It’s so tempting to try and pretend that you don’t have children. Their needs and demands are so constant and all-consuming that sometimes the urge to slope off is overwhelming. I like to sneak off to the kitchen and cook. Today, I thought I had the ideal opportunity.
The post-breakfast Activity Meeting had adjourned and the decision was unanimous; they were to play ‘Swing Sofa’. This riotous game involves two children holding hands and pulling each other round and round in the middle of the lounge. At the critical moment the ‘puller’ lets go and the ‘swinger’ gets catapulted onto the sofa, much to everyone’s merriment.
As the game commenced I crept out of the room and headed for the kitchen. I had just reached up for the weighing scales when I heard the undulating, siren cry of children in lots of pain. The swinger had collided with an onlooker and bumped heads. It was time for me to focus.
My husband is away at the moment on a jolly (another free week-end in the bag for me). I was on my own with four little piglets and they needed some attention. We bundled the baby into the push-along trike and headed for the forest. The first little piglet made a house of twigs, the second little piglet pushed the smallest piglet in her trike, and the Pig chased the boy piglet round and round the forest.
On the way home, I couldn’t resist buying some apples from the market. The tired and happy children didn’t begrudge me my afternoon foray into the kitchen, and they did enjoy this Apple Crumble.
50g ground linseeds (grind the whole seeds in your liquidiser)
50g ground pumpkin seeds (ditto)
50g ground sunflower seeds (double ditto)
125g rice flour
1 tsp ground cinnamon
0.5 tsp ground nutmeg
140g dairy-free spread
4 medium/big eating apples
1 extra teaspoon of cinnamon
2 extra dessertspoon of sugar
Extra sunflower seeds
- Heat the oven to 190 degrees C. Grease your crumble dish. My oval dish measured 30cm in length, 19cm wide
- Peel and core the apples and cut them into slices. Place the apples in the base of the dish. Sprinkle a teaspoon of cinammon over the top and a dessertspoon of sugar. Mix it all in with your hands. Set aside
- In a large mixing bowl put the ground seeds, rice flour, cinnamon and nutmeg. Mix together
- Put the dairy-free spread in the bowl, and using your hands, rub the fat into the seed and flour mix
- Add the 150g of sugar and mix well
- Sprinkle the crumble mix over the apples and press down. You might want to rough up the surface a bit with your fingers to give it a 'crumbled' look. Sprinkle sunflower seeds over the top and another dessertspoon of sugar. Cover with tinfoil (or the sunflower seeds will burn before it's cooked) and place in the oven.
- Cook for about 25 minutes covered. You should be able to hear the apples sizzling by the end
- Remove the tinfoil and cook for another 10 minutes to brown the sunflower seeds
- Remove from the oven and enjoy