Summer Berry Crumble (gluten and dairy free!)

As it was our last weekend before starting our little challenge we did more eating than training 😉 In an effort to indulge in a moderately healthy way we experimented with a gluten and dairy free crumble, with little added sugar. It actually turned out sufficiently well to get devoured in one sitting!Crumble


3 apples (peeled and cored)

10 Strawberries

Large handful of red currants

Handful of raspberries

2 Nectarines

Lemon (zest and juice)

teaspoon ground cinnamon


For the topping:

60g ground almonds

30g pumpkin seeds

60g gluten free oats

50g brown sugar

2 tables spoons sunflower oil



This really couldn’t be easier!

1. Pre-heat the oven to 180 degrees celsius.

2. Combine all fruit in a large pan, with lemon juice, zest and cinnamon and simmer on a low heat until soft.

3. Divide fruit mixture into small dishes (we made individual crumbles, but you could just as easily make one large one)

4. Combine all topping ingredients in a bowl and mix well.

5. Spread the topping over the fruit mixture and bake in the oven for about 20 minutes or until the topping is golden and crunchy!

Serve warm with custard or ice-cream and enjoy 🙂


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Cherry and Apple Frangipane Tart (Gluten Free!)

This was inspired by an apple frangipane tart I had in a restaurant a while ago. Almonds are almost the main ingredient – so this almost counts as a high protein treat – perfect for recovery after a long cycle! At least that is how I justified eating a quarter of the cake on Sunday! 🙂

It is actually really easy to make, but is easily the kind of thing you could serve at a dinner party…


  • 200g gluten free shortcrust pastry
  • gluten free plain flour (for dusting)
  • 85g butter and extra for greasing (unsalted, softened)
  • 1 large egg (beaten)
  • 75g caster sugar
  • 100g ground almonds
  • zest of 1 lemon
  • 1 tsp vanilla essence
  • 400g sliced fresh mixed apples (I used one braeburn, one pink lady and one granny smith)
  • 200g cherries and extra to be served on the side
  • 2 tbsp apricot jam


  1. Preheat oven to 180C  and grease a 20cm tin
  2. Roll out pastry on a lightly floured surface (I like to get it as thin as possible)  then lightly press the pastry into the tin, trimming the edges.
  3. Prick the base of the tart in several areas with a fork and then line with greaseproof paper, fill with baking beans and cook in the oven for ten minutes.
  4. Remove the paper and beans, brush the pastry with a little of the beaten egg and return to the oven for a further 7-8 minutes, taking care that the pastry doesn’t burn – the idea is that it is cooked (so it will become crispy) but not too browned.
  5. Cream together the butter and sugar and then mix in the ground almonds, beaten eggs, vanilla essence and lemon zest.
  6. Spoon the mixture into the pastry shell and then cover with the sliced apples and halved cherries.
  7. Brush the whole tart with the apricot jam (this is easier if the jam is slightly melted either in a microwave or on the hob)
  8. Bake for about 40-45 minutes, checking after 30 minutes that it isn’t getting too brown.
  9. Leave in the tin to cool for about 10 minutes and then turn onto a wire rack before serving with the remaining halved cherries and cream or ice-cream and… ENJOY 🙂

    Tea time :)

    Tea time 🙂

Tea and cake in the garden was just what we wanted after our morning cycle and within a matter of minutes, very little was left!


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Key Lime and Chocolate Pots

This is the easiest pudding to make and always seems very well received 🙂 I’m embarrassed to admit that I made it this evening for the 3rd time this week! It is seriously addictive… I usually make it for dinner parties so this recipe makes enough for 6-8 people.


300ml whipping cream

300ml double cream

1 can condensed milk

Juice of 5 limes

300g digestive biscuits (gluten free if required)

150g dark chocolate (70%)



1.   Mix together the cream, condensed milk and lime juice and whip until thick and creamy.

2.   Crush the biscuits with a rolling pin and chop the chocolate into very fine pieces (almost powdery). Then mix the chocolates with the biscuits.

3.   Spoon the chocolate biscuit mixture into 8 ramekins or sundae glasses (about a tablespoonful in each).

4.   Spoon the lime cream on top of the biscuit mixture (about 1.5 tablespoons in each).

5.   Then repeat so that you have another layer of chocolate biscuit mixture with a top layer of cream.

6.   Decorate with fruit and serve with a fruit salad.

Then… ENJOY!

*** This recipe should probably come with a warning that you shouldn’t make more than you think reasonable to eat in one sitting as it is dangerously moorish!!

