- My weekend needs Gluten Free Orange Walnut Zucchini Bread
- A fascinating read about twins, and the twin boom we are experiencing right now
- This Vegetable Banh Mi is calling to my sandwich loving heart
- When it comes to this Brookie Pie more is more is more is more!
- I can’t wait for Hidden Figures to come out! In the meantime I’ll read the book and watch the trailer on repeat
- Yes, grilled doughnuts. Double Yes Grilled Doughnut Strawberry Shortcakes
- This Hazelnut Chocolate Chip Ice Cream features homemade hazelnut butter <– Must try ASAP!
- I think these Watermelon Margaritas will be my summer cocktail this year
- Perhaps alongside a generous slice of this Summer Garden Tart with Olives and Feta
- Er, homemade Oven Baked Curly Fries? I’ll be in the kitchen if you need me…
Soft gluten free muffins filled with coconut flavour and bursts of sweet, seasonal strawberries. I made these sweet coconut muffins while I was watching Australia win gold in the modern pentathlon (go Chloe Esposito!). While I can dream of becoming a pentathlete, I don’t think I’ll ever have enough hours in the day to become good at five completely different sports. I have decided however that I could win gold at a pentathlon that consisted of: running to take the washing in before the rain hits; reading a novel in a single session; eating chocolate; finding Chris’s socks/phone/wallet; and baking a batch of muffins using whatever ingredients you have at hand. It’s this last point that brought me to these fragrant delights. The markets this week were filled with pallets of ruby red strawberries going for prices that make me want to hoard as many punnets as I can before the season ends. You could smell strawberries in the air; now that’s what dreams are made of! One of my favourite sellers had their tiny jewel-like strawberries going for only $4 a kilogram (that’s $2 a pound for those of you playing in non-metric countries). At that price you are obliged to pick up a punnet, or four…
When strawberries are expensive, I don’t dream of baking with them. The only way to honour those first of the season berries is with a tiny pouring of cream, or just eating them nude as nature intended. But these berries were begging to be made into a sweet treat. I love the texture that coconut milk lends to quick breads, and coconut and strawberry is a sweet and pretty combination for a spring weekend. These muffins start with a basic muffin base: a few gluten free flours sifted together with a rising agent, a touch of sugar, a can of light coconut milk, some eggs, and vanilla and coconut extracts. Then we fold in shredded coconut, and lots and lots of chopped strawberries. Once they are baked these are tender little morsels. Softly crumbed with pockets of warm, jammy strawberry.These light and tender muffins would make a perfect lunchbox snack. They aren’t too sweet, relying on the strawberries’ seasonal sweetness for a hit of natural sugars. The coconut milk is responsible for the incredibly tender crumb, and a background richness that makes these worthy of a snack but not too dense. Dare I say it, these are a ‘healthy muffin’…shh…it’s our little secret.
I shared these with my workmates for a Monday treat, but I made sure to sneak one or two for my pre-run snacks during the week. These are just what a girl needs when she’s dreaming of a pentathlon gold, or just a PB on the treadmill after work 😉
Strawberry and Coconut Muffins
gluten free | makes 12 muffins | store in an airtight container at room temperature for up to two days. Freeze, well wrapped, for up two months
- 70 grams brown rice flour
- 50 grams white rice flour
- 50 grams sorghum flour
- 50 grams almond meal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup light coconut milk
- 1/4 cup natural/plain yoghurt
- 2 eggs
- 1/4 cup caster sugar
- 1 tablespoon rice bran oil (or grape seed oil)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut essence
- 1/2 cup shredded coconut + 2 tablespoons extra
- 1 cup chopped strawberries
- Preheat your oven to 180C (350F) and line a 12 cup muffin tray with paper liners (alternately spray them with cooking spray).
- In a large bowl whisk together brown rice flour, white rice flour, sorghum flour, almond meal, salt and baking powder.
- In a small bowl whisk together coconut milk, yoghurt, eggs, caster sugar, rice bran oil, vanilla extract and coconut essence.
- Add wet ingredients to dry ingredients and whisk until well incorporated.
- Add shredded coconut and strawberries and use a wooden spoon to gently fold them through the batter.
- Divide mixture evenly between the muffin cups.
- Bake for 15-18 minutes, turning tray halfway through cooking time.
- Remove from oven and allow to cool for 5 minutes in the tray before placing on a cooling rack to cool completely.
