Posted in Gardening, Recipes, Youtube

Spelt red currant rhubarb crumble + video!

2 weeks ago, we harvested the last of the fresh juicy ruby-red currants from our garden. We harvested also some fresh rhubarb stalks. This is what I made:

This lovely vegan spelt crumble is PURE DELICOUSNESS, I assure you! How I made it, you can watch on this video below: It is super easy too! 🙂 If you don’t have sprouted wholemeal spelt flour, use normal wholemeal spelt flour! Enjoy!!!!  I had 2 of these yummy lovely filled blue ramekins! That is just enough for 8 persons! Read on for the cool video & recipe!

Recipe: for 8 persons, a normal part. 

Ingredients:

For the fruit crumble topping:

1 cup (117 gr) sprouted wholemeal spelt flour

1 cup (150 gr) vegan salted butter, cubed, straight from the fridge

1/3 cup ( 50 gr) coconut sugar + 1 teaspoon

For the fruit mix base:

3 cups (400 gr) cleaned, rhubarb, cut up into 2-3 cm pieces

2 cups + 1/4 cup (380 gr) cleaned, red currants, no stalks please

3/4 cup (40 gr) coconut sugar

3 tablespoons water

2 teaspoons ground ginger

Method:

  1. First, make your crumble topping. Take a fitted bowl & add spelt flour, cubed vegan butter & coconut sugar. With your hands, mix everything together until it looks like breadcrumbs, bigger & smaller one’s. Set aside or place into the fridge if it is too warm in your kitchen.
  2. Preheat your oven to 200°C (400 F) for 10 minutes. Now, make your mixed fruit base. In a fitted cooking pot, add your rhubarb pieces, ginger, coconut sugar & water. Mix well with a spoon. Simmer until your rhubarb pieces soften & you can pierce a fork through them. Carefully mix everything together & watch closely. The coconut sugar with water forms a caramel texture & you don’t want to burn it. Stirr often. Lower your heat if you need too. Turn heat off & finally, add your red currants stir them carefully through the rhubarb mix. Spoon them over into a fitted oven dish. I used 2 blue medium-large ceramic oven dishes. Divide your base mixture over the 2 ceramic dishes. Take your crumble topping out of the fridge & divide into 2 equal portions. scatter them all over the fruit bases. Now, place into the hot oven on a lower shelf & bake for about 20 minutes. Check often because the coconut sugar in the topping can burn easily & you won’t want that! 😉 Lower the heat of your oven if you need to. After 20 minutes, your crumbles will be bubbling, ready & when you open your oven door, your house will smell amazing! With oven gloves on, take your dishes out of the hot oven. Leave them on your kitchen counter for about 10 minutes before serving & enjoy just like that or with some good vegan custard on the side: double yum! I assure you that you want a second serving!!
MMM!
MMM!

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Posted in Gardening, Recipes

Vegan Strawberry Spelt Crumble!

I stocked away a lot of veggies & fruits in my freezer from our allotment harvest last year & needed to use up the last of the fresh strawberries that we froze last June.

I thought, let’s use them into a nice home-made vegan strawberry crumble & so I did. Check it all out here! I served it with a good pouring hot or cold vegan or non-vegan custard. Yum Yum Yum! My strawberries were very sweet on their own, so I didn’t need a lot of coconut sugar to use in my crumble.

I took them out of the freezer bag & used them just like that. It was 430 gr in total,… oh yes! Because I used them unfrosted, I added 2 teaspoon arrowroot powder to the frozen strawberries to bind the excess of fluids & I was right! It did the trick, just see in the 2nd photo! 🙂

MMM!
MMM!

My strawberries crumble, my home-grown strawberries are a variety that are very sweet. So really, you don’t need the added custard,…but it is so delicious with it,…So over here in our household, we always eat custard with our home-made crumbles,…every time again! Ice-cream doesn’t do it for us, really!

