Summer Nectarine, Apple & Raspberry Crumble

So it’s been a while… again.

*lengthy essay coming up, so feel free to skip this bit and head to the bottom for the recipe!*

I’ve been away for a month in Tokyo where I really enjoyed myself and it was so lovely to not think about anything apart from relaxing and having a good time. Not thinking about any work and really letting myself take a rest. I think that break really benefitted me. It wasn’t that I wasn’t inspired before but there was a time in the midst of exams where I made such simple and basic meals that I didn’t feel like they were ‘worthy’ of sharing.
I’m sure anyone else who blogs or is a content creator understands this feeling of creating things that ‘aren’t good enough’. I put these in inverted commas because I feel like it’s all to easy to be so hard on yourself and sometimes it’s hard to remember that you’re your own worst critic.
Now that I’m back and well rested I feel so inspired and I’m excited to get into the kitchen and try and make something delicious. I craved that feeling for a while, of being passionate about creating and I feel like I’m back in the gist of it all.

Anyway, back to the recipe!

I adore crumbles so much and my favourite has to be rhubarb – I love the tartness and sweetness that contrast against the crumbly oaty topping. However, rhubarb season is all over and I thought it would be best to work with available fruits like nectarines which are so sweet at this time of year. The apple in the crumble has a bit of bite which adds a nice texture and the raspberries add the tartness that provides a wonderful contrast.

The crumble is delicious too and packed with goodness like desiccated coconut, cashew butter and cacao nibs as well as oats to keep it traditional.
The oats also make it acceptable to eat this for breakfast, right? 😉

Summer Nectarine, Apple & Raspberry Crumble vegan, gluten free, dairy free
Serves 4 small portions

This summer crumble is a wonderful ode to the ripe and sweet summer fruits that are readily available. Feel free to swap the fruit to suit what you like, maybe switching the berries. In autumn, pears and cinnamon would make a delicious filling, and would work equally as wonderfully with the ‘buttery’ oaty topping.
I also want to mention that you can substitute coconut sugar for regular brown sugar with great results.

For the topping:
100g rolled oats
2 tbsp cashew butter
2 tbsp coconut oil, softened/ melted
2 tbsp coconut sugar (you can use less or more depending on how sweet you want it)
1 tbsp desiccated coconut
Pinch of salt
1 tbsp cacao nibs (optional)

For the filling:
1 nectarine (you could also use a peach), cored and diced
1 pink lady apple, cored and diced
Handful of raspberries
3 tbsp water
1 tbsp coconut sugar

Preheat the oven to 180ºC.

Mix all of the topping ingredients apart from the oats in a large bowl.
Add the oats slowly, starting with 50g and adding them until you think the texture is perfect. The topping should be crumbly but there should be some chunks.

Put the nectarine and apple in a pan with the water and sugar and let it simmer for around 5 minutes until the fruit is hot but the apples have a bit of texture to them. Add more water if needed.

Place the fruit in the bottom of oven safe jars and top with fresh raspberries.

Place the crumble on top and place in the oven for 15 minutes until piping hot.

Serve as they are or top with oat cream (my personal favourite), coconut yoghurt, or a dairy free cream alternative.

 

 

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Lemon Drizzle Cake and Exciting News!

Ok, so I’ve got some news.

And it’s quite a big deal.

But I’m super excited an I’ve finally just been like “YOLO I’m going for it!” (please don’t hate me for saying that haha)

Anywayyyy, I HAVE A YOUTUBE CHANNEL NOW!

It actually took me a while (probably longer than it should have, and I should have been revising :/) to do all the channel art, film the video and edit so it would mean the WORLD to me if you could check it out *sending virtual hugs and love* and it would make me feel like this.

So here’s my first video and I really super duper hope you enjoy it and tell me what you think in the comments below!

Obviously, I’m still going to be posting on the blog once a week but I’m going to try and film a recipe once a week as well!

 

Lemon Drizzle Cake
Makes 6 cupcakes

For the cake:
1 medium egg (55g)
55g self raising flour
55g softened butter
30g sugar (you can use 55g, but I like to make it a tad healthier by adding less in)
Zest of 1/2 lemon

For the drizzle:
Lemon juice
Icing sugar

Preheat the oven to 180 degrees Celsius.

Cream together the softened butter and sugar.

Add the egg and stir until combined and then add the lemon zest.

Add in half the flour and stir in until combined then add the other half but be sure to not over mix it or it will result in a hard cake.

Put the cake into the oven for 10-15 minutes until golden brown.

While the cake is baking, you can make the drizzle.
Mix the sugar and juice until it becomes smooth.

Once you take the cakes out of the oven, let them cool then drizzle the drizzle on top.

The cakes can be eaten straight away or (if you have the patience), eaten when the drizzle sets.

Mini Madelines

Ok, I’m going to be completely honest. These are actually mini madeline CUPCAKES.
I’m sorry!!! It’s just that… Well…. I was kind of too lazy to go out and buy the moulds, so I had to kind of make do.
But you know what, these are just as good!

I made them mini because Madelines can be kind of rich, but I did make them ‘skinnier’ than your average ones, by reducing sugar and butter = no guilt when eating the whole batch! (…not that I’d know what that felt like… )

Oh, and also, I was traditional and didn’t put anything on or in my Madelines – sometimes the best things in like are the simplest.
… But I know that raspberries add a lovely sweet n’ tart kinda vibe to them!

And if your not convinced to make these morsels of joy already – it only needs 6 ingredients and takes 30 minutes to make! Double whammy!

Mini Madeleines
Makes 10

60g all purpose flour
1/4 teaspoon baking powder
30g softened butter
40g sugar
1 egg
20ml milk

Preheat your oven to 190 degrees celcius.

Combine the sugar and eggs.

Mix the flour and asking powder then combine with sugar and eggs.

Gradually add the milk, then the melted butter.
The mixture should be thick and its fine if its a bit lumpy! Just don’t over mix it!

Greases cupcake tins with butter or put parchment paper in them.

Put in oven for about 10 minutes, and take them out when they start to get golden.

They will keep for 1 week in an airtight container (although I’m not sure they’ll even last that long!)