A trio of Gooseberries

I had a gooseberry glut this year, first time ever so after over excitedly harvesting them all at once, I had a week of gooseberry themed breakfasts.  These are the top 3 – all very easy and quick and making the most of the tartness and sweetness combo that makes the gooseberry one of those ‘love it or hate it’ type of fruits.

The combo with peanut butter is fab – but be warned, the colour mix doesn’t make for pretty photos!

Gooseberry Smoothie

  • A large handful of gooseberries (approx. 15)
  • 1 banana (fresh or frozen)
  • 150ml apple juice
  • 1 tablespoon maple syrup.

Blend it all together. The sweetness of the apple juice and maple syrup is a great foil for the tartness of the gooseberries.

Hot Gooseberry crumpet

  • A large handful of gooseberries
  • 1 teaspoon of coconut oil
  • Nut butter
  • Crumpet
  • Maple syrup

Melt the oil in a frying pan, add the gooseberries until they start to soften and split (about 3-5 mins).  Toast a crumpet and spread with a nut butter of your choice and pile the gooseberries on top. You can swirl some maple syrup over the top for extra sweetness.

Gooseberry and peanut butter compote

  • A large handful of gooseberries
  • 1 teaspoon of coconut oil
  • 2 tablespoons peanut butter

Melt the oil in a frying pan and add the gooseberries for 2-3 mins. Then add the peanut butter and heat through until it all starts to soften.

I’ve eaten this on its own, both hot and cold.  Also lovely stirred through soya or coconut yoghurt.

 

 

 

 

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