Foodie Friday: Look, Stop, Swap Box review from Dr. Wills & Friends

 

We all know that we should be eating a lot less sugar, but sometimes it's overwhelming when you're in the supermarket and looking at the labels of everything that you normally buy. Sugar seems to be everything! Luckily, Dr. Will's has made life somewhat easier with his Look, Stop, Swap Box, which has been curated with some yummy food and drink swaps to get you started.

Obesity continues to be one of the biggest health problems facing our society, and childhood obesity, in particular, has been increasing in the UK. Recent statistics show that one in five children will now be overweight by the time they start school, and this figure rises to one in three when they reach the age of 10 years. 

Dr. Will's is one such medical professional who has seen firsthand the damaging health effects of obesity, so much so, that he's been leading the charge with educating parents about the dangers of sugar. As a doctor, dad and co-founder of Dr. Will's, he has joined forces with other like minded brands to curate a Look, Stop, Swap Box, as well as publishing a whitepaper which you can read here.

Here's what's inside the box (all products are full size!):-

Dr. Will's All Natural Tomato Ketchup

Let's start with Dr. Will's' very own All Natural Tomato Ketchup. A 2020 Great Taste Award winner, this ketchup is naturally sweetened with just 3.5 dates, versus the staggering 19 cubes of white sugar that's found in mainstream ketchup brands! Not only does this bring down the calories, but it still tastes sweet and is packed full of juicy vine-ripened tomatoes. Vegan and keto friendly, this ketchup is also gluten-free.

Tweek Fruity Fresh Gummies

Sweets are of course usually always loaded with sugar so these Tweek Fruity Fresh Gummies are a delicious alternative. Made with 95% less sugars and 45% less calories, they are high in fibre and full of natural fruit flavours. The texture of them is a little harder, yet they're still a very satisfying fruity sweet when you have those cravings for something for chewy. It's worth noting however that they do contain bovine gelatine which makes them unsuitable for vegetarians and vegans unfortunately.

Spoon Granola Cinnamon + Pecan

Eating sugary cereals has been proven to mess up your metabolism so a swap to a sugar-free breakfast is a wise one! I absolutely love this Spoon Granola which is high in fibre, vegan friendly and gluten-free. It tastes just like homemade granola with chunky pieces of pecans, crispy coconut bits and a moreish sprinkling of cinnamon. You won't find any refined sugar in here, just a little natural maple and date Syrup.

Manilife Original Roast Crunchy Peanut Butter

Another easy swap is peanut butter and there are now so many brands of natural peanut butters out there which are sugar free. For one that has a real rich depth of flavour, you can't go wrong with Manilife Original Roast Crunchy Peanut Butter. It's made simply from just two ingredients; hi-oleic peanuts and a sprinkling of salt, that's it. This peanut butter is seriously god-tier stuff, no wonder it won a Great Taste Award back in 2019! 

Well & Truly Crunchies Banging BBQ + The Curators Original Salted Pork Puffs

Next up, I found two bags of savoury snacks. I don't think many people realise just how much sugar is hidden in regular packets of crisps, but once you start to check the backs of those packets, it's quite eye-opening. Instead, why not try Well & Truly Crunchies Banging BBQ - a tasty baked corn snack that's under 150 calories per bag and 40% less fat than similar snacks. It's also all-natural, vegan and gluten-free.

Meat eaters will no doubt enjoy The Curators Original Salted Pork Puffs which boasts 18g of protein and 134 calories per bag. Handmade in the UK, they are a lighter alternative to pork scratchings.

Nix & Kix Sparkling Mango Ginger Drink

The last product is a can of Nix & Kix Sparkling Mango Ginger Drink which helps to represent the big wide world of sugar-free drinks that's only growing in popularity as people cut down on their sugar intake. 100% natural, this drink has a refreshing and fruity flavour of mango and ginger, with a little zingy kick to it thanks to a pinch of cayenne.

Dr. Will's Look, Stop, Swap Box is currently on sale for a bargain £6 with free delivery! Buy your box online whilst stocks last at dr-wills.com

Are you actively cutting down on your daily sugar intake?

