Tropical Fruit Crumble Recipe Freeze Dried Reconstituted Ep160

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while being dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

coconut flakes

🥗Healthier: toasted almonds

💰Cheaper: chopped pecans

Toasted almonds provide crunch and flavor.

Start with a 4-pound bag of mixed fruit from Walmart, including pineapple, strawberries, peaches, and mango.

Cut down large chunks of pineapple and strawberries for freeze drying.

Add 2 tablespoons of ground cinnamon to the fruit mixture.

Mix in 2 cups of sugar to create a sauce from the fruit juice.

Add 2 cups of all-purpose flour to the mixture.

Prepare Nature Valley Crunchy Granola Bars (Oats and Honey) as the topping instead of using butter.

Run the granola bars through the freeze dryer to ensure they are completely dry.

Prepare Bird's Custard by mixing 70 grams of custard powder and 70 grams of sugar in a saucepan.

Measure 1 pint of milk (approximately 2.4 cups) and add a little to the custard mixture to form a smooth paste.

Heat the custard mixture on medium heat, stirring continuously until it reaches a gentle boil and thickens.

Let the custard cool down; it will form a skin on top, which is not a concern as it will be powdered later.

Divide the freeze-dried fruit mixture into trays and line them with parchment paper or silicone liners to prevent sticking.

Cut the freeze-dried mixture into thirds for easier reconstitution later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens