Apple and rhubarb crumble/crisp

I am thrilled to have created a dairy free, gluten free dessert that tastes this good! With leftover topping in the freezer, preparing a dessert now only takes a couple of minutes (plus baking).

Note that rhubarb is rated 1 on the MCAS list I work from which indicates only eating it sometimes and in small amounts. It also notes that it is often well tolerated but also controversial. I am OK with it but best to replace it with another fruit if unsure. Ginger is also a number 1 so feel free to leave that out if required. 

Hot tips

🔥Make this as per the instructions and freeze the leftovers OR make a whole batch of the topping and bake a single serve at a time with your fruit of choice, freezing the rest. Spread the topping crumbs flat in a large ziplock to ensure it doesn't clump together. Once frozen it should remain as crumbs.

🔥The coconut oil can be melted or not. If melted, it will bring everything together in one piece which can be crumbled into bits. If oil is left solid, blend the mixture well until you can take a handful and squeeze it into a ball that holds together. You might need to rub out a few lumps with your hands. Do not melt the oil if you intend to freeze some for another day.

🔥Use any (safe) fruit you like! I have not yet found a fruit that does not work in a crumble/crisp

FRUIT (Serves 4-6)

320g/11.3oz (after trimming) rhubarb (about 1 bunch)

3 Granny Smith apples

50ml Maple syrup

 

CRUMBLE TOPPING

150g/5.3oz rolled oats (GF if required)

75g/2.6oz tapioca flour

1 tsp ground ginger (optional)

1 tbsp desiccated coconut

90g/3.2oz raw sugar

115g/4oz coconut oil

1tbsp Maple syrup

1. Trim leaves from rhubarb and discard. Chop stalks into 1cm/half inch pieces

2. Core apples and cut into a 1cm/half inch dice 

3. Mix fruit together in an oven proof dish with the Maple Syrup and spread evenly

4. For the topping - first blitz oats into a powder

5. Put all dry ingredients in the bowl of a stand mixer or a large bowl and combine well

6. Add coconut oil and Maple syrup and mix until well combined (see hot tips!)

7. Crumble topping over fruit in very small pieces, making sure all of the fruit is covered

8. Bake at 200°C/390°F for 30 minutes (or 15 minutes if making a single serve)

Enjoy ❤️

Lamb chop with rosemary and honey

Histamine in meat is kept to a minimum if it is very fresh. I am fortunate enough to have access to lamb that is delivered to my door by the very farmer who raised the sheep - Farmer Dan from Wattle View Farm. I buy a whole lamb at a time which is butchered, vacuum packed and frozen within a week of slaughter. Because it is so fresh I can eat it without a reaction which is an amazing feeling. This is my very favourite way to prepare my lamb because it is very fast and unbelievably tasty.

LAMB CHOP WITH ROSEMARY AND HONEY

1 tsp coconut oil

Sprig of rosemary about as long as your finger

1 BBQ lamb chop

1 tsp honey

1. Defrost the lamb quickly, wash it and pat dry with a paper towel. I find washing meat helps to prevent a reaction. 

2. Heat the oil on medium to high heat in a small fry pan.

3. As the oil is heating, rub the rosemary all over the pan.

4. Strip rosemary leaves from the stem and add to pan.

5. When oil is very hot, add the chop and cook for 3-4 minutes on the first side (depending on the thickness of the chop).

6. Turn and cook the second side from 1-4 minutes, depending on the thickness and your preference.

7. Transfer the chop to a plate along with the cooked rosemary and smear all over with honey.

Enjoy ❤️

Frozen sweet potato cubes

Some vegetables, such as sweet potato, need to be used all at once but are too big to eat in one sitting. I like to cook the entire thing and then freeze some for another day.

1. Peel sweet potato and cut it into cubes
2. Boil cubes until tender
3. Mash, adding a dash of coconut milk if you like
4. Spoon mash into ice cube trays. The ones with lids are the best but otherwise I just wrap the trays in cling film. If you have the room, you can also freeze dollops spaced out on a tray.
5. Once frozen, pop them out of the trays and store in a ziplock or sustainable resealable bag in the freezer
6. Use as required! I like them re-mashed with finely chopped parsley

Enjoy ❤️

Paprika popcorn

Air popped popcorn is one of my favourite go to snacks. Eating it with a slight hit of flavour was definitely a nice change! My instructions are for those with popcorn makers (a worthwhile small investment) but the ingredients remain the same for those who pop their corn manually. The oil can be melted in the microwave or in a very small saucepan on the stove top.

PAPRIKA POPCORN 

30g/1oz popcorn
 1tsp coconut oil
1/4 tsp Sweet paprika (not hot or smoked)
1/4 tsp soft brown sugar

1. Tip the popping corn into the popcorn maker and put the coconut oil in the melting cup that sits above the popcorn.

2. While the popcorn is popping (and the oil is melting!) mix the paprika and sugar together in a large bowl. One with a lid is best if you have it.

3. Tip the popped corn into the bowl with the spice mix and drizzle the oil over the top. Mix together quickly with a large spoon or put the lid on and shake vigorously until well combined. 

Enjoy ❤️

Tapioca mochi pancakes (gluten free)

These are nothing like regular pancakes and instead reminded me of the chewy mochi I loved so much when visiting Japan. A great snack with or without topping and a bonus 22mg of calcium in each pancake!

TAPIOCA MOCHI PANCAKES (Gluten free - makes 12)

25g/0.9 oz chia seeds

250ml/8.5 fl oz coconut milk (I like Coco quench)

1 tbsp pure Maple syrup

1 egg yolk

100g/3.5 oz tapioca flour

1/4 tsp bi-carbonate soda/baking soda

1/2 tsp cream of tartar

1 tsp raw, cold pressed coconut oil plus extra for egg rings

3 egg rings/Small frying pan

1. Tip chia, coconut milk, Maple syrup and yolk into a medium sized mixing bowl. Whisk together well and leave to sit for 10 minutes.

2. Separately, combine flour, bi-carb/baking soda and cream of tartar. Mix well.

3. Add flour to wet mixture and whisk well to combine. 

4. Rub coconut oil all over the inside of your egg rings.

5. Put 1 tsp coconut oil into a frying pan and set to medium heat.

6. When oil is hot, drop egg rings into pan and fill them halfway.

7. When mixture starts to look firm, remove the egg rings and flip to cook the other side. 

8. Cook a few more minutes until set.

9. Repeat, re-oiling the egg rings as required. 

Enjoy ❤️

Hot tips!

- Use a jug instead of a bowl so that you can pour the finished mixture straight into the pan.

- A small frypan will fit 3 egg rings which is a manageable amount to work with at once.

- Beginner cooks should start by cooking one at a time and work up from there.

- If your egg rings don't have handles, they can stay on until after the pancakes are flipped.

- If necessary, use a sharp knife to separate the pancake from the egg ring before removing it.

- Freeze pancakes with small pieces of baking paper in between so they come apart easily. You can store them in a ziplock or a sustainable alternative.