Berry crumble with almond and spelt topping

Here’s a delicious dessert you can eat for breakfast too! Jammy berries topped with a spiced crunchy spelt crumble. It’s best served warm, out of the oven with a dollop of greek yogurt, sweetened whipped cream, a scoop of vanilla ice cream, or cold vanilla custard.
I like to freeze seasonal fresh berries, grapes, stone fruit and bananas for all sorts of desserts and morning smoothies and also a double batch of the crumble topping, which makes this summery classic dessert a breeze to put together. It can be adapted in lots of different ways, simply swap up the fruits, add citrus zest, oats, desiccated coconut or any nuts and spices you like.
I have used the crumble topping on this banana, tahini and spelt crumble cake, but it’s also wonderful sprinkled on an ice cream sundae, panna cotta, cheesecake or you can simply eat it by the spoonful. :-)
If you want to use only the crumble for other desserts, take it straight out the freezer and spread it onto a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for about 15 minutes or until golden.

Bakers notes:

• While making the crumble topping, it’s important to drizzle in the olive oil, one teaspoon at a time, to the dry ingredients, so that pebble crumbs will form. If you add the oil all at once, you will end up with a wet dough.

• You can keep the crumble topping in a resealable bag in the freezer for up to 3 months.

• Cut small strawberries in half and big ones in quarters.

• You can use any fruits you like, simply adjust the sweetness accordingly.

• I’v used small ramekins but if you want to serve it family style, bake it in an ovenproof baking dish.

Berry crumble with almond and spelt topping

Serves 4

Ingredients

For the crumble topping:
1 1/2 cups white spelt or gluten-free all-purpose flour
3/4 cup demerara sugar
Generous pinch of cinnamon
1/8 tsp ground ginger
Pinch of salt
6 tbsp extra virgin olive oil
1/4 blanched, sliced or slivered almonds 

For the fruit filling:
700 gr. frozen strawberries hulled and cut in half *see note
1 cup frozen raspberries 
1/4 cup demerara sugar
1 tbsp cornflour

To serve:
Greek yogurt or vanilla ice cream
Confectioners' sugar, optional

Directions
Preheat oven to 375°F/190°C. Butter 4 ounce/1/2 cup ramekins or a 9 x 13”/23 x 33cm baking dish. Set aside

For the crumble: *see note
In a medium bowl mix the flour, sugar, cinnamon, ground ginger and salt with a fork, gradually drizzle in the olive oil, one teaspoon at a time, while mixing in a circular motion with a fork until pebble crumbs form. Toss in the almonds and keep in the fridge or freezer until ready to use.

Into a large bowl, add the strawberries, raspberries, sugar and cornflour. Toss together and spoon into 4 small, ovenproof dishes. Sprinkle the crumble over the fruit and bake for about 40 minutes, or until bubbling and the topping is golden brown.
Allow to cool for 10 minutes. Serve warm with yogurt, vanilla ice cream or vanilla custard and sprinkle with confectioners' sugar if you like.

Happy summer! xx

Banana, tahini and spelt crumble cake {gluten-free option}

I tweaked this healthy-ish banana tahini spelt cake I posted on the blog a couple of years ago,  with the addition of spelt-olive oil crumble topping and a hint of cinnamon. It’s super moist, not too sweet and easy to make. This combination makes it the perfect snack cake or breakfast and will surely become your favorite too.
I double the crumble topping and keep a batch in the freezer, because it’s wonderful not only for this cake, but on ice cream and cheesecakes too. Spread it on a baking sheet lined with parchment paper and bake at 350°F (180°C) for about 15 minutes or until golden.

Banana, tahini and spelt crumble cake {gluten-free option}

Makes one 8 1/2-by-4 1/2-inch loaf cake or 6 cup bundt cake or 8 inch cake pan
 
Baker's notes: 

• While making the crumble topping, it’s important to drizzle in the olive oil, gradually, to the dry ingredients so pebbles will form. If you add the oil all at once, you will get a wet dough.

