PLUM CRUMBLE (Gluten free)

Plum Crumble

I have a serious sweet tooth. Anyone who knows me also know this fact about me. We had this plum crumble for Sunday morning breakfast  . . . yes, you heard it right  . . . .  it is breakfast. A cool morning with sudden downpour, when the weather department have almost written off this year’s monsoon is a perfect excuse to have this sort of breakfast. Well! It has oats, amaranth, plums, almonds and unrefined sugar in form of wild raw honey and brown sugar. Sounds good ha!!!  The tart plums pair perfectly with honey, almonds add some crunch and oats are a perfect base. And an awesome aroma fills your kitchen when you take it out of the oven.

Crumble is a dish with British origin, popular during World War II as an economical alternative to pies. It can be made savory or sweet, but sweet is a popular version. In America, it is also known as crisp (maybe because they bake it a tad bit longer to get the crisper texture . . . well that’s my version)

A simple recipe, quick to make and enjoyed eaten warm. You can replace plums with any stone fruit of your choice like cherries or peaches. To keep it healthier have it with a dollop of chilled yogurt or if you are in an indulgent mood slather it with good old vanilla ice cream. We also liked it plain and warm . . . the choice is yours. Go ahead and try it yourself.

 Plum Crumble

Plum filling

4 big plums, pitted and diced

1/4 cup honey

1.5 tbsp cornstarch

1/8 tsp cinnamon

 

Gluten-free topping

1/2 cup quick cooking oats

1/8 cup powdered almonds

1/4 cup amaranth flour

1/8 cup brown sugar

1/4 tsp grated ginger

1/8 tsp salt

2 tbsp butter, melted

1.5 tbsp dahi (greek yogurt)

Preheat the oven to 170 degrees Celcius.

In a medium sized glass dish approximately 8” diameter, mix together the sliced plums, honey, cornstarch and cinnamon. Arrange the mixed plums in a single layer.

In another bowl, mix together the oats, amarnth flour, powdered almonds, brown sugar, ginger and salt.

Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.

Spread the oats mixture evenly over the plums to cover them almost completely.

Bake for 30 minutes or until the filling is bubbling around the edges and the top is golden. Let it rest for few minutes before digging in. Serve warm, as it is or with a scoop of vanilla ice-cream or yogurt.

Note: Keep the topping ready and then work with the plums, to keep the moisture from plums under check.

Oat Almond cookies

Oat Almond Cookies

Oat Almond Cookies

Summer vacations give you an opportunity to live life at a slow pace and enjoy the finer things in life. I enjoy doing nothing at all but sit at the balcony and see the world pass by. But, we are almost at the end of this amazing vacation and I still have a long list . . . . l’ll have to keep them for next year now.

Oat Almond Cookies

Oat Almond Cookies

This vacation has given me some lovely memories with my family which I shall cherish for a long time and probably keep narrating it years later. Vacation for me always has been a time to bond with family and these wholesome cookies add the fourth dimension to our memories.  This is a simple cookie recipe but with wholesome ingredients. . . . . I love the way oats and amaranth give an earthy flavour to these delicious cookies.

These cookies would be featuring regularly in our house for sure. Hope you enjoy these too.

Oat Almond Cookies

Oat Almond Cookies

Ingredients

Mix together . . .

1 cup Whole wheat flour (atta)

1 cup Quick cooking Oats

1/4 cup Amaranth flour

1/4 cup almonds ground coarsely

1/2 tsp baking soda

 

Cream together . . . .

1 cup powdered sugar

1/2 cup butter (I used salted butter)

1 tsp vanilla extract

If required add . . . .

1 tbsp milk (1/2 tbsp at a time)

Preheat the oven to 170 degree celcius.

Cream together butter and sugar along with vanilla extract together till it become light and fluffy. I have used salted butter here, if using unsalted butter add a pinch of salt.

Mix the ingredients mentioned above and add it to the butter sugar mixture and just bring it together. If required add milk, but only ½ tbsp at a time.

Make equal sized balls and flatten them to shape like cookies. I got 26 cookies. Place them on a greased tray or a plate lined with parchment paper. Keep them a inch apart from each other.

Bake at 170 degrees Celcius for 18 mins or so. Each oven temperature varies, so adjust accordingly. The cookies will be done when the edges darken but the center is still soft to touch.

Keep the cookies in the tray for few minutes and then transfer the cookies on a wire rack and cool them completely. Store these in a airtight container.

Oat Almond Cookies

Oat Almond Cookies