Teff Apple Crumble

Ingredients

Stewed Fruit Mix

2.3kg mix of chopped apples (skin left on for your insoluble fibre needs) - cookers and eaters - this weight excludes the cores
2 oranges, halved and squeezed
100g Maple Syrup
30g Vanilla Extract
The 2.3kg of fruit can be made up of a mix of fruits - whatever’s in season!

Crumble Mix

150g Wild Farmed Grain Wholemeal Flour
200g Oak Forest Mill Wholegrain Emmer Flour
200g Oats Flakes
300g Lovegrass Teff Grain
150g Sugar
450g Salted Butter

Stew the chopped fruit in the juice of the oranges with the orange segments in the pot too along with the vanilla extract and maple syrup. Stew on a medium heat until the fruit is nice and mushy, stirring as you go.

Stir the dry ingredients of the crumble together and then rub in the butter.

Coconut oil the baking dish before transferring the cooked fruit into the dish followed by some of the orange thinly sliced. The crumble can be gently packed down on top before allowing a few handfuls just to crumble on top.

Bake for 45 - 50 mins at 190 degrees fan for a blistering bake!

Serve with double cream, crème fraîche or yoghurt fresh from the oven. Also incredibly delicious for breakfast with a black coffee and vanilla yoghurt.

As seen in

“Karen is a breath of fresh air when it comes to the wellness industry,” he says. “She doesn’t talk any doo-doo and she doesn’t hold back either. She has taught me a lot about crop rotation and soil health, and I believe if we are interested in human nutrition we need to be interested in the quality of the plants we grow, and the health of the soil in which they grow.

"It’s an intriguing space with a beautiful story to tell. The setting is an inconspicuous building in a quiet corner of a Westport carpark, but the learnings found within the walls are nothing short of spectacular."

"Priced around £1 per slice, the Happy Tummy Loaf certainly has a lot to prove."

"Specialising in high fibre, wholegrain breads and bakes, she's lithe and clear-skinned, with an infectious Irish enthusiasm. We met for the first time in January when she hosted a dinner at the Soho-based fermented food pop-up,Kultured. Then, like now, she spoke about the gut with the clear-eyed zeal of someone who's set on converting the world to her way of thinking."

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