You know, I never really understood the whole peanut butter and jelly thing. It just didn’t really seem like two things that would go together. Maybe it had something to do with the fact that being allergic to nuts meant that I had no idea what peanut butter was like. Or because being in England, I had a completely different idea about what jelly was. It took me a while to realise the whole thing was actually about jam! But since making my own free from butter, I’m obsessed with this strange combo!
Pink Strawberry Chia Pudding
It’s no secret that I love chia seeds, they’re so versatile; they can be sprinkled on top of breakfast, baked in your favourite cake (they taste so good in my super simple banana bread), or added to smoothies. And all the health benefits they contain are always a bonus.
But my favourite way to eat them has to be in a chia pudding. Simple, delicious and so versatile, it’s quick and easy to make and only uses 3 ingredients. I always have a big batch in my fridge, and have it for breakfast, lunch, quick dinners if I come in late, or even for pudding. It’s one of them thing that you can have pretty much any time of the day. It’s super filling, simply delicious, and can be changed in so many ways. I love adding a bit of apple strawberry compote, my favourite coconut yogurt and a little sprinkle of fresh berries and crunchy granola.
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Apple and Pear Granola Topped Crumble
This has to be my favourite version of apple crumble ; the lightly spiced sweet and juicy apple compote compliments the crunchy granola topping perfectly. It is absolutely delicious and, best of all, this recipe really couldn’t be simpler!
Strangely enough, this pudding is inspired by one of my most eaten breakfast dishes. Homemade granola, warm fruit compote and a big blob of yogurt piled high on the side… it’s making my mouth water just thinking about it! It may sound a little odd, but I could not decide what to have for pudding one day – all I wanted was this breakfast. Then, it hit me, if you put it all together this dish has all the makings of a fruit crumble… genius!
Easy Peasy
I mentioned before that this recipe was simple, and I meant it! First, you start by making a fresh batch of lightly spiced compote (just place your fruit and spices in a pan with a little liquid and simmer until soft). Next, add the mixture to the bottom of an oven proof dish. Now, mix all your granola ingredients together in a mixing bowl and place on top of the compote making a nice even layer. Then finally, place in the oven until golden brown and crispy. Perfection! For a successful crumble, there is one tip I can give you: Be careful that your ovenproof dish is not too big – you want to make sure that you have a nice thick layer of granola on top of the crumble.
Once cooled store in an airtight container in the fridge for up to 3 days. Serve it lightly warmed up with a big blob of thick yogurt on the side, or even a good helping of ice cream 😊
As an added bonus, you can even eat this pudding for breakfast. It is just granola and fruit after all. My healthy take on the traditional apple crumble; warming, lightly spiced, crunchy and delicious!
Rosie x
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 20 minutes |
| Servings |
Small Bowls
|
Ingredients
Fruit Compote
- 2 Pears peeled & diced
- 1 large Cooking Apple peeled & diced
- Sprinkle Cinnamon Powder to taste
- Sprinkle Caster Sugar to taste
- Apple Juice good quality, to cover the bottom of the pan
Crumble Topping
- 50g Sunflower Seeds
- 75g Jumbo Oats Gluten Free if required
- 3 tablespoons Maple Syrup
- 1 tablespoon Coconut Oil melted
- 1 tablespoon Chia Seeds
- Pinch Salt
Ingredients
Fruit Compote
Crumble Topping
|
|
Instructions
Fruit Compote
- Place the diced fruit in a saucepan and add enough apple juice to cover the bottom of the pan. Top with a sprinkle of cinnamon and sugar to taste.
- Simmer the mixture, taking care not to boil, on a medium heat for around 10 minutes, or until the fruit has softened.
Crumble Topping
- Pre-heat the oven to 170* Fan / 190* C / 375* F / Gas Mark 5
- Pulse the Sunflower Seeds in a blender for a few seconds, until lightly blitzed.
- Next, mix the blitzed seeds with the rest of the topping ingredients until fully combined.
Layering the Crumble
- Spoon all of the fruit compote into a small, ovenproof dish.
- Next, spoon all of the crumble topping on top of the fruit. You should have two layers, as shown.
- Sprinkle the topping with a light layer of coconut sugar and place in the centre of your pre-heated oven for 20 minutes, or until golden brown.
- Once cooked, leave to cool for 5 - 10 minutes before serving and enjoy!
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Ginger Festive Nice Cream
It may be cold outside, but something always draws me back to nice cream. Deliciously smooth and creamy, it may only be made up of frozen banana but that doesn’t mean that it’s lacking in flavour. It’s a pudding that I find myself having more and more, and lately, I’ve been experimenting with a ton of different flavours.
As it’s Christmas, I couldn’t help but make a festive inspired nice cream. One of my favourite warming flavours has to be ginger. It reminds me of when I was younger; dipping ginger spiced biscuits into a big, frothy cup of hot milk. It was a flavour that I wanted to replicate in a way that was quick and easy. And taa-dah, that’s how this nice cream was formed!