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Foodie Friday: Tahini, Date & Cacao Energy Balls (Dairy-Free / Vegan recipe) #HealthySnacking

Snacking getting out of hand during lockdown? Whip up a batch of these moreish Tahini, Date & Cacao Energy Balls to keep in the fridge for those emergency snack moments and enjoy a healthy energy boost at the same time!

Energy Balls are something that I've been regularly making at home for a few years now and I absolutely love these naturally nutrient-packed, refined-sugar-free mini snacks. The other joy of making Energy Balls is that you can pretty much conjure up any flavour that you fancy and use any ingredients that you already have in your cupboard (for example check out this Deliciously Ella Cacao & Almond recipe which is a firm favourite in my house). Run out of Cashews? Just swap them for some Almonds - easy!

These Tahini, Date & Cacao Energy Balls have an amazing sweet and salty flavour going on and are a source of plant-based protein, vitamins and antioxidants. They only take 5 minutes to make in a food processor and simply require some chill time in the fridge afterwards - if you can wait that long before tucking in...

Ingredients (makes around 12 balls)

• 12 Medjool Dates (pitted)
• 50g unsalted Cashews
• 2 tbsp Tahini
• 1 tsp Cacao Powder
• Pinch of Sea Salt

Method

• Add all of the ingredients to a food processor and blitz until it forms a paste-like texture that you can hold in your hands. If it feels too sticky, add a little more Cacao Powder and blend again.
• Remove the mixture from the processor and using your hands, make roughly 12 balls from it, rolling each one between your hands or on a clean plate.
• Place the balls on a plate and chill in the fridge for at least an hour before serving - enjoy!

Storage tip: Keep the Energy Balls in the fridge in a sealed container for up to a week.

Have you tried making your own Energy Balls at home?

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Foodie Friday: Healthier Snickers Bars (Vegan, Dairy-Free & Refined Sugar-Free) recipe

For this week's Foodie Friday, I've made a healthier, vegan, refined sugar-free and dairy-free version of one of my favourite childhood chocolate bars - Snickers!

This terrible weather has made me want to raid the cupboard in search of sweet, chocolatey snacks every evening and whilst I don't mind indulging every now and then, it was becoming a little problematic for my weight to be scoffing chocolate bars every single day. My metabolism just isn't what it used to be sadly!

So I decided to try my hand at making a healthier version of a Snickers bar and I'm really pleased by how these have turned out. I tested out a couple of 'raw food' recipes for them that I found online, but in the end, I decided to use roasted nuts as they gave the bars a much more realistic 'Snickers' flavour.

The date caramel on the top layer is just the most amazing thing ever, and even though the bottom layer is made from oats and coconut flour, it's still incredibly satisfying to eat - these really do hit the spot when you have a chocolate bar craving!

P.S: Don't be put off with the list of ingredients and the steps - these are actually VERY easy to make as you're mostly just blending and layering everything together.

Ingredients (makes around 6-8 bars)

For the date caramel layer:

• 10 Medjool Dates
• 75g Peanuts, unsalted roasted or raw
• 2 tbsp Peanut Butter
• 1 tbsp Tahini
• 50ml Coconut Oil, melted
• 40ml Maple Syrup
• 1 tsp Vanilla Extract
• Pinch of Himalayan Pink Salt

For the oaty base layer:

• 60g Wholegrain Oats
• 40g Coconut Flour
• 2 tbsp Rice Malt Syrup
• 40ml Almond or Cashew Milk
• 1 tbsp Coconut Oil, melted

For the chocolate flavoured coating:

• 100g Cacao Powder
• 200ml Cacao Butter, melted
• 60ml Maple Syrup
• Pinch of Himalayan Pink Salt

Method

• First, discard the pits from the Medjool Dates and add to a bowl. Pour hot water over them and allow to soak for at least 10 minutes to soften up. Drain and set aside.
• Add the Oats and Coconut Flour to a blender or food processor and blitz until you get a fine texture, and then add this to a mixing bowl.
• Next, add the rest of ingredients of the base layer to the mixing bowl - Rice Malt Syrup, Coconut Oil, Salt and Almond Milk, adding the Almond Milk a few tbsp at a time. Mix together with your hands to create a soft dough.
• Press the dough into a lined loaf tin, smoothing out the top and then place in the freezer.

