Sorghum Flour Crumble

 photo WP_20170615_027_e_zpsfwbkheqe.jpgAll my crumbles look the same and come in the same dish.

I’ll be honest with you, dear reader, I can’t even remember which crumble recipe is the original any more. They’re all pretty much the same, the only change is the flour and that works because of the ground almonds. It’s a pretty nice crumble, can’t grumble. I usually make crumble to either use up flour that leftover or to use fruit that’s been in the freezer for too long. I realise I’m not selling you on this, but if you want crumble, here it is, if not, meh. I’m making room in my freezer for my imagined bountiful harvest of fruit. The raspberry harvest is picking up and the yellow strawberries are dong decently. I’ll probably make a few jellies rather than jams, though I do want a yellow strawberry jam for novelty, because the raspberries are really seedy and they get stuck in my teeth. Besides, I can buy jam easily, but jelly is apparently too exotic. Worry not about waste, the compost will be enriched by the seedy pulp. I may also go harvesting wild blackberries. I’ll start saving small jars now and hopefully have enough. Well, that’s it for me, just a quick recipe. See you later.


100g Berries, or Other Fruit, of Choice
35g Sugar
35g Ground Almonds
35g Sorghum Flour
35g Butter, Cold and Chopped


1. Pre-heat oven to 180c (Fan).

2. Place the Berries in an oven proof dish. Set aside.

3. In a bowl mix together the Ground Almonds, Sorghum Flour, Butter and Sugar. Work together with fingers until it resembles breadcrumbs,

4. Sprinkle Crumb Mixture over the Berries and cook for 15-20 minutes until the top is golden brown.

Quinoa Flour Crumble

 photo WP_20170427_005_e_zpsi5nhnts8.jpgDisposable trays are great for crumble.

I seem to have set myself the challenge to find all the ways that you can use single flours. I don’t think I’ll ever find them all, but there will be a lot of recipes when I finally run out of creative juices. When that happens, dear reader, just plant my dried up husk in the garden and water me occasionally. Then when more of me pop up, well, that’ll be terrifying. What hath you wrought, dear reader!? Hmmm, oh yeah, crumble. I like berry crumble because I always have frozen berries at hand. I did worry that the strong taste of quinoa flour might cause troubles, but something special happened thanks to the absorbent nature of the flour that makes any lingering after-taste an afterthought. Instead of the berries bursting and the juice softening the crumble, it instead absorbed into the flour and made a gooey, in the good way, not the free-from raw feeling way, dessert. The sweet berries contained in the still slightly crunchy crumble. It was really delicious, it might actually be my favourite of all the crumbles I have on the site. I did pretty well with my tiny, but still absurdly expensive, bag of quinoa flour. Three new recipes, all successes. Not too bad, now I’ll go back to keeping an eye out for discounted quinoa flour. Once spoiled, twice, er, hesitant to buy at full price? I’ll work on it, until later, dear reader.

 photo WP_20170427_006_e_zpsxmjxdebh.jpgThe ground almonds are used throughout these crumbles, but the flours still change the crumble’s texture.


100g Berries, or Other Fruit, of Choice
35g Sugar
35g Ground Almonds
35g Quinoa Flour
35g Butter, Cold and Chopped


1. Pre-heat oven to 180c (Fan).

2. Place the Berries in an oven proof dish. Set aside.

3. In a bowl mix together the Ground Almonds, Quinoa Flour, Butter and Sugar. Work together with fingers until it resembles breadcrumbs,

4. Sprinkle Crumble Mixture over the Berries and cook for 15-20 minutes until the top is golden brown.

Buckwheat and Almond Cookies

 photo WP_20170215_002_zpszjw5d0dg.jpgNondescript brown blob. Buy yours online from my store…no, I’m joking, get back here!

Stealing from myself somewhat, ah, well.  Today we have a new cookie, lighter than the all buckwheat version and perfect for dunking in your tea. I had ground almonds that were just sitting there and a hankering for a cookie. So I decided to go with brown sugar and more egg this time around. I’ve made these cookies, the original that is, quite often and I’m always pleasantly surprised how nice textured an all  buckwheat cookie can be. The replacing of some of the flour with ground almonds does cause some stability issues, but it adds a richness and  a lighter texture that really works well. I like using buckwheat and almonds, they’ve worked well together. Be it in bread or in biscuits. It’s difficult at times to know what to say. What can be the most help to someone trying to make this recipe? The dough is a tad stickier than in the original recipe. Not by much, that’s just the loss of the dry buckwheat flour. Just scoop it with a tablespoon measure and thwack it on the rim of the bowl. I did find it took a while to really work in the butter, perhaps it was the ground almonds soft texture as opposed to the grittier buckwheat which would create more friction and help the whole come together faster. Nothing much to screw up here, just make sure your brown sugar isn’t too hard or lumpy.

 photo WP_20170215_003_zps1y6uckas.jpgLovely neat rows. I said neat rows!

