Mofo ’14 – Favourite Bake Thursdays


I’m kind of cheating with this week’s Favourite Bakes post as it features a no-bake recipe: 3-ingredient Sunflower Butter Treats.


I saw the recipe a week or so ago at Healthy Tipping Point and I just had to try it.  Third trimester exhaustion has hit hard, coupled with Theo not sleeping well.  Thus they seemed perfect.  They’re like rice crispie treats but healthier, and I love that they are nut-free so I can share them with Theo.


Theo helped to make them by stirring the mixture together.  This lasted about a minute before he got distracted by the buttons on the microwave!  Give them a go… Sometimes the simplest recipes are the best :)


Favourite Bakes Thursdays – Fruit Crumble

Good afternoon!

I’ve just figured out that I posted my yesterday’s Mofo post as a page rather than a post.  Doh.  I’ll save it for next week’s WIAW.


Back to today, I have a great crumble recipe to share.  Everyone needs a good crumble recipe in their collection, and even though I have 2 other ones, this one is my new favourite one.  The coconut oil and light brown sugar give the crumble topping a richness that reminds me of flapjacks.

Plum and Pear Coconut Crumble


5 plums, roughly chopped
3 large pears, roughly chopped
100g coconut oil
175g oats
50g plain flour (or your chosen gluten-free flour)
50g light brown sugar
40g golden caster sugar


Preheat oven to 180C.

Put the chopped fruit into your chosen ovenproof dish.  The fruits are quite tart so you may want to stir in a couple of tablespoons of sugar to the fruit.  Place in the preheated oven whilst you prepare the crumble topping.


Now for the crumble topping.  Place the ingredients in a large bowl and mix together whilst rubbing the ingredients between your fingers until all combined.

Take the fruit out of the oven.  Carefully pour the crumble ingredients evenly over the fruit mix and place in the oven for approx. 30 mins, until the fruit is bubbling around the edges and the crumble is golden.

Serve up!