Pulling together a recipe index for the blog I realised it’s been a bit light on dessert recipes. So, in the interest of balance I thought I would share this fab little recipe for a quick pudding. These cheesecake jars take about 5 minutes to throw together. Once you’ve got the base you can vary your toppings and flavours to suit your mood. They taste fantastic and, as desserts go, are relatively low sugar. What more could you ask for?Read More
So why am I including a crumble in a series on healthy food? Firstly, I don’t believe in excluding food. If you are eating a balanced diet with plenty of vegetables and meals which have a mix of carbs, proteins and healthy fats you absolutely can enjoy pudding as part of that. Secondly, I’ve taken out the refined white flour and reduced down the sugar whilst producing something that tastes just as good.
The recipe uses buckwheat flour. Buckwheat is a seed rather than a grain and a complete source of protein for vegetarians and vegans. It is gluten free but do check cross-contaminants if cooking for a coeliac. You can replace the buckwheat for wholemeal flour and it will work just as well.
My perfect relaxed weekend at home would start with breakfast at Baltzersens in Harrogate. This Scandinavian inspired café has something for everyone in our family.
Whatever else ends up on our table I almost always order the Yorkshire Skyr with buckwheat granola and seasonal fruit compote. So this recipe has been inspired partly by Baltzersens and partly by a realisation that I was eating oats for breakfast much too frequently. Absolutely nothing wrong with oats – a bowl of porridge is a great way to start the day – but I believe variety is important. For me, this is a way of mixing up those midweek breakfasts a bit.