#cooked fruit

[ask-crescent-crescendo]

What fruit do you think tastes better cooked?

So I guess apples- but there's some others incuding ones that grow here I like too !

[laurkamkitchen]

One Woman's Year by Stella Martin Currey

Stella’s October recipe! To be honest, I’m not a big fan of cooked fruit, so I was not too enthused about this one — I’m sorry, but I hardly consider this dessert, though I did eat it as mine last night.

I tried to half this using one small pear but could only find a somewhat large one. Unfortunately, it was also not very ripe, which I don’t think aided things here at all. I could also only find blackcurrant jelly and kind of regretted that it was necessary here since Matthew and I have so many barely used jars of jam in our fridge.

The syrup-making here did go far better than any recent attempts I’ve made at anything similar. I left it for four hours, using my smallest cake pan, at about 50°C. This was also my first time really basting anything, so that was rather exciting.

Unfortunately, however, these never ‘became delicious’. I suspect it was because my pear was too big and too unripe and that there wasn’t enough syrup to really give it all a good flavor. I had half of what I made last night with some vegan vanilla ice cream, but really, this was just a vessel for the ice cream. I’m not disappointed because I didn’t have high hopes for this anyway, but it definitely could have gone better. Maybe next month.

[dailyvideovault]

New video posted on: https://dailyvideovault.com/watermelon-smoked-to-look-like-meat/

Watermelon Smoked To Look Like Meat

[ajitterycook]

Fruit Compote and What's for Breakfast?

Fruit Compote and What’s for Breakfast?

If I wanted to make a game out of searching for inconsistencies and missing information, I’d steer you to the new cookbook Eating Clean in Costa Rica. Don’t get me wrong; it’s a lovely warm-hearted read, filled with excellent recipes that you’ll want to try. But it’s reliably missing or contradicting information left, right and center. Test your editorial skills. Get a copy and practice figuring…

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[nadiashealthykitchen]

Healthy Rhubarb Crumble Bars

Healthy Rhubarb Crumble Bars

Whilst out food shopping a few weeks ago, I went to the frozen section to stack up on some frozen blueberries and noticed something new – frozen rhubarb! Instantly the image or rhubarb crumble appeared in my head and I decided there and then that I would make some soon. So I bought a pack, put in the freezer and fast-forward a few weeks and I had completely forgotten about it!

It’s OK though, as the timing couldn’t be better! I think some delicious tart healthy rhubarb crumble bars are an amazing treat leading up to Christmas and New Year’s. They would also make a really nice food item to take with you when visiting friends and family

I must admit I’m not the biggest fan of fruit pies, or cooked fruit desserts. I prefer eating my fruit raw and cold; however, rhubarb is one of those fruit (a vegetable, actually!) that you can’t eat any other way apart from cooked…so I thought why not give it a try. It’s so deliciously tart and not too sweet. In fact, I only used 2 tbsp sweetener in the filling and it was just right! Traditional recipes use anywhere between ½ and 1 cup of sugar for the filling alone!

The recipe for the crumble is pretty basic. All you need is spelt flour (which you can find in most supermarkets), oats, coconut oil, coconut sugar, baking soda and salt.

These healthy rhubarb crumble bars are dairy-free and vegan.

Check out these other holiday treats:

Healthy Gingerbread Men

Healthy No-bake Christmas Pudding Balls

Healthy Rhubarb Crumble Bars

Serves: 16 small bars

Ingredients:

For the filling:

1 ½ cups rhubarb. I used frozen but you can also use fresh.

2 tbsp strawberry jam (I used St. Dalfour no added sugar spread)

¼ cup water

1 tbsp fresh lemon juice

2 tbsp xylitol or stevia (or you can use any other granulated sweetener)

1 ½ tbsp arrowroot

For the crumble:

1 cup plain oats

1 cup wholemeal spelt flour

¼ cup coconut sugar (or brown sugar)

½ tsp salt

1/8 tsp baking soda

1/3 cup + 1 tbsp coconut oil

Directions:

Preheat your oven to 180*C (160*C fan assisted)/ 350*F

Line an 8″ cake tin with parchment paper

Start off by preparing the filling. Add the rhubarb to a saucepan and pour over the water, lemon juice and sweetener of choice. Cook on a medium heat.

Bring to a boil then leave to simmer until the rhubarb is soft. Take off the heat and leave to cool for a few minutes then mix in the arrowroot powder.

Make the crumble by mixing the oats, flour, sugar, salt and baking soda in a bowl. Pour in the melted coconut oil. Use your hands to mix to ensure sure everything is combined evenly.

Press half the crumble mixture firmly into the bottom of the cake tin. Pour over the rhubarb mixture then sprinkle the remaining crumble mixture on top. Sprinkle a little extra coconut sugar on top.

Bake for 25-30 minutes.

IMPORTANT – leave to cool completely before slicing. For best results chill in the fridge overnight.

 Nutritional information: (Estimated per bar out of 16)

Calories: 115 calories

Protein: 1.8g

Carbs: 15g

Fat: 5.9g

Fiber: 1.7g

  Healthy Rhubarb Crumble Bars was originally published on Nadia's Healthy Kitchen

[julia-stravis-blog]

About Me - Least Favorites

Color - murky colors

Animal - none

Person - Octavian

Food - cooked fruit

Drink - any type of carbonated drink

[tiarehk]

I love fruit salad! It's even better when someone else cuts it all up and serves it for you! Failing that, here are some ideas for making your own. I love the idea of a grilled fruit salad or fresh fruit with edible flowers! How about a quirky cubed salad? Though bets are you'll get full eating all the trimmings - surely you couldn't just throw them away!

Off to the market I go... 

[malissawithan-a]

Apple pie cupcakes! Want!