• Now for the caramel layer - add all of the caramel ingredients, except the Peanuts, to a blender and blitz until smooth and creamy. Add a little water if needed.
• Remove the loaf tin from the freezer and carefully spoon the caramel layer on top. Sprinkle in the Peanuts and roughly smooth everything out. Return to the freezer for 3-4 hours.

• For the chocolate coating, melt the Cacao Butter in a heatproof bowl over a pan of simmering water, remove from the heat and sift in the Cacao Powder. Add the Maple Syrup and Salt, and whisk together so that you have a smooth and glossy liquid chocolate.
• Remove the loaf tin from the freezer and lift it out so that you can slice it into 6-8 bars. Dip each bar into the chocolate coating and place on a flat board that will fit into your freezer. Once all the bars are dipped, pop the board back into the freezer to set for 30 minutes.
• Once set, you can store the bars in an airtight tub in the freezer for up to a month - enjoy!

Serving tip: Don't fancy a whole bar? Cut them in half for smaller 'bites' and remove from the freezer to defrost slightly before eating.

Have you made healthier chocolate bars before?

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Foodie Friday: Almond & Cranberry Fudge (Vegan / Dairy-Free recipe)

Rarely has a Christmas gone by where I haven't eaten what seems like my body weight in Fudge, and this year I decided to make my own to go alongside the other sweet classics of Shortbread, Chocolates and everything else...! As always, this recipe has a healthier twist to it and is both dairy-free and vegan-friendly.

There are loads of healthy fudge recipes online and whilst it won't taste the same as that classic combo of using mountains of butter and sugar, it does hit the spot when you want something sweet and indulgent to nibble on without experiencing a sugar crash later on!

Here I've used Coconut Oil and Maple Syrup instead, which transforms the fudge to an almost 'melt-in-the-mouth' texture that doesn't stick to your teeth. The addition of some tiny pieces of dried Cranberries adds further texture and flavour, and of course, an essential Christmassy vibe :)

Try it and enjoy - it's so easy to make!

Ingredients

• 250g Almond Butter (I used Meridian)
• 3 tbsp Coconut Oil
• 1-2 tbsp Maple Syrup, depending on your sweet tooth
• 1 tbsp finely chopped Dried Cranberries
• Pinch of Sea Salt

Method

• Line a small loaf/bread tin with parchment paper and set aside.
• Add the Coconut Oil and Maple Syrup to a small saucepan over a low heat and gently melt for around 2-3 minutes. 
• Next, add the Almond Butter, folding it into the melted mixture with a spatula until smooth and fully combined. Then stir in the Dried Cranberries and Sea Salt and remove from the heat.
• Pour into the lined loaf tin and pop into the freezer to set for at least 30 minutes.
• Remove from the freezer, lift out of the tin and carefully chop the set fudge into small bite-sized squares. Enjoy!

Storage tip: Keep in a sealed container in the fridge for a week or in the freezer for up to a month.

Have you tried making a healthier type of fudge before?

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Foodie Friday: 10 Minute Blueberry Chia Jam (Vegan / Refined Sugar-Free recipe) #NationalCreamTeaDay

Happy National Cream Tea Day! To mark the occasion, I wanted to share a ridiculously easy way to make a delicious homemade Blueberry Chia Jam in around 10 minutes.

As I was scrolling through Twitter earlier, I noticed that it's National Cream Tea Day today which inspired me to make one of my go-to prepping recipes; Blueberry Chia Jam. I always like to have a pot of homemade jam in the fridge and this one is a great way to use up any blueberries that you may have which are turning a little soft. Blueberries are a really fantastic superfood which are packed with antioxidants and Vitamin C, and now that they're in season, they're much cheaper (and tastier) to purchase in bulk.  

