Whats green and hairy and goes up and down?
A gooseberry in a lift. 😀
OK, so that’s a really cheesy joke – sorry!
The in laws came round at the weekend and brought me this big pile of gooseberries. I love getting free food grown in someones garden (who doesn’t). I once had a vegetable patch, and I’ve tried growing vegetables in tubs in the past. It’s a no go at the flat though.
berry very pleased to get the goodies – but I didn’t really know what to do with them. Ben doesn’t like them so they are all for me. Mother in law challenged me to make a smoothie – so expect one of these in the coming days. They also make a nice tart sauce for some meats, but I tend to eat my fruit at breakfast.
Gooseberries can be quite tart, and I know I didn’t want to add much sweetener. The riper, darker, going towards brown coloured ones are sweeter then the less ripe bright green ones. I decided my start point would be a breakfast crumble, a bit like the one I did with rhubarb (my lovely in laws again).
I thought I would change it up by having a base of oat mixture, followed by a layer of gooseberry filling, topped with more oats. A bit of a gooseberry slice.
However, it didn’t end up much like a slice – I couldn’t remove it without it falling apart – the lack of oils to hold it together I guess. But the oats counterbalanced the tartness of the fruit beautifully.
I wondered what would pair nicely with gooseberries, and also if I could get away without sweetener. I thought a bit of cinnamon in the oats, and some fresh root ginger in the gooseberry mix. I then completely forgot about the ginger, so it went without – oops.
Gooseberry Crumble Breakfast Slice
- 100g gooseberries
- 30g oats
- 10g almonds
- pinch of cinnamon
- ginger if you remember
- Prepare the gooseberries by top and tailing them to remove the stalk and the other end bit (???)
- Put the gooseberries and about 4-5 small slices of ginger in your food processor and blitz to form a thick ‘sauce’. Taste and add a sweetener of your choice, to taste. I didn’t add any.
- Empty the sauce into a separate bowl.
- Put the almonds and oats in the food processor and pulse to break down the nuts and form a lighter smaller grain to the oats. Add a pinch of cinnamon, to taste.
- Empty half the oats into your cooking dish. You could add a dash of orange juice, coconut oil or nut butter to try to form a more solid base.
- Cover in the layer of gooseberry filling, and then sprinkle over the last of the oat mixture.
- Pop in a hot oven for 20 minutes – I had the oven on for other things – it seems daft to put it on just for this.
- Chill and serve with a dollop of Greek yoghurt or vegan alternative.