Toasted Berry and Fig Charlotte


I still had some figs, locally foraged blackberries, blackcurrants and red currants left, so inspired by a recipe my friend sent me I thought I’d whip up a healthy, warm summer dessert.

This comes in at only 152 cals per portion (I made 6 portions) so it’s a great healthy pud! You could use any fruits you like – just make up the same total quantity.

You will need:

400g Figs

150g Blackberries

159g Blackcurrants

100g Red currants

6 thin slices of day old white bread

100g dairy free spread (or butter)

1 tbsp sugar (plus extra for sprinkling)

1/2 tsp cinnamon

Preheat the oven to 190 C.

Prepare the fruit – remove the stems from the currants, wash the blackberries and cut the figs into quarters (or if large cut even smaller). Pop the blackcurrants in a pan with a tbsp water and gently heat for a couple of minutes until the juices start to run. Add in the figs and continue to heat for another couple of mins until the figs are starting to soften.

Add in the blackberries and red currants and stir gently. Heat for a couple of mins until soft. I didn’t need to add sugar to my fruit but taste and if you feel it needs sweetening add a little sugar.

Spoon the fruit mixture into a medium dish or several small ones. I made three small ones and one slightly larger one!

Cut the bread into small triangles. Melt the spread in a small bowl, add the sugar and cinnamon and stir well. Dunk the triangles in the melted spread and arrange on top of the fruit in an overlapping pattern. Then sprinkle with a little more sugar and cinnamon.

Pop in the oven and bake for 15-20 mins or until golden and crispy. Best served warm!

Enjoy! 🙂

Xx

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Fig, blackberry and almond cake


I was lucky enough to receive some home grown figs from my lovely friend Claire, and I had some more foraged blackberries so I thought I’d put them together in this yummy fig, blackberry and almond cake!

It’s quick and easy to make and really tasty! It is dairy free but does contain eggs, however you can easily use soaked chia seeds as an egg replacer if you want!

You will need:

125g unrefined Raw sugar or Coconut palm sugar

200g Ground almonds

2 Eggs (or you can use 1tbps chia seeds soaked in 3 tbsp water to replace each egg)

100 ml Almond oil (you can use mild Olive oil if you prefer

1/4 tsp Vanilla extract

1/8 tsp Almond extract (if you have it)

Figs and blackberries (or any late summer fruits of your choice – plums, raspberries, apple etc)

Ground cinnamon (for dusting)

Pre-heat the oven to 180 C and line and grease a 20cm cake tin – if you have a springform tin then use that as it makes it easier to get it out without it breaking. If not a loose bottom tin is the best option.

Add the oil and sugar to a bowl and use a hand mixer to beat together (you can do it by hand with a fork if not). Beat in the eggs one at a time. Then add in the extracts and mix well. Fold in the ground almonds with a metal spoon. Once mixed pour in to the tin.

Prepare your fruit. Half (or quarter if they’re big) the figs and wash the blackberries. Place the fruit in to the batter. Push them down a little bit so they’re well bedded in there. Sprinkle the top with ground cinnamon.

Pop in the oven for 25 – 30 minutes. It is worth starting to check it at about 20 minutes. Once a skewer comes out clean then it’s done. Let it cool for 10 minutes in the tin and then carefully remove it and allow it to cool on a wire rack. Slice and enjoy!

Healthy blackberry and apple cinnamon crumble


I love blackberry season! You just can’t beat these delicious little berries and if you’re lucky enough to be able to forage for them too you get the additional fun of finding and picking them!

We got a great haul at the weekend so what better way to use some of them than in a crumble! This is a bit healthier than the standard crumble and comes in at about 184 calories per potion (I got 6 portions from mine) but tastes just as great! I didn’t add any sugar to my fruit at all – it was perfectly sweet as it was and with the sweetness of the topping you shouldn’t need to add any, but you can add if you feel you need it.

You will need:

3 cooking apples (bramleys work best)

A large punnet of blackberries (approx 200 – 300g)

1/2 tsp cinnamon

For the topping:

100g oats

50g flour (I used rice flour as it’s lighter)

30g sugar (I used ‘half spoon’)

1 tsp cinnamon

40g non-dairy spread

Prepare the fruit – peel, core and chop the apples into small chunks and rinse the blackberries. Place the apples in a saucepan with a tbsp of water and start to cook – they need a bit longer than the blackberries so this gives them a head start. Once they’ve started to soften a little add the blackberries and the cinnamon and stir well. Allow to simmer gently until the apples are cooked through.

Pre-heat the oven to 190 C.

Place the oats, flour, sugar and cinnamon in a bowl and mix well. Add the spread and then use a fork or your fingers to rub it in to the mixture creating little lumps.

Pour the fruit mixture into whatever dish you’re using – I made 4 individual portions and one double portion.

Add the topping and then pop in the oven for 15-20 mins or until the topping starts to brown.

Remove and serve warm. I had mine with some scoops of blackberry and cinnamon N’ice cream!

Enjoy! Xx

Blackberry and cinnamon N’ice cream


A perfect pud for hot summer days and goes great with my blackberry and apple cinnamon crumble!

