Recipes

Rhubarb, Strawberry & Ginger Crumble

Free from: dairy, soya, egg, gluten, wheat and nuts, also low
FODMAP

I’m always looking for ways to make food accessible to
myself and my daughter. With our combined food allergies and intolerances, it’s
usually easier and less stressful to cook from scratch. In this simple, quick
crumble recipe, fresh ginger adds that warmth we crave when the days start to get
shorter and colder. Topped with vanilla custard, it’s delicious. This is pure comfort
in a bowl.
Prep Time15 mins
Cook Time25 mins
Servings: 4 people
Author: Amy Fearn

Ingredients

  • 540 g Tin of rhubarb (245g drained weight)
  • 410 g Tin of strawberries (129g drained weight)
  • 5 g Fresh Ginger finely chopped
  • 80 g Gluten Free Plain Flour
  • 30 g Demerara Sugar
  • 20 g Gluten Free Rolled Oats
  • 50 g Dairy Free Margarine

Instructions

  • Preheat the oven to 180°C (fan)
  • Open the tins of fruit and pour the contents into a colander to remove the syrup/juices. Transfer the drained fruit to a 16 cm round oven proof dish.
  • Peel and finely chop the fresh ginger then add it to the fruit. Mix in the ginger and break up any large pieces of fruit to distribute evenly.
  • Weigh the flour, sugar and oats into a medium sized bowl. Mix briefly, then rub the margarine into the dry ingredients. It will clump and feel buttery.
  • Scatter the crumble mix over the fruit until it’s completely covered, then bake in the oven for 25-30 minutes.
  • Serve with a generous helping of vanilla custard

Notes

Quick vanilla custard using custard powder:
Follow the instructions on the packet using your choice of milk alternative. Stir in 1-2 teaspoons of vanilla bean paste before serving.

Overnight Oats

Prep Time10 mins
Servings: 1 person
Calories: 348kcal

Ingredients

  • 1/4 tsp Cinnamon
  • 50 g Rolled oats
  • 100 ml Coconut Water Can use milk
  • 2 tbsp Nut butter
  • 50 g Mixed berries
  • 1 tbsp Honey
  • Pinch Himalayan Salt

Instructions

  • The night before place the oats into an airtight glass container like a
    mason jar or a glass jar with a locking lid. Mix with the water or milk. Stir
    in the cinnamon and a pinch of Himalayan salt. Leave in the fridge
    overnight.
  • The next day, soften with a little more water or milk to suit your taste.
    Stir in the nut butter, you may want to leave the butter at room
    temperature for a few minutes before doing this.
  • Top with the yoghurt, berries and a drizzle of honey and serve.

Baked Blueberry Oatmeal

This month’s recipe is a delicious blueberry oatmeal snack. It is also a
baby and toddler approved breakfast that can be made in advance and eaten one-
handed by a feeding mama! You could also experiment with other seasonal fruit,
October is a great month for blackberries.




Author: Sarah Pearce

Ingredients

  • 8 oz Rolled Oats
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1 Mashed ripe banana
  • 6.5 floz Milk
  • 1 tbsp Maple Syrup Or Stevia
  • 2 Large Eggs Beaten
  • 1 tsp Pure Vanilla Essence
  • 1 Handful Fresh or Frozen Blueberries
  • 1 tsp Black Chia Seeds

Instructions

  • Preheat oven to 180c
  • Grease brownie tray (8×8) – can use spritz of coconut oil
  • Mash banana in the bottom of your mixing bowl and add in the other ingredients. (Blueberries are last item to go in)
  • Mix until an even consistency
  • Add to baking tin and gently level
  • Bake until light brown/set (approx 30-35 mins)
  • Remove from oven and allow to cool slightly before loosening sides with a palette knife
  • Remove from tin, allow to cool and cut in to portion sizes
  • Delicious served warm with a spoonful of Greek Yogurt and a little fruit
  • Store in an airtight container in the fridge.
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