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Plant based Box Recipes 09/07/2020

Wake-Me-Up Ginger Tea

Ginger is said to warm the body in winter – that being said, make yourself at home old friend.

  • Peel some ginger using a scraping motion with the back of a spoon (nifty kitchen trick). Then, wash your ginger and slice it into thin pieces.
  • Place the sliced ginger in a small pot with a generous drizzle of honey or maple syrup (about 2 tablespoons for every 15g ginger) and the juice of 1 lime. Pour 1.5L of water over your ginger.
  • Bring the ginger and water to the boil, mixing well to dissolve the honey/maple syrup. Reduce the heat to medium and simmer for 30 minutes. Then, turn the heat off and allow your ginger infusion to cool down to room temperature (keep the lid on) – take a whiff of that ginger-y goodness.
  • Strain and serve, or keep in a clean glass bottle in the fridge for a week (to develop all the flavour).
  • To serve, drink as is (warm or cold), or flavour as you wish – with extra lime, honey, orange juice, or you can even add it to another infused tea (green or rooibos would work perfectly) to add an extra ginger zing.

NUTRITIONAL BENEFIT:

Ginger has super powers! It strengthens the immune system, inhibits inflammation, eases digestive problems and nausea, and alleviates symptoms of colds and flu. 


Magical Pineapple & Coconut Smoothie

Locked and loaded with all that magic pineapple power! 

  • Blend up some pineapple and coconut yoghurt to make a creamy pineapple smoothie. 
  • Slice up some fresh fruits for garnish.
  • Layer up your smoothie, and sprinkle over your Seed & Circus Thai Cashew Sprinkle. Yum

NUTRITIONAL BENEFIT: 

Pineapples are high in bromelain, an enzyme that helps the body break down and digest proteins easier – while also helps to protect the digestive tract lining with immune cells.


Pan-Poached Guavas

Warm spices and creamy guavas – what more could you want in the morning?  

  • Peel and deseed some guavas – peeling gives you a more creamy consistency, but if you don’t mind the peel and the pips, leave them in. Slice into crescents, about 8 pieces per guava.
  • Lightly smash up your chosen spices (we recommend cinnamon and cardamom) either in a pestle and mortar, or using a wooden spoon and a board (the good old fashioned way). 
  • Place the spices in a small saucepan over a medium heat until fragrant. 
  • Turn the heat to low. Add a knob of butter or some coconut oil – then, add your guava and keep moving it. We want a slight caramelisation of the fruit, but no char at all – 3-5 minutes.
  • Add a splash of water and a few drops of your chosen citrus. Here, we are both deglazing the pan and creating a tea-like solution to extract some flavour.
  • Keeping on a very low heat (look for small, gentle bubbles), add some honey or maple to sweeten things up. Let this reduce to a light, syrupy consistency.
  • Dish up your pan-poached guavas with some coconut yoghurt, and drizzle over some guava syrup from the pan – discard any whole spices. Enjoy!

CHEF’S TIP: NUTRITIONAL BENEFIT:

Guavas are known as super fruits, due to the numerous health benefits they offer. Guavas are one of the richest sources of Vitamin C – about 4 times more than an orange. 


Tofu Scramble on Toast 

No need to miss out on an old school breakfast fave when tofu’s here to save the day.

  • Roast some cherry tomatoes in a hot oven with a splash of balsamic vinegar, a pinch of sugar, and some salt and pepper – until they start to blister. 
  • Fry off some diced onion until caramelised. Stir in a spice blend of your choice – turmeric will really make that tofu pop – and some grated garlic.
  • Roughly mash the tofu with a fork, also keeping some chunky pieces. Add to the caramelised onion – turn up the heat and fry for a further 5 minutes.
  • Lightly toast some bread slices until they are all golden and irresistibly delicious-looking.
  • Load up your toast with your tofu scramble, roast cherry tomatoes – garnish with some coriander, and tuck in.

NUTRITIONAL BENEFIT: 

Tofu is a good source of plant-based protein and contains all nine essential amino acids – a real bonus for a plant-based diet. 

 

Exotic Mushies on Toast 

Who doesn’t love mushrooms on toast? 

