I love apple & rhubarb.
It is also super easy to make – chop a couple of apples & some rhubarb. Throw it in an oven dish, cover the top with foil & bake for about 30 minutes at 180 degrees celsius.
Once 30 minutes is up, take out of the oven, remove the foil & check that the apples have become slightly transparent & the rhubarb is falling apart.
Stir through buckwheat, & allow to sit for 10 minutes or so.
Even better when it’s: vegan, paleo, gluten-free, grain-free, dairy-free & refined sugar free
I think everyone who went through primary school in the late 80s/90s remember sesame bars. No idea what was in them but probably tons of sugar….so, make these instead….
1/4 cup rice malt syrup
1/8 cup sesame seeds
Warm up the rice malt syrup then stir through the tahini & sesame seeds.
Tip into a container lined with baking paper then throw in the freezer for about 20 minutes.
They are really sticky once they warm up so i recommend keeping them frozen or refrigerated.
I have to admit having always loved the spinach & cheese combo – who doesn’t love spanakopita (although maybe half the fun is just in saying the word).
I didn’t make the pastry but I do read the ingredients to check no dodgy ingredients.
3 kale leaves, off the stem & rinsed
2 silverbeet leaves, off the stem & rinsed
2-3 sheets puff pastry
**take pastry out of freezer 10 minutes before starting prep
1. Heat oven to 200 degrees celsius
2. Throw all ingredients in the food processor & blend til well combined & no big chunks
3. Tip green mix into a bowl
4. Cut the pastry into 3 – it’s generally square so doesn’t need to be orientated a certain way.
5. Spoon the green mix to the centre near the top. Fold into triangle shape & keep folding til all enclosed then seal off the sides.
6. Put on a baking tray lined w baking paper. Set the timer for 15 mins but it may need up to 20 mins.
Serve immediately with a green leafy salad or simple tomato salad