Gooseberry Chia Fool

I’ve just harvested the last of my gooseberries and this time of year they are definitely at their best, soft and sweet – I’ve been eating them directly from the bush.  This recipe requires no cooking, just blended fresh gooseberries with some maple syrup to add a little more sweetness.  It doesn’t quite replace the delight that is the rich gooseberry fool, but even I would struggle with lots of cream at breakfast time.

Gooseberry Chia Fool (serves one)

Goosberry fool

  • 100g fresh gooseberries
  • 100g natural yoghurt (or coconut yoghurt)
  • 1 tablespoon maple syrup
  • 2 tablespoons desiccated coconut
  • 2 tablespoons chia seeds
  • Some coconut flakes to top

Blitz the gooseberries, yoghurt and maple syrup in a blender (save a few gooseberries for the topping to make it look pretty).   Put the mixture into a bowl and stir through the coconut and chia seeds.  Leave for an hour or more (I left mine overnight) – to let the chia seeds do their work to thicken the mixture.  Sprinkle the coconut flakes and some gooseberries on top and enjoy.

 

 

Apple, cardamom & pistachio Mug Crumble

I was browsing in a National Trust bookshop a couple of weeks ago and came across a book dedicated to Mug Crumbles – a crumble in a mug!  I was hooked and have been trying out various recipes ever since. I loved the cake in a mug concept, so this is taking it to a ‘slightly’ healthier level and what better for an indulgent brekkie than a crumble.

This is my first own recipe attempt based heavily on some of the book suggestions – just a fabulous way to enjoy fruit and nuts at brekkie.

Apple, cardamom and pistachio Mug Crumble

apple card and pistas crumble

For the filling

  • 2 apples chopped into pieces (I left the skin on)
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon caster sugar (other sugar is fine too)

For the crumble

  • 2 tablespoons plain flour
  • 1 tablespoon ground pistachios
  • 1 tablespoon soft brown sugar
  • 15g butter
  • 1/2 teaspoon ground cardamom
  • pinch of salt

In a large mug, mix together the filling and cover the mug with cling film.  Pierce the cling film a few times.  Microwave for 1.5 – 2 minutes – the fruit should be soft but not really squishy.   The fruit does cook down quite a bit – so there will be room for the crumble on top.

Make the crumble by mixing all the ingredients together in a bowl and then rub in the butter with your fingers to make a soft dough like texture (like a soft crumble mixture).

Put this on top of the filling and cook in the microwave for 1 – 1.5 minutes (you don’t need to cover the mug).

Leave to cool a little before you get stuck in.  Very nice with some yoghurt on top as well.