Apple and Rhubarb Crumble

I'm not going to lie, I've always been a bit of a fan of apple crumble. Especially the crumble part! I'm still working on various ways to make the crumble, but I made this one recently and I was quite happy with how it turned out.

Ingredients:

• 3 apples - I use the green ones if I have them
• 4 stalks rhubarb
• 1 teaspoon cinnamon
• 100g butter, diced but kept chilled
• 1/2 cup GF plain flour
• 1/2 cup almond meal
• 1/2 cup brown sugar

Method:

1. Preheat oven to 170 degrees celcius.
2. Roughly chop the apples and rhubarb. I don't peel the apples, but you can if you like. You can also do the apples in slices if you prefer. I like the messy look!
3. Place in baking dish and sprinkle with cinnamon.
4. Place chilled butter in a bowl, and rub together with the flour and almond meal. This can take a bit of work but it's worth it in the end. I add the brown sugar last and then just rub it together a bit more.
5. Sprinkle crumble over apples and rhubarb.
6. Bake uncovered in over for 15-20 minutes or until crumble appears crunchy and apples are soft.

Gluten Free Brownies

I have recently decided to avoid gluten in my diet to see if it helps alleviate some autoimmune and inflammatory problems I have. I've always enjoyed baking, and am really liking discovering new recipes to bake so I can still get my dose of "treats". These particular brownies, I've made a couple of times now. The recipe is so simple and I've been experimenting with combinations. This week - raspberry and white chocolate.

The base of this recipe is gluten and dairy free so perfect for those with intolerances. This recipe is a bit of an adaptation from Carol Lovett's book Indulge.

Ingredients:

• 4 eggs
• 2 teaspoons vanilla extract
• Approx 75ml coconut oil (1/4 cup + 1 tablespoon)
• 1 cup cacao/cocoa powder
• 1/2 - 1 cup of coconut sugar (more or less depending on how sweet you like it)
• Pinch of salt
• Approx 1 - 1 1/2 cups of additional ingredients: ie. choc chips, nuts, berries

Method:

1.  Preheat oven to 170 degrees celcius.
2.  In a small bowl, whisk eggs, vanilla extract and coconut oil together.
3.  In a large bowl, mix cacao powder, coconut sugar and salt.

4.  Make a well in the centre of the dry ingredients and pour in the wet ingredients slowly, while stirring to combine.
5.  Once combined and smooth, add in any additional ingredients you like.

6.  Pour into lined slice tin (mine is 11" x 7").
7.  Bake for 25-30 minutes - the brownies will still be soft and bouncy in the middle with a bit of a jiggle but they'll continue to set in the coming hours.

8.  Let cool for 5 hours (or overnight if you can!) or place in the fridge to speed up the process before cutting into pieces. I cut mine into about 20 pieces.

Enjoy! I would love to hear what your favourite brownie combinations are in the comments below.