• Baking times may vary between 40 to 50 minutes depending on the shape and material of the pan you are using.

Ingredients

Unsalted soft butter for greasing the pan
1 1/4 cups white spelt or gluten-free all-purpose flour plus 1 tablespoon for dusting the pan
2 tsp baking powder
Pinch of salt
1 cup mashed very ripe bananas (about 3 small or 2 medium bananas)
2 large eggs
1/4 cup raw tahini
½ cup light brown sugar, packed or demerara sugar (I used demerara here)
125 ml (1/2 cup) extra virgin olive oil

For the crumble topping:
1/2 cup white spelt or gluten-free all-purpose flour
1/4 cup demerara sugar
Pinch of cinnamon
Pinch of salt
2 tbsp extra virgin olive oil

Method

Preheat oven to 350°F (180°C) with a rack in the lower third. Grease pan with butter using a pastry brush. Dust pan with flour and tap out any excess flour.

For the crumble:
In a small bowl mix the flour, sugar, cinnamon and salt with a fork, gradually drizzle in the olive oil, a little bit at a time, while mixing in a circular motion with a fork until pebble crumbs form. Set aside.

For the cake:
In a medium bowl, sift together dry ingredients and set aside.

In a large bowl, whisk together the rest of the wet ingredients. 

Combine both and whisk just until you get a smooth batter. (Over mixing will result in a chewy, dense texture).

Pour into prepared pan, sprinkle crumble topping on top and bake until a toothpick inserted in center comes out clean, 40-50 minutes *see notes.

Cool cake 10 minutes in pan; then turn out of pan onto a cooling rack and cool completely.

Covered tightly in plastic wrap or in an airtight container, cake will keep fresh at room temperature for up to 4 days. xx

Seedy almond and cinnamon granola {gluten-free}

Good morning! If you find that store-bought granola is overly sweet or have never found the one granola that you liked, then this simple recipe is just for you! It consists of just a handful of ingredients I always keep in my pantry. I would rather make my own, so I can control the sweetness and flavors and use whatever seeds or nuts that I like. Besides, it's super easy and quick to make.

This crunchy granola is packed with healthy nutritious seeds, almonds, gluten-free oats and naturally sweetened with honey. It is totally customizable; swap in any nuts/seeds you like, you can add puffed quinoa, dried fruits, toasted coconut flakes or chunks of halvah… the possibilities are endless.

I love to serve it as a cereal with almond milk or sprinkled over gluten free oatmeal or yogurt, with seasonal fresh fruits, a drizzle of raw tahini and honey or silan (a date honey).

This batch should last for a week or two… if Izhar won't nibble on it between meals. ;-)
Once you make it, you will never buy store-bought granola again!

Have a lovely weekend! xoxo

Seedy almond and cinnamon granola

Makes 3 cups granola

Baker's notes:

• I keep seeds and nuts in the fridge to prevent them from going rancid.

• Granola clusters will form after it cools completely in the pan.

1/4 cup canola, or grape seed oil
4 tsp honey
1 cup gluten free, old fashioned rolled oats
1/2 cup raw, unpeeled whole almonds
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup raw sunflower seeds
1/2 cup raw sesame seeds
1/4 heaping tsp. ground cinnamon

Preheat the oven to 365°F (185°C) and have a baking sheet lined with parchment paper ready.
 
In a small mixing bowl, whisk to combine the canola oil and the honey. Set aside.

In a large mixing bowl combine the oats, almonds, pepitas, sunflower and sesame seeds and cinnamon and mix to combine. Add the honey mixture to the seeds bowl and stir everything to coat. Spread the mixture in an even layer on the baking sheet and bake in the middle rack of the oven. Bake for about 16 minutes, stirring mid-way, until golden brown.

Remove from the oven and allow to cool completely! The granola will crisp up as it cools. Store in an airtight container or a sealed glass jar for weeks. 

Banana, tahini and spelt cake + variations {gluten free option}

I baked a cake and ate it, too!

