www.womanthismonth.com 73 May 2014 200g fresh raspberries 200g fresh strawberries, washed, cut and hulled 200g fresh blueberries, washed 40g Demerara sugar 60g quinoa flakes 80g millet flour 120g brown sugar 1 tspn ground cinnamon 1/4 tspn salt 125ml coconut oil • Preheat the oven to 350ºF. Rub the inside of a nine-inch baking or gratin dish with a dab of coconut oil. • Place the raspberries, strawberries and blueberries into a bowl and sprinkle with the Demerara sugar. Toss to coat. Pour them into the greased baking dish and distribute evenly. • In a separate bowl, combine the quinoa flakes, millet flour, brown sugar, cinnamon and sea salt. Add the coconut oil. Stir in or rub the coconut oil and dry mixture together to create a sandy, crumbly texture. Sprinkle the crumble topping over the berries. • Bake in the centre of a pre-heated oven until browned and slightly bubbling, for about 25 to 35 minutes. Check for desired tenderness with a fork. • Set on a rack and allow it to cool a bit before serving. Mixed Berry Crumble 90g unsalted butter 90g sugar 90g dark chocolate 3 egg yolks 3 egg whites 90g hazelnuts, toasted and ground 4 pears, ripe, peeled, halved and cored to dust icing sugar • Butter and line with parchment paper the sides and base of a spring-form cake tin, approximately 20cm in diameter. Heat the oven to 180 degrees Celsius. • Melt the chocolate and butter in a bowl over a pan of hot water. Remove from the heat and leave to cool. • Whisk the egg yolks with the sugar in a large bowl until pale and thick. Fold into the chocolate with the hazelnuts. • In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak. Stir a spoonful of the whites into the chocolate mix, and then carefully fold in the rest. Spoon the mixture into the prepared tin. Level it and arrange the pear halves over the mixture, cut-side down. • Bake for 50 minutes until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin for one hour before releasing. Place on a rack to cool completely. Dust with icing sugar to serve. Flourless Chocolate and Pear Cake
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