Crunchy way to snack well

Central and North Burnett Times - - LIFE -

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

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