Christmas Mango Crumble

A festive favourite with a twist - spiced mango & coconut crumble topped with crunchy macadamias, toasted coconut and sweet Aussie mango.

Serves 4

Ingredients

  • 1 cup dates, seeds removed, roughly chopped
  • ½ cup macadamia nuts, chopped
  • ½ cup walnuts
  • ½ cup shredded coconut
  • ½ tsp ginger
  • ½ tsp mixed spice
  • 2 tsp Bioglan Marine Collagen Beauty Powder
  • 1-2 tbs Bioglan Cacao Powder
  • Maple syrup, optional
  • 3 fresh mangoes, skin and pip removed
  • 2 x 400mL cans coconut cream, chilled in fridge

    Step 1.
    To make the crumble, combine the dates, nuts, coconut, spices, collagen and cacao in a food processor and pulse until the mixture resembles crumbs. Add a dash of maple syrup if moisture is needed.

    Step 2.
    For the mango layers, place 2 mangoes in a blender or food processor and blend until smooth. Dice the remaining mango, finely.

    Step 3.
    For the coconut layer, spoon the coconut cream into a bowl and using an electric mixer, whisk until soft peaks form.

    Step 4.
    To assemble the trifle, place some of the crumble mix into the bottom of a glass, layer with the mango puree, whipped coconut cream, diced mango, and finish with some chopped macadamia nuts and shredded coconut.

Steel Cut Oats Breakfast Biscotti

Yield: 20 biscotti

INGREDIENTS
  • 3 whole eggs
  • 2/3 cup honey
  • Zest of ½ lemon
  • Zest of ½ orange
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups Steel Cut Irish Oatmeal
  • 1½ cups Quick Cooking Rolled Oats
  • 1 ½ teaspoon BP
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 cup mixed chopped dried fruit such as apricots, figs and cherries
  • 1 ½ cups mixed nuts coarsely cut such as pistachios, pecan, walnuts and almonds

INSTRUCTIONS

  1. In the bowl of a stand mixer with the whip attachment, place in eggs and beat until pale in colour – about two minutes. Add honey, zests & extracts – beat to combine. Switch to paddle attachment.
  2. Place steel cut oats in a food processor and process for one minute. Add instant oats, BP, cinnamon and salt – pulse once.
  3. Add dry ingredients to wet ingredients and turn mixer on low to mix together.
  4. Add fruit and nuts and turn on for another 5-10 seconds to mix together.
  5. Preheat oven to 325 degrees F.
  6. Line two sheet pans with parchment paper.
  7. Divide the dough between the two pans making into a flat bar that is 3 ½ inches wide by 10 inches long.
  8. Bake for 30 minutes then remove from oven and cool for 10 minutes.
  9. Peel from parchment and place on cutting board. Cut on an angle and cut 10 slices per bar.
  10. Place back on pans cut side down on new parchment paper and bake for 10 minutes. Remove from oven, turn each piece over and bake for another 10 minutes.
  11. Remove from oven and transfer to cooling racks.