Recipes: Tropical Pineapple & Coconut Crumble and Spanakopita

TROPICAL

Recipe by The Gibraltar Vegan, follow http://www.instagram.com/ thegibraltarvegan for updates

PINEAPPLE AND COCONUT CRUMBLE

The combination of pineapple and coconut brings two very tropical tastes together to form a perfect treat during the summer months. This recipe is also gluten free as it uses coconut flour, however, plain flour will also suffice, it just won’t have as intense a coconut flavour. This crumble is delicious cold or slightly warm with vegan vanilla ice-cream.

INGREDIENTS 560g canned pineapple 150g desiccated coconut 225g coconut flour 400g light brown sugar 100g caster sugar 120g vegan butter 4tbsp arrowroot powder (or cornflour if you prefer) 1tsp Himalayan salt

METHOD and line your baking tray with grease proof paper. 2. Drain the can of pineapple and chop the fruit into small pieces.

3. Mix the pineapple, white sugar and arrowroot powder together in a saucepan on a medium heat and stir until the mixture is thick. Set it aside.

4. Mix the light brown sugar and vegan butter together. Once mixed add in the coconut, coconut flour, salt and mix well. and place on the baking tray. Flatten it and bake in the oven for six minutes.

6. On to this layer add the pineapple mixture and spread evenly around the tray.

7. Place the final layer of the coconut mixture on top. Do not flatten but do press lightly.

8. Bake in the oven for 15 minutes or until golden brown.

9. Cool down before cutting into slices.

GREEK-STYLE

SPINACH PIE (SPANAKOPITA)

Recipe featured on MamaLotties.com

Did you know that the ‘Torta de Acelga’ Gibraltar is used to is also made differently in many other cultures? I wanted to try and adapt the one we’re accustomed to and give it a deliciously Greek twist.

INGREDIENTS: 600g spinach 150g hard edam 180g feta cheese 3 Garlic cloves Olive oil 3 Large eggs

Filo pastry

Fresh mint 1 Lime

METHOD:

1. Preheat your oven to 160°C. Chop your chard up into small pieces and do the same with the garlic. In a large pot, fry these together on a medium heat with a splash of olive oil, until the chard releases all the water from its leaves and evaporates. Be patient as this could take a little while.

2. In the meantime, once your chard is almost ready, mix the rest of the ingredients in a large bowl. Grate the edam, and crumble the feta, crack and whisk two eggs, a small fresh bunch of mint and the zest of half a lime.

3. Once the chard mixture is ready, add this to the bowl and mix everything together well. 4. Next, coat an oven dish with a brushing of olive oil and lay two or three layers of filo pastry across one another in opposite directions, crinkling them along the sides of the dish.

5. Pour the mixture and fold over any remaining filo from the sides of the dish, if you need to use more, just lay a filo pastry over the top. I suggest brushing each layer with some oil so that they soften and stick together. 6. Finally, beat the remaining egg in a bowl and brush over the top and sides of your pie. Transfer to an oven for 40 – 45 minutes keeping an eye it doesn’t burn. The filo will turn golden and crisp.