Apple, rhubarb and pecan crumble
2 Granny Smith ( green) apples (400g), peeled and chopped slice500g500grhubarb,thinlysliced
1 teaspoon grated ginger
⅓ cup (50g) raisins
½ cup (125ml) orange juice
⅓ cup (115g) maple syrup, plus extra to serve coconut ice-cream, to serve
orange, pecan and amaranth crumble
1 teaspoon finely grated orange rind 1⅓ cups (160g) pecans, roughly chopped ¼ cup ( 25g) amaranth flakes ( 2 tablespoons linseeds (flaxseeds) ( 2 tablespoons maple syrup
see note, page 132) see note, page 132)
Preheat oven to 180°C (350°F). To make the crumble, place the orange rind, pecan, amaranth flakes, linseeds and maple syrup in a bowl. Stir to combine and set aside.
Place the apple, rhubarb, ginger, raisins, orange juice and maple syrup in a medium saucepan over high heat. Cook, stirring, for 10 minutes or until slightly softened. Spoon into a 4- cup- capacity (1-litre) baking dish and top with the crumble mixture. Place on a baking tray and cook for 10 minutes or until golden. Serve with ice- cream and extra maple syrup. SERVES 4.