This is a case of do as I say and not as I do. I didn’t know they’d spread quite so much, though they still get a nice rise and are airy, so I advice you to leave about two inches between each cookie. I almost left off on posting this, but they tasted so good. They have a light, moist crumb. They’re somewhere between a sponge and a biscuit. A sponcuit. A Bisconge. Er, a cookie. They look flat, but they had a nice dome and just enough bite. Thinking of them now, I’d say they’re somewhat like what a Jaffa Cake bottom is. Yeah, pretty sure. It’s been a long time since I ate a Jaffa Cake. If you give them ample room to spread they should be perfectly round, but even if they turn out oddly shaped they’ll still taste the same. Funnily though there is quite a lot of sugar these don’t taste too sweet, just right. After baking they absorb liquid and hold their shape when wet, which is wonderful if you’re a dunker. They taste of sweet buckwheat, that’s really all I can describe it as. The buckwheat when coupled with the sugar is really delicious. Quick and simple. Add it to the recipe pile and we’ll come back again someday. Next time they’ll look prettier. Perhaps. Until then, dear reader.

 photo WP_20170215_006_zpsiiov67fa.jpgIgnore the dog bowl.


150g Buckwheat Flour
75g Ground Almonds
1/2 Tsp Baking Soda
115g Butter, Chilled and cut into Chunks
100g Light Muscovado Sugar
1 Large Egg (70g to 75g in Shell)

Makes 16 Cookies.


1. Line two baking trays with greaseproof paper.

2. Add the Flour, Ground Almonds, Sugar and Baking Soda to a bowl and set aside.

3. Rub the Butter into the Flour Mixture until it resembles breadcrumbs, then mix in the Egg with a fork, until combined. Knead together in the bowl until a soft sticky dough has been created. Form into a ball and leave in the fridge for 30 Minutes.

4. Preheat the oven to 175c (Fan). Scoop 1 Tbsp worth of dough and roll into a ball, flatten onto the prepared baking sheet, leaving 2 inches between Cookies, and repeat until all dough is used up. Place one tray in the fridge if baking in single batches. Bake for 10-15 minutes until golden brown and slightly firm to the touch. Let cool on tray for 10 minutes and then remove to wire-rack to cool completely.

Buckwheat Flour And Almond Bread

 photo WP_20170105_005_e_zpsfbcpcope.jpgBrain: Start it with “What up chicken butt”, It’ll be hilarious. “No!”

See what I save you from? Truly I am a bastion of staunch decorum. Still on a temporary keyboard, I hope to have my new one soon. I’ve spent far too long on gaming keyboards to be comfortable on anything else. These keys are too close together, they need to make room for Jesus. I should change that, but I can’t stop laughing. Forgive me, dear reader, I know what I do, but I just can’t stop myself. I might be the only one laughing at these posts, but even if I’m not I’m laughing the hardest. Anyway, bread. Yup. Buckwheat has become something akin to plain flour to me, it finds a use in every recipe. Here I use it because an all almond loaf would be costly, about six Euro a loaf, smaller and possibly mushy. So, I followed in the idea of a Buckwheat and Flaxseed bread and took a little guidance from these scones. Since I don’t use gums or added starches I need to use what I can to keep the breads together. Thankfully buckwheat more than fits the bill, not only does it hold, but it also makes a wonderful loaf.

 photo WP_20170105_006_e_zpsi5sf8tu6.jpgThe tops are always funky.

Have you broken your new year’s resolutions yet? I’m very good with mine. I never make any. Heh. I just carry on trying be to as healthy as possible. I’m looking at carrots currently, not at this moment, just in general. I think I prefer a little bite in my carrots, I want them toothsome not toothy, mind. Come on! That was clever…ish. I might try them in a bread or muffin. Watch this space. As far as the exciting details of my daily trials and tribulations goes, well, let’s see….Oh! I have, let’s get this right, ten raspberry plants planted in six seventeen litre pots. They’re currently lined up against the wall, where the bindweed was. Still is I suppose, smothered in its slumbering repose. Well deserved if you ask me. I’ll remember to take a photo yet.

 photo WP_20170105_010_e_zpsciiietvx.jpgEat the heel whilst the bread is warm, it’s one of the baker’s true joys.

