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Freeze-Dried Antioxidant Powder 30g
$15.95
Our freeze-dried antioxidant powder is a delicious combination of raspberries (pesticide-free), Davidson (ooray) plums (pesticide free), blueberries and strawberries, sustainably grown on the Atherton Tablelands in Far North Queensland. Dust over cheesecakes, ice cream, chocolate bark, marshmallows and desserts and add to smoothies for an antioxidant boost!
In stock
Description
I love visiting our local raspberry farm in Yungaburra, FNQ, and snacking on the plump, juicy, pesticide-free raspberries straight from the vines! Gabi and Michael do an amazing job of working with nature to sustainably grow raspberries, bananas and native fruits, which they then preserve by freeze-drying.
Why freeze-dry fruit?
Freeze-drying retains all the nutrition and fibre in the fruit, while intensifying the flavour and adding a satisfying crunch. The fruit can then be stored for long periods of time, eaten as a crisp and delicious snack, used to decorate food, ground into a vibrant and tangy powder, or even rehydrated in water, syrup or wine and added to drinks and desserts! The possibilities (and flavour combinations) are endless. Get creative and tag us in your photos so we can share your culinary creations to inspire others!
Check out my Chocolate Easter Egg Cake for a great way to use your freeze dried fruit and fruit powders!
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![{Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!
Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed.
Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!
You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)
[Photo by @cookrepublic for Life-Changing Food]
*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!
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#eatseasonally #weekendbaking](https://www.quirkycooking.com.au/wp-content/plugins/instagram-feed/img/placeholder.png)
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