tablespoon cocoa
1 tablespoon maple syrup
1 tablespoon dried coconut

method:

1. Preheat oven to 200 ÂșC. Combine the first four dry ingredients in a large mixing bowl + set aside.
2. Mix the remaining wet ingredients together throughly + add to the dry mixture, taking care not to over mix.
3. Transfer the batter to a greased doughnut pan + bake for 20-25 minutes or until an inserted toothpick comes out clean.
4. Combine frosting ingredients and ice each cooled doughnut well. Neatness not necessary.

Baked Carrot Cake Oatmeal

carrot cake bake
I must admit I don’t at first think of carrots for breakfast but carrot cake, yes. Carrot cake in oatmeal form, yes oh yes. In oatmeal form topped with maple drenched salted nuts and seeds, yes, yes and yes. This breakfast is kind of a big deal for me. It tastes just like carrot cake but with all the nasties right outta there. See, it’s a big deal.A slice of carrot cake baked oatmeal

I ate this for breakfast warm and my it was sooo good. I also ate it cold the next day and it was even more delicious, cakier, sweeter, doughier, spicier. The great thing is you really don’t even need a plate and fork as it’s perfect for just picking up and eating on the go. Gosh, this kind of food is me food, me all over, in baked carrot cake oatmeal form!DSC_9363

The great thing is it’s pretty much as healthy as regular oatmeal or granola and packed full of healthy fats and protein. Plus you squeeze in a carrot first thing! This is the kind of breakfast that’ll keep you going until lunchtime, no blood sugar crashes in sight and packed full of delicious healthy ingredients. But then again this doesn’t even have to be brekkie as it’s way good enough as dessert. Amen. Delicious healthy ingredients

It was hard not to eat the whole tray. Severe restrain was exercised here. I wish I was more like Russ with his self control, maybe it’s a guy thing! Not that self control needs to be exercised as it’s so healthy but I mean I ate three pieces compared to his one………where’s the sharing eh?!! Not to worry as I’ll be making more of where this came from and might next time do an apple pie version, or pumpkin pie, or pineapple cake, chocolate brownie baked oatmeal……………………..A slice of carrot cake baked oatmeal

Here’s to having more desserts for breakfast and starting the day right with pudding!Carrot cake baked oatmeal

Baked carrot cake oatmeal

(serves2-4)

dry:
4 medium carrots, peeled + grated
1/4 cup raisins
2 cups oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg + ground ginger
2 tablespoons soft brown sugar
pinch of salt

wet:
2 cups almond milk
2 tablespoons flaxseed combine with 6 tablespoons water
1 teaspoon vanilla

topping:
1/3 cup each of walnuts, sunflower seeds + pumpkin seeds
2 tablespoons maple syrup
2 tablespoons melted vegan butter

method:

1. Preheat oven to 200ÂșC. Combine all the dry ingredients in a large mixing bowl. Seperately whisk the wet ingredients together fully.
2. Add the wet to the dry + combine thoroughly. Transfer mixture to a baking dish, allowing to soak for 30 minutes.
3. Combine the topping mixture + spread evenly over the oats. Bake for 25 minutes or until set + browned on top.

Banana NiceCream – No Dairy, No Fat + No Sugar

Banana Nicecream – No Dairy, Fat or Sugar

banana ice cream

It’s that crazy time of year when everything just seems in excess; an obscenely huge selection of food, alcohol you would never usually drink (advocaat and Baileys anyone?), extravagant gifts we can’t afford, social expectations turning into obligations, shops packed to the brim with enthusiastic shoppers, television commercials telling us we need just one more thing and a minor meltdown when we realise we forgot the cranberry sauce. How could we possibly go ahead without this!? This stuff is tiring in a period of my life when I’m trying to detox in every sense of the word, embrace my inner minimalist, reduce everything, less is more as a mantra, de-clutter and simplify. Yes, simplify. Why make things more complicated than they need to be? It’s all very simple really and this ice cream is a celebration of less is more. But don’t be fooled, it’s pretty amazing stuff.

It’s free. Free from everything but wholesome goodness.

Liberated from unnecessary additives. simply banana ice cream

Completely unadulterated.

Happy to be just as it is and it doesn’t care what you think.  DSC_8905

Pure.

Raw.

You get the picture right?

