Recipes
Healthy Apple Crumble
With apples in season and the temp a little colder, it makes for the perfect apple crumble weather.
With apples in season and the temp a little colder, it makes for the perfect apple crumble weather. This healthy version uses the sweetness of the apples so you don’t have to add any sugar! Prepare for the house to be filled with the sweet aromas of cinnamon and spice!
Ingredients
APPLE FILLING:
5 large Granny Smith apples, peeled, core removed, and sliced into small wedges
1/3 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon allspice
4 x cloves
TOPPING:
1 cup oats
1/2 cup almond meal
1/2 cup flaked coconut
1/2 cup pecans, roughly chopped
Pinch sea salt
4 tbsp coconut oil, melted
Equipment
BAKING DISH
Recipe
Pre-heat oven to 180 degrees. Place prepared apples, honey and spices into a bowl and toss to coat. Pour into the baking dish and bake for approximately 20 minutes or until apples have softened.
Meanwhile, in a medium mixing bowl, stir together oats, almond meal, pecans, coconut and salt. Mix in melted coconut oil and stir until dry ingredients have moistened throughout.
Once apples have baked, give them a stir.
Evenly distribute the crumble topping over the apples. Note: no need to pack down.
Return to oven and bake for a further 30 minutes or until filling is bubbling around the edges and the top is golden brown.
Serve with Greek yoghurt and honey for a healthy breakfast option or with vanilla ice-cream for a crowd-pleaser dessert!
Coconut Rice with Orange Spiced Rhubarb
Rhubarb is in season during Australian winter and this recipe is a great way to make use of it.
Rhubarb is in season during Australian winter and this recipe is a great way to make use of it. However, feel free to replace it with any other stewed fruit such as apples or pears, or fresh strawberries.
This better-for-you coconut rice is delicately spiced with rhubarb and orange, making it a delicious partner to creamy rice. Enjoy it warm after dinner.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
2 x 400mL light coconut milk
1/2 cup basmati rice
1 vanilla bean, split lengthways
1 bunch rhubarb, trimmed into 6cm lengths
1 orange, rind finely grated, juiced
1/2 tsp ground cinnamon
1/2 tsp Chinese five spice
Equipment
Large saucepan
BAKING TRAY
Recipe
Place the coconut milk, rice and vanilla bean in a saucepan over medium heat. Cook, stirring, for 10-15 minutes or until the mixture comes to a simmer. Reduce heat to low and cook, stirring, for 15-20 minutes or until mixture thickens and rice is creamy. Remove from heat.
While the rice is simmering, preheat oven to 180C. Line a baking tray with baking paper. Place the rhubarb in a single layer on the prepared tray. Sprinkle with the orange rind and pour over the orange juice. Sprinkle with the spices. Bake for 25-30 minutes or until rhubarb is tender but still holds its shape.
Divide rice between bowls and top with rhubarb. Drizzle with maple syrup for some extra sweetness.
Blueberry, Lemon and Yoghurt Muffins
Muffins have the benefit of being suitable for breakfast or as a snack any time of the day.
Muffins have the benefit of being suitable for breakfast or as a snack any time of the day.
This basic muffin recipe has been made healthier by substituting for wholemeal flour for added fibre, oats for slow burning energy, yoghurt for a calcium boost, olive oil for healthy fats and the berries for added natural sweetness.
If not consumed within 3 days, wrap in glad wrap and freeze. Thaw out prior to eating.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
2 + 1/2 cups wholemeal self-raising flour
1/2 cup honey
3 eggs, lightly whisked
3/4 cup extra-virgin olive oil
1/2 cup Greek yoghurt
1/3 cup rolled oats, plus extra for sprinkling
1 cup blueberries, frozen or fresh
1 lemon rind
Equipment
Muffin Tin
Recipe
Pre-heat oven to 180C. Place the flour, honey, eggs, oil and yoghurt in a bowl and mix until just combined.
Gently fold through oats, blueberries and lemon rind.
Divide the mixture between 12 x 1/2 capacity muffin tins lined with paper cases.
Sprinkle with extra oats and bake for 30 minutes or until golden and cooked through when tested with a skewer. Let cool on a wire rack.