This week, food writer Libby Kimber brings you recipes including two autumn classics with vintage ingredients – pumpkins and apples.
Apple pie nut crumble
Recipe by Rebecca Gawthorne for Nuts for Life | nutsforlife.com.au
Prep: 30 mins
Cook: 30 mins
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 4 apples, washed and diced
- 60g Brazil nuts
- 60g Cashews
- 1 1/4 cups plain rolled oats
- 1/4 cup desiccated coconut flakes
- 2 Tbsp extra virgin olive oil
- 4 tsp maple syrup
Preheat oven to 180°C.
In a large saucepan, gently heat ¼ cup of water and stir in 1 teaspoon of vanilla and 1 teaspoon of cinnamon. Once combined, add in diced apples and half of the Brazil nuts, half of the cashews and cook over medium heat for 20 minutes or until apples have softened, adding more water as needed. Place into a baking dish and set aside.
Take remaining Brazil nuts and cashews and crush in a blender. Place in a mixing bowl. Place oats into the blender and quickly blitz so some oats form a powder and some are still whole. Place in the mixing bowl with nuts and add coconut, olive oil and remaining cinnamon and vanilla.
Evenly spoon crumble mixture on top of cooked apples mixture bake for 20-30 minutes or until golden brown.
Remove from oven, serve with yoghurt and drizzle with maple syrup. Enjoy.
Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad
Image and text from The Anti-Inflammatory Cookbook by Chrissy Freer. Photography by Julie Renouf. Murdoch Books RRP $35.
Prep: 15 mins
Cook: 40 mins
- 1 1/2 Tbsp single origin floral honey. Tip:For a vegan version, replace the honey with pure maple syrup.
- 1 1/2 Tbsp extra virgin olive oil
- 2 tsp coarsely chopped rosemary
- 800g pumpkin, seeded and cut into wedges
- 2 tsp red wine vinegar
- 250g (about 2 bunches) broccolini, trimmed
- 400g can borlotti beans, drained and rinsed
- 1 head radicchio, trimmed and leaves torn
- 2 Tbsp lightly toasted hazelnuts, coarsely chopped
Preheat the oven to 200°C. Line a large baking tray with baking paper. Combine 1 tablespoon of the honey, 1 tablespoon of the olive oil and the rosemary in a large bowl. Add the pumpkin and toss to coat. Place on the tray and roast for 30–40 minutes or until golden, turning halfway through the cooking time.
Meanwhile, combine the remaining honey and oil with the vinegar in a small bowl. Set aside.
Cook the broccolini in a saucepan of boiling water until just tender. Drain.
Combine the pumpkin, broccolini, borlotti beans, radicchio and hazelnuts in a large bowl. Add the honey dressing and gently toss to combine. Season to taste with sea salt and freshly ground black pepper.