NECTARINE STREUSEL CRUMBLE BARS, Egg-free, Vegan opt

An indulgent crowd-pleasing treat from low-priced fat ripen-at-home nectarines 

Nectarine Crumble Bars, with Raspberries or Walnuts
'Deliciously crumbly.  They don't feel as if they would be good for you; they satisfy the desire for sugar.  I prefer the raspberry ones' Taster

Nectarine Crumble Bars are one of those very special treats.  Layered with ambrosial flavours and gorgeous textures, it still manages to be stuffed with health-giving ingredients: fresh fruit, wholemeal flour, coconut and nuts.

The recipe does not involve eggs, and sugar levels are reduced.  Fibre is high.  A lower-fat option is available (see Tips below).

While the recipe calls for common/ordinary wheat flour it also works well with lower-gluten higher-protein spelt.   

It's a very simple recipe and part of it can be prepared in advance.

Cost: £2.75 for basic

Makes: 16-20

Ingred: 

   650gm/23oz (give or take) nectarines (or peaches), chopped coarsely 
   1/4 cup water, incl 1 tbsp lemon juice & juice of small orange (see below) 
   
   3 tsp cinnamon
   1/4 tsp nutmeg (opt)
   1-2 tbsp brown sugar (opt but adds a caramel/toffee flavour)
   
   zest of small orange 

   1/2 tsp vanilla

   150gm/oz plain white flour
   100gm/oz wholemeal flour
   1 pinch salt
   1/2 tsp baking powder 
   1/2 tsp baking soda

   100gm/3.5oz light brown sugar 
     30gm/rounded oz dried unsweetened shredded coconut 

   3.8oz/110g butter, softened OR vegan fat 
   
       
Topping (opt but adds delight) generous handful chopped nuts: walnuts, hazelnuts or almonds AND/OR handful berries - raspberries? blueberries? strawberries?
 
Method:

1. Coarsely chop nectarines (say 12-14 pieces each), add with water/juice mix, spices and sugar to a wide frying pan over moderate heat 
2. Cook gently until fruit has begun to soften but still has 'give'; depending on the ripeness of the fruit, it could be 3-10 mins 
3. Take off heat; add vanilla, scrape into a container, including all the toffee-like juices. This step can be done a day in advance. 
4. When ready to bake, preheat oven to 350f/180c/170fan/gas4
5. Put a wide strip of greaseproof paper down an 8x8 inch (20cmx20cm) tin 
6. In a large bowl, blend dry ingred, breaking down any lumps in the sugar; stir in orange zest, distributing evenly
7. Add butter; rub together until butter is the size of peas
8. Spread 2/3 of the mix in the pan, levelling the top with the bottom of a measuring cup; press down quite hard to firm up the base
9. Add the fruit, spreading as you go; level with a spatula
10. Scatter over berries if using
11. Mix chopped nuts, if using, into remainder of crumble; cover the fruit as evenly as you can, taking care with the edges. 
12. Bake 30 mins or until beautifully browned; half-way through, bring the back of the pan to the front for even browning
13. Place on a cooling rack; leave half an hour then cut into fingers or squares with a very sharp knife

Comments:

• 'That's so deliciously crumbly; they'd make an excellent lunchbox treat.  They  don't feel at all as if they would be good for you yet still satisfy the desire for sugar.  I prefer the raspberry ones; they've more flavour.' Political Agent
• 'Very enjoyable.  Good texture; the nutty ones have a good bite.  Sweetness is just right - not too sugary.'  Retired insurer
• 'Delicious! Can we have more?' 'Lovely!'  'Really good; I loved the fresh fruit.' Staff at a Veterans' Cafe

Tip:

• if the budget doesn't stretch to berries, add dried fruits eg raisons which have been blanched in boiling water and drained to get rid of preservatives
• low-fat option: replace 20-30gm/0.75-1oz butter with plain thick yoghurt 
• for a 2-for-1 option, cover half the base with berries and the other half with nuts before covering with crumble 

More bars on NavBar:Recipes II/Baking... 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

15-MINUTE FLATBREAD, Yeast & Sugar Free, Easy-Peasy, Wheat-free option

A quick and easy 'hot off the grill' bread for outdoor dining

Quick and Easy Flatbread:  Puffy and Bread-like or thin & crispy

Flatbreads are simple to put together, cook almost instantly and come to the table hot - perfect for outdoor dining.

Recipes for flatbreads abound: with or without yeast, with or without yoghurt, topping or no topping.

67 prefers the simplest recipe -- flour, liquid, salt, baking powder and olive oil -- learned at a fish restaurant, of all places. The key to it's delightful taste and texture is carbonated water.

There's a bit of kneading involved but essentially, it's mix, form and cook.  And it tastes very, very good.  

The flatbread is shaped into circles for a more bready texture and appearance or can be rolled very thin for a crisp finish.  67 adores both types.

Cost: little
Serves: 4-6

Ingred:
   2 cups flour (67 used spelt but common wheat will do)
   1 tsp salt
   1 tsp baking powder
   3/4 cup fizzy (carbonated) water

   olive oil (opt)

Method:

1. Set olive oil aside, if using
2. Tip dry ingreds into a med bowl; stir; add water in one go
3. Mix with hands or spoon till blended; tip out on a lightly floured board
4. Knead 5 minutes until soft & yielding, adding a bit more flour if necessary; rest 10 minutes
5. Divide dough into 4-6 balls
6. For bready flatbread: Either: (a) heat an ungreased non-stick frying pan on high; roll or press balls out to a 1/2inch/1cm thicknsss; slap onto the the surface of the frying pan; turn heat down to med high; cook 3-4 mins each side or until cooked through (dark/black patches are a bonus) OR (b) bake in the centre of a very hot oven 8-10 mins until puffy and golden
7. For crispy flatbread: preheat oven to 200-220c/ 400-450f; roll the dough between two sheets of lightly floured greaseproof paper until 1/8inch/ 1/4cm thin: if you like, sprinkle dough with sesame seeds or mixed herbs  arrange on baking trays; bake in the centre of the oven 10 mins or until golden and crispy
8. When bread is out of oven, spray lightly with olive oil 
9. Keep warm in a low 100C/170F oven

Comments:

'I can't decide which of these I like best.  The hot puffy bready one is good with soup, salad or rolled around meat. The crispy ones are great for dipping.  And so easy to make.'  Journalist

         More bread on Nav Bar: Recipes II

 Please leave a Comment in the box below 

   
This information  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.