All he wanted was not really to do anything…
I can’t blame him, live is rather buzzing most of the time and we had some travel for work just last week.The last few years I always organised some sort of sursprise party and made a big deal…Because: I love birthdays, and this man deserves to be celebrated.
This year I think he was right, it was time for a very low-key weekend. We all needed some rest.
His little gift he already received the week before in the Blue Mountains, so this weekend was all about just getting our apartment spring ready. Lots of cleaning, gardening, car washing, fixing things…
But also a morning on the beach, a home made birthday crumble, which was so delicious I have to share the recipe below. :)
Faye really needed the calm weekend too, as she looked quite overwhelmed, probably catching up from the previous eventful week . She also napped on both days in a row. Just what the doctor ordered, a weekend where Mama wasn’t working and we weren’t all super busy.
We love you, Daddy!
Thank you for a wonderful time at home.
Delcious Vegan Apple & Cherry Crumble
4 tart organic apples
2 cups Cherries ( I used frozen ones)
Juice of 2 lemons
2/3 cup Maple Syrup
2 tsp ground cinnamon
3 Tbsp organic buckwheat flour for thickening
1/4 cup water
1 tsp fresh grated ginger
1 pinch nutmeg
1 pinch allspice
1 cup organic rolled oats
1 cup almond meal
1/2 cup organic buckwheat flour
3/4 cup maple syrup
1/4 Blacksrtap Molasses
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 cup melted coconut oil
Preheat oven to 180 degrees
thinly slice apples lengthwise
Add to a medium pot, add cherries and top with remaining filling ingredients. Toss to combine.
Warm on medium heat until boiling then let it simmer on low heat for a few more minutes.
Add the mixture to a baking dish.
Add all topping ingredients to a mixing bowl. Stir to combine, Until sticky and clumpy. Pour over the apple/cherry mixture in an even layer.
Bake for about 40 minutes (to 50min) or until the filling is bubbly, the apples are tender and the topping is deep golden brown.
Let rest at least 30 minutes before serving. We had ours with Pana Salted Caramel Ice Cream.
The recipe has been inspired and adapted from The Minimalist Baker