To get a thicker, wobbly, jammy-like consistency going on, I've used Chia Seeds, another popular superfood thanks to their high omega-3, fibre and protein content, and to keep the jam as healthy as possible, I've opted for a small amount of Maple Syrup to add sweetness without the crazy refined sugar crashes.

This Blueberry Chia Jam tastes incredible slathered onto a thick slice of Sourdough Toast with an optional layer of your favourite nut butter underneath for an easy breakfast, slapped onto crackers or simply indulge and use it for a decadent Afternoon Cream Tea spread. P.S: Simply halve the amount of ingredients if you want to make a smaller pot.

Ingredients (makes around 200g)

• 220g fresh Blueberries
• 2 tbsp Chia Seeds
• 2 tbsp pure Maple Syrup
• 1 tbsp freshly squeezed Lemon Juice
• 1 tsp Vanilla Extract
• Pinch of Sea Salt

Method

• Place a large saucepan over a medium heat and add in the Blueberries. Cook for around 5 minutes, occasionally stirring and squashing the berries down into the pan with a spatula to create your desired texture (lumpy or smooth - you choose!).
• Remove the pan from the heat and add in the Maple Syrup, Lemon Juice, Vanilla Extract and Sea Salt. Stir and taste, adding in more Lemon Juice or Maple Syrup if required.
• Add the Chia Seeds, stir and then leave it to thicken for a further 5 minutes. 
• Once completely cooled, pour the jam into a sterilised jar with a lid and pop it into the fridge where it naturally thicken up a little more. Enjoy!

Storage tip: This jam will keep in the fridge in a sealed jar for up to a week.

Do you always have a pot of jam in your fridge?

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Foodie Friday: Rustic Fruit & Nut Flapjacks (Dairy-Free / Vegan recipe)

For busy mornings on the go, you can't beat a good old-fashioned flapjack to give you all the energy that you need to get your day off to a productive start. This much healthier version is refined-sugar free to ward off those sugar crashes and is packed full of tasty nuts, seeds and dried fruits.

Flapjacks are traditionally made with a lot of butter, sugar and golden syrup, but it's really easy to turn this humble oat-based snack into something that's nutritionally a lot better for you. The key to making healthier flapjacks is to ditch all of that added refined sugar and replace it with dried fruits like Dates and Raisins. There's still a lot of natural sugar present, but the fibre content of the fruit helps to lower the spike in insulin and slows down the speed at which the body digests carbs, so you shouldn't experience the fatigue that comes with a sugar crash later on as your energy levels will be more stable. Dates are also surprisingly low GI (Glycemic Index) which is why I love to use them in my recipes (plus they taste amazing!).

You'll still need to use some kind of fat to keep the flapjacks from falling apart - don't be tempted to make low-fat flapjacks because they will just crumble to pieces when you try to pick them up (trust me, I've tried!) and they'll have an awfully dry consistency and bland flavour. Instead of butter, you can simply use Coconut Oil which will work in the same manner and allows vegans to tuck into these tasty treats too!

I love making a big batch of fresh Flapjacks on a Sunday evening, ready for the week ahead. They make brilliant 'grab and go' snacks for busy commuters and families alike, and you can use any combination of your favourite nuts, seeds and fruits so have fun experimenting :)

Ingredients (makes around 8-12 depending on how big you want them)

• 125g Jumbo Oats
• 80g Medjool Dates (pitted)
• 120ml Water
• 50g Almonds (or any nut of your choice)
• 75g Mixed Seeds (I used a combo of Linseed, Pumpkin and Sunflower)
• 35g Raisins
• 2 tbsp Coconut Oil (melted)
• Pinch of Ground Cinnamon
• Pinch of Sea Salt

Method

• Line a baking tray or brownie tin with greaseproof paper and preheat the oven to 180C / Gas mark 4.
• Add the Medjool Dates and the Water to a food processor or blender and blend until they've formed a sticky paste. 
• Scoop out the date paste and transfer it to a large bowl. Add all of the remaining ingredients except the Coconut Oil and stir until combined. 
• Next, add the melted Coconut Oil and again stir thoroughly - everything should now be coming together nicely.
• Carefully transfer the Flapjack mixture to the lined tray and push everything down as hard as you can, using a spatula to smooth down the top. Try to get the mixture as compact into the tray or tin as possible.
• Bake in the oven for 15-20 minutes until the top starts to turn lightly golden brown.
• Allow to cool and then cut into slices - enjoy! 