The days are warmer and it’s time for fresh choices for lunch and dinner. This Herbed Cucumber, Bean, and Pea Noodle Salad with Peanut Dressing is just what we need for warmer spring night dinners out on the porch. Spring has sprung! Maybe the calendar doesn’t know it yet, but spring has arrived in Brisbane and I am happy to greet her with open arms. When I felt spring sweeping through town this weekend, and saw all the green at the markets this weekend, I knew something luscious, herbaceous, unapologetically verdant had to come out of my kitchen this weekend. This salad delivers on all those fronts. It’s all very simple really. You start with some really good rice noodles, a whole bunch of green spring vegetables (beans, snow peas, and cucumber), add handfuls of loud and proud herbs (coriander, mint, and basil), add a little crunchy attitude (capsicum and spring onion) and then toss through the most flavoursome Asian-inspired peanut dressing. I love the way this salad relies on handfuls of herbs for it’s leafy green factor. While I love spinach, using herbs as the leaf base for salads turns up the flavour volume to 11!
Let’s talk more about the dressing. I can guarantee, if you are a regular cook, you probably have most of the ingredients in your kitchen pantry already. And what is a successful salad dressing anyway? Some days, I love a simple squeeze of lemon juice, a swirl of dijon mustard, or a little splash of garlic-infused olive oil. When you move beyond the basic one ingredient dressing, you need an oil + an acid + other flavours. Here we take a super flavoursome oil, toasted sesame oil, add a suitably aggressive acid, lime juice, and then sprinkle in heaps of other fun flavours: peanut butter, garlic, brown sugar, and a tiny pinch of chilli flakes. This dressing takes an already interesting and hearty salad over the top into wow territory. This salad is sturdy and not at all in danger of becoming a limp remnant of its younger self, which makes it perfect for picnics, potlucks, or lunches to last the week. If you want to be super safe, leave dressing the salad until just before you serve it. However you choose to serve it, please make this salad soon because it’s just what your tastebuds have been searching for, I can promise you that. Let’s celebrate the days as they start to lengthen and welcome spring and summer nights back to our half of the world.
Herbed Cucumber, Bean, and Pea Noodle Salad with Peanut Dressing
adapted from here
| gluten free | vegan | serves 4 | leftovers: keep refrigerated in an airtight container up to two days
serving suggestion: to make this salad even heartier serve with baked tofu (like this) or some chicken (for the omnivorous)
For the dressing
- 1 tablespoon toasted sesame oil
- 2 tablespoons lime juice
- 1 tablespoon peanut butter
- 1 teaspoon brown sugar
- 2 garlic cloves, crushed
- pinch of chilli flakes
For the salad
- 100 grams gluten fre rice noodles, prepared as per package
- large handful of green beans
- large handful of snowpeas
- 1 small cucumber
- 1/2 small red capsicum
- 3 green onions
- 1/2 bunch coriander
- 1/2 bunch mint
- 1/2 bunch basil
- 1 tablespoon sesame seeds
- Prepare the salad dressing by whisking all the ingredients together in a small bowl.
- Prepare the rice noodles as per the package instructions. Rinse under cold water, drain very well and add to a large bowl. Poor over half the dressing and toss the noodles well. Let them soak up the dressing while you prepare the rest of the salad.
- Top and tail the beans and snow peas and add to a microwave bowl with a small splash of water. Steam in the microwave for about 2 minutes. Remove and drain well. Allow to cool to room temperature.
- Slice the cucumber into small half moons, thinly slice the capsicum into 2.5cm (1 inch) wide slivers, and slice green onions into thin pieces.
- Roughly tear the leaves of the coriander, basil, and mint into smaller pieces.
- Add beans, snow peas, cucumber, capsicum, green onions, and herbs to the bowl of noodles. Toss very well to coat everything in the dressing.
- Tip out onto a serving platter, top with remaining dressing and sprinkle with sesame seeds.
