I’ve decided to start prioritising cooking when managing my time and mental health, and have been really enjoying my food recently, experimenting with lots of different combinations. Rediscovering the joys of food and cooking rather than it being a chore is a huge thing as over the past five years raw fruit and veg has been mostly off the menu while I was trying to see if any foods might be affecting my ulcerative colitis. Recently the doctor and I have decided the answer is probably not, so now I’m basically eating what I want 🙂 This means I keep getting over-excited by being able to buy fresh fruit and veg at the market, over-estimating how much I might need, and then trying to work out how to use it all up before I have to throw it out.
Here’s the incredibly non-technical (no quantities!) but very delicious recipe I made this evening to use up strawberries and rhubarb. It took about 10 minutes to prepare.
- Chop rhubarb.
- Chop strawberries.
- Add brown sugar.
- Add vanilla essence.
- In the lid of the dish, mix lots of oats, some ground almond, coconut and flaked almonds.
- Pour over the top of the fruit and spread it out.
- Dot bits of chopped butter over the top. It’s super lazy crumble, because there’s none of that breadcrumbing that crumble normally requires!
- Cook in the oven at 180 for about 30 minutes or so.
Oh, and it’s vegan and gluten-free 🙂
No photo of the crumble, I’m afraid, as somebody else has borrowed my camera, but here are some strawberries courtesy of @thornberryscott from ELTpics, shared under a Creative Commons 2.0 licence.