So bread, yeah. This is a simple load so I won’t try to do too much in describing it. It’s your standard buckwheat bread, just a hint of crustiness, but thanks to the ground almonds you get a lovely springiness tempered to a slight firmness by the buckwheat. All buckwheat makes for a dry loaf in my opinion. Edible, but there are better options. Flax, chia, almonds. Even hemp hearts helps. Of course with bread it’s what you put on it that matters, right?

 photo WP_20170105_012_e_zpssqgmg3em.jpgBlueberry and Strawberry Chia Jam.

I’ve gone off jam, too much sugar sneaking into my diet. So there dieth (It’s in the bible, it’s a word!) the jam. Instead I made some chia jam and froze it. It’s not exactly the same, but the trade off is that you get a jam with way less sugar. I find all strawberry needs too much chia to thicken, whereas blueberries just thicken up just right. A mix of the two was just what the baker ordered. A little butter and a scoop of jam and alls right with the world. So, not much else to say. I have reached a fun point in my reading, which when the gardening starts might take a slight hit, I’m currently on my fifty fifth P.G Wodehouse book. I think he wrote over ninety novels so I have a ways to go yet. Speaking of the garden. As if I talk about anything else? Dear reader you wound me. Hrmph, anyway, I think my legs need a bit of reconditioning. All the squatting over the last few days, when you’re my height squatting helps, has really made my legs ache. I’ll get back on form soon enough, plenty of bags of compost to lug, wheelbarrows to push to and fro, soil to be forked and forked again. Fun times. Okay, I’m glad to finally have a recipe to share, I do worry about you, dear reader, are you sure you’re eating enough? Of my food I mean, I can only assume you’d never go to any other site for recipes, right?!

 photo WP_20170105_015_e_zpsk43wgj5a.jpgHard to tell if I’m joking. Even I’m not sure.


125g Buckwheat Flour
75g Ground Almonds
100ml Water
2 Tbsp Olive Oil
2 Large Eggs
1/3 Tbsp Baking Soda

Makes one small loaf.
Can be frozen.


1. Preheat oven to 175c (No Fan).

2. Grease (With Butter or Olive Oil) and line a 6×3 inch loaf pan.

3. In a large bowl mix together the Egg and Olive Oil. Add the Buckwheat Flour, Ground Almonds and Baking Soda and stir until combined, then gradually add the Water and stir until a thick Batter has been formed. Add more Water if too thick.

4. Pour batter into prepared tin and bake for 40 minutes, turning halfway if needed, until dark brown and a skewer comes out clean.

5. Cool in tin for 20 minutes, then remove and let cool completely on a wire rack.

Banana Flour Crumble

I would post a photo, but I ate it before I took one. Seriously, I was ravenous, which isn’t at all like me. I think the bug drained me more than I knew. Thankfully I’m back to normal. It’s really strange to think that only a few years ago, well nearly seven now, I spent all my time ill, always sick and miserable. It’s scary what becomes normal. I don’t have much to say here, this is just a very basic crumble, based on this, the sugar cuts out the banana flour flavour and it isn’t too dry. This is the last of my banana flour recipes. So, farewell to banana flour, you were mostly a gimmick, but I beat you! Hah! I’m in the process of tagging grain free recipes, I don’t follow a grain free diet, but did you know that most of the recipe on here are grain free? Me neither. Heh. I cover such a wide variety of diets and I like to list them when applicable. I’ve added a Freezer Friendly category too.

