“a twist on one of winter’s favourite desserts”
what you need
40g ghee
1 tsp ground cinnamon
1 tbsp shiro (white) miso
5 Granny Smith apples, cored and cut into eighths
1/2 cup coconut sugar
1 tsp vanilla paste
juice of ½ lemon
Macadamia and pecan crumble
1/2 cup macadamias
1/2 cup pecans
1 cup almond meal
1/2 cup coconut oil
3 tbsp coconut sugar
1 tsp vanilla paste
1 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup coconut chips
what to do
Preheat oven to 180°C and line a baking tray with baking paper.
Coarsely chop macadamia and pecans in a food processor, add almond meal, coconut oil, coconut sugar, vanilla paste, cinnamon and salt. Process for a short period until coarse crumbs form. Stir in coconut chips.
Spread mixture on baking tray and place in oven. Bake for 15 minutes, stirring occasionally until golden brown.
Meanwhile, heat ghee and miso in a saucepan over medium heat until ghee is melted and starting to bubble.
Add apples and stir through until beginning to soften, about 2-3 minutes.
Add coconut sugar and stir through. Stir occasionally until apples begin to caramelise, about 5 minutes.
Add vanilla paste and lemon juice, and cook until apples are tender and the liquid has completely reduced, approximately 2-3 minutes.
Place apples in a large bowl and sprinkle with macadamia and pecan topping. Serve with a side of coconut yoghurt and raw miso caramel butter.
notes
if you are unable to get coconut chips, use shredded coconut instead.
recipe adapted by Kristin Jackson for go natural foods
