Ap­ple, berry, co­conut and quinoa crum­ble

donna hay - Fresh + Light - - Light Sweet Treats -

2 Granny Smith (green) ap­ples (400g), peeled and chopped 4 cups (480g) frozen rasp­ber­ries

½ cup (80g) cur­rants

¼ cup (90g) honey

¼ cup (60ml) co­conut cream, plus ex­tra to serve

quinoa, al­mond and chia crum­ble

¾ cup (120g) al­monds, roughly chopped ( ½ cup (80g) quinoa flakes

2 ta­ble­spoons co­conut oil

2 ta­ble­spoons honey

2 ta­ble­spoons white chia seeds

½ cup (40g) flaked al­monds

see note, page 132)

Pre­heat oven to 180°C (350°F). To make the crum­ble, place the chopped al­mond, quinoa, co­conut oil, honey, chia and flaked al­monds in a bowl and mix well to com­bine. Set aside.

Place the ap­ple, rasp­ber­ries, cur­rants and honey in a large saucepan over high heat and cook for 10 min­utes, stir­ring oc­ca­sion­ally. Place the mix­ture in a 4- cup- ca­pac­ity (1-litre) bak­ing dish, pour over the co­conut cream and top with the crum­ble mix­ture. Place on a bak­ing tray and cook for 15 min­utes or un­til golden. Serve with ex­tra co­conut cream. SERVES 4.

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