Eating a slice of cake is a rare treat for me! I have been living with peptic ulcer for the past year and just as I was getting used to my very restricted daily diet, I was diagnosed with osteoarthritis. I was relieved to learn the cause for the chronic pain in my hands, but the diagnosis limited my diet even more.

There are only a handful of foods I don’t like to eat, so it was difficult to accept the need to eliminate so many of my favorite foods from my diet; despite the benefit to my own well-being.

The list is long: dairy; legumes; all wheat products except spelt; caffeinated and alcoholic beverages; high-fat foods including chocolate and butter; and cruciferous vegetables like broccoli, cabbage, cauliflower, kale, collards, and more. Added to the list are members of the solanaceae/nightshade family: tomatoes and tomato products; potatoes; eggplant; bell peppers and chili peppers. Most desserts have to take a hike, including cakes, cookies, pies, pastries and doughnuts. And hit the road spicy, acidic, and fried foods!

Good Heavens… WHAT’S LEFT?!  I felt uninspired to cook and blog but I’m reinventing my thinking and focusing on what I CAN eat, instead of dwelling on what I can't. As I slowly adjust to this new restrictive diet, I admit I feel a lot better, energized. I’m very excited to explore new ingredients and develop new recipes.

Bananas are a great source of potassium, magnesium, manganese, and fiber, plus vitamins B6 and C. I read that adding three bananas to a healthy diet may help prevent ulcers and reduce ulcer pain. You can simply eat bananas, add them to a smoothie, or consume them in any other way you may enjoy.

This incredibly moist banana cake is made with olive oil and tahini! Just the kind of cake that satisfies my sweet tooth cravings! Whenever I have very ripe bananas, that's a good excuse to make it.  Okay… so maybe I leave them on purpose to over- ripen, just so I can make it. :-)

I love to eat this cake warm, straight out of the oven. Have a wonderful week and go make yourself a sweet treat! XOXO

Banana, tahini and spelt cake + variations {gluten-free option}

Makes one 8 1/2-by-4 1/2-inch loaf cake or 6 cup bundt cake

This cake is really easy to make.  It’s not too sweet and has a perfectly fluffy and moist texture - thanks to the combination of olive oil and tahini.

Baker's notes:

• Baking times may vary between 30 to 38 minutes depending on the shape and material of the pan you are using.
  

• If using a bundt pan, make sure to grease the pan thoroughly, and dust it with flour. This will prevent the cake from sticking to the pan.

Ingredients

Unsalted soft butter for greasing the pan
1 1/4 cups white spelt or gluten-free flour all-purpose flour plus 1 tablespoon for dusting the pan
2 tsp baking powder
a pinch of salt
1 cup mashed very ripe bananas (about 3 small or 2 medium bananas)
2 large eggs
1/4 cup raw tahini
½ cup light brown sugar, packed or demerara sugar
125 ml (1/2 cup) extra virgin olive oil

Variations:

Banana chocolate chunk cake - add 50gr. chopped dark chocolate 50% cocoa.

Banana nut cake - add 1/3 cup chopped toasted walnuts, pecans or hazelnuts to the batter and sprinkle on top as well.

Banana blueberry cake - add 1/2 cup fresh blueberries.

Banana chocolate marble cake - mix 2 TBS sifted dutch cocoa powder with 2 TBS boiling water and add to third of the cake batter, whisk to combine. Pour batter into prepared pan alternating plain and chocolate. Swirl with a knife.

Method

Preheat oven to 350°F (180°C) with a rack in the lower third

Grease pan with butter using a pastry brush. Dust pan with flour and tap out any excess flour.

In a medium bowl, sift together dry ingredients and set aside.

In a large bowl, whisk together the rest of the wet ingredients.

Combine both and whisk just until you get a smooth batter. (Over mixing will result in a chewy, dense texture).

Pour into prepared pan and bake until a toothpick inserted in center comes out clean, 30-38 minutes *see notes.

Cool cake 10 minutes in pan; then turn out of pan onto a cooling rack and cool completely.

Covered tightly in plastic wrap or in an airtight container, cake will keep fresh at room temperature for up to 4 days.