It is apple season and the smell of crumble in the making is one of my favourite things about October! This recipe uses sweet dessert apples rather than tart Granny Smith apples, so no extra sugar needed for the filling. Get creative with variations, add a sprinkle of mixed berries for some “prettiness”, or combine apples and pears for a sweeter sensation. Serve warm with a dollop of Greek or coconut yoghurt.
For the topping:
30g whole-wheat / gluten free / millet / spelt flour (coconut flour does not crumble that well)
25g chopped pecans
1 tsp ground cinnamon
2 tbsp pure maple syrup / agave syrup
25g unsalted butter / coconut butter melted
For the filling:
750g chopped red apple*
2 tbsp cornflour
1 ½ tsp ground cinnamon
⅛ tsp ground nutmeg
1. Preheat the oven to 180˚C, and grease an 8”-square pan.
2. To make the topping, combine the oats, pecans, flour, and cinnamon in a small bowl. Make a well in the centre and pour in the syrup and melted butter. Stir until fully incorporated.
Sometimes only cake will do! There is nothing like an afternoon cuppa with a slice of something delicious. If you find yourself scrounging for that something sweet try this delicious chocolate loaf. It also makes a great dinner party dessert served warm with fresh cream and berries. The protein from the eggs and almond flour balance out the banana and gives you a low sugar load treat. You should get about 12 slices from the loaf.
Prep Time 15 mins Cook time 30 minutes
180g coconut oil
3 ripe bananas – choose small to medium size
200g ground almonds
2 tbsp. cacao powder
1 tsp. bicarbonate of soda
1 tsp. vanilla extract
Preheat the oven to 180°c/350°F/Gas Mark 4.
Melt the coconut oil in a saucepan and set aside to cool slightly.
Separate the eggs and beat the egg whites until thick and fluffy.
In another bowl mash the banana and mix with the remaining ingredients including the egg yolks and...
My family love this “guilt free” treat and I always keep chopped bananas in the freezer for an instant creation. When ripe frozen bananas and cocoa powder are blended together you get a creamy scrumptious treat.
(makes 4 ramekin servings)
2 medium bananas, chopped and frozen
1 tbsp cocoa powder or raw cacao
Put the frozen chopped banana pieces in a food processor and pulse until smooth.
When the mixture is smooth, add the cocoa powder and blend until well mixed.
For a soft ice cream, serve immediately or for a firmer ice cream, transfer the blended mixture into a freezer container for at least an hour.
Treat yourself to this delicious guilt free stress busting chocolate mousse. Made with raw cacao which is also known as a super food due to it’s high levels of antioxidants. Rich in brain-boosting nutrients, including magnesium and tryptophan, cacao is a mood lifter!
Two ripe avocados, halved and pitted
½ cup unsweetened cacao powder
¼ cup agave syrup
2 tbs coconut oil
Blend the avocado flesh until smooth and creamy. Add the cacao powder, coconut oil and agave syrup and blend thoroughly. Chill in the fridge. Serve with fresh berries.
These pancakes are delicious and a family favourite. Here is the basic recipe with both sweet and savoury options. Enjoy!
Basic Pancake Ingredients, makes about 6 pancakes:
1 cup wholegrain oats blended into a flour consistency
1 cup wholegrain flour (whole-wheat/spelt/buckwheat)
1 teaspoon baking powder
1/2 teaspoon salt
2 cups unsweetened almond or soya milk
1 large egg white beaten
Mix all the dry ingredients together.
Add the milk and beaten egg white and stir until batter smooth and without lumps.
Heat a pancake pan, using a little coconut oil, or butter or sunflower oil, so that the batter does not stick.
Pour about a 1/4 cup batter onto the pan and once the pancake bubbles, use a spatula to help you flip it over.
Serve with sliced strawberries, dollops of yoghurt or crème fraiche, and a drizzle of agave syrup.
Blend 2 cups fresh / frozen blueberries, 1 teaspoon lemon juice and 1/2 cup Greek yoghurt and blitz until smooth. Drizzle...