I’m feeling very accomplished as this weekend draws to a close. I am reminded of the power of just taking one step at a time when you are trying to get through a long list of things you need to do, rather than being overwhelmed by the big picture. This weekend I just took it one moment at a time, one task at a time, and slowly but surely I made my way through my list, and I’ve got time to kick back and enjoy the close of a Sunday afternoon with satisfaction and gratitude. Here my Nourished Life Gratitude List 2016 – Week 34.I got to come home for lunch most days this week because Penny wasn’t quite ready to stay outside all day. It was so nice to come home and cook a fresh lunch for myself and spend time with my pup. I am grateful that we live so close to my work and I can sneak home a few days per week and have lunch with my favourite companion. I bought my entry ticket into the Logan Running Festival 14km fun run this week, and I enjoyed my first run outside in a long time! It’s just been too cold/dark/early/late and the gym has been far more convenient, but on Wednesday night Chris had to work later than I did so I put on my running shoes and ran a loop around the neighbourhood that ended at the train station so we could walk home together holding hands and talking about the day. I am grateful that the days are growing longer and that I can start enjoying my runs outside again! On Friday night Chris and I met up with my friend Jess and her husband Bruno for dinner at Verve Cafe. The food was amazing Italian style food with generous servings and prompt service. I ordered the artichoke pizza on a gluten free base, and it was thin, crispy, cheesy, and flavoursome. Chris highly recommends the Cajon fettuccine. After dinner we ambled over to a gelati shop and I enjoyed a very generous scoop of salted caramel macadamia gelato. I was grateful to see Jess and Bruno – I miss having one of my best friends only a few desks away! On Saturday night, after a day of marketing and running, I snuggled in under a blanket with Penny by my side and started a new (to me) book: The Girl on the Train. My sister lent it to me, and I loved it! I finished it this afternoon. I felt like I was gulping down the story, bite after bite of suspense. I was grateful for such an engulfing read, and now I can’t wait for the movie to come out! Emily Blunt is starring and I just love her. Today I woke up early but well rested and headed out into the sunshine with my headphones and some interesting podcasts for a big walk through the neighbourhood. When I got home I spent some time cleaning, and then Penny and I got down to some serious recipe creation and photography – and I got three loads of washing done! I am grateful to end the day feeling so accomplished and start the new week with a clean house. Now I’m going to head off and make Chris some dinner before we enjoy family movie night tonight!
Tell me, dear friends, what are you grateful for this week?
- Book shopping sprees are now completely justified. Bookworms live longer.
- Making these Almond Joy Coconut Chocolate Cups for Father’s Day
- Great article about combating negative thinking with distraction
- Weekly pasta night is going to be: Pasta with Shredded Squash and Yogurt Sauce
- I’m willing to spend a day in my PJs for these Cherry Cheese Danishes
- I love the look of this breakfast cookbook written by a dietitian. That cover photo? Swoon.
- These are my next running and yoga leggings purchase – I already have (and love) the butterfly version
- This Marinated Chickpea Salad with Preserved Lemons is hitting all my astringent-loving tastebuds
- This 21-15-9 workout looks like a great way to pump up my strength days!
- I loved ‘The Snow Child‘ and my copy of ‘To the Bright Edge of the World‘ is on its way – can’t wait!
This weekend was packed friends! I don’t think I got a chance to sit down until Sunday night because we had so many fun things to do and people to spend time with! After the last week of stress I am so grateful to recharge my batteries by spending time with my favourite people.Let me start this week’s list with a giant thank you to everyone who commented on last week’s post and sent their best wishes for Penny’s speedy recovery. I am grateful for each and every one of you. Your comments and messages got us through some worried hours. I can report that Penny is now motoring around as per her usual cheeky self and Chris and I are chasing her to stop her from doing her usual tricks so she doesn’t pull her stitches out. I am grateful that her little nose is all wet and healthy again and that she is back to chewing on her toys, licking her dad’s beard (it’s weird but cute), and eating like a champ. Chris and I treated ourselves to massages on Tuesday. We both had the day off work because I had to have my iron infusion. I like to think that the massage helped work the iron into my muscles (<- highly suspect theory, but hey, massages). I was grateful for an hour of lying in the dark beside my beloved and just having all the stress and tension worked out of my muscles. There’s something nourishing about someone caring for your body and being invested in you feeling better. We had an impromptu dinner party on Friday night with Casey, and our friends Cat and Nathan. I don’t think I’ve laughed so hard in a long time! Casey brought beautiful wine and strawberries, and Cat and Nathan brought us a beautiful care basket for Penny including a gorgeous handmade bow collar! I need to capture Penny without her cone so I can share this adorable accessory with you! I was grateful to be surrounded by dear friends, and to laugh the night away with them. Stress, be gone. Saturday was action-packed! I started the day with bagels and coffee at the markets with Mum and Jess, then headed out for a 13km training run, visited my wonderful friend and mentor Jenny and enjoyed a walk on the waterfront, then Chris and I headed out to see Suicide Squad (loved) before finally crashing on the couch with Penny and a few pieces of Lindt chocolate. I was grateful to pack so many of my favourite activities into one day! I didn’t think I could achieve everything I wanted to on Saturday, but with a bit of scheduling, and a lot of grace, it all happened, and with joy too.
