Something Sweet, Something Savoury

Sweet: Apple Pear & Pecan Crumble

PearPecan-500x290

 

I found this recipe here

This is a vegan, gluten free and low glycemic index recipe.  You can add whatever fruit and berries you like!

For the filling:

6 Large apples (peeled, cored and cut in 1 inch chunks)
3 Large pears (peeled, cored and cut in 1 inch chunks)
3 Tablespoons *coconut crystals or brown sugar
(or 3 Tablespoons honey)
1 Tablespoon honey
¼ Cup water or apple juice
1 Teaspoon fresh lemon juice
1 Teaspoon vanilla
1 Teaspoon cinnamon

In a large bowl lightly mix all the ingredients together and pour into a large baking dish sprayed with organic non-stick spray. Set aside and make the crumble topping. Pre-heat your oven to 350 degrees.

For the crumble:

2 Cups oatmeal (un-cooked)
½ Cup almond meal (you can grind your own in a blender or food processor)
½ Cup white rice flour (you can use brown rice flour too)
½ Cup shredded coconut (un-sweetened)
¼ Cup large coconut flakes (un-sweetened) (optional)
½ Cup pecans (finely chopped)
½ Cup *coconut crystals or brown sugar (or ½ cup honey)
3 Tablespoons coconut oil (melted)
½ Cup honey or agave sweetener
1 Teaspoon vanilla
1 Teaspoon cinnamon
1 Teaspoon sea salt

Raspberries or other berries and mint for garnish

In a large bowl mix all ingredients together well. Evenly pour the crumble over the fruit mixture. Sometimes I add a few raspberries, blackberries, or blueberries to the top before baking. Bake the crumble in a 350 degree oven for about 20 to 30 minutes.

I like to start it out covered and then uncover it after about 15 minutes. It helps to soften and cook the fruit. You can also refrigerate the crumble overnight and bake later. You may need to bake a bit longer if you bake right out of the refrigerator. Its great served warm with ice cream, rice dream, or coconut non-dairy ice cream.

Savoury: Creamy Spinach and Celery Soup

I found this recipe here

Spinach-and-CelerySoup

 

Serves 6

Ingredients:

1 bunch celery with leaves sliced
6 cups homemade chicken stock
1 bunch spinach chopped
1 cup coconut milk
2 turnips peeled and cubed
3 garlic cloves, finely chopped
1 large brown onion chopped
1 tablespoon fresh thyme leaves
Celtic Sea Salt and freshly cracked pepper

Method:

Reserve a couple of celery leaves for garnish and refrigerate
Heat Extra Virgin olive oil over medium heat and add onion, garlic, celery, thyme and cook for 20 mins until celery is softened
Add chicken stock, turnips and spinach and turn heat to high until it reaches boiling point
Reduce heat and cover and simmer for 10 minutes until turnips are tender
Turn off heat and let cool then ladle mixture into a food processor to puree in batches
Return mixture to saucepan add coconut milk and simmer for 10 minutes
Ladle into earthenware soup bowls, garnish with celery leaves and season to taste

 

Enjoy 🙂