1 beautiful ingredient. Bananas.just bananas, frozen bananas

Nature’s offering of whole food plant powered ice cream. It’s banana nicecream.

There’s no sugar, no dairy and no fat. Hallelujah!banana ice cream with caramel + nuts

It doesn’t get any simpler. It doesn’t get any better either.

Less is more. Most of the time anyway.

Banana Nicecream

Freeze your bananas for at least 4 hours + blend away until creamy. The Vitamix does a terrific job. Eat as soft serve or freeze for a harder consistency.

Chocolate, Banana + Peanut Chia Pudding (GF + Vegan)

chia puddingMy November resolutions are to eat more chia and to get stuck into this chocolate, banana and nut fiasco at least once per week! What a combo this is and a great way to get a my chia nutritional fix. It’s not hard to stick to these resolutions at all. Easy process - chia pudding

This chocolate, banana + peanut chia pudding is super simple and can be prepped the night before for a next day nutrient dense pick me up. The chia seeds just need to soak up the lovely liquid and you’re ready to go. I blend mine for a smooth mousse-like consistency but it’s equally delicious left as is for that chia tapioca vibe. Of course it doesn’t need caramel sauce but that’s besides the point, add it anyway cos it’s beyond delicious. Just in case you wanted to know, I devoured both of these and enjoyed every last scrap.2 chia puddings

I’m monkeys, I’m nuts, just full on head over heels for this chia pudding and for very good reason too. It’s more than an instant energising and transportable snack, much much more:

gluten + dairy free
rich in omega 3
iron rich
high protein
good source of fibre
high in potassium
low in sugar
breakfast or pudding

She ticks every box. Get some chia and get chia pudding-ing. Chia pudding + caramel sauce

Chocolate, banana + peanut chia pudding

(serves 2)

30 grams chia seed
1 cup almond milk
4 dates
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 tablespoon maple syrup

peanuts
banana, sliced
puffed rice, granola
caramel sauce
anything your heart desires

Method:

1. Soak the chia seeds + dates in the almond milk for 1 hour or leave overnight. Add the soaked mixture to the blender with the remaining pudding ingredients + blend until smooth + mousse like.
2. Serve in a glass dish, layered with toppings of choice but my advice is bananas,  peanuts + caramel sauce. Enjoy this tonne of yumminess you just made.

Vegan Coconut Chia Balls

coconut chia ballsOh my, hello coconut powder, woweeee, where have you been all my life? I wanna tell you guys how amazing this stuff is but you should check out a more informed write up about coconut powder’s wonderful versatility because I want you to get involved. It’s not coconut flour nor desiccated coconut but pure coconut powder and I reckon I found another absolutely delicious way to put coconut powder to work- vegan coconut chia balls. So simple, yet sooooooo bloody tasty and the best part is these cost nothing, well they cost a little tiny bit. I got a huge 1 kg bag for ÂŁ3 from my local Indian supermarket and probably used only 50 pence worth for this one recipe. Thank you very much. Coconut powder is officially high up on the list of my coconut loving, coconut milk on tap (now there’s a thought) and creamy curries make this stuff pretty special…..oh god, what would happen if there was no coconut….shudder. Life would be pretty awful though, wouldn’t it?delicious coconut chia balls

My day was filled with dull training and long team meetings, oh and what a drag it was to see the sun finally come out only to be stuck in a huge strip lit meeting room. That’s the worst for me – being cooped up indoors when there’s sunshine and blue skies outside but luck was on my side as my meeting finished really early! Obviously I came straight home to make these delicious coconut chia balls whilst sitting outside in the sunshine and generally chillaxing. Yes I did just use that word.

Making coconut + chia balls

I think people across from the canal, usually walking dogs wonder what I’m doing with my kitchen utensils and camera laid out all over the garden furniture. I do get some funny looks! Oh no, I just had a horrid thought, soon it will be winter and really cold so where am I going to make all my food…………of course I have a kitchen but it’s really not the same as al fresco food prep! I guess I’ll survive, inside, in my kitchen…..just like normal people!The ball making station!

So the mixture only made 10 balls which really wasn’t enough for me so just double or triple the mixture for a larger batch because they really don’t last long. Packed full of creamy coconut and ultra satisfying, I can honestly say that these are way tastier than any shop bought sweets I’ve ever had. You know what I love on top of all that, there’s no ridiculous ingredients or additives either, zero hydrogenated fats and very low in sugar. In fact they’re a very healthy treat. You know what else, coat these in some raw dark chocolate and you can say goodbye to Bounties forever!Ball station!