Storage tip: Keep the Flapjacks in an airtight container for up to 3 days.

Do you like healthier Flapjacks?

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Foodie Friday: Peanut Butter, Oat & Banana Breakfast Muffins (Refined Sugar-Free / Dairy-Free /Vegetarian recipe)

Looking to save money, cut down on refined sugar and go plastic-free with your breakfast choices? Bypass that chain coffee shop in the morning - these moreish Peanut Butter, Oat & Banana Breakfast Muffins are a much healthier grab and go option, and they're super easy to make from scratch!

If I know I'm going to have a particularly busy week, I'll always try and whip up a batch of Breakfast Muffins on the Sunday night beforehand as part of my meal prep routine. Easy to make and easy to store in an airtight tin on your kitchen counter, these delicious muffins are surprisingly filling and they help to satisfy my sweet tooth without being too rich or sickly. They're also refined sugar-free so they won't cause any unpleasant sugar crashes later on and they have a good mix of healthy fats, protein and fibre to keep you going until lunchtime.

The recipe below makes six muffins, but you can simply double the ingredients if you want a bigger batch of twelve.

Ingredients (makes 6 muffins)

• 100ml dairy-free Milk of your choice (I used unsweetened almond milk)
• 150g sugar-free Peanut Butter (I used Meridian)
• 50g jumbo Oats 
• 35g Spelt or Wholemeal Flour
• 1 large ripe Banana
• 1 medium-sized, free-range organic Egg
• 3-4 Medjool Dates
• 1/2 tsp Baking Powder
• 1/2 tsp Ground Cinnamon

Method

• Preheat the oven to 180C / Gas Mark 4 and line a muffin tin with six muffin cases.
• Add all of the ingredients to a food processor and blend together until you have a relatively smooth texture.
• Carefully spoon the mixture into the muffin cases and sprinkle over some additional Oats on the top if desired.
• Bake in the oven for 25-30 minutes. The tops of the muffins should be a light golden brown and you can check that they're done by inserting a skewer into the middle of one - it should come out clean.
• Allow to cool and enjoy!

Storage tip: Keep these Breakfast Muffins in an airtight container on your kitchen counter for up to 3 days or you can freeze them individually where they'll keep for up to a month.

Do you like muffins for breakfast?

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Foodie Friday: Bananacado Bread (Gluten-Free / Vegetarian / Supercharge Your Gut recipe)

What do you get when you mix overripe bananas with an avocado? Bananacado Bread! I've baked many different kinds of Banana Breads over the years, and this is one of the best recipes that I've come across for a perfectly moist and utterly delicious result every time.

If you follow me on social media, you'll no doubt have seen that I've been reading up on Gut Health quite a lot lately and have been taking steps to improve my digestion as part of my overall health and wellbeing journey. I have struggled with bouts of IBS for a few years now, but since I've started to eat a much healthier and varied diet, my symptoms have become a lot more manageable on a day-to-day basis. 

There are lots of nutritionists out there whose specialism is based on Gut Health and Lee Holmes is one such person whose books I've been enjoying reading. I checked out her latest book, Supercharge Your Gut, from my local library, which is where this particular recipe comes from. Free from dairy, wheat, refined sugar and gluten, her Bananacado Bread is a brilliant way to use up any overripe bananas and avocados that you may have lying around in your fruit bowl.

