Patz's Pantry

I must admit that this recipe is a one hit wonder... taking the basis of another of my staple ones which I will share another time, this one was put together on a whim and worked a treat! This recipe can be  easily transformed to become gluten free and vegan with just a couple of swaps. Made with freshly picked beetroot from the garden these muffins turned out to be a total hit with the family...  INGREDIENTS  200g Wholemeal Spelt Flour  80g C oconut Sugar 1 tablespoon Organic Cacao Powder 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda  Pinch of Salt 150g cooked Beetroot 1 Free Range Egg (use the equivalent measurement of egg replacer if vegan)  100ml Almond Milk 40g Vegetable Oil 1 large Banana (mashed) 5 tablespoons Unsweetened Desiccated Coconut  Preheat your oven to 180°C and line the muffin moulds with paper cases. Combine all the dry ingredients and mix well: f lour, c oconut sugar, c aca...

A crumble isn't a crumble if the topping isn't right... am I right? I’ve experimented with this topping recipe quite a few times and now confident saying that you will find this gluten free oatilicious crumble to be so moorish you won’t want to put it down, whatever the filling.  Even when cold and of the next day it’s incredibly tasty and keeps its crunch, a real breakfast temptation. What’s more there is no dairy or refined sugar in sight! In today's post I have provided two different filling options: Apple & Blackberry Apple & Rhubarb There is something about foraged fruit or indeed fruit from the garden in a recipe that makes it taste unbelievably scrumptious. Thanks to my friend Gina for the handpicked cooking apples (they were of the perfect tartness!), the blackberries on the other hand were freshly picked from a nearby park and even though they were smaller than previous years, the sweetness they added to the crumble made for an incredibly delicious...