  • Roughly chop your mushrooms – leaving some of the smaller ones whole. Slice up some bread of choice.
  • Place a nonstick pan over a medium-high heat with a generous drizzle of oil, tilting the pan to coat it.
  • Fry your mushrooms, for about 5-6 minutes, until they start to caramelise and turn brown. 
  • Then, lower the heat, and add some fresh herbs and a knob of butter. Season to taste. 
  • Toast a few slices of the bread – try toasting your slices in a pan over a medium-high heat, with a knob of butter or a drizzle of olive oil.
  • Top your toast with your herby, buttery mushrooms. Finish it off with a sprinkle of grated cheese and take a bite!

NUTRITIONAL BENEFIT: 

Exotic mushrooms are high in calcium and Vitamin D. Calcium is an essential nutrient for life, and Vitamin D helps with nutrient absorption and the metabolism of calcium.


  

In your box this week, you’ll find a beautiful bulb of Asian greens from Terra Madre in Elgin. You’ll either have pak choi (Chinese white cabbage) or tatsoi (Chinese flat cabbage) in your box – they’re similar (probably cousins), but pak choi has thick, white, juicy stems and round, light green leaves. Tatsoi has darker, shinier leaves that are relatively flat like a plate – with a stronger flavour and slightly tougher texture than pak choi. These leafy greens are most commonly used in Asian cuisine in their entirety – the succulent sweet stems and voluminous green leaves make for some delicious flavour and texture, so be sure to include both stems and leaves in your cooking. 


Asian greens are tip top for their high nutritional value – they’re rich in Vitamin B, Vitamin C, fibre, and beta-carotene, and they also contribute a load of calcium and iron too. Best of all, they’re light and low in kilojoules with almost no fat – never too early to get that summer bod. 


These are all great reasons why we should all embrace these glorious greens! You could make an egg fried rice with limey greens, use them in a delicious Thai soup or curry, whip up an oriental rainbow crunch salad – or simply roast, steam or pan-fry them in a garlic oil, squeeze over some lime juice, sprinkle with some salt, and ta-da! Delicious and nutritious. 


Tofu Fried Rice with Asian Greens

Delicious tofu fried rice with charred Asian greens – for breakfast, lunch or dinner.

  • Cook up some basmati rice – drain and set aside. 
  • Crush up some garlic, finely chop some chilli, and grate up some ginger. Finely slice up some spring onion. 
  • Rinse and slice up your tatsoi or pak choi. Place a pan over high heat with some oil. Char the greens until wilted, shifting occasionally. Remove from the pan and season with lime juice and salt. 
  • Mash up some tofu with a fork, leaving some bits more chunky than others. 
  • Return the pan to a medium heat – add a knob of butter, garlic, chilli, spring onion and ginger. Fry until fragrant – then add the tofu. Heat through, then add the drained rice. Stir to combine and caramelise for a few minutes. Season to taste. 
  • Dish up your tofu fried rice, top with your Asian greens, sprinkle over some Seed & Circus Thai Cashew Sprinkle, some chopped garlic chives, pea shoots – serve with some sriracha, or your favourite sweet chilli sauce. 

CHEF’S TIP: 

When cooking the rice with the tofu, allow it to get some good browning time on the base of the pan for some good caramelisation and increased flavour. 


Garlicky Oven Grilled Asian Greens 

Tasty Asian greens grilled with garlic oil – because sometimes simple is best. 

  • Preheat your oven to 220°C on the grill setting.
  • Finely chop, crush or grate some garlic and mix it with some oil of your preference. Set aside – the longer it stands the better!
  • Thoroughly wash your greens and cut each leaf in half lengthways. 
  • Put in an oven tray, season and add garlic oil and some fresh herbs to taste. Toss to coat. 
  • Grill for 10 to 20 minutes – until tender but still crunchy
  • Remove from the oven and serve as a side to sticky rice.

CHEF’S TIP:

You can also add some chopped chilli to your oil if you would like to spice things up!


Zesty Soy Dressed Greens

Broccoli and tatsoi or pak choi dressed in a chilli, garlic, soy, sesame oil and lime dressing. 

  • Break up some broccoli florets – then, halve each floret lengthways. Place your broccoli florets, cut-side down, in a pan with a drizzle of oil. Cook for 4-5 minutes until slightly charred.  
  • Rinse your tatsoi/pak choi leaves – roughly slice the leaves, but finely slice the stems. Add a splash of water to the pan and your prepped Asian leaves, cover with a lid and steam for approximately 2 minutes – until the broccoli is cooked through but still crunchy, and the leaves have softened. 
  • In a large bowl, combine 1 clove of crushed garlic, 1 deseeded chopped chilli, the juice of 1 lime, 2 tbsp soy sauce, a splash of sesame oil and a glug of olive oil.
  • Toss the cooked greens in your zesty soy dressing and serve as a side dish.

