Blackberry & plum crumble

1. Crumble:
   • 100g plain flour
   • 100g butter cut into small
   • 80g soft brown sugar
   • 50g porridge oat
   Fruit:
   • 6 large ripe plums halved and stoned
   • 1 tbsp soft brown sugar
   • 1 tbsp plain flour
   • 1 star anise
   • 
   • 1 tsp ground cinnamon
   • 1 tsp vanilla extract
   • juice 1/2 lemon
     
   • 300g blackberries
   
   
   
   1) To make the crumble topping. Put the flour and butter in a food processor and pulse to crumbs. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
2. 2) Heat oven to 200C and tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and remove the star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot or cold. 

Sweet potato chips

2 sweet potato

2 tsp coconut oil

1 teaspoon of smoked paprika

Sprinkle of salt and pepper

1) Peel the sweet potato and cut into chip shapes. 

2) Put in a mixing bowl and mix with coconut oil, paprika, salt and pepper. 

3) Line a baking tray with non-stick paper and bake in the oven for 20-25 min

Summer Coleslaw

100g Greek yoghurt ½ lemon,juice only

• 1 tbsp mustard (I used English)
• 3 tbsp roughly chopped coriander
• ¼ white cabbage finely shredded
• ¼ red cabbage finely shredded
• ½ r d onion thinly sliced
• 1 carrot peeled then peeled into ribbons
• salt and black pepper 

1. Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and pepper.
2. Add the cabbages, red onion and carrots and mix well until coated in the mustard mixture.
3. Leave to soften in the fridge and absorb the flavours for at least 30 minutes before serving. 
   

   

Carrot Cookies

• 1 1/4 Cup porridge oats
• 1/2 Cup plain Flour
• 2 tsp Baking Powder
• 2 tsp Ground Cinnamon
• 1/2 tsp All Spice
• 1/8 tsp (1g) salt
• 1/2 Cup melted coconut oil
• 2 Eggs 
• 2 tsp Vanilla Extract
• 1/2 Cup Honey
• 1 Cup Grated Carrots

1. Preheat oven to 180ºC and line baking sheet.
2. Mix together the oats, brown rice flour, baking powder, salt, cinnamon, all spice and nutmeg.
3. With the paddle attachment, mix together the coconut oil, vanilla, egg, maple syrup/honey.
4. Add the dry ingredients to the wet ingredients and continue to mix.
5. Fold in the carrots.
6. Place batter in the fridge for about 20min.
7. Scoop dough onto baking sheet in 12 round dollops and press flat slightly.
8. Bake for 15min, remove from the oven leave for 5
9. Minutes then place on a wire rack to cool