May 22, 2021 / Lyn Jones / 0 Comments
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.
May 5, 2020 / Lyn Jones / 0 Comments
https://www.taste.com.au/recipes/apple-crumble-slice/98173c73-161c-437d-821d-65a94970f4d4
Makes 18
INGREDIENTS
2 1/4 cups plain flour
1/3 cup brown sugar
1 teaspoon mixed spice
180g butter, chilled, chopped
2 tablespoons chilled water
4 granny smith apples, peeled, cored, sliced
1 tablespoon caster sugar
1/2 small lemon, juiced
1/3 cup sultanas
1/4 cup rolled oats
1/3 cup shredded coconut
Step 1
Preheat oven to 180°C. Lightly grease a 3cm deep, 16cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends. Process flour, brown sugar, mixed spice and butter in a food processor until mixture resembles breadcrumbs. Add 1 1/2 tablespoons chilled water. Process until mixture just comes together, adding more water if required.
Step 2
Wrap 3/4 cup dough in greaseproof paper. Refrigerate until firm. Press remaining dough into prepared pan. Bake for 20 to 25 minutes or until light golden. Allow to cool completely in pan.
Step 3
Meanwhile, place apples, caster sugar and 1 tablespoon lemon juice in a saucepan. Stir over low heat until sugar has dissolved. Increase heat to medium-low. Cover and cook, stirring occasionally, for 15 minutes or until soft and pulpy. Allow to cool completely. Stir in sultanas.
Step 4
Spoon apple mixture over pastry base. Coarsely grate chilled dough into a bowl. Add oats and coconut. Stir to combine. Sprinkle over apple mixture. Bake slice for 35 to 40 minutes or until golden. Allow to cool completely in pan. Serve.
NOTE: Prep time does not include refrigeration. Allow extra time for chilling.