Ingredients (makes 1 loaf)

• 3 large overripe Bananas
• 1/2 a large or 3/4 a small ripe Avocado
• 3 organic & free-range Eggs
• 2 tbsp of Agave Syrup
• 200g Ground Almonds
• 1 tsp Baking Powder
• 1/4 tsp Bicarbonate of Soda

Method: 

• Preheat the oven to 160C and line a standard loaf tin with baking/greaseproof paper.
• Peel and roughly chop up the Bananas and Avocado, and then place in a food processor. Whiz until smooth.
• Add the Eggs and Agave Syrup and whiz again to blend everything together.
• In a separate bowl, combine the Ground Almonds, Baking Powder and Bicarbonate of Soda and gently stir through the banana mixture until combined.
• Spoon the mixture into the loaf tin and bake for 55-60 minutes, or until a skewer inserted into the middle of the bread comes out clean. Leave to cool before turning out of the tin.
• Cut into slices and enjoy on its own with a cup of tea or coffee, or add your favourite nut butter for an even more indulgent treat.

Storage tip: This Bananacado Bread will keep in an airtight container in the fridge for up to 3 days or you can freeze it for up to 2 weeks.

Are you a fan of Banana Bread?

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Foodie Friday: Healthy Blueberry Pancakes (Gluten-Free, Vegetarian / Hemsley & Hemsley recipe)

It's Pancake Day next Tuesday and if you're looking to make a healthier version this year, these Blueberry Pancakes from the Hemsley sisters are wonderfully fluffy and utterly satisfying! 

Any excuse to make a fresh batch of pancakes and I'm all for it - whether it's to celebrate Pancake Day (aka Shrove Tuesday) or to simply enjoy a leisurely weekend brunch at home, I have yet to come across anyone who won't devour a plate of hot pancakes that's served in front of them. I was flipping through some of my favourite cookbooks and the pancake recipe that I've probably used the most often comes from the Hemsley sisters, and this one is actually the very first recipe that I tried from their bestselling debut called The Art Of Eating Well. 

It's a healthy version of the thick and fluffy American style pancakes that many people love, but these are grain-free, gluten-free, dairy-free and refined sugar-free, and they taste so good! This recipe calls for Coconut Flour which you should be able to find in the free-from section of your local supermarket. I picked up an organic one that was on offer in Aldi recently, so you needn't spend a fortune and if you enjoy gluten-free baking, it's a worthwhile staple to have in your cupboard.

Ingredients: (makes four pancakes)

• 150g fresh Blueberries (plus extra for serving)
• 2 tbsp Coconut Oil or organic Butter
• 2-4 tbsp warm Water
• 2 free-range, organic Eggs (at room temperature)
• 1 tbsp Maple Syrup (plus extra for serving if desired)
• 1/2 tsp Vanilla Extract
• 2tbsp Coconut Flour
• 1/4 tsp Bicarbonate of Soda
• Pinch of Sea Salt

Method:

• Melt the Coconut Oil or Butter over a low heat in a frying pan and allow to cool.
• Meanwhile, beat the Water, Eggs, Maple Syrup, Vanilla Extract and pinch of Salt together in a mixing bowl until light and fluffy.
• Sift in the Coconut Flour and Bicarbonate of Soda, and blend with the melted Coconut Oil to make a batter, without washing up the frying pan. Leave the mixture to thicken up for about 5 minutes.
• Pop the frying pan back onto a medium heat and add 2 tbsp of the batter to form one pancake. Push in a couple of Blueberries into the centre.
• After a couple of minutes, the bottom of the pancake will have set and you can flip it over, but be extra gentle with it as there's no gluten in the mixture. Once done, place on a heated plate and repeat the process with the next pancake. Once they're all cooked, you can pop them under the grill to warm up before serving if necessary.
• Serve with extra Blueberries and a drizzle of Maple Syrup if desired - enjoy!

What's your favourite healthy pancake recipe?

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Foodie Friday: Creamy Banana & Cacao Pudding (Dairy-Free / Vegan recipe)

I've been having some major chocolate cravings this week and after a quick look in my fridge, I decided to whip up this Creamy Banana & Cacao Pudding which is a tasty way to use up any overripe bananas that you may have laying around. 

This pudding couldn't be simpler to make and if you're into healthy eating, you'll probably have most of the ingredients in your fridge or kitchen cupboard already. If not, you can easily pick them up from any large supermarket and many of the budget discounters such as Aldi and Lidl now stock products like Cacao Powder - just make sure that you buy a 100% raw version that doesn't contain any other ingredients. Alternatively, high street shops like Holland and Barrett and TK Maxx have an excellent selection available, or you can purchase it online.