On Sunday morning, bright and (very) early Mum, Jess, and I drove down to SeaWorld and took part in the Zoo Walk to raise funds for the SeaWorld Research and Rescue foundation. The early start gave way to a beautiful day and our walk around SeaWorld before it opened to the public for the day was so much fun. We got to see the dolphins as their trainers were doing the morning feeding and practicing their skills, the seals cruising around and getting warmed up for the day, the stingrays flapping their gorgeous wings along the sides of the pool, and my favourite – the sharks – cruising around in the deep surrounded by their fishy friends. I was grateful for a wonderful day of fun with Mum and Jess watching some of our favourite animals and enjoying a gorgeous sunny winter morning.
So, friends, what were you grateful for this week?
- Latest cupcake obsession. I need to pair red velvet and chocolate stat!
- Bring back the romance of train travel. These trips are on my travel bucket list.
- This banana split bark sounds delicious and so summery!
- I love this strawberry twist on corn salsa
- Great podcast on men and eating disorders – an underserved group
- I can’t wait to visit the new National Museum of African American Culture and History when Chris and I get back to DC. What a moving new addition the Freedom House is.
- Ain’t muffin better than these Blueberry Cornmeal creations
- These Mocha Profiteroles with Espresso Ice Cream are exactly what I fantasise about finding at our local pastry shop
- Bring on summer so I can make this Blueberry Peach Coffee Cake every week!
This hearty baked brown rice risotto is filled with chunks of sweet roasted pumpkin. This risotto is a classic with a healthy twist, and it’s ready in under 45 minutes. This is a risotto for every day.
Risotto is one of my favourite dishes to order at restaurants. For one, it’s usually a safe bet that there is at least one gluten free and vegetarian risotto on the menu. Secondly, it’s basically the adult equivalent of ordering rice pudding for dinner. Savoury rice pudding that is acceptable to eat in public as a grown up. My best friend Caroline makes a mixed mushroom risotto that makes Italian nonnas weep with gratitude. It’s full of all the good things: butter, mushrooms, cheese, butter… This risotto is a little different. Just a little more paired down. An everyday-worthy risotto that’s perfect for refuelling our bodies in the winter chill, but not so heavy that you’re going to need to hibernate like a risotto-filled polar bear.
I packed this risotto with vegetables, and cut back on the rice just a wee bit. There are big chunks of pumpkin roasted with just a sprinkling of cinnamon, and a good few handfuls of baby spinach to get some green action happening. Instead of the usual parmesan (though I have nothing but pure, undying love for parmigiano reggiano) I served this weekday risotto with just a smattering of feta. What’s more classic than the pairing of pumpkin, spinach and feta?
(P.S. If you leave the feta off, this dish is completely vegan, which makes it even friendlier for everyone gathered around your dinner table)
I also changed the traditional pearly arborio rice for brown rice. This is a little weekday tweak that gives this dish a little more fibre, a lower GI, and some extra nutrients that are stripped out of white rice during the refining process. Plus, I love brown rice. It’s so nutty and hearty and perfect for a warming winter dish.
This dish is prepared in two parts, and then combined. First you bake the pumpkin and while it is roasting you prepare the brown rice base. You start it on the stove top to get the onion and garlic fragrant, and to toast the rice in the olive oil. As far as my risotto science research, this stops the grains from going soggy when they are absorbing the liquid. Once you’ve toasted the rice, you add the stock and some pepper and bring it to the boil before sliding it into the oven with the pumpkin to bake for 45 minutes. What emerges is pure risotto heaven. You then mix through the spinach (which wilts nearly instantly without over-cooking) and carefully fold in the sweet roasted pumpkin. Voila! Oven baked risotto!
Now, when my risotto craving hits midweek I know I have an easy, healthy, hearty version of the classic Italian dish that is on the table in under an hour, and uses ingredients that I have in my cupboard every day. This one is bound to become a family favourite!
