Cashew & hazelnut fruit crumble

I've had a craving for apple crumble all week. It was one of my absolute favourite desserts when I was a kid and I haven't had it in ages.

Tonight was the perfect night for it. We shared a chaotic early dinner with baby Bonnie, then later once we'd put her to bed we enjoyed big bowls of dessert and relaxed. A lovely way to end the weekend.

I've given traditional apple crumble a healthy makeover. This one is gluten free and has no refined sugar. I used cashews, hazelnuts and oats to form the crumb. Dates and coconut oil bind it together. All the ingredients are thrown in the food processor so dessert comes together in no time.

We enjoyed ours with fresh cream but this could easily be kept dairy free by pairing it with your favourite dairy free ice cream. Enjoy! x

Cashew & hazelnut fruit crumble

2-3 cups cooked fruit (depending on your dish)

1/2 cup hazelnuts

1/2 cup cashews

1/4 cup of chopped dates

3/4 oats (use GF labelled oats if necessary)

1/4 cup coconut oil - melted

1/8 cup dessicated coconut

1/2 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 160 degrees

Place your cooked fruit into your baking dish.

Place all remaining ingredients into a food processor. Pulse until the texture is a course crumb.

Cover your fruit with the crumb mixture and place in oven.

Bake for approx 30 minutes or until golden brown. Watch carefully. The nut crumb can burn quickly.

Serve warm or cold.

(Vegan, gluten free, refined sugar free)

The BEST banana bread

Somewhere along the way I've gotten addicted to morning tea. I'm not sure when it happened but I've come to really look forward to a mid morning cup of tea and a sliced of something baked. And while I think terms like guilt-free are unhelpful, I do want to feel good about everything I put in my mouth. 

This moist, delicious banana bread is my morning tea constant. I've used almond flour and coconut to form the flour component and it's lightly sweetened with 2 ripe bananas and a couple of tablespoons of honey.

Gluten free baking like this loaf appeals to me because it's so nutrient dense. There's not loads of refined flour or unnecessary sugar. I notice the difference in how I feel when I eat this way and I'm quite happy to make it a daily treat. The added bonus is that baby Bonnie can enjoy some too. 

I've used honey to sweeten this but you could easily use dates or maple syrup instead. 

The BEST banana bread
2 Tbsp Honey or maple syrup / quarter cup dates 
2 very ripe bananas - mashed
2 1/2 cups almond flour
1 cup dessicated coconut
4 eggs
1 tsp baking powder
1 tsp apple cider vinegar
1 tsp vanilla essence
1/2 tsp nutmeg

Pre-heat oven to 150 degrees celsius

In a food processor add eggs, honey and vanilla. Mix until well combined.

Add the banana and combine.

Add the remainder of the ingredients and mix well.

Pour the batter into a loaf tin lined with baking paper.

Bake for 50-55 minutes until a skewer comes out clean when inserted.

Allow to almost entirely cool before slicing.

Enjoy as is or with a thick spread of butter.

(Gluten free, refined sugar free)

Ginger & lemon snack balls

Some days I'll accidentally end up grazing all day until dinner instead of having proper meals. It's not ideal for everyday but life can get so hectic sometimes. On those days a snack like this will fit in the mix perfectly.

There are millions of recipes for bliss balls, brain balls, amaze-balls, whatever-you-want-to-call-them-balls out there but most seem to involve either chocolate or coconut. I love both those ingredients but I was craving something different. I had a delicious raw ginger slice at the Little Bird Unbakery last week and was inspired to use ginger.

The toasted buckwheat coating gives a great crunch and the cashews add a creaminess that works perfectly with the lemon zest and spicy raw ginger.

Ginger & Lemon Snack Balls

1 cup raw cashew nuts

1/2 cup raw walnuts

1/2 cup raw almonds

3 Tbsp sesame seeds

3/4 cup cup dates*

1 Tbsp grated ginger root

Zest of 1 1/2 lemons

1 tsp vanilla essence

100 grams buckwheat (whole groats)

In a saucepan toast buckwheat over a medium heat until lightly colored.

Place dates, almonds, lemon and ginger into a food processor. Pulse well to combine.

Add the remainder of the ingredients (except the buckwheat) and mix for approx 1-2 minute. You want the mixture to be well combined and the nuts finely chopped but don't let it become too smooth. A bit of texture is good.

Use a heaped teaspoon of mixture to roll each ball.

Roll your finished balls in the toasted buckwheat and place in the fridge for an hour to set.

These are best stored in the fridge and will last for 4 days in a airtight container. I often store them in the freezer if we're not going to eat them all in time.

*Medjool dates work brilliantly in recipes like this. Regular dates are fine though if you soak them for half an hour in boiling water first.

(Gluten free, refined sugar free, vegan)

Pumpkin & Banana Muffins

A good friend of mine has developed gestational diabetes. This means no sugar (natural or otherwise) and no refined white flour. She and I planned to visit a friend who has just had a baby and I wanted to be able to bring something for afternoon tea that everyone could enjoy.
I'd been thinking about using pumpkin to make a cake or muffins recently. I adore pumpkin and thought it would be a great way to impart natural sweetness. So this recipe happened.

Total deliciousness. The nutmeg, cinnamon and vanilla add a pumpkin pie spice that's divine. Banana and pumpkin give creaminess and a subtle sweetness. The end result is somewhere between a moist little pudding and a muffin.

2 very ripe bananas (well mashed)
1 1/2 cups cooked pumpkin*
1/4 cup melted coconut oil
3 eggs (lightly beaten)
1 1/2 cups almond meal
1 Tbsp chia seeds
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp apple cider vinegar
desiccated coconut (optional)

Preheat oven to 180 degrees Celsius

Place all the ingredients except vinegar and baking powder in a food processor.

Mix until well combined. Wont take long.

Add vinegar and baking powder and pulse food processor until combined.

Spoon finished mixture into 10 holes of a 12 muffin capacity tray.

Sprinkle with coconut (optional)

Bake for 20 -25 minutes until skewer comes out clean.

Allow the muffins to cool entirely before eating.

These are best stored in the fridge in a sealed container and will last 4 days.

(Sugar free & gluten free)

*I roasted half a crown pumpkin cut into four big pieces. Once it was cooled I scooped out the cooked flesh. This method will give the best flavour. Pumpkin that is boiled will end up waterlogged and not as sweet.