CHEF’S TIP: 

This would be a delicious side to golden pan fried tofu slabs. 


Rainbow Crunch Salad

Raw Asian salad of pak choi or tatsoi, carrot, peppers, spring onion, radish, sugar snaps, coriander and asian sprinkle. Yum!

  • Prepare your vegetables: Rinse and finely slice up some pak choi or tatsoi leaves, slice up some peppers and spring onion into thin strips, grate some carrot, and finely slice some radish and sugar snaps. 
  • In a large bowl, add 1 clove of crushed garlic, half a thumb of grated ginger, 1 chilli (deseeded and finely chopped), 3 tbsp soy sauce, 1 tbsp honey, juice of 1-2 limes – mix well. Taste to test and add more (honey/soy/lime) if necessary. 
  • Toss your chopped veg in dressing, and garnish with some coriander, pea shoots, and your Seed & Circus Thai Cashew Sprinkle. 

CHEF'S TIP:

If you would prefer, you can fry off some of the veg first before tossing the salad together for a more warming winter salad. 

 


The time for Thai night has arrived, in all its glory – ยินดีต้อนรับ a.k.a. welcome.


Thai cuisine is known for beautiful, lightly prepared dishes with strong aromatic components and a warm, spicy edge. A typical Thai meal would generally include five main seasonings – salty, sweet, bitter, sour and spicy, and wouldn’t quite be complete without all five. Since Thailand’s tourism boom in the 80’s, Thai food has established its foothold as one of the world’s leading schools of the culinary arts, and it’s one of the five most popular global food types – the others being Indian, Chinese, French and Italian. 


In your Market Box this week, you’ll find some very special ingredients that’ll help you create some delicious Thai-inspired recipes – Aioli’s Green Thai Curry Paste, Ramen’s Noodles, Seed & Circus Thai Cashew Sprinkle, Blue Ocean Mussels, Son of a Butcher’s pasture-reared chicken breasts, Frankie Fenner’s pasture-reared beef steak, Bolgari’s coconut yogurt, Funky Fungi’s exotic mushrooms, dragonfruit, garlic chives – and the list goes on. 


We have compiled some of our top Thai recipes which you are sure to love! Have a gander, then choose which appeal to you most – and get cooking.


Thai Drunken Noodles (PAD KEE MAO)

Thai spicy noodles in a mouthwatering dressing – served with tofu, broccoli, and spring onion.

  • Cook your ramen noodles in boiling water for 1-2 minutes. Rather slightly undercook them, as they will cook further in the sauce. Prod them as they cook to separate. Taste to test once cooked. Drain and rinse under cold water once cooked. Toss through a touch of oil to prevent sticking.
  • In a bowl, mix together 4 tbsp of soy dressing with 3 tbsp oyster sauce or hoisin sauce, and 2 tsp sugar – whisk until combined. 
  • In a frying pan with oil, fry some sliced onion until soft. In the final 2 minutes, add some grated ginger, garlic and chopped chilli to taste. Add some diced broccoli and fry for another 2 minutes.  
  • Add some cubed tofu and cook for approximately 3 minutes. The tofu should be warmed through, and the veg should be cooked but still crunchy. 
  • Add your drained and cooked noodles, and your sauce, to the pan – cook for approximately 1-2 minutes, until the sauce has reduced and beautifully coats your silky noodles.
  • Plate up! Garnish with a lime wedge, some Seed & Circus Thai Cashew Sprinkle, some sliced spring onion and microgreens. Slurp away.

CHEF'S TIP:

Drunken Noodles is the literal translation of Pad Kee Mao because the theory is that these spicy Thai noodles should be eaten with an ice cold beer, and that they are a great cure for hangover – that’s something we can get behind.


Quick Tofu Pad Thai 

Easy peasy, 30 minute tofu Pad Thai – this’ll get you dreaming about a trip to Thailand.