Baked Pumpkin and Spinach Risotto
gluten free | vegan | serves 4 | leftovers will keep up to two days in an airtight container in the fridge. To reheat: spoon out desired portion into a microwave-safe container and microwave on medium-high until warmed through
- 1kg pumpkin (choose your favourite kind)
- 2 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1 medium brown onion, finely diced
- 2 cloves garlic, crushed
- 1 teaspoon fresh thyme leaves
- 1 cup brown rice
- 4 cups low sodium vegetable stock
- 1/2 teaspoon fresh ground black pepper
- 4 cups baby spinach leaves
- 1/2 cup crumbled feta, to serve (optional)
- Preheat your oven to 180C (350F). Line a large, rimmed baking sheet with baking paper.
- Peel pumpkin and chop into cubes (about 1 inch/ 2.5cm) and place on baking sheet. Drizzle over 1 tablespoon olive oil. Toss pumpkin cubes around to coat in oil. Sprinkle over the ground cinnamon.
- Place pumpkin in oven and roast for 20 minutes or until soft.
- While the pumpkin is baking make the risotto base.
- Heat remaining olive oil in a deep ovenproof casserole pot over medium heat. Add onion and saute until translucent. Add garlic and thyme and cook until softened.
- Add rice and cook for three minutes, stirring frequently.
- Add stock and black pepper. Turn heat to high and bring dish to a boil.
- Once boiling remove from heat and cover with lid. Place in the oven and cook for 45 minutes, stirring in the middle of cooking time.
- Remove from the oven and stir through the spinach leave.
- Add pumpkin cubes and gently fold through.
- Serve with feta sprinkled on top.
This week was hard friends. Hard on our hearts, hard on our souls, just hard. Once those hard days were over though it was time to sit back and reflect on the shimmers of light through the hard, dark hours. Because they are always there. No matter what heartbreak you are going through there is always light, if only you remember to look for it. Here’s my Nourished Life Gratitude List 2016 Week 32. I started Monday off with a great evening run. I usually don’t run on Mondays because I do my long runs on a Sunday but my legs were feeling fresh and I had lots of energy from sitting at my desk. I was grateful to get out and just let myself burn off the day. On Wednesday Penny and I were taking an afternoon walk when we were attacked by a dog. It ran across two lanes of traffic and ripped Penny out of my arms. I couldn’t get it to let go and Penny was staring up at me with no idea what was happening. After the owner finally got his dog under control I scooped Penny into my arms and ran to the vet, which was luckily only a few hundred metres down the road. We didn’t know what was going to happen to her as she had internal injuries and had gone into shock. After a few nasty hours of waiting the vet said that the operation had been a success. I got to visit Penny the next day and while she wasn’t quite herself she was on the mend. On Friday when we finally got to take her home we watched her carefully all night and I slept on the floor with her to make sure she could wake me up if anything was wrong.
On Saturday she started going down hill again and that night Chris and I rushed her to the 24 hour emergency vet. Her heart rate was half of what it was supposed to be and she was nearing hypothermia as her temperature had dropped rapidly. The vet was concerned that she might have had more internal trauma that initially thought. They admitted her, and after a few hours discovered that she had a reaction to the pain relief patch that she had been prescribed. After a sleepless overnight wait and a long Sunday of finding distractions for my brain we finally picked her up last night. What a joy to have our Penny back again. She was licking, sniffing, snuffling and snuggling. Just like she had never been sick. I slept on the floor with her last night until Chris relieved me for his shift and I don’t think I slept a wink. She and I just stared at each other in the darkness. I am so grateful to all the hardworking vets, nurses and techs who brought our Penny back to us. She still has to recover from the surgery and it will be a while before she’s back on the road walking with me, but she’s back and she’s acting like herself again, and I am grateful that she is in our lives to stay. When I needed to distract myself from all that was going on while Penny was in the vet surgery for observation I took a long walk under the most beautiful winter sky. I could have walked all day. I was grateful for the distraction and the chance to breathe and process some of my emotions. Jess and Mum picked me up on Saturday morning to take me out for breakfast and coffee at the markets to take my mind off things. I was grateful for a few hours with these two. Jess surprised me at the end of breakfast with a beautiful bunch of flowers. I am so grateful for the love and support our families and friends have surrounded us with this week. Caroline kept me calm on the phone until Chris managed to get to the vet. Chris’s sister Rosie was open for any vet questions we desperately needed answered. Mum and Dad brought over a big cage to keep Penny contained while she heals. Jess helped me out massively with a baking job. Everyone was ready to talk and check in with us and sent their best wishes for Penny. I am grateful for this big group of people and the loving arms that wrapped us up safely this weekend. To end on a bit of a lighter note, I am grateful that I had some great books to distract me this weekend. I gobbled down ‘The Danish Girl‘ by David Ebershoff in two days and munched up most of Lindy West’s ‘Shrill: Notes from a Loud Woman‘ yesterday afternoon while waiting to pick up Miss P. I highly recommend both. If they could keep my brain distracted they’ll be a reading joy for you too.