Recipe: For 4 big portions

For the crumble topping:

100 gr (nearly 3/4 cup) organic stone-ground white spelt flour

100 gr (bit more than 1/2 cup) cold vegan butter, straight from the fridge

40 gr (nearly 1/3 cup) coconut sugar

60 gr (nearly 1/4 cup) almond flakes

For the filling:

430 gr (3 cups) frozen fresh strawberries

40 gr (nearly 1/3 cup) coconut sugar

1 teaspoon home-made vanilla extract

2 teaspoons arrowroot powder

Method:

Preheat your oven to 200°C ( 392 F)  for 10 minutes. I always use a fan oven.

First, make your crumble topping. Take a bowl & ad spelt flour, coconut sugar & almond flakes. Mix with a spoon. Now, take your cold vegan butter between your fingers & crumble it into fine smaller pieces into your mix until it forms “breadcrumbs”, smaller & bigger one’s, like this photo here:

Now, make your yummy strawberry filling.  Take a larger bowl & ad frozen strawberries, arrowroot, coconut sugar & vanilla extract. Mix it all together with a spoon. It will look something like this:

Now, place it all into your oven dish, evenly spread out. Place your crumble topping over the top & place in the bottom of the oven & bake for about 20 minutes. After 15 minutes, I lowered my oven temperature to 180 °C (356F ) & baked it for a further 5 minutes. This is because of the caramelization of the coconut sugar, you don’t want it to burn & turn black!!!!!

When ready, the crumble topping is brown & the filling is bubbling & when you open your oven door, your house will smell amazing! Ooh yes! 😉

Take your oven dish out of the hot oven & place on your kitchen counter for about 5 minutes or until you can eat it. I served mine with cold non-vegan custard.

Enjoy, sweeties! xxx

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Posted in Gardening, Recipes

Rhubarb & yellow raspberry crumble, using 2 fruits from our allotment!

Today, I went to our allotment. I needed to harvest many yellow raspberries & some of the latest rhubarb stalks. This is what I created with our lovely fruits,…Of course, a lovely vegan crumble! yes, yes! 🙂 I served it with some good hot pouring custard. To make it completely vegan, use vegan custard! 😉 You can make it gluten-free by using gluten-free whole oat flour!

These are lovely fresh ripe yellow-orange raspberries, straight from the plants. All cleaned up, they look like this:

210 gr yellow raspberries!
210 gr yellow raspberries!

Recipe: For 4 big portions

Ingredients:

For the crumble topping:

125 gr stone-ground whole oat flour

125 gr cold straight from the fridge vegan butter or margarine ( I use 100% planta)

50 gr coconut sugar

For the rhubarb-yellow raspberry filling:

210 gr cleaned, fresh yellow raspberries

460 gr fresh, cleaned rhubarb stalks, cut up into 2-3 cm pieces

40 gr coconut sugar

3 tablespoons water

1/4 teaspoon ground ginger + 1/4 teaspoon ground ginger

1 teaspoon sherry vanilla extract

To serve: a hot pouring custard, make it vegan to be completely vegan 😉

I used here pure stone-ground whole oat flour from the mill: Straalmolen, in Belgium. It is situated in Balen. It is a watermill. Every flour is artisanal stone ground over here in the mill. Just read the photo, for more details:

Method:

  1. Make your topping. Take a medium bowl & ad oat four, coconut sugar & vegan margarine pieces. With clean hands, crumble it all together. Set aside into the cold fridge. It will look something like this:

2. Preheat your oven to 200°C ( 400 F) for 10 minutes. Now, make the filling. Take a medium cooking pot & add rhubarb pieces, water, coconut sugar, sherry vanilla extract & 1/4 teaspoon of ground ginger. Mix well & heat up on medium-high heat. Cook until the rhubarb is going soft. This will only take about 5 minutes, stirring often. It will look something like this:

3. Now, add yellow raspberries & the extra 1/4 ground ginger. Carefully mix it all in! Taste one last time. You must taste the raspberries, rhubarb, ginger & vanilla. Pour the filling into a fitted oven dish & crumble the crumble topping over the filling. Place into the hot oven & bake for about 17 minutes. It will look something like this:

