2019-08-01 Eat Well

Fruit Crumble Muesli Bar

Recipe / Georgia Harding

Being nut-free, this muesli bar is a versatile,

delicious, nourishing addition to your school

lunchbox. It also freezes well, so it’s great to batch-

bake. Alternatively, serve it warm with cream or

yoghurt for a luscious dessert.

Serves: 12

Crumble

125g butter or coconut

oil, cubed

170g rice-malt syrup,

honey or maple syrup

½ tsp bicarbonate of soda

120g mixed seeds

120g wholemeal spelt

flour

200g rolled oats or quinoa

flakes (or mix of both)

50g desiccated coconut

1 tsp ground cinnamon

Filling

1 cup fresh fruit, finely

diced or sliced (eg plums,

apricots, nectarines,

peaches, berries, apples,

pears and/or cherries)

2 tbsp rice-malt syrup,

honey or maple syrup

(optional)

1 tbsp butter

1 tbsp chia seeds

Preheat oven to 180°C.

In small saucepan, melt butter and syrup or honey,

mixing to combine. Add bicarb and stir well.

If you prefer a finer slice, pulse seeds in food

processor to break up, or leave whole. Mix seeds, flour,

oats and/or quinoa, coconut and cinnamon in bowl. Add

butter–syrup mix and stir to combine.

Line 27×18cm tin with baking paper. Press ⅔ of

mixture into base of tin firmly with wet hands and

bake for 10 mins. Set aside remaining mixture for

crumble topping.

While base is baking, put all filling ingredients into

pan used for first stage. Simmer for 5 mins or so until

fruit just starts to soften, stirring occasionally.

Once base is cooked, top with fruit mixture and, with

wet hands, top with remaining crumble mix.

Bake for approximately 20 mins or until just golden.

Allow to cool in pan, refrigerate until firm and then

cut into slices.

Store in airtight jar or container in fridge or freezer.

Frozen slices can be packed in school lunchboxes.

Rhubarb Ginger Crumble

Recipe / Georgia Harding

I think rhubarb and ginger is a match made in heaven and this simply delicious

crumble is just that — heaven! Rhubarb is a high-fibre vegetable and in Chinese

herbal medicine, the rhizome is used for supporting sluggi sh digestion, especially

for treating constipation and abdominal bloating. It has a very impressive nutrient

profile containing many vitamins and minerals. It really is food as medicine.

Serves: 4

1 bunch rhubarb, leaves removed

& cut to approx 15cm lengths

Ginger Syrup

85g rice-malt syrup, honey or maple

syrup

1 tbsp hot water

1 tbsp freshly grated ginger or

1 tsp ground ginger

Crumble

30g coconut sugar or rapadura sugar

30g rolled oats

25g almond meal

35g raw almonds, chopped, or almond

flakes

25g shredded or desiccated coconut

½ tsp ground cinnamon

50g butter, at room temperature

Preheat oven to 180°C. Line 2 small

trays with baking paper.

In small jug, mix syrup ingredients

until well combined.

Toss rhubarb with syrup and arrange

in single layer on one tray.

In large bowl, combine all dry

crumble ingredients and rub in butter

until well combined. Alternatively,

pulse in food processor.

Arrange crumble in thin layer on

second baking tray.

Bake rhubarb and crumble for

approx 15 mins or until rhubarb is just

cooked through.

Divide rhubarb between serving

plates, spoon over crumble and serve

immediately with sour cream, full-fat

natural or Greek yoghurt or coconut

yoghurt. Enjoy!

Rhubarb Ginger Crumble

Fruit Crumble Muesli Bar

The rhubarb and ginger

in this crumble is a

match made in heaven.

Photography: Georgia Harding, Lisa Guy

124 | EatWell

EWL026_120-125 CR Healthy Crumbles-PR.indd 124EWL026_120-125 CR Healthy Crumbles-PR.indd 124 5/08/2019 11:28:28 AM5/08/2019 11:28:28 AM

FruitCrumbleMuesliBar

Recipe/ GeorgiaHarding

Beingnut-free,thismueslibaris a versatile,

delicious,nourishingadditiontoyourschool

lunchbox.It alsofreezeswell,soit’sgreattobatch-

bake.Alternatively,serveit warmwithcreamor

yoghurtfora lusciousdessert.

