Pome Fruit, Coconut Yoghurt & Hazelnut Crumble Parfait.
- EAT -
You know those accidental combinations you come across
because there are leftovers in the fridge?
Well, this yummy layered parfait was one of those happy occurrences,
when there just happened to be leftovers of
Apple, Quince & Pear Crumble
from the dinner party the night before,
and we layered it up with coconut yoghurt,
toasted hazelnut granola and organic raspberry coulis.
A pome is the fruit produced from the flowering plants in the Malinae subspecies of the Rosacaceae family (or Rose family),and includes apples, pears and quinces.
Hand on heart - this was one of the most delicious breakfasts ever.
Pome Fruit Crumble (dairy free)
1 cup plain wholemeal flour
1 cup flaked or shredded coconut
½ cup ground almonds (with skin)
⅓ cup raw, unprocessed sugar
1 teaspoon baking powder
½ cup virgin coconut oil, at room temperature
Mix dry ingredients in a bowl and lightly rub crumbled coconut oil into the mix,
using your fingertips to keep the mixture cool.
Add more coconut oil if it seems very dry.
Set aside while you prepare the filling.
1 large quince
1 tablespoon pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground cloves
Chop and core the pome fruit, mixing it with the other ingredients
in the base of a large deep pie dish.
You can use a mix of pome fruits - adjust maple syrup quantities to suit.
Cover dish with foil and bake in a slow oven (150 C) for about 40 minutes.
Remove from oven, and remove foil.
Sprinkle the crumble mixture on top of the fruit,
and return to the oven until lightly browned. (About 25 mins at 175c.)
Serve as a dessert with berry coulis, & whipped coconut cream,
or allow to cool to use in a parfait,
layered with coconut yogurt and granola.
We used hazelnut granola - which we happened to have -
but any crunchy granola would be fine.
Ours had a mix of whole hazelnuts, flaked coconut, rolled oats, chopped dates,
sesame seeds and cinnamon, baked in the oven for about 15 minutes.