When the crumble is all brown on top, the filling is bubbling & the house will smell amazing, it is time to take the crumble out of the oven. In the meantime, pour your custard from the can into a small cooking pot & heat up on high. When hot, whisk the custard through. When the crumble is out of the oven, leaf it sit there for about 5 minutes before serving, otherwise you will burn yourself & not enjoy the flavors well. Now, after 5 minutes, take a lovely fancy stylish dessert plate & scoop a big part on it. Pour some of your favorite hot custard alongside it & a bit over the top of your crumble! Now, sit & relax! Enjoy it to the fullest! 😉 xxx

Hot crumble coming out of the oven!
Hot crumble coming out of the oven!

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Posted in Gardening, Recipes

Rhubarb & red currant spelt crumble! All home grown!

Yesterday, I cut some nice rhubarb stalks from the garden. I also had a lot of fresh red currants & wanted to create a lovely dessert with them both. What would I make? I knew instantly what to do with them. This is what I created:

IMG_2463watermark

Do you also love what you see? Join me for some hot crumble fresh from the oven. I added some nice good COLD custard with it. Why? Because it was 35°C outside. You see what I mean?

IMG_2455watermark

The yummy crumble filling is not too sweet either because you can & must taste a hint of fresh ripe red currants from time to time. They are not sour though. That is what you want. There is a  nice flavor of ginger with the rhubarb & red currants. You can also taste a hint of cinnamon in this lovely crumble. The cold custard with it is just perfect! 🙂 I used Devon dairy-full custard here, but to make it completely vegan use a vegan coconut milk or soy milk custard.

MMM,….I can assure you! We have another big serving for us waiting until tonight! 🙂 ooh yes!

Recipe: For 4 big portions 

Ingredients:

* For the crumble topping:

125 gr cold vegan margarine, straight from the fridge ( I always use 100% planta ), cut up into knobs

50 gr coconut sugar

125 gr white spelt flour, I used British Organic Sharpham White Spelt Flour, see this picture:

IMG_2280watermark

* For the filling:

300 gr ripe juicy red currants, cleaned, pad dry & stalks removed

300 gr fresh rhubarb stalks, cleaned, sac stalk cut up into pieces, each 3 cm long

1 teaspoon ground ginger

1/2 teaspoon cinnamon

3 tablespoons water

40 gr coconut sugar

1 tablespoon maple syrup

* To serve: cold dairy full custard aka I used Devon custard or use a vegan cold custard to make this completely vegan! 😉

Method:

1. Prepare your rhubarb mix. Take a medium cooking pot & add rhubarb pieces, ginger, cinnamon, coconut sugar & 3 tablespoons of water. Stir. On low heat, stew the rhubarb mix until the rhubarb is nearly soft. This will take only max 5 minutes. Lower the heat if you need to. You don’t want the rhubarb to be completely soft! You still want a bite in that rhubarb! Now, add the red currants & stir it all through.

2. Preheat your oven to 200° C for 10 minutes. Make your crumble topping. Take a medium bowl & add white spelt flour, coconut sugar & knobs of margarine. With clean hands, mingle everything together until it resembles crumbles, bigger & smaller ones. Take a fitted oven dish & pour your mixed filling in to it. Top with your lovely crumble topping & divide it all evenly over the surface of the filling. Place into the hot oven for about 17 minutes, or until your crumble topping is golden brown & cooked. Take out of the oven & leave to rest it for a few minutes before indulging. Take your custard out of its package & whisk it through with a smaller whisk. Scoop a big part onto a lovely dessert plate & spoon your lovely cold custard besides it. Indulge with a loved one! 😉 Yummmmmmmm! 🙂 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Gardening, Recipes

Strawberry rhubarb crumble served with hot Devon custard!