Tell me, dear readers, what are you grateful for this week?
Sweet jammy berries and apples under a blanket of crispy golden oat and coconut crumble. All that this strawberry and apple crumble is missing is a big scoop of creamy vanilla ice cream.
We have reached peak strawberry my friends. I just want to eat them all the time. I cannot get enough – and Penny loves strawberries too! It’s ridiculously cute watching her eat little bits of strawberry with her tiny under-bite (ps. if you want more dog cuteness in your life you should come and follow me on Snapchat: tnamy). After eating a few belly-fuls of strawberries straight from the punnet, I wanted to make a dessert to truly celebrate their sweetness and warm us up on these cool winter nights. I love a good warm, fruity dessert on winter nights, and this crumble hit the spot. There’s nothing better than jammy berries under a blanket of crispy and sweet oat based crumble. Especially if you put a big ole scoop of vanilla ice cream on there. Crumbles are my favourite kind of fruity dessert to make. There’s no need to fuss with pastry for a crust, and you can make the crumble on top just a smidgen healthier without sacrificing flavour, which means this crumble is totally acceptable as a breakfast treat too. Maybe just replace the ice cream with a dollop of Greek yoghurt instead (this may or may not have been my breakfast on Monday morning…). Crumble topping is basically granola, right? I paired the strawberries with an apple for a little more bulk to the fruit mixture, and because the apples at the moment are super sweet! If you want a totally strawberry crumble you can just replace the apple with another 250 grams strawberries. This fresh seasonal fruit only needed a tiny tablespoon of sugar and touch of vanilla to boost its natural sweetness, and a little cornflour to help thicken the juices. I told you, jammy, jammy goodness.
Although I do love the baked fruit, I think my favourite part is always the crumble on top. I had to restrain myself from picking off little chunks while I was taking the photos for this post because this recipe is so good. We start with oats (I can tolerate oats with my funky gut. If you can’t just replace them with quinoa flakes), coconut, cinnamon and hazelnut meal. Then we add maple syrup, rice bran oil (or other flavourless vegetable oil), and a touch of vanilla. Mix everything up until it’s perfectly clumpy and then spread it across the top of the fruit, and let it have a good half hour in the oven. Your whole house will smell divine while this is baking. The sweetness of the fruit, the touch of cinnamon and vanilla. If only I could make a strawberry crumble candle!
This crumble needs to rest for about 10 minutes before serving, which makes it the perfect dessert to make when you have company. You can prepare it ahead of time and leave it in the fridge for a few hours; then just pop it into the oven while you’re eating dinner! By the time you’ve cleaned up the ice cream will be soft and scoopable and the crumble will be juicy and ready to eat! Celebrate the sweetest strawberries of the season with my simple (and healthier) crumble tonight!
Strawberry and Apple Crumble
gluten free if you use GF oats | if you can’t tolerate oats use quinoa flakes instead
serves 6 | leftovers will keep in the refrigerator for up to two days
For the fruit
- 500 grams strawberries
- 1 large red apple (your favourite kind)
- 1 tablespoon caster sugar
- 1 tablespoon gluten free cornflour
- 1 teaspoon vanilla extract
For the crumble
- 1 cup rolled oats
- 1 cup hazelnut meal
- 1/2 cup shredded coconut
- 1 teaspoon cinnamon
- 1/4 cup rice bran oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Preheat your oven to 180C (350F).
- Chop strawberries and apples into equal sized pieces, about 2 cm (4/5 inch) square. Place into a large bowl along with caster sugar, cornflour, and vanilla extract. Gently toss the fruit until everything is coated in cornflour.
- Spread fruit into the bottom of a 5 x 7 inch oven proof dish.
- In a medium bowl mix together the oats, hazelnut meal, coconut and cinnamon. In a small jug combine the rice bran oil, maple syrup and vanilla extract. Pour maple mixture over the dry ingredients and mix very well until clumpy and combined.
- Spread crumble topping evenly over the fruit. I like to press some of the mixture together to form large clumps in some places.
- Bake crumble for 30 minutes or until the topping is just slightly golden. Remove and allow to stand for at least 10 minutes before serving.