Apple Pumble and Lemon Curd

Apple Pumble

THE BASE + CRUMB

INGREDIENTS

4 tbsp coconut oil
2 tbsp ghee
1 cup blanched almond meal
1 cup sunflower seeds (may use all blanched almond meal or all seeds for nut free)
1/2 cup dried dates
Optional 2 tablespoons of your choice of sweetener such as Lakanto, coconut sugar, rapacity sugar (I used Lakanto for a lower sugar result)
2 tsp vanilla
Pinch of salt

METHOD

1. Preheat your oven to 180 degrees Celsius. Blend down the almond meal and sunflower seeds until it creates a fine meal.
2. Add in all of the remaining ingredients and blend until all combined.
3. Line a cake tin with baking paper, and press just over half of the mixture on the base evenly with your hands or the back of a spoon. Reserve the rest for topping over the apple.

The apple mixture 👇🏻

INGREDIENTS

3 medium apples (370g apple flesh only)
1 tsp five spice powder
Pinch of salt
3 tbsp melted coconut oil and/or ghee
3 tbsp cassava flour or 2 tbsp tapioca flour

METHOD

1. Peel, remove the core and dice the apple and place it in a bowl.
2. Place all of the other ingredients in the bowl and mix through with your hands until all is liberally combined.
3. Evenly scatter over the base in the cake tin, press down lightly so it sets in the base. Scatter the remaining crumble mix over the top by rubbing it in your fingers and then just press down lightly if needed so it stays firm on top of the apple.
4. Bake for 30 minutes or until golden and the apple have softened.
5. It is delicious warm, but easier sliced when cooled and just as delicious.

Serve with coconut ice-cream, a healthy custard, my butterscotch-like sauce or even a natural yogurt. DIVINE.

GUT FRIENDLY LEMON CURD

INGREDIENTS

6 egg yolks
110g ghee
90ml lemon juice (1/4 + 1/8th cup 😂)
1 tsp pure vanilla essence
60g either Lakanto or alternative for sugar free, or if you tolerate natural sugars than coconut or rapadura sugar should work gorgeously.

METHOD

Generic //
Melt ghee in a saucepan over medium to low heat. Whisk in the sweetener and lemon juice, and stir through until the sweetener dissolves. Add yolks and continue to whisk over medium heat until the mixture thickens and coats the back of a wooden spoon.

Thermomix //
Insert the whisk, and add the melted ghee, sweetener and lemon juice to your thermomix bowl. Mix for 10 seconds on speed 3, and then add the egg yolks and cook for 10 minutes, 80°C, speed 3.