3 Healthy Harvest Treats

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Playing Healthy Harvest Treats



Rhubarb and Coconut Cream Cups


  • 1/3 cup flaked coconut
  • 2 tablespoons coarsely chopped unsalted shelled pistachios
  • 2 tablespoons pepitas (pumpkin seeds)
  • 2 tablespoons sunflower seeds kernels
  • 2 teaspoons white chia seeds
  • 500g (1 pound) rhubarab, trimmed, cut into 2.5cm (1 inch) lengths
  • 1 tablespoon pure maple syrup
  • 2 teaspoons finely grated orange rind
  • 1/3 cup orange juice
  • 1 vanilla bean, split lengthways

Ingredients Coconut and Cashew Cream

  • 1/2 cup unsalted cashews
  • 1 cup young coconut flesh
  • 1 tablespoon pure maple syrup
  • 1/4 cup pure coconut water


  1. To make the coconut and cashew cream, soak nuts in a small bowl of filtered water for 30 minutes. Drain nuts. Ina high speed blender, blend nuts, coconut flesh, maple syrup and enough coconut water until mixture is smooth and creamy
  2. Meanwhile, preheat oven to 330 degree Farenheight
  3. Place coconut, nuts and seeds on an oven tray; roast about 3 minutes or until browned lightly. Cool.
  4. Meanwhile, combine rhubarb, maple syrup, rind, juice and vanilla bean in a small saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 3 minutes or until rhubarb is just tender. Cool. Discard vanilla bean.
  5. Layer rhubarb mixture, coconut and cashew cream and nut mixture in 2 x 1 1/2 cup serving glasses or jars. Serve



Oat and Berry Stuffed Baked Peaches


  • 1/2 cup rolled oats
  • 1/3 cup dried cranberries
  • 2 tablespoons dried blueberries
  • 1 tablespoon shredded coconut
  • 1 tablespoon pepitas (pumpkin seeds)
  • 1 tablespoon raw honey
  • 1 tablespoon cold pressed extra virgin coconut oil
  • 2 large peaches halved, stones removed
  • Greek yoghurt or coconut yoghurt to serve


  1. Preheat oven to 350 degree Farenheight
  2. Combine oats, berries, coconut, pepitas, honey and coconut oil in a small bowl
  3. Place peach halves, cut side up on an oven tray; firmly press oat mixture into cavities, piling mixture high
  4. Bake peaches about 20 minutes or until topping is golden and peaches are tender. Serve with Greek style yoghurt, if you like.



Strawberry, Banana and Almond Friands


  • 2 medium bananas 
  • 6 organic free range egg whites
  • 1/2 cup cold pressed extra virgin coconut oil
  • 1 cup ground almonds (meal)
  • 1/2 cup coconut sugar
  • 1/2 cup brown rice flour
  • 1/4 cup quinoa flour
  • 1- 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon gluten free baking powder 
  • 4 strawberries, sliced thinly
  • 1/3 cup flaked coconut or flaked almonds


  1. Preheat oven to 400 degrees Farenheight. Grease 8 hole mini loaf pan; line bases of pan holes with strips of baking paper, extending paper 2.5cm above sides
  2. Thinly slice half of one of the bananas. Mash remaining banana in a small bowl; you will have ½ cup mashed banana.
  3. Whisk egg whites in a medium bowl until frothy. Add coconut oil, ground almonds, sugar, mashed banana, sifted flours, cinnamon and baking powder; whisk until combined. Divide mixture evenly into pan holes. Top with sliced banana, strawberries and coconut. 
  4. Bake friands about 25 minutes. Stand friands in pan for 5 minutes, before transferring onto a wire rack to cool. 

Recipes courtesy of LornaJane.com