Well, Demi has pulled it out of the bag and we now have a fully formed loaf. It doesn’t look much like the picture in the book, it has to be said, but I wasn’t expecting it to – all I can say is that I’m very proud. Tapping the crust makes a resonating sound throughout the loaf, maybe – despite its flattish appearance – it rose ok! Who knows, we’ll be having it for tea tonight though and I cannot wait. So this is just a short post to tell you to hold onto your hats and join me later, fingers crossed! For now I have to get a wriggle on and get ready for work. In the meantime, can I tempt you with this rather fabulous breakfast crumble…
Serves 1 – you don’t have to use apples here if you don’t want to, it can be made with basically any seasonal fruit. Try nectarines or pears or anything you fancy! It will also be very hot when you take it out so to save any early morning injury, make sure you leave it for a minute or so to cool.
1 medium apple, peeled, cored and roughly diced
1/2 handful blueberries
1/2 tbsp flour
1/2 tsp olive oil, plus extra if necessary
1/3 cup oats
Put the apple chunks and blueberries at the base of a ramekin/mug/small bowl. They should pack to about an inch and a half in height. Microwave for a minute or so on high power to soften a little.
Spread the oats out on a baking tray lined with greaseproof paper and toast at 230C for 3-4 minutes. While the oats are toasting, in a bowl drizzle the olive oil over the flour and mix. Use your fingers to work through the flour until it reaches a sandy consistency. Add the oats and mix.
Lightly pack the oat-crumble mix on top of the apple-blueb mix and drizzle over a little maple syrup. Bung in the oven to bake at 230C for 5-6 minutes or until the crumble has crisped up. Leave to cool slightly before enjoying, perhaps with an almond milk custard or some dairy-free yoghurt!
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