Yuletide is fast approaching, a time in the year when I love to gather with close family and friends in a small, beautiful and healthy way to exchange handmade gifts and eat home crafted foods.
This year I will be bringing the Yuletide Crumble to the festive table with Brandy Hemp Cream and some Christmas Spice herb tea.
This recipe has been featured in the College of Naturopathic Medicine’s ‘Natural Christmas Menu’ booklet.
***Happy New Moon meanderings, Winter Solstice and Yuletide preparations***
Please bear in mind that Christmas can be an overwhelming and challenging time for many individuals. I found it especially difficult with an eating disorder (ED), which took many new moons to bring light to. In the end my slow recovery was to get involved with food on a daily basis and to learn about health and healing. I started out by experimenting with a plant-based lifestyle until I was able to introduce more food groups and it was during this time that I created most of the recipes I am sharing today. I hope that by doing so, I can help someone else along the way.
There are numerous triggers for an eating disorder, one being found in individuals on the autism spectrum. If you (or someone you know) are suffering with an ED perhaps explore this avenue, especially if feelings of being misunderstood or struggling to fit in are present. Females are commonly missed as being autistic and misdiagnosed. If you have any questions in regard to this, please feel free to contact me.
Skill: Easy to Medium Serves 12 +
Ingredients for the Base:
- 5 cups hazelnuts or almonds (optional: soak over night, drain, rinse and dehydrate at 40 degrees C until dry to optimise nutrition and ease digestion)
- 7 medjool dates, soak in filtered water for 2hrs, drain, rinse and pip
Prepare the nuts and dates in advance. In a food processor break down the dry nuts until fine. Add the dates and pulse process until a crumbly mass is formed. Use two thirds of this mixture to line the base of a 9” round or square ceramic dish or spring form cake tin. Save the remaining third for the topping
Ingredients for the Filling:
- 1 cup currants
- 1 cup sultanas
- 1 cup raisins
- 1 cup Hunza apricots
- 1 tsp cinnamon
- 1 tsp fresh ginger, finely grate
- 1 tsp freshly ground nutmeg
- 1 tsp allspice
Soak the dried fruit overnight in filtered water, drain and rinse the following morning. Process all the wet ingredients with the spices in a food processor until smooth and gently pour over the base and evenly spread.
Ingredients for the Topping:
- Remaining nut and date base mixture
- 1⁄2 cup buckwheaties (sprouted buckwheat dehydrated until crisp, dry and crunchy)
Add the optional buckwheaties to the left over nut and date base mixture, hand mix and crumble over the filling. Press the topping down lightly with the back of a spoon and place in the fridge overnight.
Ingredients for the Hemp Cream:
- 2 cups shelled or hulled hemps seeds, soak overnight in filtered water, drain and rinse
- 2 vanilla pods (insides only)
- 2 Tbsp syrup of choice (I like yacon syrup)
- 1 cup filtered water
Prepare the hemp seeds in advance. Place the ingredients in descending order into a blender and blend until a silky smooth cream appears. Carefully add more filtered water for a thinner cream and 1 to 2 Tbsp brandy (optional) for the Winter festival.
Serve the crumble with a drizzle of Hemp Cream alongside a healing cup of Christmas tea.
- If you wish to source some of the above mentioned ingredients in bulk to save on cost e.g nuts, seeds, powders, syrups and spices, I recommend Tree Harvest however, you would need to contact them, set up an account and ask for a product catalogue to start ordering.
- Please use the best ingredients you can source and afford e.g organic and raw or living food items for the tastiest result.
- Most of the recipes I craft tend to taste better with maturity e.g on day two to three when the flavours have had a chance to merry and mingle.
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