Cacao Powder is made from unroasted cocoa beans and as a result, retains all of its essential nutrients such as Magnesium and Copper so you get a good health boost from it, as well as a delicious, rich chocolate flavour. Both the Bananas and Avocado in this recipe give the pudding additional vitamins, minerals, and a source of healthy fats for a truly guilt-free dessert to enjoy after dinner. I highly recommend sprinkling over some Pomegranate Seeds and Cacao Nibs for further health benefits, flavour and a yummy crunch!

Ingredients: (makes two standard ramekin-sized puddings)

• 2 overripe fairtrade Bananas
• 1 ripe Avocado
• 200ml Coconut Milk (from a tin)
• 2tbsp Cacao Powder (I used Bioglan)
• 1 tsp Vanilla Extract
• 2 tsp Maple or Agave Syrup
• Pomegranate Seeds & Cacao Nibs (optional, to serve)

Method:

• Slice up the Bananas and chop up the Avocado into chunks. Place in a food processor and then add in the Vanilla, Cacao Powder, and Maple/Agave Syrup. Blitz until smooth.
• Give the tin of Coconut Milk a good shake and then measure out 200ml. Switch the food processor back on and pour it in whilst blending. Whizz until you have a thick, creamy and pudding-like consistency.
• Divide the mixture into two ramekins and pop them in the fridge for half an hour if you want them to set a little more, otherwise, sprinkle over some Pomegranate Seeds and Cacao Nibs if using and dig right in! 

Are you a fan of healthy puddings?

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Foodie Friday: Apple, Blackberry & Rhubarb Crumble (Vegetarian / Refined Sugar Free recipe)

Is there anything more comforting and delicious than a bowl of warm fruit crumble served with either custard or ice cream? This version uses a lot less sugar than traditional recipes, but it's still utterly satisfying. 

Despite it being only mid-August, the weather has turned rather chilly and Autumnal lately (I'm literally sitting here typing this with my favourite cosy jumper on and a cinnamon-scented candle burning in the background), which has me craving more filling and comforting types of desserts. This Apple, Blackberry & Rhubarb Crumble is exactly what I needed after a long week, and it's a great way to truly appreciate all of the flavours that are the classic hallmarks of the British fruit season right now.

Ingredients: (makes around six portions)

• 3 medium-sized Bramley Apples
• 5 sticks of Rhubarb
• 200g Blackberries
• 50g Coconut Sugar 
• 150g Plain Flour
• 50g Porridge Oats
• 75g cold, unsalted & cubed Butter
• 1/2 tsp Cinnamon
• 1/2 tsp Ground Ginger
• Pinch of Salt

Method:

• Preheat the oven to 190C / Gas Mark 5.
• Peel, core and chop the Apples into small pieces. Chop off any woody parts of the Rhubarb and cut into bite-size sticks. 
• In a large saucepan with a lid, add 10g of Coconut Sugar, the chopped Apples and Rhubarb with a splash of water, and cook over a medium heat for 10-15 minutes until the fruit starts to gently soften. Stir occasionally and add more water if needed to prevent sticking.
• Remove from the heat and stir in the Blackberries, Cinnamon and Ground Ginger. Add the lid again and set aside.
• In a large bowl, add the Plain Flour, the remaining Coconut Sugar, cubed Butter, Oats and a pinch of Salt, and rub together with your fingers until the mixture resembles something similar to breadcrumbs.
• In a baking dish, add the fruit, spreading it evenly. Sprinkle the crumble mixture over the top, ensuring that everything is thoroughly covered. 
• Bake for 25-35 minutes until the top is lightly golden brown. Serve warm or cold with custard or ice cream. Enjoy!

Storage tip: This crumble will keep in the fridge for 2-4 days in a foil covered dish. Alternatively, you can freeze it either whole or in portions in an airtight container or in freezer bags for up to a month. 

What are your favourite fruits to have in a crumble?

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