Sunday, 13 May 2018

The BEST Berry, Rhubarb and Date crumble

Who doesn't love a crumble especially when the weather gets cooler. This has to be the BEST crumble recipe I've done to date.

Inspired by the Green Kitchen At Home

serves 4-6

  • 8 thin rhubarb stalks, (approx. 150g), trimmed and tops removed
  • 2 cups of berries of choice, fresh or frozen
  • 1 tablespoon pure maple syrup or 1 tablespoon runny honey or 1 tablespoon brown rice syrup
  • 1/2 lemon, juiced
  • 1/2 teaspoon ground vanilla, or 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1 cup quinoa flakes, (or 1 cup threaded coconut or more of rolled oats)
  • 1/3 cup almond ground or flour
  • 1/4 teaspoon sea salt
  • 15 soft dates, pitted
  • 125g virgin coconut oil, solidified or 125g butter, cubed and chilled
To serve: full fat plain yoghurt or vanilla ice-cream


  1. Preheat the oven to 180°C and grease a 20 cm baking dish or pie
  2. Cut the rhubarb into small pieces, transfer to the dish and add the berries. Drizzle over the syrup, lemon juice, cinnamon and vanilla and toss until well coated.
  3. To prepare the crumble topping, place the oats, quinoa, almond flour and salt in a medium-sized mixing bowl and mix until combined. Mash or dice the dates and add them to the bowl along with the coconut oil. Using your hands, rub the dates and oil into the dry ingredients until the texture resembles coarse crumbs or clusters.
  4. Top the fruit with the crumble and bake for about 30 minutes or until the crumble topping is golden and the filling bubbles up around the edges. 
  5. Serve warm topped with a dollop of yoghurt. 
  6. Store the cooled crumble in the fridge in an airtight container and it will keep for 3–5 days. Yum!

Monday, 1 January 2018

Freekeh Tabbouleh Salad

This is a great take to work salad minus the poached eggs.

serves 2
  • 3/4 cup freekeh
  • 4 eggs
  • 1 punnet cherry tomatoes
  • 1 capsicum
  • 1/2 red onion
  • 60g chopped dates
  • 1½ tablespoons chopped mint leaves
  • Zest of 1 lemon
  • 2 tablespoons olive oil 
  • 1 tablespoon harissa paste
  • Juice of ½ lemon
  • ¼ teaspoon salt 
To serve
  • 1½ tablespoons chopped parsley leaves and stalks
  • 10g dukkah
  • ½ lemon, cut into wedges
  1. Cook freekeh in pot of boiling water for 15–18 minutes, until tender with a slight bite. Drain then rinse under warm tap and leave to drain well.
  2. Place eggs in a small pot and cover with cold water. Bring to a gentle boil. As soon as water starts boiling, cook for 3 minutes (for soft-boiled). Drain eggs and run under cold water to stop cooking. Peel shells off eggs and cut in half.
  3. In a large bowl, mix together all dressing ingredients together.
  4. Prepare the salad. Cut cherry tomatoes in half; remove core and seeds from capsicum and dice 1cm; finely dice onion. Place all in bowl with dressing, along with cooked freekeh and dates. Toss to combine and season with salt and pepper.
  5. To serve, Divide freekeh tabbouleh between plates. Top with soft-boiled eggs. Garnish with parsley, dukkah and serve with a lemon wedge to squeeze over just before eating. YUM!

recipe adapted from MyFoodBag