I grew up on an island off the Kimberley’s, it was so isolated that even though we were technically in Australia our closest city was Kupang, Indonesia! Our food had to travel such a long way to get to us that things like fresh milk were frozen to survive the journey.
Apple Picking in Donnybrook, Western Australia
When I found out that you could go Apple Picking in Donnybrook I jumped at the chance.
I have a huge appreciation and respect for farmers and it is really important to me to show my kids where their food comes from.
Not from a plastic bag at the shops but from an apple tree growing in an orchard on a farm.
The gods smiled on us that day, the sun was shining brightly and there was not a cloud in the sky. I felt grateful to be alive picking spray free apples with my loved ones, breathing in the fresh air and feeling the warm sun on my skin. I will treasure those memories forever.
That sunny day we mostly picked the Queen of Apples, Pink Lady (Cripps Pink) Apples, Australia’s favourite variety of apple. There is nothing like eating an apple picked straight off a tree if you ever get the chance to experience for yourself do it!
When my teeth bit through the firm pink skin my taste buds were treated to an explosion of flavour that tickled my tongue. The apples were crunchy, surprisingly effervescent and oh so sweet.
Pink Lady apples are so luscious that when I cook with them I don’t need to add any extra sugar, they are sweet enough on their own!
These shiny ruby pink globes are the perfect star for this baked Apple Crumble dish, hot and fresh out of the oven with some creamy Paleo Banana Ice cream, mmmm mmmmmmm!
Allergy Friendly Paleo Super Food
I make this dish nut free by using Tigernut (Yellow Nutsedge) flour. Tigernuts are not actually nuts but nutrient dense root vegetables – woo hoo! Any time I can get my kids to eat something containing vegetables is a win for me!
Tigernuts have been eaten by humankind for millions of years and were a part of the Paleolithic diet.
Studies show that they enjoyed by African hominin’s Paranthropus Boise roughly 2.4 million years ago.
Tigernuts were used not only as a food source for early Chinese and Persian civilisations but for traditional medicine too. These little nutty balls of goodness were so revered in Ancient Egypt that subjects put them in the tombs of their Egyptian Pharaohs because they believed that they would be able to enjoy them in the afterlife.
Tigernuts are excellent for the gut and maintaining blood sugar levels. Not only are they a prebiotic (feeding the good bacteria in your gut) but they are also high in Iron, Manganese, and Potassium. They also contain calcium, copper, digestive enzymes, oleic acid, phosphorous, & vitamins C and E.
They are allergy friendly, dairy free, gluten free, grain free, nut free, Keto, low carb, low FODMAP, Paleo, and vegan.
They taste sweet, kind of like a small almond but not as oily and a lot harder.
You can buy whole Tigernuts and eat them as a snack or grind them into a flour using a Thermomix but I have found that it is easier to buy Tigernut flour for baking.
This easy as pie Paleo Apple Crumble is delicious hot fresh out of the oven after dinner or cold with a drizzle of coconut cream for a quick breakfast the next day. Enjoy!
A simple and delicious Paleo Vegan Apple Crumble recipe that is free from dairy, egg, gluten, grains, nuts, sugar and sweeteners.
- 1 tablespoon coconut oil for greasing dish
- 1.2 kilos apples
- 1 cup tigernut flour
- 1 cup desiccated coconut
- 1/2 teaspoon cinnamon ground
- 1 pinch sea salt
- 1/2 cup coconut oil melted
Preheat oven to 180 degrees, 160 degrees fan forced, and grease 2.3L baking dish with a tablespoon of coconut oil.
Peel, core and chop apples into big rough bite sized chunks and place them evenly into the prepared dish.
Combine dry ingredients in a large bowl.
Pour in the 1/2 cup of melted coconut oil and stir to combine.
With wet fingers, evenly sprinkle the crumble over the fruit and lightly press down.
Cover dish with a lid or foil and bake for 30 minutes.
Take the cover off and bake for a further 20 minutes or until the crumble is golden brown.
Serve with coconut cream, banana ice cream or mango ice cream.