2019-06-01_Food_Heaven

Rhubarb & pear

cobbler with

coconut dumplings

SERVES 6

500g (1lb 2oz, approx. 1 bunch)

rhubarb, cut into 5cm (2in) lengths

500g (1lb 2oz, approx. 3 medium)

ripe pears, quartered, cored &

sliced into thirds lengthways

4 Medjool dates, pitted & coarsely

chopped

grated zest of 1 unwaxed lemon

80ml (2½fl oz) water

4 tbsp arrowroot

1 tbsp freshly squeezed lemon juice

2 tbsp pure organic maple syrup

1 tsp natural vanilla extract

½ tsp ground cinnamon, plus extra

for dusting

100g (3½oz) ground almonds

40g (1½oz) coconut flour

1 tsp gluten-free baking powder

1½ tbsp unsalted cultured butter,

chilled & diced

2 free-range organic eggs, lightly

beaten

80ml (2½fl oz) tinned coconut milk,

plus extra for brushing

80ml (2½fl oz) almond milk

coconut yoghurt, to serve

(optional)

1 Preheat the oven to 190°C/Gas

Mark 5.

2 In a medium bowl, toss the rhubarb,

pears, dates and lemon zest. Transfer

the mix into a 2-litre (68 fl oz) capacity

ovenproof dish.

3 In a small bowl, mix the water and

2 tbsp of the arrowroot. Add the lemon

juice, 1 tbsp maple syrup, the vanilla

and cinnamon. Pour over the fruit and

set aside.

4 In a medium bowl, combine the

ground almonds, coconut flour,

remaining arrowroot and baking powder

and stir. Use your fingers to rub in the

butter until it resembles coarse crumbs.

In a separate bowl, whisk the eggs,

coconut milk, almond milk and the

Passionfruit

panna cotta

MAKES 4

400ml (13½fl oz) tinned coconut

milk

2 tsp grass-fed powdered gelatine

125ml (4fl oz) passionfruit juice,

strained

2 tsp freshly squeezed lime juice

stevia, equivalent to 1 tsp regular

sugar, or to taste

For the passion fruit jelly

1 tbsp cold water

½ tsp grass-fed powdered gelatine

4 Pour the filling into the moulds over

the back of a spoon (for a gentle pour

and to prevent holes from forming in the

jelly). Arrange on a tray and refrigerate

for 4 hours, or until firm enough that the

surface springs back when pressed.

5 To release the panna cottas from their

moulds, warm the base and sides by

dipping into hot water for just a few

seconds. Be careful not to overheat or the

panna cotta will begin to melt.

Immediately invert onto serving plates.

The panna cottas will hold their shape, but

have a lovely wobble.

60ml (2fl oz) passion fruit juice,

strained

1 To make the passionfruit jelly, pour

the water into a small dish and sprinkle

over the gelatine in a thin layer. Set aside

for 10 minutes to bloom. Heat the

passionfruit juice in a small saucepan

until hot to the touch. Remove from the

heat and add the gelatine, stirring to

dissolve. Pour 1 tbsp of the jelly into

each base of four 125ml (4fl oz) - capacit y

moulds. Refrigerate for 30 minutes, or

until just set.

2 To make the panna cotta, pour 80ml

(2½fl oz) of the coconut milk into a small

bowl. Sprinkle over the gelatine in a thin

layer and set aside for 10 minutes

to bloom.

3 Heat the passionfruit juice in a small

saucepan until hot to the touch. Remove

from the heat, add the gelatine mixture

and stir to dissolve. Pour in the remaining

coconut milk and the lime juice and stir to

combine. Sweeten to taste.

remaining maple syrup. Pour the wet

into the dry ingredients and stir until well

combined. Set aside for 10 minutes to

rehydrate the coconut flour.

5 Drop six evenly sized lumps of the

dumpling mixture over the fruit. Brush

with some coconut milk and lightly dust

with cinnamon.

6 Cover the tray with aluminium foil and

bake for 30 minutes until the filling is

beginning to bubble up around the

sides. Remove the foil and bake for a

further 15 minutes, or until the

dumplings are golden brown. Serve

with coconut yoghurt, if desired.

The mousse on page

65 and the recipes on

this page are taken

from The Beauty Chef

Gut Guide by Carla

Oates, photography by

Rochelle Eagle,

published by Hardie

Grant (£20).

66 baking heaven JUNE WWW.FOODHEAVENMAG.COM