  • Cook your ramen noodles in boiling water for 1-2 minutes. Rather slightly undercook them, as they will cook further in the sauce. Prod them as they cook to separate. Taste to test once cooked. Drain and rinse under cold water once cooked. Toss through a touch of oil to prevent sticking.
  • In a bowl, whisk together 2 tbsp soya sauce, a generous squeeze of lime juice, a splash of rice wine vinegar, 2 tbsp of peanut butter, 1 tbsp Aioli’s Green Thai Curry Paste, and some grated garlic. Taste to test, and sweeten it up if required. 
  • Thinly slice an onion. Thinly slice a pepper. Thinly slice some carrots– or grate them, it’s easier.
  • Cut your tofu into small cubes. Place a pan over a medium-high heat with a drizzle of oil. Fry your tofu for 2-3 minutes per side, until heated through and golden. Remove from the pan, season and set aside – keeping the pan on the heat. 
  • Add a further drizzle of oil. Sauté the onion, pepper and carrots for 4-5 minutes until soft. Optional: add 2-3 eggs and scramble them through the veg. 
  • Add your sauce, noodles and tofu to the pan and cook for about 1-2 minutes until everything combines. 
  • Thinly slice some spring onion, roughly chop some coriander. 
  • To serve: bowl up some noodles, squeeze over some more lime, garnish with the coriander, spring onion, your tofu cubes and a sprinkle of the Seed & Circus Thai Cashew Sprinkle.

CHEF’S TIP:

It is key that you keep tasting that sauce and adjusting it to your taste preference. 


Exotic Mushroom Peanut Satay Skewers

Braai-friendly mushroom skewers coated in a delicious peanut butter, lime, ginger, coriander satay sauce.

  • Soak some braai skewers in water so that they don’t burn on the braai. 
  • In a food processor, blend: a bunch of coriander (leaves and stalks), half a deseeded chilli, ½ a clove of garlic, a 2cm piece of peeled ginger, 3 heaped tbsp of peanut butter, a tbsp of soy sauce, and the juice of 2 limes. Blend until smooth – if the sauce seems too thick, add a little water or coconut milk. 
  • Thread your whole mushrooms onto a skewer, and baste with the peanut satay sauce (reserve some for dipping). 
  • Cook the skewers on a hot braai on each side until cooked through (it’s never too chilly for a braai in SA). Alternatively, cook under a hot grill, turning half way. 
  • Serve with some extra satay for dipping and garnish with some coriander leaves and a lime wedge.  

CHEF'S TIP:

The best way to cook mushies is on a high heat so they get a good char / crisp on the outside and are soft on the inside. 


Aioli’s Thai Green Veggie Noodles 

Thai green deliciousness with golden tofu, charred mushies, tomato and coriander.

  • Cook your ramen noodles in boiling water for 1-2 minutes. Prod them as they cook to separate. Taste to test once cooked. Drain and rinse under cold water once cooked. Toss through a touch of oil to prevent sticking.
  • Slice up some mushrooms. Cube some tofu. 
  • Heat some oil in a large saucepan over a high heat. Char your mushrooms and tofu for a few minutes, shifting them as they colour, until golden and crispy. Remove them from the pan, season with some salt, and set them aside. 
  • Rinse some Asian greens – pak choi or tatsoi. Thinly slice the stems and thickly slice the leaves. Return the pan to a medium heat with some oil – char the leaves until softened, shifting occasionally. Remove from the pan, and season with lime juice and salt. 
  • Turn the heat to medium-high and add some more oil. Add some of Aioli’s Green Thai Curry Paste and cook (stirring) for 3 minutes, or until fragrant. Add 250ml coconut yogurt, some lime leaves, more chilli (if you like the heat), 1 tbsp sugar and 2 tbsp fish sauce (or a pinch of salt). Increase the heat to bring to a simmer for 5 minutes – until all the flavour has been released into the sauce. 
  • Squeeze over some lime juice, and tear over some coriander leaves. Add your mushies, tofu, and Asian greens back to the pot (reserving some of each for garnish). Extend the sauce with a dash of water if necessary. 
  • Thinly slice some spring onion on the diagonal, and chop up some tomatoes. 
  • Place the noodles in serving bowls. Top with your Thai green goodness. Garnish with the remaining mushies, tofu and greens, some spring onion, a lime wedge, some chopped tomato, and scatter with some pea shoots. Get stuck in.

CHEF’S TIP: 

Be careful not to burn the curry paste when cooking it, so monitor your pan heat quite carefully.


Thai Chickpea cakes

Thai flavoured crispy chickpea cakes with chilli lime yogurt, lettuce, coriander, pineapple and red onion.