Nb. This can easily be made gluten free by using gluten free digestives 🙂

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Gluten Free Chocolate Banana Bread

We had quite a few left over bananas and thought making banana bread might serve the double purpose of avoiding waste and encouraging Daddy to eat. I thought it would be nice to make it gluten and dairy free so experimented a bit with the recipe. I also added quite a bit of apple and dates so it is mostly fruit! It actually turned out better than i’d expected… and it was at least tasty enough to be devoured in one sitting!

I have to admit I was a bit jealous of Daddy’s lunch today…

Here’s the recipe:



8 medium bananas (mashed)

2 apples (peeled and cored)

1 cooking apple (peeled and cored)

¼ cup chopped dates

Juice of 1 Lemon

1 cup golden caster sugar

4 eggs

1tsp Vanilla or Lemon Essence

150g dark cooking chocolate

¼ cup sunflower oil

2 cups rice flour

Pinch of salt



1. Preheat the oven to about 180 degrees C and grease and line 7inch bread tins.

2. Stew the apples with the dates and lemon juice – I did this by boiling the apples and dates in the lemon juice on the stove for about 10 minutes. Then set aside to cool.

3. Beat the eggs until light and fluffy then add the sugar and continue beating. Then add the apple mixture, sunflower oil, vanilla or lemon essence and mix well.

4. Stir in the rice flour and salt.

5. Add the chocolate to the mixture and pour into the prepared tins and bake for 35-45mins.

6. Leave to cool in the tin for about ten minutes before turning out onto a wire rack.

7. ENJOY… warm or cool depending on your patience level – personally I think it is slightly better cold.


I might finally be learning the secret to cooking with my family – making two of anything if you want some left after the first sitting 😉

I’m looking forward to having a piece of the second loaf later!

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Lemon and Blackberry Crunch Cake :)


Ever since Alice dragged me to Aerial Silks yesterday (more circus related exercise!) i’ve been starving and Daddy always needs extra calories so a cake seemed a good idea 🙂

I’ve been wanting to try this combination for a while and finally got the chance today while Daddy was sleeping…


100g Margarine

175g Golden caster sugar

175g Self-raising flour

1 heaped teaspoon baking powder

2 large eggs

4 tablespoons lemon juice

zest of 2 lemons

For the Crunchy Top:

Juice of 1.5 lemons

100g Golden caster sugar



Pre-heat the oven to 180 degrees Celsius and grease and line a 7inch deep round cake tin.

Measure all the ingredients (except the blackberries) into a large bowl and beat well for about 2 minutes (until really well blended and smooth)

Stir in the blackberries and then turn into the prepared tin.

Bake for about 35-40 minutes or until springy.

While the cake is cooking make the crunchy topping by mixing the lemon juice and sugar in a bowl – then pour over the cake as soon as it comes out of the oven.

Let the cake cool in the tin… then turn out and enjoy – ideally with ice-cream and extra berries!

After about 10 minutes all that remained was…

So it can’t have been that bad 😉

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Raspberry Surprise Lemon Cupcakes

 Last Friday was my last day working in the London office for the next six months. I am now working for the same company in Oxford until September, which is great as it means I can spend more time at home and with my family. 🙂

I will miss London though and my last day seemed like a good excuse to take in some cupcakes (the normal rather than healthy variety!), but as I was making these before work I needed something quick. I decided to experiment a bit by putting a raspberry filled with jam in each cupcake – I have to say it worked pretty well –  Kind of a (slightly) healthier light and fluffy cupcake take on a doughnut…

They went so quickly I didn’t get a chance to take a picture of one cut in half with the raspberry oozing out… I guess I’ll just have to make another batch!


Here is the recipe in case you are interested! It is super easy… These were very lemony, but then I love lemon. If you don’t like your lemon flavour too strong maybe only use 1-2 lemons.  (This recipe makes about 12 cupcakes)



3/4 cup sugar

Zest and juice of 3 lemons

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

110g unsalted butter, softened

1 egg

2 tablespoons milk

About 14 raspberries

3 tablespoons Raspberry Jam



  1. Preheat oven to 375°F. Grease a muffin tray with cupcake cases (I actually made 12)
  2. In a large bowl, rub together lemon zest and sugar until you can smell the lemony aroma.
  3. Mix together flour, baking powder, and salt; set aside.
  4. Add the melted butter to the bowl with the sugar and zest and whisk for a couple of minutes until light and fluffy. Add the egg and whisk until well combined and aerated. Stir in the milk and then the dry ingredients until just combined.
  5. Stir in the lemon juice.
  6. Fill each mini cupcake case cup 3/4 full with batter. Place one raspberry, filled with a teaspoon of raspberry jam, open side down, in the middle of each cup.
  7. Bake until golden and a cake tester inserted into a cupcake comes out clean – probably about 15 minutes. Then leave to cool.
  8. ENJOY 🙂


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