I’ve been house sitting my parents house down in mandurah for the past week and a half while they’re in the US (lucky ducks! Can’t wait until that’s me next year!) and I think the winter weather plus being back in my family home has got me craving classic winter desserts! When I used to live here and I didn’t live the clean eating lifestyle, I used to always eat the Nanna’s Apple Pies with ice cream during the winter months for dessert and being back here is making me crave it!
So, to satisfy my cravings without resorting to the packaged pies I know are sitting in the freezer, I decided to whip up my own yummy dessert! Instead of a pie, I’ve made a crumble but I’m happy with that coz I’m a sucker for those types of desserts (warm pies and crumbles are seriously my dessert weakness – give me them over cakes and brownies any day!).
I looked to a few recipes online for guidance, but in the end I winged it and created my own recipe! They’re pretty easy things to make your own so you can change it up as you please, especially with the topping. You can add chopped nuts and dried fruit, use maple syrup or honey and the list goes on! Add more syrup to make it sweeter. The possibilities are endless! 😉 so without further ado, my version of clean eating …
Apple & Berry Crumble
1 apple, chopped
1/2 cup mixed berries
2 tsp organic agave syrup
1/2 cup rolled oats
2 tbsp wholemeal flour
1 tbsp olive oil
2 tsp desiccated coconut
1 tsp cinnamon
- Preheat oven to 180 degrees.
- Add apple and berries in a medium pan with enough water for them to stew in.
- Simmer apple and berries for 5 or so minutes, or until soft.
- Mix together the oats, flour, coconut, oil and cinnamon with your fingers until it becomes crumble like in texture.
- Pour apple and berry mixture into a ramekin dish (you may want to grease it but mine was fine).
- Drizzle agave syrup over the mixture.
- Spoon crumble mixture over the top. Sprinkle with more cinnamon if desired 😉
- Bake for 15 – 20 minutes or until golden on top.
- Serve while hot with a side of plain Greek yogurt (as a substitute for ice cream, otherwise it tastes great on its own!).
Enjoy your classic winter comfort dessert, minus the guilt! I’m eating mine wrapped up in a blanket watching masterchef which is what generally makes me crave yummy food! At least I have my own tonight and don’t have to sit here drooling 😛
And dessert number two from Saturday night was Peanut Butter & Choc Chip Cookies – but they’re not your average cookie… To make them gluten free, the dough is actually made from… Wait for it – CHICKPEAS! You’re mind blown right? I didn’t believe they would work and actually taste okay, but better than that they tasted AMAZING! Some of the girls said they were even better than normal cookies… Maybe even the best cookies they’ve ever had! So another winner right here. A really fun thing to do is actually get a person to take a bite first and once they’re saying ‘oh my gosh this is amazing!’ to actually tell them the main ingredient 😉
[Chickpea] Peanut Butter & Choc Chip Cookies
Makes 12 – 15 depending on size
400gm can of chickpeas (no added salt) – you’ll need to just dry them on some paper towel
1/2 cup NATURAL peanut butter (100% peanuts)
1 tsp vanilla essence
1/4 cup honey
Drizzle of olive oil (I used extra virgin and maybe only used a teaspoon or so)
1 tsp baking powder
Pinch of salt
1/3 cup dark chocolate chips (you can use more if you wish but I didn’t use so much because the only chocolate chips I could find weren’t more than 70% which means more sugar the lower the percent!)
- Preheat oven to 180 degrees and line a baking tray with baking paper (I sprayed it lightly with olive oil too)
- Make sure chick peas are dried off and purée in a food processor until the ‘dough’ is completely smooth
- Add all the remaining ingredients (except the chocolate chips) and purée some more
- Pour into a bowl and mix in the Choc chips
- Spoon out the dough onto the parchment – dont even try to flatten them or make them into perfect cookie shapes – it’s pretty sticky and you’ll just end up getting frustrated 😉 who needs perfect circles anyway? That’s boring 😛
- Bake for about 13 – 15 mins.