A few days ago, I invented this lovely strawberry rhubarb crumble! We harvested fresh rhubarb stalks from our own allotment! It was 638 gr in total! Ooh yes! I made it twice this week, each time, I used 318 gr  to use up my lovely rhubarb! 🙂 The crumble itself is completely vegan but what I serve with it, is not! That is dairy-full so not vegan at all! You can make it completely vegan by serving a vegan hot custard! 🙂

Heaven!
Heaven!

You can taste the lovely speculaas cookies in the crumble top & ginger & cinnamon in the filling too! You still see pieces of cooked rhubarb in your filling, not fallen apart at all! That is what you want! 🙂

MMM!
MMM!

Recipe: For 7 portions

Ingredients:

* For the topping aka crumble:

100 gr cold vegan butter, straight from the fridge, cut up into smaller pieces

100 gr white spelt flour

75 gr coconut sugar

75 gr speculaas cookies ( biscoff), crumbled up into bigger & smaller pieces.

* For the yummy filling:

300 gr fresh ripe strawberries, each hulled & cut into 2 or 4

300 gr fresh rhubarb stalks, cleaned & each stalk cut up into longer pieces, each max 2 cm

1 teaspoon ginger powder

1/2 teaspoon ground cinnamon

3 tablespoons water

75 gr coconut sugar

* To serve: Hot custard like Ambrosia Devon custard, heated up, until hot, stirring often. Or use a vegan hot custard! 🙂

My favorite English custard!
My favorite English custard!

Method:

1. Make your crumble topping first. Take a medium bowl & ad spelt flour & coconut sugar together. Mix well with a spoon. Now, add knobs of vegan butter & the crumbled speculaas cookies. With clean hands, mingle everything together until it looks like smaller & bigger bread crumbs! see picture! Set aside.

2. Preheat your oven to 200°C ( 400 F ) for about 10 minutes. Now, make the filling! In a medium cooking pot, add rhubarb pieces, ginger powder, cinnamon, coconut sugar & water. Mix well on low-heat until it all caramelizes & until your rhubarb is starting to soften a bit. This will be after 5 minutes or so. Turn heat off & set aside. In that same pot, add cut up strawberries & mingle together well. Try not to damage the strawberries. Place this mix into a fitted oven dish & crumble your topping on top, evenly divided. Place into the hot oven & bake for about 20 minutes. After 13 minutes, I turned the oven temp lower on 175° C ( 350 F) ! Because the coconut sugar & speculaas cookies will caramelize & the crumble topping will be darker in color than normal white sugar. So, check often! You don’t want it to burn! 😉 !!!

3. After 17-20 minutes of baking, the filling will be bubbling & check with a fork to see if your rhubarb has been cooked through. My crumble was ready after 17 minutes of baking! Turn oven off & take crumble out of the oven to cool off for 5 minutes. Take lovely dessert plates & scoop a big piece of your lovely crumble with the juices on your dessert plate! Pour some of your hot custard besides it so that it ends up near & over your crumble like picture above! 🙂 When you serve this rhubarb strawberry crumble, you surely need this hot custard alongside it! Peter, my parents & I can’t eat rhubarb crumble without it! 😉 MMM!

 

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You might like other rhubarb crumble/crisp recipes:

1. Triple coconut rhubarb crumble

2. Vegan rhubarb, strawberry dried apricot crisp

3. Vegan rhubarb, pear chocolate chip crumbles

4. Sophie’s spiced rhubarb, pear coconut crumble

5. Gluten-free Dairy-free strawberry rhubarb coconut buckwheat crumble

6. Orange, gingered rhubarb crumble

Posted in Gardening, Recipes

Vegan spelt gingered fig crumble!

Today, I made this glorious winning vegan spelt gingered fig crumble! Again, I had a lot of figs from my own fig tree!

This time, my husband Peter & I wanted to savour them in a lovely home-made spelt crumble! This is how we did it & we served it with a hot vegan vanilla pouring custard! 😉

MMM!
MMM!

