We share supper in the evening after church each Sunday.

This week it was my turn on roster. I always try to make sure that I cater for as many food allergies and intolerances as I can so that, at least sometimes, those who might otherwise be left out can join in.

This recipe was a hit – free from gluten, eggs, dairy, nuts, soy, legumes and also vegan… but delicious enough that the non-food allergy folk enjoyed it and several requested the recipe. Winner!

Weetbix slice was a childhood favourite – a regular feature in our school lunchboxes. I’m sure the slice came about as a budget-stretching way of using up the inevitable crumbs at the end of the pack!

The gluten free version of Weetbix is made with sorghum and although I’m not the biggest fan of the original as such a nutritious cereal, it fits our allergy requirements, my kids are excited and I’m pleased to be able to use them in baking!

• 160g vegan butter, melted
• 6 weetbix, crushed (regular or GF)
• 1 cup plain flour of choice (I use spelt or the White Wings GF blend)
• 1 rounded tsp GF baking powder
• 1/4 cup coconut sugar
• 1/4 cup flaked quinoa (or rolled oats if it suits you)
• 2 tbsp each flax seeds and hemp seeds
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1 medium overripe banana

Mix together all dry ingredients (Sp 4, 8 seconds).

In a separate bowl mash the banana well, add in the maple syrup then pour in the melted butter and mix until well. (Butter in first, Sp 3, 100C for 60 seconds, then add in remaining wet ingredients and use Sp 4, 20 seconds, scrape down and repeat if required)

Pour the wet mix into the dry mix and fold together until well combined (Sp 3, 15 secs).

Press firmly into a lined baking tray (mine was 20x20cm).

Bake in a preheated 180C oven for 25 minutes.

All to cool and then ice with maple icing – made with 1 tbsp soft vegan butter beaten into 2 tsp of maple syrup, a pinch of cinnamon and several tbsp of pure icing sugar (add more as required to reach your desired consistency).

Slice and store in airtight container in the fridge. Makes 16-20 slices.

Enjoy 🙂

P.S. I’ve had a query about replacing the banana … simply switch it out for about 1/3 of a cup of apple sauce … add a teaspoon more at a time if the mixture seems too dry.

I love the combination of crunchy nuts and seeds and the sweet, chewiness of dried fruit. Add in some whole grains and just a touch of dark chocolate and it really is a winning combination!

These are a delicious and satisfying morning tea or afternoon snack.

A note on the dried fruit –  always try to opt for the fruit that is naturally dried instead of being preserved with sulphites – it’ll be a darker colour, but it is a better option for those who are sensitive to those additives. You can usually find them in a health food shop or in a bulk buying store.

And before you get too worried about the sugar content of 1.5 cups of dried fruit – remember it is split over 24 cookies …. 1.5/24 = 0.0685 cups of dried fruit. It’s not a massive quantity and it’s still a good source of fibre that comes packaged together with the sweetness!

• 1/3 cup dried cranberries
• 2/3 cup dried apples
• 8 medjool dates
• 1 heaped cup mixed nuts and seeds (roughly 160g) *
• 1/2 cup rolled oats OR shredded coconut
• 1 1/2 tsp GF baking powder
• 1 tsp ground cinnamon
• Fine Zest of 1/2 orange
• 1 1/4 cups wholemeal spelt flour OR 1 cup GF flour mix
• 160g vegan butter,  melted
• 1 large egg OR 3 tbsp aquafaba OR 1 flax egg
• OPTIONAL 1 handful of your favourite dark choc chips

*obviously you need to use nuts and seeds that are safe for your diet.   When we make these nut free we use a mix of pumpkin, sunflower,  hemp,  chia and flax seeds. When we eat these at home we use them as an opportunity to get in the nuts that we have now passed food challenges for and need to consume weekly (macadamia,  walnut, brazil and hazelnut). Mix and match to find your favourites!

Place the apples and cranberries in your food processor or thermal cooker and pulse multiple times,  until finely chopped.

Whilst processing  (sp 4) add the pitted dates one at a time through the top chute. Now process until the dates are finely chopped (sp 6, 6 secs)

Add in the nuts and seeds and pulse multiple times until they are roughly chopped.

Add in the oats (or coconut) and process until oats are fine (speed 5, 8 secs)

Now add in your flour, baking powder, orange zest and cinnamon and process until evenly combined (speed 4, 10 secs).

Continue processing (speed 4) whilst you add in the melted butter and egg (or substitute) through the top chute. Mix until evenly combined and the mix turns to a rough dough.

Stir through your choc chips now if using.

Take heaped teaspoons of the mix, and form into balls before pressing on to a lined baking tray.

Bake in a preheated moderate oven for about 15 minutes, or until golden.

Cookies will be soft when removed from the oven. Leave them in the tray for 10 minutes before transferring to a wire rack to finish cooling.

Makes about 24 and keeps well in an airtight container for a week.

Enjoy 🙂

Apple crumble was a regular dessert feature in my house growing up and I have always loved it.

My husband jokes that he knew that he was going to marry me when I brought him a bowl of it as sustenance during exam study time at uni! That was a looong time ago – tomorrow we celebrate 16 years together, so it seemed like a good time to bring this one out again 🙂

Over those many years, I have added to my mum’s recipe, adapted it to suit our diet and boosted its nutritional value. I hope you enjoy it too!

• 2 tbsp vegan butter/coconut oil
• 1 cup rolled oats*
• 1 cup puffed rice OR GF rice bubbles
• 2/3 cup almond meal OR plain flour of choice (I use spelt or GF)
• 1/3 cup coconut sugar
• 1 cup toasted seeds**
• zest of 1 lemon, finely grated
• juice of 1 lemon
• 2 tsp ground cinnamon/mixed spice
• 2 large tins sliced apples (or home made stewed ones if you are more organised!). Pear works well here too.
• 2 cups frozen blueberries or raspberries

*To make this a coeliac friendly, replace the oats with an extra cup of puffed rice plus 1/4 cup rolled quinoa

**I like the combination of 1/3 cup each of pumpkin, sunflower and hemp seeds – but use your favourites.

Start by mixing together the seeds and toasting them in a pan under your grill until they are golden brown – watch them carefully as they only take a few minutes. Toss them to make sure you get an even coverage.

Place apples and berries in a large greased baking dish.

Sprinkle fruit with the lemon juice, zest and the cinnamon. Then set aside.

Mix together all of the dry ingredients and then pour over the almost melted butter. Stir until well combined and evenly coated.

Evenly spread the crumble mix on top of the fruit mix and then place in to a preheated moderate oven for about 40 minutes, or until golden brown and the juices are bubbling.

Serve warm, on its own or with the custard or ice cream your diet allows.

This makes quite a large crumble … well, because everyone loves crumble and this often comes to family gatherings – there are a lot of us! If you don’t need quite so much, it’s easily halved. Or better still, just make this size, and gradually eat it for dessert for the next few days 😉 It lasts well in the fridge, but is better reheated in the oven than the microwave as it will keep the crumble topping more crunchy.

Enjoy 🙂