I just wanna persuade you to make these coconut chia balls, so here goes: they contain the amazing superfood chia and coconut, very cheap to make, no blender involved so minimal mess and super duper quick to throw together, healthy and better than a Bounty! No problemo If you don’t have any chia to hand as sesame seeds, cocoa, carob or any crushed seed or nut would work wonders as a coating. Enjoy. Delicious coconut chia balls

Vegan coconut chia balls

(makes 10 balls, yeah double this recipe!)

1 cup coconut powder
pinch of fine sea salt
1 teaspoon vanilla extract
1 tablespoon maple syrup
1 tablespoon coconut oil
1/4 cup crushed chia seeds

Method:

1. Add all the ingredients to a bowl + combine well.
2. Using your hands form 10 small smooth coconut balls. The mixture should be very maleable when squeezed together but if it’s a bit dry just add a little extra coconut oil.
3. Lightly dampen the outside of each ball + roll in the crushed chia seeds.
4. Transfer to freezer for 30 minutes + store in an airtight container if you haven’t already devoured them. Consume within 4 days.

Vanilla Chia + Berry Pudding (Gluten free, Raw + Vegan)

Because PROTEIN is EVERYWHERE and plants are powerful!Delicious vanilla chia pudding

Yesterday I went for a check up at the doctors and I feel the urge to share some of our chit chat with you:

Nurse: “Make sure you eat lot’s of meat for protein”.

Me: “I don’t eat meat”

Nurse: “Oh right, so where do you get your protein from?”

Me: “Chia seeds”

Nurse: ‘What are they?”

I wont go on and yes, don’t worry I was just being a tad difficult with the whole chia seeds comment. Admittedly, I could have reeled off a whole host of ingredients she’d most likely heard of but I was having a moment and I thought that being a nurse she’d have a bit more of a grasp on non meat protein sources. Of course I explained that I eat a lot of plant based protein and it seemed like her mind was put at ease, albeit with intrigue. She really was a lovely nurse but gee whizz, I just wasn’t expecting that, not from a nurse anyway. I get asked the protein question a lot and it’s hard for me to answer without providing so much information that the other person switches off (what? I’m passionate!). Usually, I go for a simple yet adequate response to this regular question with ‘oh, lot’s of different plant sources’. I’d rather it this way than start a mini powerpoint presentation to preach on how wonderfully abundant protein is within mother nature.Vanilla chia pudding

So this vanilla chia pudding is a celebration of plant based goodness….and protein of course. There are endless fantastic plants that are an excellent source of protein but today I’m picking on chia because of it’s overall amazingness. I really do love the chia seed for it’s versatility and abundant health benefits. Chia really is the seed that just keeps on giving. Check out my post on the the health benefits of this Aztec wonder food and why it’s such a great addition to any diet.Vanilla chia pudding

Vanilla chia pudding is super easy to make and requires just a little pre-soaking before being thrown into the blender for a sweet, creamy and insanely healthy pudding. Great layered with any fruit you want but berries just fit so well and I dressed mine with cocoa nibs because they’re deliciously good for you. The little green sprig is in fact stevia. I cannot believe I found a stevia plant and it was completely by accident and at a builder’s merchants….so random! Of course I’m now looking for any excuse to use fresh stevia and this is one of those!Easiest pudding recipe ever!

Chia really does give good pudding.

So, where do ya get your protein from? Only kidding! No but seriously now, what’s your favourite way to use chia?

Peace, love and acceptance.Chia pudding + spoon ready to go!

Vanilla chia + berry pudding

(Serves 1)

1/4 cup chia seeds
3/4 cup almond milk
1 teaspoon vanilla extract
2 tablespoons maple or agave syrup
1 banana (I used frozen)
a large handful of raspberries + blueberries
cocoa nibs for dressing

Method:

1. Soak the chia seeds, milk, vanilla, syrup + banana for at least an hour in a mason jar. Soaking overnight is ideal.
2. Empty the contents into a blender + blitz until smooth. You may need to add a little more milk here for a yoghurt like consistency. Taste + adjust sweetness if necessary.
3. Layer a glass bowl or tumbler with the pudding + berries + dress with cocoa nibs or your favourite nuts.

