A speedy gluten free berry crumble

Two weeks ago I found myself in a dilly of a pickle {ha} I was popping into see the girls Nanny Jo and grandad but I had nothing sweet to bring with me. I like to bring in baked goodies from time to time, gotta keep them sweet...

Luckily for me I hord sweet ingredients in my freezer like berries, sometimes if I see a great offer on blueberries or blackberries in the shop il buy them and pop them in the freezer for such an occasion.

For this recipe you will need.

Crumble:

100g Ground almond

100g Ground oats

100g Butter

100g Light brown sugar 

Filling:

1 cup Blueberries 

1 cup Blackberries

1 cup Raspberries

1 grated apple

First pre heat your oven to 220'c. Next in a large bowl add your ground almond and oats, sugar then lastly your cold butter. 

With your fingers rub the butter into the dry ingredients, this will take a few minutes.

Once your crumble topping is ready put all your berries and grated apple into your oven proof dish I used an enamel dish but something like a pirex dish is perfect.

The crumble topping will have the consistsancy of a paste so dollop on the crumble with with your fingers or a spoon. 

I topped mine off with some flaked almonds and hazelnuts.

Bake your  berry crumble for 20 minutes at this point the topping should be a golden colour and the juice from the berries should be bubbling through it..

We gobbled this down with a generous dollop of custard...deelish 

Enjoy

Rebecca x

Lemony protein pancakes

I received a giant tub of lemon cheesecake protein powder a couple of weeks back and I knew straight away what I was going to make with it PANCAKES...

The thoughts of drinking it like a shake made my tummy flip so I decided to go down the route I know so well, baking and the likes. Even though I bake for a living I am very aware of what I eat so everything in moderation is the cheesy cliche I live by. Dance like nobody is looking is another but we'll leave my dancing skills for another day.

This is a super quick and convenient recipe and the quantities that I have worked out make the perfect portion for one..

For this recipe you will need:

1/3 cup of ground porridge oats

1/2 cup of protein powder {mine is lemon cheesecake flavour}

1 egg

Almond milk unsweetened

Raw coconut oil

Extra virgin olive oil

Firstly in a food processor blitz 1/3 cup of porridge oats for a few seconds until it turns into a flour like consistsancy.

Next add the porridge oats and 1/2 cup of protein powder in a bowl.

Add in the egg and 2/3 cup of almond milk and whisk together until the batter is lump free. You don't want your batter to be a thick consistsancy as the pancakes will end up quite dense which let's be honest would be gross.

If you feel you need to add another splash of almond milk please do as each brand can differ to the next ...

In a pan add 1 teaspoon of coconut oil and a small splash of olive oil, give it a swirl. I used my grannies big silver spoon do pour in the pancake batter as it gave the perfect pancake size. You definitely want something bigger than a dessert spoon but definitely smaller than a ladle.

This mixture makes 5 perfect pancakes...

A mid week treat but without going off the rails ha..

Enjoy

Rebecca x