cranberry sauce

Makes 1 large jar

Poppy cooks...

1. Place
   500g cranberries,
   2 granny smith apples, peeled, cored and finely diced,
   150g coconut sugar,
   1 cinnamon stick and
   splash of filtered water in a large saucepan and bring to the boil.
   
   
2. Reduce to a simmer and continue to simmer until the apple softens and the sauce boils down to the desired consistency.
   
   
3. Allow to cool and serve, or pop in a jar to store in the fridge for later.

In the pot, ready to cook

I store my cranberry sauce in a jar in the fridge and it lasts seemingly forever, but maybe that's because we go through it so quickly! A great home made version that you can make well before Christmas dinner

Scooped up into a fancy secondhand glass bowl ready for Christmas dinner (or any meal!)

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raw broccoli salad

Serves 4

This is a variation on a Thermomix classic to make it dairy free. Love this recipe for its speed and healthiness.

Poppy cooks...

1. Place
   250g broccoli, cut into florets,
   100g carrot, cut into pieces,
   95g apple, quartered,
   1/4 red onion,
   100g coconut yoghurt,
   1/2  lemon, juiced,
   pinch of celtic sea salt + cracked black pepper and chop 8 seconds / speed 4.
   
   
2. Scrape down sides of bowl and chop 3 seconds / speed 4.

baked apples

Serves 2

Poppy bakes...

1. Preheat oven to 180ºC.
   
   
2. Combine
   1 tablespoon sultanas,
   1 tablespoon activated buckwheat,
   1 teaspoon ground cinnamon,
   1.5 teaspoon coconut oil and
   1.5 teaspoon maple syrup.
   
   
3. Core
   2 pink lady apples, set on baking paper, fill with above mixture, wrap paper around apple and twist in a knot at the top.
   
   
4. Bake for 1 hour or until soft.
   
   
5. Serve on their own or with
   coconut ice cream.

spelt + apple rusks

Makes 12

Poppy bakes...

1. Roughly chop
   3 granny smith apples on speed 7.
   
   
2. Add
   30g coconut oil and cook for 20 minutes / Varoma / speed 2.
   
   
3. Puree for 1 minute / speed 9, but slowly turn dial up to 9.
   
   
4. Weigh the apple puree (you will need to scoop it out into a bowl, tare the scales and then return puree to the mixing bowl to weigh) and then add an equal weight of
   spelt flour (usually around 200g), then mix on speed 5 until it forms a single lump in the mixing bowl.
   
   
5. Kneed for 1 minute using dough mode.
   
   
6. Remove dough and roll out into roughly 1cm thickness and cut into desired shapes.
   
   
7. Bake in a 140ºC oven for 45 minutes or until lightly browned.

gluten-free apple crumble

Serves 8

Poppy bakes…

1. Preheat oven to 180ºC.
   
   
2. In a mixing bowl place
   6 granny smith apples, cored and diced then squeeze a bit of
   lemon juice over the apples and toss to coat.
   
   
3. Stir through
   2 tablespoons agave syrup then dust with
   2 teaspoons tapioca flour and toss to coat.
   
   
4. Poor the apple mixture into your baking dish or ramekins.
   
   
5. In another mixing bowl combine
   1 cup quinoa flakes,
   3/4 cup gluten-free plain flour,
   1 cup coconut sugar,
   2 teaspoons ground cinnamon,
   1 teaspoon ground ginger and
   1/2 teaspoon celtic sea salt and mix together.
   
   
6. Add
   3/4 cup coconut oil and combine.
   
   
7. Spoon crumble mixture over apple mixture and bake using bottom element only for 15 minutes, and then with both top and bottom elements on for another 20 minutes or until the crumble topping is crisp.

beetroot + apple salad

Serves 2

Poppy cooks…

1. In a bowl combine
   250g beetroot, cooked, peeled and diced,
   granny smith apple, cored and diced,
   1/2 bunch chives, chopped and
   4 tablespoons mayonnaise (such as Norganic).
   
   
2. Garnish with additional chopped chives.