- Leave them to sit for 5 minutes or so as they harden up a bit once they cool – otherwise they’re pretty mushy and you can’t pick them up 🙂
Another healthy hit! So good for kids (what kids don’t love making and eating cookies?) but a group of 20 something girls loved them too 😉
I know, I know! It’s been a verrrrry long time since I’ve posted! I do apologise but sometimes life gets busy – but I’m making up for it by giving you not one, not two but THREE new recipes today. And you are in for a treat too – not tooting my own horn but they tasted amazing! So hopefully I will be forgiven for my disappearance on the blog scene 😉
I cooked up a culinary storm last night because my roommates and I decided to throw a girls wine, cheese & dessert night with some friends. It was a night of indulging but at least the desserts I put together were guilt free (and gluten free for my coeliac roommate who will now love me forever!). So whilst i wait for the the other girls who are still sleeping (my body clock loves to wake me up no matter what day it is or how late I went to bed) I’m going to share with you the first dessert – Banana and Walnut Fudge. Super easy to prepare and was the winner of the night! Found the recipe on thegraciouspantry.com
Banana & Walnut Fudge
Makes about 24 pieces (depending how you cut it)
1/2 cup coconut oil
2/3 cup pure and unsweetened cocoa powder
1 medium ripe banana
1 tsp vanilla extract
- In a small sauce pot, melt the oil.
- Whisk in the cocoa powder while the oil is still warm
- In a food processor, blend the banana, dates and vanilla extract. (I had to use the stick blender towards the end to get a really smooth consistency)
- Add the chocolate to the processor and blend until smooth and well combined.
- Pour into a small, parchment lined baking dish and place dish in the refrigerator for at least 2 hours. I used a spatula (the thing you use to scrape bowls with?) to press it down and smooth it around the tray and it was super easy!
- Cut into 24 pieces (a pizza cutter works great)
Hands down favourite of the night by all of the girls and I’m lucky there’s still some left in the fridge for dessert tonight 😉 I forgot to get a photo of the fudge cut up so here is one of me looking very pleased with myself holding a plate of it and also the dessert that features in Part II of the girls night!
Hello from the Eastern States!
This week I’m staying with one of my best friends who moved to Sydney earlier this year at her snazzy apartment in the Cronulla area. I arrived at around 6am on Saturday and we drove straight up to the Blue Mountains and hiked through there for several hours with beautiful weather and scenery – it was amazing!
Yesterday after going for a 6km jog in the morning we decided that since the weather was on our side (it seriously does not look like winter over here!) we would do the Bondi to Bronte coast walk. It’s about 3/4km from one to the other and then we explored Bondi for a bit too so needless to say our legs were feeling a bit tired at the end of the day! But well worth it as the views were beautiful and being so active feels amazing!
Once we got home we decided to whip up this recipe Amanda had found since she also loves being healthy and eating as clean as possible (it’s good to have a friend to email recipes to and fro with and I’m so happy I finally get to try some out with her!).
We halved the recipe (the original quantities are stated below) since there’s only two of us and modified some of the ingredients since its all we had on hand. It still worked out great and was such a delicious guilt free treat after a beautiful day 🙂
Raw Carrot Cake with Cashew Cream Frosting
2 cups raw cashews (preferably soaked for a few hours)
1-2 tbsp lemon juice
2 tbsp liquid coconut oil
1/3 cup maple syrup
Water, as needed
2 large carrots, peeled
1 1/2 cup oat or buckwheat flour (we used wholemeal plain flour)
1 cup dates
1 cup dried pineapple (we only used dates)
1/2 cup dried coconut
1/2 tsp cinnamon
1. To make the frosting
Blend all the ingredients in a high speed blender/food processor until smooth, adding as little water as possible. Put in a bowl and set aside.
2. To make the cake ‘batter’
Cut the carrots into small chunks. Put all the ingredients in food processor and pulse until its in really small pieces and sticks together.
3. To assemble
Press half the cake mix into the bottom of your cake pan (original creator used a spring form that was about 6 inches but we just used little ceramic bowls). Spread on about 1/3 of the frosting. Put in the freezer until the layer of frosting is hard (took around 20 or so minutes). Press on the rest of the cake mix and put in the fridge overnight and frost the rest of the cake in the morning (we just put the frosting on straight away and put in the freezer again until hard).
And there you have a delicious, raw and healthy dessert!