Guilt-less Desserts & Treats for your Family
Being 3 years old brings with it the luxury of freedom of expression (aka not giving 2 hoots what people think), acceptable quirkiness (which borders on adorable) and a total lack of daily responsibility (unless of course you count being cute!).
Let’s take 3yo S and some examples from the last week.
Freedom of Expression
S had a cold so he screamed very loudly “Mum I’ve got Boogers”.
He had to go to the toilet “Mum I have to do poos”; which of course was yelled at full volume in crowded shop.
“Mum, why does that lady look like that?”- because it’s not a lady!
Wearing your Mike the Knight dressing gown… all day long which included a session at crèche.
Wearing an authentic Indian dress jacket…all day long. Of course it was teamed with gumboots.
Wearing your onesie Pajamas under your clothes… because Grandpa does. This is actually not as silly as it sounds in this chilly weather, that is until your 3 yo yells for the toilet.
Lack of responsibility
Please! What’s the hardest thing a 3 yo has to contend with? Today it was which jacket to wear followed by the choice of morning fruit snack (FYI – 2 bananas).
If, as an adult, we expressed every emotion whilst wearing mismatched shoes and our favourite bedroom attire at the top of our lungs there’s a pretty good chance you’d be committed. Yet as a child it’s not only acceptable it’s endearing (as long as the kid is cute though!). At what age does this change? I can tell you it’s definitely not ok at 35 yo, but when does cute turn to socially inappropriate?
Whilst wearing a dressing gown in public may be an adult fashion faux pas it is a clever way to keep warm as the cold wether sets in. It’s the first week of Winter in Australia and I am feeling every bit of the chill; despite my internal warming system. I figure substituting a warm dessert is not only socially acceptable but super tasty. This Apple Crumble is my Gluten Free and Paleo take on the classic winter and it tastes amazing with my Dairy Free Custard and Whipped Coconut Cream.
This Apple Crumble is very easy to make. I have boiled/simmered the apples until just tender and made the crumble in a food processor. It will take you less than 10 minutes to prepare (especially if you are like me and are too lazy to peel the apples!) and no more than 15 minutes in the oven. An easy dessert to warm your winter chills.
I posted a photo of this Apple Crumble to my Instagram recently with the #breakfastordessert. There’s no reason this couldn’t be eaten for breakfast. It contains fruit, nuts and coconut with only a small amount of sweetener; a whole lot healthier than most commercial cereals! So no judgements next time you see with a dessert for breakfast, especially when it’s this good!
- 800 grams Apple Slices apples cored, sliced then measured
- 1/2 Cup Coconut Flour
- 1/2 Cup Almond Meal or other nut/seed meals
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Maple Syrup or Honey
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 2/3 Cup Desiccated Coconut
Dairy Free Custard
- 4 Egg Yolks approximately 70 grams
- 300 ml Milk of choice
- 1 teaspoon Vanilla Extract
- 1/4 Cup Maple Syrup
- 2 1/2 Tablespoons Arrowroot Flour
- Preheat the oven to 170C/340F.
- Place the sliced apples in a large saucepan and bring to the boil. Reduce heat to Medium/Low and simmer until soft (mine took 5 minutes).
- Allow the apples to cool slightly and pour into a pie dish or a large ceramic baking dish.
- Add the remaining ingredients (except the Desiccated coconut) to a blender and process until combined. This can also be done by hand
- Pulse/lightly stir in the Desiccated coconut.
- Spread evenly over the apples and bake for approximately 12-15 minutes (times will differ according to the size of the dish used and the depth of the crumble. Use the brownness of the crumble as your guide for readiness e.g. don't let it burn!).
- Serve with custard or whipped cream
Dairy Free Custard
- Place the milk and vanilla in a saucepan.
- Bring the mixture to near boiling point over low/medium heat.
- Place the egg yolks, maple syrup and arrowroot in the bowl of a kitchen stand mixture (or using an electric hand whisk) and whisk on medium until pale and thick. This may take 3-5 minutes.
- With the whisk still on, gently pour the almost boiling milk mixture into the bowl. Do this by pouring the hot liquid down the sides of the bowl.
- Return to combined mixture to the saucepan and whisk continually over medium heat until boiling. Continue whisking the boiling mixture for 1 minute.
- Serve immediately or pour the custard into a heat proof bowl and allow to cool. Cover with plastic wrap and refrigerate until ready to use. The custard will thicken upon cooling.