Hello there, remember me?
Things have been happening in my corner of the world. Two of my close friends have had babies in the last month. So cute! No broodiness here though…
Life has also taken on a much slower pace now that I’m back at uni (read: uni one day a week with the rest being “study time”). As you can imagine, after the craziness of this year so far I have been doing very little studying. But I am getting there. And, with less immediate stress in my life creativity has had the freedom to slowly return. Hence my return to blogging.
Sometimes I feel sad that I’ve lost so many of my readers from my former blog it puts me off blogging. As you know, it takes a lot of energy and commitment to build up a new blog and connect with others through it. But I’m back, and I’m ready to blog for pleasure. I have missed the creative outlet of blogging. And sometimes it’s nice to write about the mundane instead of nursing stuff (currently writing about interprofessional working, and the issues experienced by patients after having a heart attack or myocardial infarction as it is known in the medical world).
Oh, and since us Brits love talking about the weather, may I add that it has been glorious here! Yup, balmy temperatures and radiant sunshine are becoming regular occurences. Have I spoken too soon???
Anyways, today I’d like to share a recipe from the archives… Tom and I have been eating this a lot recently. It’s just too darn good. And it’s gluten-free and vegan.
Tom’s Favourite Apple and Blueberry Crumble (serves 6)
500g bramley cooking apples, peeled and chopped into chunks
2tbsp demerara sugar
2tsp vanilla essence
Juice of half a lemon
50g dark chocolate, broken into small pieces
6oz gluten-free flour (I used Dove’s Farm Rice Flour)
2oz ground almonds
3oz golden caster sugar
4oz dairy-free spread (I used Pure Sunflower Spread)
1tsp baking powder
Preheat the oven to 170C (fan).
Place all the filling ingredients in a shallow overproof bowl and stir to combine.
Place all the crumble ingredients into a bowl. Mix and rub between fingers until the crumble resembles fine breadcrumbs. Put in the middle of the oven for approx 30 minutes or until the crumble is golden brown.
Serve straight from the oven, or leave to cool and store covered in the fridge until needed, and where it will keep for a few days. But be sure to reheat the crumble before serving with dairy-free ice cream or, my favourite, alpro soya chocolate or vanilla desserts.