  • Rinse 1½ cups of uncooked chickpeas with water in a sieve – add to a large pot. Cover with 2 inches of water and bring to a boil over a high heat. Boil for 1 minute – cover, remove from the heat, and let sit for 1 hour. Then, drain, lightly rinse and dry with a paper towel. Set aside to cool. 
  • In a food processor, add: coriander stalks, half a red onion (sliced), 3 cloves of grated garlic, 1 thumb of grated ginger,1 tsp of Aioli’s Green Thai Curry Paste, and the zest of a lime – blend well.
  • Add half the cooled chickpeas to the food processor, with any spices you like (we like Thai 7 Spice), salt, and 1.5 tbsp tahini. Mix to combine the chickpeas and spice/herb paste, scraping down the sides as needed. Add the rest of the chickpeas and blend until you have a dough – close to a paste in consistency. Keep blending until all of the spices and herbs are fully incorporated. If it’s looking too crumbly or dry, add more tahini or a bit of water. 
  • Taste to test – add more spices/salt/herbs if necessary. Cover and set aside in the fridge for a minimum of 30 minutes, to help the mixture firm up. 
  • Divide into 6 bits of dough and mould into cake/patty shapes. Place a pan over a medium-high heat with enough oil to cover the base of the pan. When hot, shallow fry your cakes for 2-3 minutes on each side, until golden and heated through.  
  • Mix some coconut yogurt with lime juice, and your favourite chilli sauce. 
  • Make a bed of shredded lettuce leaves and top with your Thai chickpea cakes. Drizzle with the chilli lime dressing and garnish with some pineapple chunks, coriander leaves and some sliced red onion. 

CHEF'S TIP:

If you would prefer to garnish with a sweeter onion, pickle up some red onion/radish (recipe under the next section).


Pineapple & Chilli Salsa

Just when you thought pineapple couldn’t get any better – add it to this salsa with a lime, chilli, garlic, soy dressing (and thank us later).

  • Grate a clove of garlic. Finely chop one chilli. Place into a small bowl – add the juice of 1 lime, a tsp of honey and 3 tbsp soy sauce. Taste to test and add more honey, lime, or soy (if needed).
  • Peel and roughly chop the pineapple. Roughly dice some red onion. Toss the chopped pineapple and red onion through your soy dressing to complete. Season to taste. 

CHEF'S TIP:

Add a sweet and spicy kick to a savoury dish with this sassy salsa.


Asian Fried Cauli Rice

All the yumminess of rice – but healthier!

  • In a food processor, blend your cauliflower until fine. 
  • In a hot pan with oil (or sesame oil), fry some diced onion until soft. Add in some chopped garlic, ginger and chilli and fry until fragrant. Add some diced carrots and “rice” – fry until cooked through, but still crunchy. 
  • Combine some soy sauce, a squeeze of lime juice and honey (to taste) in a bowl. 
  • Add your soy mix to the “rice” and cook for another 1-2 minutes. 
  • Add some chopped garlic chives and eat it hot!

NUTRITIONAL BENEFIT:

Cauli rice is a great lower-carb alternative to regular rice – and just as delicious.


Guava and Chilli Chutney

Sweet and spicy chutney with guavas, lemon, and chillies.

  • Roughly chop some guavas, and submerge them in a pot of water. Bring to a simmer, until soft and reduced right down. 
  • Add some chopped chilli and grated ginger. 
  • Cook until you get a jammy consistency, adding some sugar, lime juice and maybe a little cumin to spice things up a bit.
  • Wait until cooked to store in jars – which will look lovely on your shelves, make excellent gifts, and probably not be around all that long once you taste their irresistible contents.

CHEF'S TIP:

Blending optional. 


Aubergine Fries

A perfect toastie with sliced pineapple, cheddar cheese, chilli, and some sliced spring onion.

  • Cut the pineapple into thin rounds. Deseed and finely slice the chilli. Slice some cheddar cheese. 
  • Slice up some bread, and butter one side on each slice. On the other side, spread a handsome layer of your favourite mayo. 
  • Assemble your sandwich so that the buttered sides are on the outside (perfectly golden toastie incoming) – and the cheese, pineapple, chilli and spring onion are layered inside. 
  • Place a pan over a medium heat with a knob of butter – toast on each side until golden, crispy and the cheese has melted. Take a bite!

NUTRITIONAL BENEFIT:

Pineapple is high in Vitamin C – 1 cup is around 130% of your daily requirement. Vitamin C gives your body's immune cells a boost in fighting off illnesses.. 


Zero-Waste Veggie Patties 

A great way to use up any leftover veggies.

