Dessert

Contents

1. healthy fruit crumble
2. chocolate avonana pudding
3. cinnamon rice pudding - hob cooked
4. spicy poached pears
5. Judson inspired truffles

Healthy fruit crumble

serves 4

 

Ingredients

 

Topping

100g spelt or gluten free flour

50g ground almonds

50g butter

1 tbsp oats
1 tbsp brown sugar/stevia

pinch cinnamon

Filling

3 medium apples

2 tbsp berries

1 pear

1 tbsp cinnamon

optional tbsp crushed almonds

 

Rub together flour and butter until it resembles breadcrumbs. Stir in the ground almonds, oats, sugar and cinnamon. Cut the apples and pear into slices (leaving the peel on for extra fibre), add the berries and place in a deep, greased oven proof dish with a tablespoon of water and a tablespoon of cinnamon. Oven bake at 180 degrees C/350F/Gas mark 4 for 30-40 minutes or until topping starts to brown. Serve with natural Greek yoghurt.

Chocolate avonana pudding
Serves 2

1/2 avocado

1 frozen banana

1 tbsp cacoa or cocoa powder

1 tbsp no added sugar nut butter (peanut/almond/cashew)

 

 

Optional: tsp of rice malt syrup/honey, 1 tbsp berries

 

Place avocado (Halve, take out stone and scoop half out with a spoon), frozen banana (peel banana - chop/break into 4 and freeze), cocoa powder and nut butter into the blender - blitz until smooth.

Cinnamon rice pudding

serves 4

Ingredients

100g pudding rice

zest of orange and lemon

tsp cinnamon

tsp vanilla extract

1 tbsp of rice malt syrup/honey

500ml unsweetened almond milk

Topping

Juice of medium/large orange

tbsp sultanas or raisins

1 small apple - peeled, cored and chopped

optional tsp of rice malt syrup/honey

sprinkle of cinnamon and lemon zest to top

Boil pudding rice in 300ml of water with orange and lemon zest - until all water has gone.

Add tsp of cinnamon, vanilla, rice malt syrup/honey and almond milk to the pudding rice - bring to the boil and simmer for 20 minutes or until rice is tender and pudding is desired thickness. Juice orange and place in a pan with apple and sultanas/raisins - boil until juice has been absorbed and fruit is softened. Serve rice pudding into dishes, add topping and enjoy!

Spicy poached pears

serves 4

 Ingredients

1 cinnamon stick

 lemon zest

1 star anise

1 vanilla pod, split lengthways (optional)

5 cloves

piece fresh root ginger, peeled and sliced

4 ripe pears, peeled

optional: not all the above spices need to be used to get the spicy flavour


Tip all the ingredients except the pears into pan big enough to hold the pears snugly. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.

Serve with a generous scoop of Greek natural yoghurt.

Pears are an excellent source of fibre and a good source of vitamin C.

Judson truffles

serves 8-10

Ingredients

1 tbsp raw cacoa

1.5 tbsp coconut oil

1.5 tbsp organic honey/rice malt syrup

2 tbsp coconut flour

1/2 avocado mashed

1 tsp ceylon cinnamon

pinch of sea salt

1 tsp maca powder

2 tsp chia

optional: coconut flour to coat truffles

Mix all the ingredients together in a bowl then place into the fridge/freezer until the mixture has stiffened enough to be rolled into balls. Roll into balls and coat in coconut flour if required, keep in the fridge until ready for serving.