Crunchy way to snack well
Coconut crumble bars with poached pear
Makes 12 bars
INGREDIENTS: ◗ 4 pears (about 600g) ◗ 400ml coconut milk ◗ 1 tsp ground cardamom ◗ 80g whole natural almonds ◗ 50g shelled pistachio nut kernels ◗ 170g rolled oats ◗ 65g rye flour or wholemeal (whole-grain) spelt flour ◗ 90g unsweetened desiccated coconut ◗ 125ml coconut oil, melted ◗ 10 soft medjool dates, pitted
METHOD: Preheat the oven to 180C. Line a 20 cm square cake tin with baking paper. Peel, core and roughly chop the pears, then put in a medium saucepan with the coconut milk and cardamom. Bring to the boil over medium heat, then reduce the heat to low, cover and simmer for 10 minutes until soft. Mash and set aside. Meanwhile, using a food processor, whiz the almonds and pistachio nut kernels until very finely chopped, then add the oats, flour, coconut, coconut oil and dates. Pulse until the mixture has a crumble texture. Place most of the crumble mixture in the prepared tin, reserving a handful (about 3 tablespoons) to sprinkle over the top.
Press down on the crumble with the back of a spoon to ensure that it’s tightly packed. Spoon over the pear filling, and make sure that it covers all of the crumble. Sprinkle over the reserved crumble mixture. Cover with some extra baking paper to ensure that the top of the crumble doesn’t burn. Bake for 15 minutes until cooked through. Set aside to cool, then cut into about 12 pieces.
These bars will keep in the refrigerator for up to a week if stored in an airtight container. They also freeze well.
FOR LITTLE ONES: Slice the crumble into fingers for easier gripping.
Image and recipe from Real Food For Babies and Toddlers by Vanessa Clarkson (Murdoch Books RRP $35).
A SCRUMPTIOUS ADDITION T O T H E S C H O O L LU N C H B OX