It’s hard to believe that I’m writing this post on the fifth day of January, 2014. Where did the holiday season go? After months of expectation, the festivities and countdown have finished; twinkling lights and streamers have been cleared and returned to cardboard confinement. The new year is barreling full-steam ahead.
Over the past few days, I’ve heard many friends discussing their personal ‘new years resolutions’, a concept that I’m familiar with but have never practiced. More exercise, less sugar, less alcohol, more productivity… all very worthy ideas.
I guess I’m of a similar mindset, despite lack of proclamation. Aaron and I went for our first run of the year on Thursday, around 4km of varying terrain including Jacob’s ladder and the insufferable Kokoda track. On Friday, we tackled a sizeable walk around Tomato Lake, watching families picnic and waterbirds building nests.
From a nutritional point of view, I’ve also been focusing on fresh organic produce after the unavoidable excess of Christmas. Bowls of Brookfarm natural macadamia muesli with fresh blueberries and organic yoghurt, homemade hummus with spicy harissa and raw vegetables, grilled chicken with quinoa, homegrown herbs, pomegranate arils and plenty of lemon.
Simple, wholesome food, healthy fats, minimally processed. I feel better for it. Infinitely.
One of the most beautiful things about Summer is the ready availability of fresh seasonal fruit such as blueberries, mangoes, peaches, sweet strawberries and nectarines. I’ve been lapping it up, eating fresh bowls of mango with plenty of mint, adding grilled peaches into salads and blueberries into jam and baking.
This Saturday morning, I decided to turn three punnets of blueberries into a healthy crumble slice, sandwiched with Vicky’s tiny homegrown peaches between layers of crunchy amaranth, oats, macadamias, flax and quinoa (courtesy of Brookfarm‘s organic Power Porrij).
The house smelled divine during the baking process; buttery crumble interspersed with sweet cinnamon, bubbling fruit and earthy grains.
After allowing the slice to cool, I roughly cut it into squares before devouring a piece immediately. The soft, moist fruit was a perfectly sticky foil for the crunchy, organic wholegrain crumble. Delicious. Definitely moreish. Slightly ‘healthy-tasting’ in the best of ways.
This slice is perfect as a transportable energy snack for work, school or leisure. In fact, Aaron and I have packed a few pieces into an airtight container to take to a picnic this afternoon… and I am certain that I’ll be taking a piece to work tomorrow.
Happy new year everyone. Thanks to all of you who regularly read Laura’s Mess, particularly those who take the time to comment and share ideas or thoughts with me. You’re a precious source of inspiration and friendship, despite the fact that we are yet to meet. May 2014 be the very best year yet.
Blueberry and Peach Porrij Crumble Slice
Makes 24 pieces
- 1 cup raw caster sugar
- 1 tsp baking powder
- 1 1/2 cups plain (all purpose) flour
- 2 cups Brookfarm Power Porrij (find stockists here)
- 220g cold unsalted butter, cubed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- zest of 1 lemon (about 1 tbsp)
For the fruit filling:
- 2 cups fresh or frozen blueberries
- 2 cups pitted, diced fresh peaches (about 4 medium fruit)
- 1/2 cup white caster sugar
- 1/4 cup plain (all purpose) flour
- juice of 1 lemon
Preheat your oven to 375 degrees f (190 degrees C). Grease and line a 9×13 inch shallow baking pan, then set aside.
Base: In a medium bowl, stir together the raw sugar, baking powder, cinnamon, flour and Porrij mix. Mix in the salt and lemon zest.
Using your fingers, rub in the cubed butter until the mixture comes together into a crumbly dough.
Press half of the dough into your prepared pan. Refrigerate the pan and the rest of the dough whilst you prepare your filling.
Filling: In another bowl, stir together the sugar, flour and lemon juice. Gently mix in the blueberries and diced peaches.
Remove the crust from the refrigerator and spoon over the fruit mixture, ensuring an even distribution of blueberries and peaches. Crumble the remaining dough over the fruit mixture (don’t worry if patches of fruit show through).
Bake the slice in a preheated oven for 45-60 minutes, or until the top is golden brown and the fruit mixture is bubbling at the sides (it should look slightly ‘jammy’ in consistency).
Cool completely before cutting into 24 squares (I’d recommend refrigerating it for an hour to prevent the crust from crumbling). Store in plastic wrap or in an airtight container for up to four days.
This slice is also a worthy dessert à la mode, served warm with a scoop of vanilla ice cream… because everyone needs a little indulgence sometimes.
Disclaimer: Brookfarm is an Australian-owned, New South Wales based company that prides itself on the production of delicious, premium quality macadamia products and wholefoods. The company supplied me with samples of their Power Porrij for this recipe post, however I was not compensated and all thoughts and opinions are my own.