Friday, 16 September 2016

Rhubarb and Bramley Apple with Coconut Yoghurt and Maple Syrup

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We're having a brief, end of summer heatwave here, in the UK. But I know what's next. 

Woolly socks. Slippers. Onesies. 

Autumn is one of my favourite times of year, because it's still warm enough through most of it that you can go out with a woolly jumper on and jeans and no coat - but it's chilly enough in the evenings that you can indulge in blankets, cushions and bowls of comfort food. 

Like this. 


My Mum used to make rhubarb crumble when I was little and I loved the stuff. 

She always added huge tablespoonfuls of glistening sugar though, and I'd watch as the ruby, sticky juices bubbled up through the crumble topping and dripped down the sides of the oven dish she'd cook it in. 

Nowadays I don't bother with the crumble topping. I just make a bowl of this on the stove - chuck in a couple of tart Bramleys, cook until soft and serve with vanilla'd coconut yoghurt and a drizzle of maple syrup. 

Cosy, warming and flipping tasty. 




Rhubarb and Bramley Apple with Coconut Yoghurt and Maple Syrup
Serves 4
Ingredients
400g rhubarb, washed and trimmed
1 Bramley apple, washed
splash of water
2 tsp coconut sugar
1 heaped tsp vanilla bean paste (for strict AIP, use vanilla extract or powder)
3 tbsp coconut yoghurt
1 tsp vanilla bean paste (for strict AIP, use vanilla extract or powder)
maple syrup, to serve

Method
Wash and trim the rhubarb and chop into chunky pieces. Clatter them into a shallow frying pan. Wash the Bramley apple and core it. Chop the apple into chunky pieces and add them to the rhubarb in the pan. Splash in a little water (about half a mugful) and turn on the heat. Scatter in the coconut sugar and stir. Bring to a gentle simmer.

Once the rhubarb and apple are simmering, stir in the vanilla bean paste. Allow to cook gently until the rhubarb and the apple are tender.

Meanwhile, stir the 1 tsp vanilla bean paste into the coconut yoghurt and put to one side.

To serve, lift some of the rhubarb and apple out into a bowl, along with some of the cooking juices, and spoon the vanilla-speckled coconut yoghurt on the side. Finish with a drizzle of maple syrup, and serve warm.




Looking for more AIP and paleo resources? Check out this list of ebooks, programmes and AIP bloggers for more info. 

Made this recipe? Tag me in on InstagramFacebook or Twitter and I'll share any I see. I love to see your creations of my recipes! :) 



Looking for more ways to play with herbs and spices on the autoimmune protocol (AIP)? I've written an ebook with over 90 recipes called SPICE that will guide you through herbs and spices on AIP, and you can download it on your Kindle app or Kindle device here


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