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
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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
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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
One of my oldest festive memories is dipping warm ginger spiced biscuits into a big, frothy cup of hot milk. It’s by far my favourite tradition, and something that I still do in the run up to Christmas. I just love the combination of creamy milk and spicy ginger! This was the inspiration behind this recipe. I wanted to create a dessert based around the flavours of my fondest memory of the Holidays. But still keep it quick and easy enough to make in a rush.
Nice Cream seemed like the perfect dessert for this experiment. It may seem like a strange choice as it’s basically a banana ice cream, but you have to trust me! This dish only takes about 5 minutes to make and, as an added bonus, this particular recipe only uses 3 ingredients: frozen bananas, a splash of milk and ginger powder. The end result is a deliciously smooth and creamy bowl of ‘healthy’ ice cream with a little ginger kick. It can even be made 100% dairy free by using a milk alternative instead of regular milk; coconut milk is my favourite alternative because it has quite a neutral taste.
Personally, I really like a strong ginger flavour so I’ve added quite a bit of the powder to the recipe but feel free to add a little less (or more!) if you prefer a subtler taste.
There is another reason that I think this recipe is so great: it helps to combat food wastage. Which is definitely my number one pet hate! You can freeze the brownest, spottiest bananas, that you would have otherwise chucked away and save them to whip up batches of nice cream whenever you get the craving. It’s a win-win situation!
I love how deliciously smooth and creamy this pudding is and the ginger provides the perfect kick to compliment the banana. It’s one of my favourite puddings in the run up to Christmas and contains all the festive tastes that I associate with the season.
Rosie x
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It may be cold outside, but that's not gonna stop me from indulging in one of my favourite puddings. This nice cream is quick and easy to make, and requires hardly any work. It has the perfect ginger kick and the gentle spice is the perfect festive flavour. All you need is some frozen bananas, a dash of milk, a few teaspoons of cinnamon and a blender. My latest pudding obsession.
| Prep Time | 5 Minutes |
| Servings |
Person
|
Ingredients
- 2 Bananas Frozen
- 1 Dash Milk Or dairy free alternative
- 2 Tea Spoons Ground Ginger More or less to taste
Ingredients
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Instructions
- Place the bananas in your blender, and pour the milk on top. Allow to sit for about 2 minutes, so that the banana melts a bit and is easier to blend
- Whizz up your banana until a smooth, creamy consistency is reached. This will only take a few minutes, depending on your blender
- Add your ginger to the mixture, a little at a time and blend it in to the nice cream
- Once you're happy with the flavour, sprinkle a little ginger on top and enjoy!
Recipe Notes
Best eaten straight away
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