Or­ange, maple and al­mond cob­blers

donna hay - Fresh + Light - - Fresh -

6 or­anges, peeled and sliced

⅓ cup (80ml) maple syrup

2 tea­spoons vanilla ex­tract

¾ cup (100g) white spelt flour

2 tea­spoons bak­ing pow­der

¼ cup (25g) LSA+

⅓ cup (75g) raw caster (su­perfine) sugar

50g cold un­salted but­ter, chopped

½ cup (125ml) but­ter­milk, plus ex­tra for brush­ing

¼ cup (20g) flaked al­monds co­conut yoghurt, to serve

Pre­heat oven to 220°C (425°F). Place the or­ange, maple syrup and vanilla in a medium bowl and toss to com­bine. Di­vide the or­ange mix­ture be­tween 4 x 2-cup-ca­pac­ity (500ml) oven­proof dishes. Place on a bak­ing tray and cook for 20 min­utes or un­til the or­anges are start­ing to turn golden.

Place the flour, bak­ing pow­der, LSA, sugar and but­ter in a medium bowl and rub the mix­ture to­gether with your fin­gers. Add the but­ter­milk and mix un­til just com­bined. Spoon the top­ping over the or­ange mix­ture, brush with the ex­tra but­ter­milk and sprin­kle over the al­monds. Re­duce oven tem­per­a­ture to 180°C (350°F), place the dishes on a bak­ing tray and cook for 20 min­utes or un­til golden. Serve with yoghurt. MAKES 4.

+ LSA is a ground mix of lin­seed, sun­flower seeds and al­monds and is avail­able from health food shops and su­per­mar­kets.

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