It may sound strange, but I’ve only recently started eating mushrooms. It was something that I avoided for such a long, and would pretty much refuse to eat. But now, I can’t get enough! I love how mushrooms are pretty much a blank canvas. They have the ability to absorb basically any flavour, and what you get at the end, is a different taste every time. You can fry them, stuff them, or even turn them into burger buns, (although I’ve never personally tried that).
Pink Berry Smoothie Bowl
Frozen fruit is one of them things that I think you should always have to hand. I always make sure that I have big stacks in my freezer, ready to make a scrumptious smoothie, or to use in a fruit compote. For me, frozen bananas are a must; they make delicious nice cream when blended on their own, and are the perfect base for creamy smoothies and smoothie bowls. Simply peel, chop and place them in the freezer, ready for a smoothie kind of day.
I only discovered smoothie bowls about a year ago, and it took me a while to perfect them. My biggest mistake: making them too runny. Smoothie bowls should be nice and thick, so that your toppings can sit on top. You should be able to spoon it out with ease, rather than it dribbling everywhere.
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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Cooking with Kids… Fruit Kebabs
Fruit kebabs are one of those ridiculously simple concepts that are absolutely amazing. Cutting up bite sized chunks of fruit and placing them on a stick makes a deliciously easy pudding or snack. I originally made these with my nephew. With the whole aim being to make a tasty healthy pudding which he really enjoyed making. We make cake all the time and it was nice to try something a little different.
Absolutely any fruit can be used for these as long as it’s cut up into small chunks. But it is easier to use softer fruit (think berries, banana or melon). As something like apples could be quite tricky for little hands to piece onto the stick.
For this I used standard long kebab sticks; but if these are too long then you can just cut them in half. If you’re worried about sharp spikes and little hands, then you can cut the spikes off with a pair of sharp scissors before you begin. Just make sure that there’s no splintering to the wood before you start adding fruit.
Add as much fruit as you like until the stick is full. I love that you can just add whatever fruit you want to these. Whether you go crazy with patterns or just chuck everything on at random, I can guarantee that no two kebabs will be the same. Place them on a plate and bring out at the end of dinner and you’ll be surprised at just how popular they’ll be.
Rosie x
Rosie x
| Prep Time | 5 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
- Strawberries cut in half
- Bluberries
- Banana cut into chunks
- Raspberries
- Grapes
- Tangerines peeled and segmented
- Wooden Skewers I had to cut mine in half to make it easier for little hands
Ingredients
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Instructions
- With a little adult help, push the fruit onto the stick, (pointy end first) and push to the top of the skewer.
- Keep going, adding any fruit you wish until your stick is full. You might want to pop a berry on the pointy end when your finished, to help shield little fingers, and mouths, from the sharp bits.
- You can use any fruit you like, and make any pattern. When you're finished simply enjoy!
Recipe Notes
Feel free to experiment, and use whatever fruit combination you'd like!
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Crunchy Date Bites
I love snack bites, they’re quick to make, easy to grab on the go and there is no end to the flavour combinations you can create. And with Christmas just around the corner, I couldn’t think of a better snack to have on hand during the Holiday rush!
These simple snack bites have a subtle coconut taste, a beautiful sweet flavour and a little crispy surprise inside each bite courtesy of the raw buckwheat groats. Filled with dates to help provide some slow release energy these are perfect when you’re running around and don’t have time to stop and make a snack.
You can roll / coat the balls in anything that you like or, if you’d prefer, you could always leave them plain. I wanted these bites to look like a Christmas Pudding so I chose to top them with a helping of desiccated coconut ‘icing’ and a single dried cranberry. This not only looked festive, but the coconut coating also helped to strengthen the coconut flavour of the bites.
I love having delicious and healthy snacks like this in the fridge ready to grab if I’m in a bit of rush or have a sweet craving, and with all the indulgent treats around this time of year, these make the perfect healthy choice.
Rosie x
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| Prep Time | 10 Minutes |
| Cook Time | 5 Minutes |
| Passive Time | 10 Minutes |
| Servings |
Bites
|
Ingredients
- 10 Medjool Dates
- 4 tablespoons Water from the soaked dates
- 1/2 cup Sunflower Seeds
- 1/2 cup Raw Buckwheat Groats
- 1/2 cup Dessicated Coconut + more to decorate, optional
- Cranberries to decorate, optional
Ingredients
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Instructions
- Soak the dates in boiling water for roughly 10 minutes
- Once soaked, place all the ingredients into a blender / food processor, and blend until all the ingredients are just combined
- Take a handful of the mixture from the blender and form into a ball. This can be as big or small as you'd like.
- Roll the top of the ball in the extra desiccated coconut and place a cranberry on top
- Place in the fridge in an airtight container and allow to set. Before consuming, leave them for at least 30 minutes, but overnight is best.
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