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Crumble Topping

20 Dec

Rhubarb and Apple Crumble (Gluten Free)

  • 2 cups rolled oats
  • 1 cup flour (rice for gluten free, otherwise wheat)
  • 1 cup brown sugar
  • 1 heaped tsp ginger
  • 100g butter if using wheat, 125g butter if using rice) – melted

Mix it all together and put it on top of fruit.  I don’t know how long this takes, I just put it in the oven before I sit down to eat dinner then check it after.  I’m guessing half an hour?  But it’s done when it is a bit golden and the fruit juices are bubbling.


Dutch Puff-ish Thingie

23 Nov

Okay, I dropped the ball on the whole food blog portion of my life, but hopefully I’m back now.  The fourth Bottomless Tummy has just turned three and I was a little disorganised preparing his party food, which left me doing a mad dash at the end.  Hopefully one of the near future posts will cover how we host (nearly) packaged food free parties.  But for now we’re back to my ‘Too Many Eggs!’ theme.

I’ve been slowly getting this just how I like it, while converting it to gluten and dairy free..  Slowly, because I’ve been trying not to feed it to the kids so often that they start refusing to ever eat it again.  EVER!

So far so good with that.

We’ve been eating this for lunch, but I would happily eat it for breakfast or dessert too.

First turn your oven on to 200c/400f.

Next measure 1 cup rice flour (I used white, but I’m sure either would be fine) and 1 cup tapioca starch in to a mixing bowl.  As an aside, I can’t stand when rice flour makes stuff gritty, I don’t even like it when the food is fine but there is a grittiness afterwards.  If you share my rice grit loathing you are safe with recipe.

Break in 8 eggs and whisk until smooth.

Somewhere in there your oven will get hot.  Chuck 75g fat (shortening, or butter if dairy is okay, bacon drippings would be yummy if you can eat pork products) in your oven dish and pop it in the oven.  Pull it out again when it’s melted.

If I want apples in the puff I add them with the butter.  If I’m putting something softer in (eg, banana or mushrooms) I add them after the butter has melted.  I just use enough to make a single layer on the bottom of the dish.  For a sweet dish I stir a heaped Tbs honey in to the butter.

Put the oven dish back in to make sure everything is hot when your egg mix is ready.

Whisk 2 cups coconut milk (or whatever milk you use, I’m sure they’re all fairly equal for this) in to the egg mix.

When everything in the oven is hot, pull the dish out, pour the egg in, and return to the oven.  Bake 15-20 minutes, until puffy.

Fresh out of the oven it's all puffy.

The puffiness will collapse fairly quickly, and it ends up with a baked custard kind of a texture.

Editing to add this to Tasty Tuesday.  Go see lots more great recipes!

Avocado Dip

16 Nov

  • 1/2 onion
  • 1/2 tomato
  • a couple of inches of a cucumber

Chop everything finely.  With a fork mash in…

  • a large avocado
  • 2 Tb plain yoghurt (lemon juice adds tartness without dairy if that’s what you need)
  • salt to taste

Yum!  Serve it as a chip dip, or alongside wedges, or slap it on some bread, heck it’s good straight out of the bowl.  So I’ve been told, ahem.

Check out more delicious recipes at Tasty Tuesday!

Lemon Cordial, Lemonade, and PINK Lemonade

3 Nov

The base:

  • juice of 6 lemons
  • 2 cups of sugar
  • water

In a 3 litre drink bottle mix the juice sugar and some water, until the sugar has dissolved.  Fill the bottle the rest of the way with water and mix it together.

Enjoy it like that or…….

To get it fizzy:


  • 1/4 tsp baking soda
  • 1/2 tsp tartaric acid

Enjoy it like that or………

To get pink:

  • Add a handful (10-ish) of raspberries

Frozen berries are fine.  Let it sit a few minutes and the colour will infuse in to the drink.

Check out more Tasty Tuesday recipes.

Breakfast in a Cup.

18 May

My kids enjoy this for a treat, so I wrote down the ‘skeleton’ measurements as I made it one morning.  Unlike in the photo, I prefer toasted muesli for adding a bit of crunch.

Chuck in the blender:

  • 1cup milk
  • 2 or 3 bananas
  • 1ts vanilla essence (omit for gluten free)
  • 2 & 1/2 Tb cocoa

You can add whatever your imagination comes up with, hide spinach in it, maybe some peanut butter, honey or maple syrup if it needs sweetening, yoghurt for probiotics, etc.

Once it is blended pour some in to a glass, then top it with muesli.

This was enough to feed myself and three of the Bottomless Tummies, with enough for another glass left over.

Sarah’s Banana Cake

7 May

Gluten free variation.

This recipe is for wheat flour, but switching to gluten free still produces a yummy moist cake.  It’s even good the next day, which is saying something for GF baking!  I don’t know if it lasts longer than that because it never gets a chance around here. 

  •  125g butter
  • 1c sugar
  • 2 eggs
  • 2 or 3 mashed bananas
  • 2c flour (all purpose gluten free flour works with no need to change other ingredients)
  • 1ts baking soda
  • 1ts baking powder
  1. Preheat oven to 180c
  2. Cream butter and sugar.
  3. Add eggs one at a time.
  4. Add bananas.
  5. Add flour, baking soda and baking powder.
  6. Bake about an hour in a greased cake tin.

Fruit Coulis

30 Jan

Raspberry Coulis to swirl through our ice cream.

  • 3/4 cup fruit
  • 1/4 cup icing sugar

Puree the fruit, if it is seedy (eg, berries) push the puree through a sieve.

Stir in the sugar.

Simmer for two minutes.


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