You will need:

3 bananas (chopped and then frozen)

Handful of blackberries

1/2 tsp cinnamon

Chop the bananas in to slices and freeze.

Place the frozen bananas in to a high speed blender and start to blend. I find it works best if you start with short pulses and stop regularly to scrape the banana back down. Once it starts to become creamy throw the blackberries and cinnamon in and whizz that up.

Serve immediately or pop in a tupperware and freeze for later use! Perfect with crumble!

Enjoy xx

Summer pudding – mum’s recipe :)


As I still had a load of summer fruits left I thought I’d try one of my mum’s favourite summer recipes – Summer Pudding!

You can use any fruits you like – I had a few gooseberries and red currants left so they went in, along with blackberries, strawberries and raspberries.

You will need:

  • Approx 500 – 750g fruit (best to make more as you can always have any excess for brekkie or pud with some yoghurt etc)
  • Sugar to taste (I used none as my fruit was all really sweet but up to you)
  • A small white loaf (a day old so its slightly stale)

Put berries that have tough skins (blackcurrants,  cherries , gooseberries etc) into pan with small amount of sugar if needed and a little water.  Heat gently until berries soften and juices run.

Leave to cool for a few mins and then add soft fruit – raspberries, blackberries, strawberries etc and stir, gently.  If required you can add more sugar to taste.

Cut medium slices of white bread (one day old) and remove crusts.

Line a pudding basin with clingfilm cut larger than the basin.  Cut the bread into shape to line the basin with a disc for the base.

Drain the fruit, saving the juices in a separate bowl. Dip the bread into the juices and place the bread around the inside of the basin, plugging any holes with small pieces of bread. Pack the cooled fruit well into the basin.

Put a larger disc of bread (or several pieces cut to shape) on the top.

Overlap the cling film to cover the top of the bread.  Put a saucer or small plate on the top and weigh down with a tin or similar weight to compress the fruit.

Chill overnight, then turn out and serve with more fruit and yoghurt!

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Enjoy! Xx

Easy Freezey Fruity Greek Yoghurt


I was very excited to spot the first blackberries of the year today so I had to pick them! We also had a small haul of gooseberries and red currants from the garden, and some other berries left over from last week so I thought i’d whip up a quick summery treat with them!

You can use any fruit you like in this and you could even add nuts, seeds or desiccated coconut etc too! It makes a fab low calorie healthy summer treat! This recipe made 14 little bars for me and they came in at about 25 calories each!

You will need:

A tub of Greek yoghurt (I used the 0% one, you can also use a dairy free option)

A couple of handfuls of fruit (approx 100 – 200g but it depends on the fruit)

Optional sweetener (honey, agave, maple syrup, sugar free syrup etc)

If it needs it then chop the fruit up into small pieces, remove any stalks, pips etc. Empty the Greek yoghurt into a bowl and add some of the fruit and stir really well until well mixed.

You want the fruit to be well coated so start with a little at a time and keep adding until you the fruit is coated and there’s a bit of excess yoghurt too. If you plan to use sweetener add it in now too (I didn’t as I like the tartness of the yoghurt and the fruit added enough sweetness for me).

Line a small tray with parchment paper and then spoon the yoghurt mixture in. Smooth down to a layer approx 1 – 1.5cm thick. If you have extra you can pop it in bowls for a healthy snack, brekkie or pud!

Place a layer of cling film over the top and then pop in the freezer for a couple of hours until set! Slice and store in a tupperware box in the freezer for an easy ice cream alternative.

Then enjoy!

Xx

Redcurrant and Blackcurrant Yoghurt Cake


We were lucky enough to get our hands on some fresh red and blackcurrants this week so I thought I’d put them to good use in this summery cake! You could use other summer fruits but the currants are lovely and tart and that really adds another dimension to this cake. Frozen red and blackcurrants could also be used!

I wanted to keep this lighter on the calories so opted for 0% Greek yoghurt (or dairy free yoghurt) and ‘half spoon’ sugar, and I also used wholemeal flour – which gave it a really nice wholemeal scone-like density and nuttiness but you can use any plain flour you like.  This is a larger, thinner cake and an 1/8th (which is a generous slice) comes in at approx 284 calories!

You will need:

300g redcurrants and blackcurrants

125g dairy-free margarine (or soft butter)

200g caster sugar (or 100g ‘half spoon’ sugar’

250g 0% plain Greek yoghurt (or non dairy yoghurt)

3 medium eggs

300g flour (I used wholemeal spelt flour)

1 tsp baking powder

Zest of 1 lemon

Preheat the oven to 190 C and grease or line a 26cm cake tin.

Put the margarine and sugar in a bowl and cream together. Add the lemon zest and then mix in each egg one by one. Add the yoghurt and mix well.

Mix the flour and baking powder together and sieve in to the wet mixture and combine. If using wholemeal flour the mixture will be quite thick. Spoon half of it in to the pan.

Add a layer of redcurrant and blackcurrants and then carefully cover with the remaining cake mix.

 

Bake for approx 25 – 30 mins, until golden brown and a skewer comes out clean. Remove from the oven and allow to cool in the pan for 10 mins or so, then remove and cool on a rack. Enjoy warm or cold.