Crumble is so easy to make, and even easier to eat. I can’t seem to get a picture of it before it gets eaten. I just chuck some canned fruit into the base (fresh fruit can be used too, I just add some cinnamon, and a tiny bit of raw sugar). Fruits that work well include peaches, pears, apples, berries, and pineapple. The fruit canned in juice are preferable to ones in syrup, as they have a heap less sugar. The topping is made from oats, coconut and a bit of flour (gluten free option – use only coconut with gluten-free flour) and raw sugar mixed with oil/margarine/butter, cinnamon/mixed spice and a pinch of salt.
Topping: (make larger/smaller according to size and taste)
1 cup oats
1/2 cup shredded/dessicated coconut
1 pinch salt
2 heaped tablespoons of flour (wholemeal/atta/stoneground if possible)
1 tsp cinnamon/mixed spice
1/4 cup raw sugar
1/4 cup oil/marg/butter
Mix it all up, chuck it on top and bung it in the oven at a moderate temperature until it looks nice and golden brown. Best served warm.
I love the taste of cream but due to the effects on my health, I have to avoid it. The pear and cashew cream is my favourite substitute and I can even feed it to my one-year-old.
1/2 cup raw cashews, soaked for at least a few minutes in water
1 large can pears or equivalent in smooth, fresh pears, mostly drained
1/4 cup milk (of any sort) or 2 heaped tbsps coconut cream
1 pinch salt
1 tsp vanilla
1 tbsp liquid sweetener
A good blender that won’t leave chunky bits in the cream
Drain water from cashews and most of the liquid from pears. Blend and add milk if needed (sometimes it doesn’t need milk). For an extra creamy effect add 2 tbsps coconut cream instead of milk. Make sure it is smooth.
Frozen bananas are the easiest things to make into ice-cream. It does require a blender or food processor that isn’t too dodgy though. My blender seems to almost die when I try to make this. I chop the bananas before freezing. In my blender I don’t blend, I just pulse over and over, then push the banana down with the stick. It suddenly turns into a smooth ball of ‘banana ice-cream in the middle.’ It is really really healthy compared to conventional ice-cream – a great kid-pleaser (so long as they like banana)
To give date balls a fantastic, smooth, ‘melt-in-your-mouth’ texture, I blend the coconut to make it like coconut flour before mixing it with the date puree. I always check all the dates by chopping them before soaking in warm water to soften. I have had too many incidents with fragments of the date pits crunching on my teeth – ouch!
I also use coconut cream in the mix. So, I don’t have the amounts for the recipe, and I keep extra dry shredded coconut as a back-up. I drain and puree the soaked dates with the coconut cream (my current blender is a bit dodgy so needs lots of liquid, and I don’t have a food processer). I add the puree to a mixing bowl and mix in the ‘coconut flour’ I have created until I can roll it into balls. Sometimes I add other flavours, such as vanilla, mint, carob, cinnamon, etc., I find carob tastes like chocolate if vanilla and cinnamon are added to it.
I roll the balls and coat them with shredded coconut, then chill to firm them. Delicious! The only problem is I tend to eat too many, but at least they have more nutrition and fibre than chocolate. 😉
Dry desiccated/shredded coconut
Can of coconut cream/milk
Packet of dates
Extra flavours according to taste
Extra dry coconut in case the puree is too wet
Blender/food processor (in a good quality food processor less liquid is required)