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Wheat-free Apricot Crumble

For the crumble:
85g/3oz butter
85g/3oz wheat-free flour
28g/1oz oat flakes (organic if possible)
28g/1oz sugar

For the filling:
28g/1oz butter
1/2 tsp cinnamon
Large tin of apricots in their own juice.
Custard or bio live yoghurt to serve

This recipe is essentially a treat when you are getting better. In acute ME, you should try to avoid sugar and complex carbohydrates all together and eat fruit and bio-yoghurt instead. Sometimes, however, like at Christmas and on special days (like family meals once a fortnight) you need some treat to keep your spirits up and this is one. For this reason the sugar content is low.

Preheat the oven to 200C/400F/Gas 6.To make the crumble, put the butter and sugar into a food processor andblend. Add the other crumble ingredients and blend until the mixture resembles breadcrumbs. Do not use unless it does look like breadcrumbs and adjust qualities if necessary.Pour apricots into bowl. Add cinnamon to melted butter and pour over apricots. Pour mixture into warmed overnproof dish and sprinkle the crumble over the top. Bake in the oven for 20-30 minutes and serve with hot custard or bio-live yoghurt.