Apple Blueberry Crumble

IMG_5878.jpg
IMG_5879.jpg

It's common knowledge that when fruit is in abundance, I make dessert. It's also common knowledge that I love using spices in my baked goods. So it should be no surprise to you that this recipe contains both, along with a crunchy topping too.

Crumbles, or crisps as they call them in the west, are the easiest way to use up a lot of fruit. Due to the simplicity of the recipe, crumbles can easily be adapted to suit your dietary requirements. I like to keep mine plant based, so I often use coconut oil, margarine and maple syrup instead of butter or sugar. There is very little difference in the overall taste though, so no matter what you choose to go with, you won't be missing out.

I've made this recipe several times over. I usually stick to using 6 apples, but this time I reduced the amount of apples and added some blueberries instead.  You can stick with all apples, or use any other berry of choice. Blueberries are in season now, so it's a good time to use them if you like them! You can use frozen if you have them on hand. No need to defrost them either!

The best part of this recipe is that it's really simple to make. It's one of those, dare I say, dump-and-go recipes. The hardest part of the recipe is actually peeling and chopping all the apples. If you've got kids, or a loving partner, now's the time to get them in the kitchen to help with all that peeling and chopping!

Apple Blueberry Crumble
Serves 8
Filling
4 medium apples, cored, peeled and sliced (I use pacific rose)
2 cups blueberries (use any fresh or frozen berry of choice, or two more apples instead of the berries)
1 tbsp butter, melted (use margarine, or coconut oil if vegan)
2 tsp cinnamon
1/2 tsp allspice
1/8 tsp nutmeg
1/8 tsp cloves
1/4 cup maple syrup (substitute with caster sugar if need be)
Juice of half a lemon

Crumble/Topping
1 cup standard flour (use almond flour, or GF flour for Gluten Free option)
1/3 cup caster sugar
2/3 cup shredded coconut
2/3 cup sliced almonds (save some to sprinkle on top)
2/3 cup chopped walnuts
120g butter, melted (use margarine, or coconut oil if vegan)

Preheat oven to 180ºC. First we make the crumble. In a medium bowl place your flour, sugar, coconut, almonds and walnuts in a bowl. Pour over the melted butter and rub the mixture with your fingertips until it resembles course breadcrumbs. Set Aside.

In a large bowl, place all your filling ingredients. Give it a good toss so that it's all coated evenly. Pour it into a 2L capacity baking dish. Crumble over the topping and place in preheated oven for 25-30minutes. The topping should be golden brown when it's done.
Serve warm with vanilla ice cream, custard or even coconut yoghurt.

Enjoy!

xx
Ugeshni
 

Vegan Raspberry Bounty Bites

IMG_5762.HEIC.jpg
IMG_5759.HEIC.jpg

I was definitely a bounty bar kinda girl. Mention coconut and chocolate and I'm down. Now take it once step further and add some raspberries and now you've got me hooked! Coconut, raspberry and chocolate are actually a match made in heaven. These little bites are perfectly balanced with the sweetness of the coconut, sharpness of the berries and bitterness of the dark chocolate. It makes for the perfect snack when you're feeling peckish between meals. The great thing about it is not only is it super easy to make, it's vegan, and it's pretty healthy too! These bites don't contain much sugar due to the minimal use of a natural sweetener. I chose maple syrup for my sweetener but you could always use stevia, or honey if you're not vegan. I used 78% dark chocolate which is also quite low in sugar, you can of course up the cocoa percentage if you're a fan of dark chocolate. 

This is actually my take on a recipe from Nadia's Healthy Kitchen. The recipe is fairly simple and can easily be adapted to suit your needs. Nadia makes hers into chocolate bars, but I decided to portion control mine and make them bite sized. You can of course make yours in any shape you want. You can even get creative and use different shaped chocolate moulds if you're in the mood. If you really couldn't be bothered though, you can easily turn this into a slice by simply putting the coconut mixture into a loaf tin and then pouring the chocolate over, freezing the whole thing, then cutting it into your preferred size. Voila!

