Summer Nectarine, Apple & Raspberry Crumble

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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.

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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? 😉

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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.

 

 

Pumpkin Overnight Oats

Pumpkin Overnight Oats | Add A Little

Since I’m not feeling too great, I think this is a perfect breakfast for those lazy morning when you just don’t want to get out of bed.

Pumpkin Overnight Oats | Add A Little

My day basically consists of oatmeal (oh so warming!) with chicken soup and then more chicken soup. Which is totally ok with me, because it screams warm comforting nights!

Pumpkin Overnight Oats | Add A Little

Pumpkin Overnight Oats vegan, gluten free, dairy free
Serves 1

A delicious and easy breakfast in the cold months when you want that extra 15 minutes in bed! Sweet notes from the pumpkin comes through whilst the cinnamon gives a Christmassy flavour! This recipe can also be warmed up on the stove top in the morning or baked for 20 minutes at 180ºC.

1/4 cup rolled oats
1/3 cup warm water or warm almond milk (can be substituted with soy, coconut or dairy milk)
1 tablespoon pumpkin puree (recipe below)
Cinnamon, to taste
Maple syrup, to taste

For garnishing: chopped apple, walnuts, coconut yoghurt, cinnamon

Mix the water, puree and oats together.

Set aside or put in the fridge for an hour or overnight.

I like to serve in a cute jar with chopped apple and walnuts.

Pumpkin Puree vegan, gluten free, dairy free
Makes 1 cup

This puree is perfect for any dish, sweet or savoury! You can make it into a soup, pasta sauce or even use it for pies! Also feel free to make it with kabocha or butternut squash.

Preheat oven to 180ºC.

Cut pumpkin in half and poke holes in it and sprinkle with salt.

Place face down on baking tray and bake for 45 minutes.

Poke with a fork and it should be soft. If not, leave in for another 15 minutes, facing upwards in oven.

Once cooked, spoon contents into a blender and blend until smooth.

Pumpkin Overnight Oats | Add A Little

Coco-nutty Oatmeal

Coco-nutty Oatmeal (vegan, gluten free, dairy free)| Add A Little

As you probably know, I’m a huge fan of oatmeal. Since I also love coconuts, I thought I’d try out a bit of a tropical flavour and it worked so well! The flavour of coconut and banana and nuts go super well together and the dollop of coconut yoghurt on top gives it that decadent feel!
I’m sure you could always make this into overnight oats and it would be equally delicious!

Sorry that there’s no video this week by the way – if you saw my last post, you’d see that I’m away so I’ve scheduled posts for the next 4 weeks! This oatmeal cooks the same way as you would make my other recipes, whether its banana bread oatmeal or strawberry oatmeal – so you can check those posts out for a tutorial!

Coco-nutty Oatmeal (vegan, gluten free, dairy free)| Add A Little

Coco-nutty Oatmeal vegan, gluten free, dairy free
Serves 1

1 part oats
1 banana (1/2 mashed to put into the oatmeal)
1 part coconut milk
1 part boiling water
Handful of nuts
1 tablespoon of flaxseeds (I used Linwoods)
Dollop of coconut yoghurt (I used COYO)

Soak the oats in boiling water for about 15 minutes in the pan with the lid on.

After 15 minutes, add the coconut milk, mashed banana and flaxseeds.

Cook on a low heat for about 5 minutes until desired consistency.

Serve in a bowl with bananas, chopped nuts and a dollop of yoghurt.