Recipe: For 4 portions

Ingredients:

* For the crumble topping:

100 gr white spelt flour

100 gr cold, straight from the fridge, vegan butter

40 gr coconut sugar

60 gr almond flakes

* For the ginger fig filling:

400 gr cleaned, stem cut of, fresh figs, each one cut up into 6 wedges ( weighted when cut up )

2 teaspoons ginger powder

50 gr coconut sugar

Method:

1. Preheat your oven to 200°C ( 350 F ) for 10 minutes. I always use a fan oven.

2. Take a large bowl & ad fig wedges. Scatter your ginger powder & your coconut sugar all over the figs. Mix well with a spoon so that the figs are covered with ginger & coconut sugar. Set aside.

3. Now, make the crumble topping. Take a medium bowl ad spelt flour, cold vegan butter, coconut sugar & almond flakes. With clean hands, mingle everything together until your hands form smaller crumbs. This will only take a few minutes. Stop now or the warmth of your hands will melt the butter too much! 🙂

4. Now, divide your filling between 2 cool oven dishes or put it all into 1 larger oven dish. You will see now that the coconut sugar has melted into the figs,..it will be yum yum,..later! 🙂 Now, divide your crumble topping all over the figs, so that they are completely covered! Bake in the lower section of your oven for 20 minutes. Check them often , to see if you must lower your heat. Mines were done after 20 minutes in the preheated oven. Turn oven off & carefully with oven gloves remove them from the oven. Let them cool for about 5 minutes before savoring them! My hubby & I split a large oven between us. We served it with hot vegan pouring custard! Enjoy it twice! 😉 MMM,…You will love it too! x Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below!

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You might like:
1. Mixed berry stem ginger crumble

2. Sophie’s spiced rhubarb & pear coconut crumble!

3. Gluten-Free & Dairy-Free strawberry rhubarb crumble!

4. Sophie’s orange, rhubarb & ginger crumble!

BewarenBewaren

Posted in Recipes

Vegan gingery mixed berry crumble!

Yum! Dig in!
Yum! Dig in!

Because it is the end of the Summer’s bounty & I had foraged a lot of wild blackberries, I had to make this most lovely crumble recipe! A mix of berries with a hint of orange, stem ginger pieces and a topping of deliciousness! This lovely crumble is so easy to make & so easy to devour too! 😉 Check it all out!!

Recipe: For 2 persons, with a bit of seconds

Ingredients:

* For the fruit mix:

325 gr mix of your favourite fresh berries/ I used a mix of fresh blueberries, raspberries & blackberries

1 ball of stem ginger, cut into little pieces

2 tablespoons of that stem ginger syrup, taken from the jar filled with stem ginger balls

2 tablespoons of powdered coconut sugar

grated zest of 1/2 orange

* For the topping:

50 gr of slightly salted vegan butter

75 gr light organic spelt flour

40 gr powdered coconut sugar

20 gr medium-sized oat flakes

20 gr flaked almonds, crushed lightly in your hands

Method:

1. Preheat your oven to 180°C ( 350 F ) for 10 minutes.

2. Make the topping first. Take a large bowl & ad flour in it. Now, Add the butter & rub it into the flour. Add oat flakes, flaked almonds & coconut sugar. Mix gentle & do not overmix. It has to look like smaller crumbles.

3. In another bowl, add berries, mix them together with the orange zest, coconut sugar, stem ginger syrup & cut up stem ginger. Mix well. Take a fitted oven dish & place your fruit mix, in 1 layer, all in it. Now, scatter your crumble mix all over it & bake into the preheated oven for about 20 to 25 minutes until the crumble is golden brown on top.

4. Serve into 2 bowls & enjoy with some hot vegan pouring custard,…Yummmm! Enjoy, my lovely ones! 😉 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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You might like:

1. Tripe coconut rhubarb crumble, Vegan & Gluten-Free!

2. Strawberry & rhubarb crumble, Vegan & Gluten-free!

3. Spiced rhubarb & pear coconut crumble, Vegan!

3. Sophie’s orange, ginger & rhubarb crumble, served with hot Devon custard!

4. Vegan rhubarb, pear chocolate chip crumbles!