I’ve never understood why people get cross when recipe writers in magazines or newspapers advocate the use of new or ‘fancy’ ingredients. Why? Surely, if you love food, then shouldn’t you love hearing about new things, and figuring out things you can do with them? Maybe I’m strange like that.
Anyway, ever since I discovered coconut sugar I’ve been going a bit mad with it. Partly this is to stop myself eating it out of the jar or sprinkled on my yoghurt, but mostly because it’s fun. And delicious! And even if all that stuff about it being super-good for you isn’t wholly true, we can’t be saints all the time, can we?
I could tell you that I love this for its so-hot-right-now coconutty-ness, but the reason I am really hooked on it is that it takes less than 20 minutes to make – and cook. That means you can even make it for breakfast and still not be late for work. Do you need any more encouragement? Ok then, it’s also vegan and gluten-free. Happy now?
1/2 cup coconut flour
1/2 cup desiccated coconut
1/4 cup coconut oil
1/4 – 1/2 cup coconut sugar
about 2 cups fruit – I favour frozen berries for the speed factor, but you could use any cooked fruit. Poached pears would be nice…
Heat the oven to 200C. Grease a shallow sided pie dish or similar with a bit of coconut oil, then tip in the fruit. Stir the coconut flour, sugar and desiccated coconut together, then mash in the coconut oil until it is reasonably evenly distributed. Taste – if you have a very sweet tooth you may want to up the sugar to 1/2 a cup. Tip this mixture evenly on top of the fruit, then put the dish in the oven and bake for 15 minutes, until the fruit is hot and the crumble is golden brown. Serve with a generous dollop of whipped coconut cream or Greek yoghurt. Serves four.
Have a great weekend everyone x