It's Been a While

This blog has been a bit neglected of late but my plant based life has not and after a summer of refection, rest and reorganisation I have found time and the courage to launch a new business and a newish life {more on all of that in later posts}. So there will be many more blog posts to follow soon.

AFTERNOON SWEETNESS
Whilst looking for something sweet to snack on after a quick rummage through the cupboards brought up nothing more than a packet of Oreo's, but on a side note what a joy these are now that they have changed the recipe in Britain and are now just fine for a vegan diet {just check the packet as old stock may be still on shop shelves!} I know that they are definitely not the perfect plant based snack but I am determined to try and make my own just more healthy. So next stop the freezer and a result a frozen Fruit Crumble so a quick defrost and some Swedish Glace ice cream and sweet tooth satisfied, eaten in the garden with a copy of The Simple Life Magazine from April which I found under another pile of magazines, perfect afternoon for the late summer. I have been attempting to be busy in our garden this summer {more posts on my attempts later on} and managed to save this hydrangea from the our northern summer wind to spruce up our living room.

The recipe for this Summer Fruit Crumble is taken from our other blog Crown&Country and is perfect for using up the late seasons crop or even frozen fruit.  

STRAWBERRY & RHUBARB CRUMBLE

1 Punnet of strawberries

1 Packet or 6/7 sticks of rhubarb

4 tablespoons of soft brown sugar

1 tablespoon of cinnamon

2 teaspoons of vanilla

1 table spoon of vegetable oil

2 tablespoons of non dairy butter [i.e vitalite]

Crumble Mix

8 oz of sifted plain flour

4 0z of vitalite or non dairy butter chilled

4 0z of demerara sugar plus extra to sprinkle on top

1 scant teaspoon of cinnamon for dusting

Pre heat the oven to 180c

Cut the rhubarb into 1 inch pieces. Heat oil and non dairy butter in a wide pan, when melted add the rhubarb and the sugar and cook until softened but not mushy. Add the vanilla and cinnamon.

Halve or quarter the strawberries depending on size and place with the cooked rhubarb into 1 large or 3 smaller dishes.

Crumble Topping

Sift flour into a mixing bowl add the cubed non dairy butter and mix together until the mixture resembles breadcrumbs, add the sugar, cinnamon and vanilla. Cover the rhubarb and strawberry mixture and dust with a little sugar and cinnamon.

Bake at 180c for approx 30 min's or until hot and the fruit is bubbling.

 

Susan x