Well after a ‘sweet’ and busy weekend of being part of the Kapiti Women’s Expo I thought I would take the easy option of giving you another adapted recipe from Ann O’Dowd Fogarty’s cook book so that my Monday is a little less cluttered with things to do.
This crumble recipe is super easy and very crafty because it is pretty healthy and themselves still feel like they are getting that sugary crumble! While I usually just chuck stuff in using guess-timates I have endeavoured to use Ann’s recipe to give you amount for my adaptations. I still think the guess-timates and ‘chuck it in’ works a treat though 🙂
When making apple crumble I tend to use eating apples (Gala is a favourite with himself so invariably that is what is used) as they stew up sweet without having to add any honey. You can even get away with a rhubarb and apple crumble without adding anything else if the eating apples are sweet enough. So I’ll put my adapted recipe here then I’ll post the original (with adaptations in brackets) over on the recipe page.
50gm GF flour ( I used Edmonds as the gum helps it bind in the absence of sugar)
50gm Rice Flakes
25gm Dessicated Coconut
50gm Coconut Oil in solid form
25gm ground almonds – could replace with LSA
25gm ground linseed – could replace with LSA
- Mix the dry ingredients together
- add honey and solid coconut oil and rub into the dry ingredients with the tips of your fingers until it is crumbly.
- Add more almonds/linseed/coconut/LSA (depending on your preference) if the mixture is still too moist.
- Sprinkle on top of stewed fruit and bake at 180-200 C until the crumble is golden
As with all my recipes I invite you, actually I encourage you, to play around until you get the taste you and your family like. You may want more honey or maybe more coconut instead of almonds so go ahead and plonk it in. 🙂
Hope this finds you enjoying your week and seeing the sweetness in it regardless of the events around us.