Lunch: Sweet chili soba noodle stir fry with some of Dan's shortbread
Dinner: Miso soup with noodles and the good bread!
Apple crumble was one of the first things I learned to make, both at home and in school cooking classes, and being a massive sweet tooth and a huge fan of getting the apples off the tree in the garden, it was one of my favourite experiences as a youngster.
I came up with this as an attempt to make an apple-crumble based thing that wasn't horribly bad for you, and it became raw as I realised it didn't need to be cooked! Another great breakfast treat that's full of energy and sugar-free!
You'll need:
(Makes 12)
5 apples, cubed
1 cup water
3 cups wholewheat flour
2 cups rolled oats
3 tbsp water
1 tsp vanilla essence
300g pitted dates
1 tsp cinnamon
1/2 cup ground almonds (I just use a blender on some almonds!)
2/3 macadamia / canola oil
1 cup water
3 cups wholewheat flour
2 cups rolled oats
3 tbsp water
1 tsp vanilla essence
300g pitted dates
1 tsp cinnamon
1/2 cup ground almonds (I just use a blender on some almonds!)
2/3 macadamia / canola oil
Method:
Whizz the apples and 1 cup of water in a blender until you've got a thick apple sauce
Set this aside
Whizz the dates, vanilla essence and 3 tbsp water in a blender until you have a date paste - it should be lighter brown than the dates and quite smooth with a few lumps
Sieve the flour and cinnamon into a bowl
Stir in the oats
Add the date paste to the bowl and use the rubbing method to make the crumble: rub the date paste into the dry ingredients, letting it fall through your fingers as you rub, until it resembles a crumble topping. It will be quite dry at this point
Stir the ground almonds into the mixture
Add the macadamia / canola oil and rub again
Add more oil if necessary. The crumble should be moistened
Press half the mixture into an 8 x 8 inch tin and press down evenly
Top with the apple sauce
Top with the rest of the crumble mix, press down as much as possible and set in the fridge for at least an hour
Cut into squares and enjoy!
Set this aside
Whizz the dates, vanilla essence and 3 tbsp water in a blender until you have a date paste - it should be lighter brown than the dates and quite smooth with a few lumps
Sieve the flour and cinnamon into a bowl
Stir in the oats
Add the date paste to the bowl and use the rubbing method to make the crumble: rub the date paste into the dry ingredients, letting it fall through your fingers as you rub, until it resembles a crumble topping. It will be quite dry at this point
Stir the ground almonds into the mixture
Add the macadamia / canola oil and rub again
Add more oil if necessary. The crumble should be moistened
Press half the mixture into an 8 x 8 inch tin and press down evenly
Top with the apple sauce
Top with the rest of the crumble mix, press down as much as possible and set in the fridge for at least an hour
Cut into squares and enjoy!
Warning: these are super super crumbly. This is a good thing. Press the crumble layers down as much as you can while it's in the tin and cut with a sharp knife to make it stay together as much as possible. More crumble = more fun!
You can also heat them up for warm treats or serve 2 squares as a dessert.
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