Apple, berry and hazelnut crumble | Afternoon Express | 18 May 2016
Guest chef Cammy Peplouw shows us how to make an Apple, berry and hazelnut crumble using Woolworths ingredients.
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WINTER VEGGIE CRUMBLE - Recipes by Auchan Luxembourg
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Courtney's Almond and Coconut Eureka Blueberry Crumble
You'll find Courtney's Almond and Coconut Eureka Blueberry Crumble recipe below:
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*Gluten & Dairy Free
Serves 6
Preparation time: 15mins
Cooking time: 35-40mins
Ingredients
400g Eureka Blueberries
250g strawberries, sliced
Zest & juice of ½ small lemon
½ vanilla bean, seeds scraped
¼ cup maple syrup
2 teaspoons tapioca flour
Crumble topping:
1 cup almond meal
Pinch sea salt flakes
1/3 cup coconut oil (solid)
1 teaspoon ground cinnamon
¼ cup coconut sugar
1/3 cup shredded coconut
1/3 cup mixed nuts (flake almonds, macadamia, hazelnuts)
What to do:
1. Pre heat the oven to 180 degrees C.
2. Place the blueberries, strawberries, lemon zest, lemon juice, vanilla, maple syrup and tapioca flour into an oven proof pie tin. Mix well to evenly coat the berries and set aside.
3. For the crumble topping place the almond meal, salt and coconut oil into a bowl. Mix the oil into the almond meal using clean finger tips until the mixture resembles wet clumpy sand. Stir through the cinnamon, coconut sugar, shredded coconut and nuts.
4. Place the crumble mixture over the top of the berry mixture and bake in the oven for 35-40 minutes, or until the berries are bubbling around the outside and the crumble is golden and fragrant.
5. Remove from the oven and allow to rest for 5 minutes before serving.
Leek crumble with oatmeal, hazelnuts and parmesan cheese recipe
A quick and simple leek crumble with oatmeal, hazelnuts and parmesan cheese recipe sponsored by Kerrymaid. Watch as we take you step by step through this recipe process that could be served as a stand alone dish or as a side order.
Get the full recipe here:
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Hazelnut Nasturtium Crumble Recipe
Hazelnuts work great as a garnish because they go with just about everything. We start by roasting and chopping them, then sieve out the powdered fines and larger chunks so we are left with a uniform rice-grain size with a perfect crunch. We then season them with anything from garlic and pepper, to lemon and oil, to maple syrup and fresh nasturtium leaves. Use your imagination to create variant recipes with a toasty hazelnut base.
Our Hazelnut Nasturtium Crumble goes wonderfully with vegetable dishes, roasted fish and meat, and even pizza, ice cream, and burritos.
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Vegetable Crumble
Today I am cooking a Vegetable crumble with carrots, leeks, mushrooms, Brussels sprouts & potatoes.
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