Gluten Free Apple Crumble Blondie

Gluten Free Apple Crumble Blondie

Apple Crumble Blondie

SERVINGS

12

PREP TIME

20 mins

COOK TIME

30 mins

INGREDIENTS

1 can chickpeas – drained

2 pink lady apples diced into 1cm pieces

½ cup gluten free self raising flour

1 egg

¾ cup Three Threes apple sauce

¼ cup coconut oil

¼ cup coconut sugar – coconut sugar is lower GI but brown sugar is fine too

½ tsp baking sugar

1 tbl chia seeds

½ tsp vanilla paste

1tsp cinnamon

Crumble Topping

2 tbl shredded coconut

2 tbl coconut oil

1 tbl gluten free flour

1 tbl coconut sugar

4 tbl quinoa flakes/quinoa puffs or oats

Pinch salt

METHOD

Pre-heat conventional oven to 180 degrees and line a standard brownie tin with baking paper. In a food processor process together all ingredients except the apples and crumble topping until a smooth batter.

Pour batter into the brownie tin and top with diced apple and pat them so they are submerged into the mixture.

To make the crumble put all ingredients in a medium bowl and mix together with hands and scrunch together to form a rough crumble. If it’s a little dry you can add extra coconut oil.

 

Sprinkle crumble evenly over apples and bake in the oven for 30 minutes – keeping an eye on the crumble everyone’s oven is slightly different so if it is browning too quickly turn your oven down and bake a little longer. The texture will be similar to a brownie.

Let it cool slightly before removing from the tray.

Sit back and enjoy!

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Potato Pizza with Olive Salsa

Potato Pizza with Olive Salsa

Potato Pizza & Olive Salsa

SERVINGS

4

PREP TIME

20 mins

COOK TIME

25 mins

INGREDIENTS

2 Pizza bases or pita bread works well

2 Potatoes very thinly sliced

1 Zucchini slices

100g Cherry Bocconcini

2 tbl olive oil

1 tsp rosemary dried or fresh

1 tsp dried oregano

2 garlic cloves crushed

1 red onion thinly sliced

Olive Salsa

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1 garlic clove

1/2 lemon zest and juice

2 tbl capers

1 tbl olive oil

20 roasted almonds

1 tsp dried oregano

To Serve

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Rocket

METHOD

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Once potatoes are soft start building the pizza starting with some olive oil, then add garlic and onion. You can then start evenly distributing the zucchini and potato

Drizzle again with olive oil, sprinkle with oregano and rosemary then tear the bocconcini scatter over the potato.

 

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SERVINGS

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PREP TIME

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COOK TIME

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INGREDIENTS

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1 garlic clove

½ can chickpeas – drained

1 tbl olive oil

80g Danish feta

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METHOD

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Customer Care

37 East Street
Lidcombe NSW 2141

We’re proud to sponsor 

Contact us
Open Hours

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