You ever feel the need to talk, for no other reason then to kill time? That’s the one benefit of these posts, dearest reader, I have an imaginary captive audience. You could skip or skim all of this and I’d never have any idea, happy in my ignorance. So, your pal Jack, your forever friend, the man of many names, well, two, hasn’t been doing much. The Winter months are tiresome. I’m really glad I finally got into music, it’s funny how I spent years being assured that I should enjoy what others did and just couldn’t see the attraction. It takes finding our own preferences to really get into anything, doesn’t it? I’m of the school of thought that everyone should be let enjoy what they do, assuming no one gets hurt by it. I’m one of those people who’ll give anything a fair shake and don’t look down on anything. I’m currently repeatedly playing the newest Icon for Hire album. It’s independently released so you can support them directly. It’s something I wish I’d had growing up, a positive message without the usual banal generalised platitudes. From a place of experience. Of course it’s cut with the newest EP from Band Maid because I tend towards the non-mainstream and you can’t beat Kanami’s insane solos. I find music helps me to stop dwelling, whenever I’m doing something repetitive my brain refuses to stop thinking, so the headphones go on when preparing meals and it all become a better experience. Now, I’m not one of those people who insist that you’ll love this song, or band, or book, really I doubt if you will, but maybe you’ll surprise yourself. I don’t push things like that onto people. I spent the other night, feeling better for the first time in three days, reading the newest volume of Monthly Girls’ Nozaki-Kun and laughing out loud. Which is a rarity, your friend is pretty quiet in the real world, shocking, eh? Manga, Japanese comics, have supplemented my reading for, what, fifteen years, probably more. It’s strange to read a series over a decade, volume by volume. Worst is when they get cancelled, which happened in the thirty-sixth volume of Negima after reading it for a decade. It was a painful experience I can tell you that. Why so much Japanese interest? No idea, it just resonated with me and I know there are those that take it too far and can’t accept that people don’t like it, like there are those that can’t accept when people do, but the way I look at it is this: I found something that’s continually made me happy for a long time now. Why should I worry what others think. It’s all to easy to start in on the sanctimonious, elitist, supercilious idea of what is “proper” to enjoy. Do what makes you happy, life is too short not to and made too long by people who can’t accept that. All this ramble for a crumble, well, the internet, am I right? See you soon.


100g Berries, or Other Fruit, of Choice
35g Sugar
35g Ground Almonds
35g Banana Flour
35g Butter, Cold and Chopped


1. Pre-heat oven to 180c (Fan).

2. Place the Berries in an oven proof dish. Set aside.

3. In a bowl mix together the Ground Almonds, Banana Four, Butter and Sugar. Work together with fingers until it resembles breadcrumbs,

4. Sprinkle Crumb Mixture over the Berries and bake for 15-20 minutes until the top is golden brown.

Zero Icing Sugar Dilemma

 photo WP_20160708_012_e_zpslqd6g3iq.jpgFor the bread check this post.

As always just follow the blue hyper-links to get the recipes. You thought I was just making bread, didn’t you? Hah! Or rather: Nah. I was also making cake and curd. I accidentally bought grapefruit. Hmmmm? How does one go about accidentally acquiring grapefruit? Well, I hefted some rather large oranges and after marvelling at their size tossed them unceremoniously into the shopping trolley. Then discovered my blunder when I unpacked the shopping. No harm, no foul. I just took my Curd recipe and with one tweak I made grapefruit curd. The trick, why you’ll have to subscribe to my special recipe plan, joking, I boiled down the grapefruit juice, I started with 300ml and ended up with 100ml. I only used 80ml per the recipe. I also used a lot of zest, too much maybe, but it worked. I take it off in long strands rather than flecks. It turned out lovely and thick, there is a slightly strong taste from the grapefruit, but that balances with the sugar. Oh! I also used plain sugar, not caster and it was fine. All the changes or additional options will be added to the recipes on their respective pages. If anything here is unclear just ask me about it. I’ll make it even more unclear, no charge at all.

 photo WP_20160708_013_e_zpsx7tpozrw.jpgCurd. Fancy curd because I use a double boiler. Nah-nah-nah-nah-na.

I also made my basic Flourless Nut Cake. Which no-one has ever made and that makes me sad, sure it’s a bit involved, but it really is good. I swear! Ah, well, maybe some day. I blanched, peeled and ground my own almonds. So I know now that that works. Handy, huh? To blanch just cover the almonds in boiling water, cover those with a tea-towel and let sit for a few minutes, then peel by squeezing, dry and chill in the freezer before grinding. Less risk of mess that way. So, I made he cake and then realised I have no icing sugar for buttercream, but you know what? It’s lovely as is. I’m a bit ashamed that I so often masked the flavour of the cake in so much sugary goodness. I did try it with curd because I have no great sensibility when it comes to my sense of taste. I had it with coffee for crying out loud, don’t come here for flavour combinations and expect to come away satisfied. If anyone is ever willing to try this cake, well I’d be gladdened, that’ll buy you a wealth of nothing dear reader, but you’ll make this poor sap really happy.

 photo WP_20160708_016_e_zpsoa11bnhl.jpgIt’s spongy and light. An original recipe too.

