Thursday, June 13, 2013

APPLE & RHUBARB CRUMBLE - The healthy & Gluten Free style!

It's been a little while since I've posted a new recipe from the depths of my inventive mind. Here's a new one I've been perfecting for a couple of weeks now that you may enjoy, particularly if you're partial to a nice hot apple pie on a cold Winter's night!

This recipe could be made with just apple but I've chosen to include Rhubarb as it's gives it a lovely tang and also as it contains many essential vitamins and minerals. Rhubarb is often overlooked but is a wonderful vegetable that lends itself to being treated as a fruit, much the same as we do with tomatoes. Rhubarb is plentiful in the Winter months and as such the inclusion of it into your dishes means it's a cheap solution to filling out your recipes. I love it in my fresh juice too!

Rhubarb is very low in calories, provide a good source of Vitamin K, dietary fibre and a multitude of B Vitamins which converts in the body to a good source of Vitamin A. It also contains many other vitmamins and minerals.

I have made the filling in my Thermomix but you could easily put all the filling ingredients into a large pot to simmer until the apples and rhubarb are semi-soft. Follow along with the steps using the pot where you see reference to the TM.

APPLE & RHUBARB CRUMBLE RECIPE

Filling ingredients
3 large apples (any type, granny smith & pink lady work well)
3 large stalks of rhubarb (or 4 or 5 shorter skinny stalks)
1 tbsp ground cinnamon
1 tbsp pure Vanilla extract
2 tbsp Chia seeds (not necessary but helps to hold the mixture together)
3 tbsp Coconut Sugar (alternatively flavour depth or health benefits)
100 mls water

Crumble ingredients

1/2 cup Coconut flour
2 tbsp chia seeds (added for nutritional benefits)
3 tbsp Coconut oil (or grapeseed, vegetable oil)
1/2 cup Coconut sugar (can use 1/3 cup for slightly less sweetness)
1 tbsp pure vanilla extract

  • Place butterfly into the Thermomix and all filling ingredients into Thermomix (or pot.)
  • Cook on Varoma temp for 8 mins on Speed 1 in REVERSE!
  • OR Bring to boil then simmer using pot, stirring regularly.
  • Whilst waiting PREHEAT OVEN TO APPROX 180 degrees.
  • Place all crumble ingredients into a mixing bowl and bring together using your fingers until it forms a crumbly texture.
  • You can choose to tip a little excess liquid from the filling now if you wish.
  • Place filling into a pie or casserole oven dish and cover evenly with the crumble mixture.
  • Place into oven for approx 15 mins and then change Oven to GRILL function if you wish the crumble topping to be a little more crunchy!
  • Leave under grill for up to 5 mins but WATCH closely as it starts to caramelise as it will burn quickly after that point. You will hear it crackling, a lovely caramel smell but then 1 min later a burnt smell if you leave it too long. It's still edible though, in fact I love those slightly burnt bits!
  • Leave to cool for at least 5 minutes before serving.
  • Best served with plain flavoured ice-cream, fresh cream or natural yoghurt!