This recipe is my cooking philosophy in a nutshell – recipes made with our health in mind, but without ever compromising on taste. Today I've made a delicious crumble pie which also contains your daily dose of vitamin C. Blackcurrants are rich in vitamin C which is an important component in the collagen synthesis. An American study has shown that a sufficient intake of vitamin C can be associated with good quality of the skin, while a deficiency leads to an increased risk of dry and wrinkled skin.
However, vitamin C is a water-soluble vitamin, meaning that an intake of the vitamin that is higher than the amount that the blood can absorb will just lead to excretion of the vitamin through the urine. In other words, there’s a limit to how much you can boost your skin with vitamin C. Balance is is always key!
Other skin health heroes in this dish:
Polyphenols, zinc, and vitamin E.
- 200g blueberries
- 250g blackcurrants
- One tablespoon of chia seeds
- 1-2 teaspoons of cardamom
- 1 teaspoon of cinnamon
- 1-2 tablespoons of agave or honey, plus half a teaspoon
- 300 mL oats
- 50 mL almond flour
- 50 mL coconut flour, plus one tablespoon
- Pinch of salt
- One teaspoon of ground vanilla, plus one teaspoon
- 10 Medjool dates, pitted
- 100 mL almond butter
- 75 mL solid coconut oil
- 150 mL full-fat coconut milk
- Lemon zest from one lemon
- Take out the berries from the freezer a couple of hours in advance and let them heat at room temperature.
- Mix the berries, cardamom, cinnamon, agave/honey, and chia seeds with a spoon in a bowl and let it set into a “jam”.
- Start by adding the oats, almond flour, coconut flour (50 mL), salt, and vanilla (one teaspoon) into a bowl and stir with a fork. Set aside.
- Add the dates, almond butter, and coconut oil into a food processor and mix until you have a paste.
- Combine the paste and the dry ingredients by massaging them with your hands into a crumble.
The coconut vanilla sauce:
- Put the coconut milk, the vanilla (one teaspoon), and the agave/honey (half a tablespoon) in a jar. Put the lid on and shake and your vanilla sauce is ready.
- Preheat the oven to 200°C, conventional heating.
- Pour the berry jam into a baking dish big enough for the jam to cover it with an even layer. Sprinkle over the coconut flour (one tablespoon), and then the crumble.
- Bake in the oven for 20-25 minutes.
- Top with the lemon zest and serve with the coconut vanilla sauce.
This recipe is made by food enthusiast Anna Gardell/EatingNaked.