So, there we are. i got you recipes like promised. I have garlic drying in my shed, failed tomatoes in the compost. Chillies flowering, purple for some reason. And books to read, I’m also looking for a long book to tackle, I’ve gone through quite a few, but I never tire of recommendations, hit me up and if I’ve read it we can feel superior to all the other who haven’t. Joking, we’re not elitist here. Unless you make my cake and then we’ll lord it over every other reader. Okay, I’ll see you again. Spare a thought for Jack, he has squash the size of two fists and is scared they won’t make it. Don’t take my squash, don’t take dear Cyril!

 photo WP_20160708_018_e_zps3q69l517.jpgGrapefruit, coffee and peanut butter that classic combination. *Urk*

Buckwheat Flour and Almond Scones

 photo WP_20160611_010_e_zpsg3xtbvyf.jpgIgnore the dirty sink and tea towel and…just ignore everything.

Isn’t this? Yes, it’s this and also kind of this depends on which you see first. But this time we’ve spared no expense and are using ground blanched almonds. A quick run down on how to blanch almond. Pour water from a kettle that is almost boiled into a bowl, jug whatever, of almonds, rest for 3 minutes and drain and then rinse with cool water. Then squeeze each almond, the most boring thing possible, until the skin comes off. Repeat ad naseum. Then pop them in the freezer for a few minutes and grind in a coffee grinder or food processor. The freezing stops them becoming butter, skip it if you want, but be weary of overworking. Mine were coarse, ground, but still somewhat lumpy rather than fine. You might be able to skip all that and just use ground almonds, I’m not sure and I can only list what I used myself. The almonds I’m using are so cheap compared to what I used to pay, so the extra work isn’t a problem for me. Okay, let’s hope that made sense.

 photo WP_20160611_011_e_zpslzdf60am.jpgThey gain a golden hue from rich egg yolks and the almonds.

So, why you ask. What you query. Exhales: I was curious on the effects of almonds on the original recipe, that if you don’t already know is very dry, so I thought why not? I accidentally omitted the sugar too and it really didn’t need it, the almonds bring their own sweetness. The dough became oily, perhaps due to the nuts natural oils. Other than that it was mostly the same to prepare. I had to form a dry dough and add milk to that until it came together. Which is strange, adding a liquid to a dough rather than to crumbs awaiting their chance to become dough. It absorbed and then the dough came together properly. Oily sure, but firm. I then baked them the usual way, they did bake faster than usual, I’d say it was all the oil, you could see it bubbling on the scones, though they weren’t oily to taste. The taste was sweet as I’ve said, much nicer than all buckwheat. They were somewhat lighter, though not that noticeably. They’re still prone to breaking, you’re not getting the traditional twist in half scones here, but they are an improvement on the original.

 photo WP_20160611_014_e_zpsjhmw9lfh.jpgDense, but not heavy. If that makes sense.

So why the split? Why not list it as a variation? I found them different enough, they come together differently and bake faster. They’re also better in my opinion. I may try to get these lighter and less brittle. Though I can’t say how I could accomplish that yet. I’ve found buckwheat and almond to be a winning combination in the past and it holds true here. They come together fast and make for a handy snack, a rather filling snack admittedly. You could make these savoury too I imagine. Sweeter as well if you’d prefer. If you have to blanch your own almonds then this will be time consuming. Worth it occasionally if you ask me. You know, I do wonder if I undersell these recipes with my slightly dry delivery. I’d like to be bubbly and vivacious, like so many bloggers out there, perhaps more interesting and engaging. I don’t know. I’ll stick with: Here’s the recipe, go make it or whatever, for now. I must be tired, just ignore my complaints and go make some scones. Until next time. Thank you for your continued support.


125g Buckwheat Flour
75g Ground Blanched Almonds
1/2 Tsp Baking Powder
45ml Olive Oil
1 Medium Egg, Beaten (Or 2 Flax Eggs)
Milk or Water as Needed


1. Preheat oven to 200c (Fan) and line a baking tray with greaseproof paper.

2. Add all the dry ingredients to a bowl and then stir in the Olive Oil with a fork until combined, then mix in the Egg until everything has mixed together and a crumbly oily dough has formed. Finally add in the Milk, a little at a time, until the dough starts to come together and stops crumbling. Knead as necessary. Dough should be firm and oily. Form into a ball.

3. Dust a work surface lightly with flour and either press the dough flat, about an inch thickness, and cut into wedges or roll out and cut into rounds using a cutter. Then place onto the prepared tray.

4. Bake for 8-10 minutes until scones are firm and a light gold colour. Transfer to a wire-rack and let cool. Best eaten warm and on day of baking.