  • Preheat your oven to 200°C. 
  • Roughly chop some left over veggies – mushrooms, carrot, pepper, broccoli, and onion (all work well) into smaller pieces – then toss them into a food processor. 
  • Add in 2 garlic cloves, olive oil, some paprika, fresh chilli, salt, and pepper – pulse 10 to 20 times, until coarsely ground.
  • Spread the ground veggies onto a baking tray, and smooth them out using a spatula to get a thin layer.
  • Spread out a can of drained black beans (or any beans of choice) onto another baking tray. Roast the veggies for 30 minutes (stirring, halfway through), and the beans for 15 minutes. You want the beans to split open and the veggies should look toasted – both will look dry, but removing excess liquid is what keeps them together nicely. Let everything cool.
  • While the beans and vegetables roast, add ⅓ cup of walnuts (or whichever nut you prefer), some spinach, and fresh herbs (parsley works well) into your food processor, pulse until they are the size of breadcrumbs. 
  • Once the beans have cooled off, add them into the food processor and pulse 5-10 times (the beans should look crumbly).
  • Add in the roasted vegetables, ½ cup of breadcrumbs, 2 eggs, and 1 tbsp tomato paste. Pulse everything again, until it’s combined but not fully smoothed (you want to keep the hearty texture).
  • Once it’s all combined, fold in ¾ cup of cooked brown rice.
  • Make about 6-8 burger patties – more or less, depending on how big you want to make each burger. 
  • To cook them, you have a couple of options: braai ‘em, or cook them in a pan on the stove top. 
  • For frying: Heat some oil in a pan and cook the burger patties on a medium heat, until both sides are golden brown (usually about 6-8 minutes per side).
  • Serve them with or without a bun, and add your favourite burger toppings – how about some sliced melted brie and pickled radish?

CHEF’S TIP:

These are also great to add to salads for a little protein punch! 


In a [Good] Pickle 

Great in salads, great on burgers, great as a Thai garnish – just, great. 

  • In a tupperware: add 250ml water, 80ml vinegar (white wine vinegar or apple cider vinegar from your pantry) and 1-2 tbsp of a sweetener of choice. Stir until dissolved. 
  • Add any thinly sliced veggies you’ve got – radish, carrot, cabbage, onion – the list is endless. Store in the fridge in an airtight container for a few hours. Drain, and add as you please, to anything you fancy. 

CHEF'S TIP:

The pickles will taste great after a few hours, but even better after a couple of days. 

 

Grilled Pineapple Skewers

Pineapple with a chilli-honey glaze and a yoghurt dipping sauce – very exotic . 

  • Soak some wooden skewers in water for 30 minutes before cooking to make sure that they don’t burn.
  • Preheat the gas braai – or turn the grill on high.
  • Cut a pineapple into approximately 10 rectangular spears. Insert your wooden skewers into the entire length of the pineapple, stopping about 1cm before the end of the pineapple. 
  • In a bowl, mix ½ a cup of honey, the juice of 1 lime, ½ a tsp cinnamon, ½ a tsp salt and 1 small, finely chopped chilli (to taste) – mix well. 
  • Baste the skewers on both sides with your spicy honey glaze. 
  • Braai or grill on each side for approximately 3-5 minutes – keep a close eye on them as they can easily burn. 
  • Serve on a platter with your yoghurt dipping sauce on the side. Yum!

NUTRITIONAL BENEFIT:

Pineapple is high in Vitamin C – not only good for the immune system, but also for improving skin texture due to its role with collagen formation – and helps fight the damage caused by pollution and the sun. 

 

Guava Crumble

Taking the classic apple crumble to another level!  

  • Preheat the oven to 180°C.
  • Peel and cut 2-3 guavas in half. Remove the seeds from the halves using the back of a metal spoon. Then, dice the halves into smaller, bite-sized cubes. 
  • In a medium baking dish, add in your guavas and stir in 4 tbsp sugar, the zest and juice of 1 lime, 1 tsp cinnamon, some grated ginger, some raisins (optional) and 80ml water. Set aside. 
  • In a separate bowl, stir 1½ cup of rolled oats, ½ a cup of flour, ½ a cup of sugar, ½ a cup of coconut oil, and ½ tsp salt. Use your hands to crumble the topping ingredients together, until evenly combined. 
  • Pour your crumble mixture over the guava – filling in an even layer.
  • Place the tray into the oven and bake for 30 minutes.
  • Serve immediately – with an optional (but recommended) scoop of ice cream, cream or coconut yogurt.

CHEF’S TIP:

You will know when it is ready by the delectable smell, and the golden crumble topping!