Nectarine + Apple Cobbler (GF)

Apple & nectarine cobblerDo you ever have random, superwoman type productive days when you get obscene amounts done? I have these, sporadically, and today was definitely one of those days. It makes me wonder where they come from, maybe the need to get a wriggle on, or something I ate, the sun shining…who knows. But today has been super productive in every way starting from wake up circuits class, delicious coconut oat breakfast with triple espresso (oh, maybe this is the reason!), the food shop, my day job and a delicious nectarine and apple cobbler which I’ve never made before.

The sun has shined all day which has made Thursday even more fabulous because whenever the sun shows up, everything and everyone cheers up and looks a little brighter. I’m lucky enough to be able to do a little of my work from home so I like to sit outside and enjoy our canal bank setting. I’m so in love with our apartment, although it’s not showy or big it’s just peaceful, calming and has a beautiful outlook. If the sun was shining a bit more then I’d have no complaints because being a complete sun head makes miserable dreary days such a drag. Today was so nice that I didn’t even want to go in and cook this delicious nectarine and apple cobbler, but in the end the temptation to try some proved too much.Apples

Traditionally, I’m pretty sure it’s peach that goes in a cobbler but I had a bowl of nectarines which were getting ripe on me so I knew my recipe had use these sweet things. Apples go pretty well with nectarines too, plus I needed something else to bulk the fruit mixture out as I like a substantial dessert. I’ve been making a lot of pies and crumbles lately so I kinda needed to do something else but it’s always a hard decision when your favourite is crumble, not that I’m fixated or anything! Eventually, I decided on a cobbler because I’d never made it before but more importantly not eaten one either. I’ve always associated cobbler with the USA, mainly because I’ve never ever heard an English person talk about the cobbler they had for pudding last night and really, it just sounds like an American dessert! Like corn bread, that screams USA to me!

Apple & nectarine cobbler

Anyway, I had a good idea of how it should be but I used an oat and almond scone base for a wheat free alternative and a nuttier and creamier flavour. Really, a cobbler is just a fruit mixture with scones on top, simple but very delicious. A word of warning: when you mix all the ingredients for the batter you have to really fight the urge to eat it raw. The smell and taste (yes, I ate a bit raw) is just too much, it’s better than cookie dough.

Apple & nectarine cobbler process

It’s the kind of dessert you want, actually need in your life because this gluten free nectarine + apple cobbler is just beautiful. The scones are light and airy with oat, almond and vanilla flavours. It’s 100% wholegrain, gluten free and each serving contains two portions of fruit with less than 300 calories a serving. This last point is impossible to believe but it’s true. I know it’s not always about the calories but sometimes it just is! For me, it’s those days when I’ve been to my Mum’s for a family lunch and I’ve eaten my own body weight in goodies. Yep, these are the days I want something a little lighter ‘cos heaven forbid I skip my dessert!

I hope you’ve had a super productive day too. I’d love to know what makes you more productive than usual?Apple & nectarine cobbler

Nectarine + apple cobbler

(serves 4)

4 nectarines, sliced
4 apples, sliced
1 teaspoon cornstarch in 2 tablespoons of water
12 tablespoons stevia (adjust to sweetness preferences)
pinch of salt
1 teaspoon cinnamon

scones:
1 cup oats (processed to flour)
1/4 cup almond meal
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon Stevia
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon coconut oil
1 egg
1/2 cup almond milk

Method:

1. Preheat oven to 200 ÂșC. Add the fruit filling ingredients to a large pan + simmer for 15-20 minutes.
2. Place the dry cobbler ingredients in a mixing bowl. In a separate bowl mix the remaining wet ingredients and add this to the dry mixture . Be sure to combine thoroughly + set aside for 5 minutes to thicken.
3. Transfer the fruit mixture to an oven proof baking dish + top with 4 heaping spoonfuls of the cobbler batter. Bake for 30 minutes.

 

Apple, Blackberry + Triple Coconut Crumble (GF + Vegan)

Apple & blackberry coconut crumbleGosh, 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. Apples galore!

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 & blackberry coconut crumble,

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.Very simple process

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.

Delicious apple & blackberry crumble

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?

Crumble & cashew cream + yum,

Apple, blackberry & triple coconut crumble

(serves 4)

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

Method:

1. Pre-heat oven to 200ÂșC.  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!

1 2