I've actually made this more than once! The first time I made a two layer bounty bar with a vanilla layer and then a raspberry layer on top. It was ok, but my taste buds weren't satisfied. I really wanted to up the anti with the raspberry flavour and make it shine. I ditched the layers and played around with the quantities a bit. I eventually found a good balance by using more raspberries and adding some freeze dried raspberry powder to add more depth of flavour. This is optional but highly recommended. Not only does it make the bites look pretty, but the taste is phenomenal! The rest of the ingredients are fairly basic so you shouldn't have a problem sourcing them. Now you really have no excuse not to make this!

Raspberry Bounty Bites (Adapted from Nadia)
Makes 36 bites
2 cups (235g) desiccated coconut
1/2 cup (56g) coconut flour
1/4 tsp salt
1 cup (235ml) full fat coconut milk
1 cup (140g) raspberries – fresh or frozen
1/3 cup (75g) coconut oil
1/3 cup (80ml) maple syrup
3 Tbs raspberry powder
200g dark chocolate
freeze dried raspberries to decorate

Place all the ingredients, except the chocolate, into a medium saucepan on medium heat. Stir the mixture and mash the berries as you go. Once it's all combined take it off the heat and place into your mould of choice. I used silicone mini cupcake moulds. Place the mixture in the freezer for one hour to freeze completely. 
Once the coconut mixture if frozen, pop it out of it's mould. Cut into slices if you didn't use individual moulds. Line a baking sheet with baking paper and set aside. Melt your chocolate either in a bain marie or in the microwave. Generously coat each bite with the chocolate and set on the lined tray. Decorate each bite with some crushed freeze dried raspberry. Once all the bites are coated and decorated place them back in the freezer to set. It should take about 30 minutes to set. Once it's set you can have it immediately and store any left overs in the fridge for up to a week.

Enjoy!
xx
Ugeshni

Spiced Turmeric Milk

Turmeric is not just a spice it's actually a powerful medicine for your body. Many ancient Indian and Chinese medicines include turmeric. It's a great anti-inflammatory medicine and some even say it can prevent cancer. Do you need any more reasons to include it in your diet?

This recipe is inspired by Little Bird Organics. It's got a real spice hit which I love. If you are not used to strong spice, half the spice quantities first and then add more if needed. I used raw honey as my sweetener. You can use maple syrup, dates or another vegan sweetener if you're vegan. 3Tbs was the right balance for me, but you may want to adjust it to your palette. If you're new to the turmeric flavour, you may wish to add more sweetener. The recipe really isn't strict on quantities, so you can adjust it to your own taste.

Spiced Turmeric Milk
Makes 1 Litre
4 cups almond milk
4cm piece fresh turmeric (available at Indian and Asian supermarkets)
2cm piece fresh ginger
1/2 tsp ground turmeric powder
8 whole peppercorns
5 green cardamom pods
1/2 tsp ground cinnamon
1/2 tsp ground vanilla
1/2 tsp ground nutmeg
pinch of Himalayan salt
3 Tbs raw honey, or to taste (use maple syrup/dates to make vegan)

Add all ingredients to your blender and blend. Rest the milk for 20 minutes or overnight so the flavour develops. Strain the milk using a strainer or nut milk bag before drinking. Store in the fridge for up to 4 days.

This is great served with ice, or warmed up for a winter drink. You can also use this to make chia pudding!

*If you don't have a blender, don't despair, you can still make this. Grate your ginger and turmeric and place it, along with the other ingredients into a pot and place on low heat. Once it comes up to a simmer remove from heat and let it cool. Allow mixture to rest overnight so the flavour can develop. You can then strain it and drink it the next morning. The flavour won't be as strong as the blender method, but it will still taste good, and it will still be good for you.

xx

Ugeshni