Serves: 12

Crumble

125gbutterorcoconut

oil,cubed

170grice-maltsyrup,

honeyormaplesyrup

½tspbicarbonateofsoda

120gmixedseeds

120gwholemealspelt

flour

200grolledoatsorquinoa

flakes(ormixofboth)

50gdesiccatedcoconut

1 tspgroundcinnamon

Filling

1 cupfreshfruit,finely

dicedorsliced(egplums,

apricots,nectarines,

peaches,berries,apples,

pearsand/orcherries)

2 tbsprice-maltsyrup,

honeyormaplesyrup

(optional)

1 tbspbutter

1 tbspchiaseeds

Preheatovento180°C.

Insmallsaucepan,meltbutterandsyruporhoney,

mixingtocombine.Addbicarbandstirwell.

If youprefera finerslice,pulseseedsinfood

processortobreakup,orleavewhole.Mixseeds,flour,

oatsand/orquinoa,coconutandcinnamoninbowl.Add

butter–syrupmixandstirtocombine.

Line27×18cmtinwithbakingpaper.Press⅔of

mixtureintobaseoftinfirmlywithwethandsand

bakefor 10 mins.Setasideremainingmixturefor

crumbletopping.

Whilebaseis baking,putallfillingingredientsinto

panusedforfirststage.Simmerfor5 minsorsountil

fruitjuststartstosoften,stirringoccasionally.

Oncebaseis cooked,topwithfruitmixtureand,with

wethands,topwithremainingcrumblemix.

Bakeforapproximately 20 minsoruntiljustgolden.

Allowtocoolinpan,refrigerateuntilfirmandthen

cutintoslices.

Storeinairtightjarorcontainerinfridgeorfreezer.

Frozenslicescanbepackedinschoollunchboxes.

RhubarbGingerCrumble

Recipe/ GeorgiaHarding

I thinkrhubarbandgingeris a matchmadeinheavenandthissimplydelicious

crumbleis justthat—heaven!Rhubarbis a high-fibrevegetableandinChinese

herbalmedicine,therhizomeis usedforsupportingsluggishdigestion,especially

fortreatingconstipationandabdominalbloating.It hasa veryimpressivenutrient

profilecontainingmanyvitaminsandminerals.It reallyis foodasmedicine.

Serves: 4

1 bunchrhubarb,leavesremoved

& cuttoapprox15cmlengths

GingerSyrup

85grice-maltsyrup,honeyormaple

syrup

1 tbsphotwater

1 tbspfreshlygratedgingeror

1 tspgroundginger

Crumble

30gcoconutsugarorrapadurasugar

30grolledoats

25galmondmeal

35grawalmonds,chopped,oralmond

flakes

25gshreddedordesiccatedcoconut

½tspgroundcinnamon

50gbutter,atroomtemperature

Preheatovento180°C.Line2 small

trayswithbakingpaper.

Insmalljug,mixsyrupingredients

untilwellcombined.

Tossrhubarbwithsyrupandarrange

insinglelayerononetray.

Inlargebowl,combinealldry

crumbleingredientsandrubinbutter

untilwellcombined.Alternatively,

pulseinfoodprocessor.

Arrangecrumbleinthinlayeron

secondbakingtray.

Bakerhubarbandcrumblefor

approx 15 minsoruntilrhubarbis just

cookedthrough.

Dividerhubarbbetweenserving

plates,spoonovercrumbleandserve

immediatelywithsourcream,full-fat

naturalorGreekyoghurtorcoconut

yoghurt.Enjoy!

Rhubarb Ginger Crumble

Fruit Crumble Muesli Bar

The rhubarb and ginger

in this crumble is a

match made in heaven.

Photography: Georgia Harding, Lisa Guy

124 | EatWell