Arriving home from 3 weeks in Hawaii to a bitter cold snap of weather has been a struggle to say the least. Yes, I wanted to jump back on the plane to the warmth and long days that we had so gotten used to BUT I’ve decided to embrace the season and just get on with it. What a better way to start than in the kitchen!
Nothing makes me want to get busy in the kitchen than a bit of winter in the air, so I started tonight with a bang making minestrone soup and this delish chocolate berry and apple crisp. It is a crumble of sorts but what makes it good is it’s not of the traditional kind but this one is gluten, dairy, nuts and egg free.
Ingredients
Fruit base
+ 3 apples peeled, cored and diced
+ 2 tablespoons brown sugar
+ 3 tablespoons rice flour
+ 1 tsp cinnamon
+ 1 cup frozen berries (I used raspberries)
Topping
+ 1 cup rolled oats
+ 1/2 cup brown rice flour
+ 4 tablespoons hemp seed oil
+ 2 tablespoons brown sugar
+ 1 tsp cinnamon
+ 1/3 cup shredded coconut
+ 1/2 cup dark chocolate nibs or cocao nibs (these will be bitter in taste)
Method
+ Preheat oven to 180 degree in fan forced oven
+ Pour the mixture into a baking dish
+ Combine the oats, coconut, flour oil, sugar and cinnamon in a bowl and sprinkle the crumble over the fruit base evenly. Sprinkle the choc chips over the top
+ Bake in oven for 40 mins until crisp.
