Today is day 11 of the 12 Days of Awesome. Tomorrow is the big launch day.
Holy shit balls. (Sorry Nana, but nothing else quite captured the sentiment) I’m not going to crumble at the last hurdle though, just this Rhubarb and Pear crumble.
I’ve had an awesome Awesome so far. Posting every day has been an interesting experiment.
I’ve made new friends, reconnected with old, sold heaps of books and had heaps of feedback and I’m feeling good…. unless you count chronically sleep deprived, butterflies the size of pterodactyls in my tummy, and up to my armpits in canapés for the launch.
I’ve been thrilled to write for some peeps that I admire so a mega thanks to Fox in Flats, My Little Sunshine House, and Life, Love and Hiccups for having me over to play. The sense of support and love I’ve felt from my online community has been both uplifting and humbling.
It’s nice to feel love when you’re doing something that feels so big. It’s imperative to your success, because doing it alone is scheisse.
Someone recently asked me why I put so much pressure on myself and it’s actually quite a hard question to answer.
This whole process has made me feel slightly nude.
Not like that dream where you dream you went to school and you forgot your clothes and everyone laughs at you, but more like I’m at a day spa and no one really cares that I’m nuding but I’m slightly self conscious none the less.
I reckon that’s a good type of naked.
Expanding boundaries. Baring your all.
Anyway, one more sleep. Or no sleep as the case may be.
Today I pick up the books. Nothing like cutting it fine, eh? I do work well under pressure…. but I won’t crumble. I’m too damned excited.
Thanks for coming along for the ride.
What you will need :
For the fruity bit –
- 1 bunch of rhubarb, washed and cut into 2cm chunks
- 2 pears, cored and chopped
- zest of 1/2 lemon
- 1/4 cup of maple syrup
- 1/4 cup of water
For the crumble topping –
- 1 cup rolled oats
- 1/2 desiccated coconut
- 1/4 cup flour (I used coconut flour, you use whatever you like)
- 1/2 ground linseed, sunflower and almond (LSA)
- 3 tablespoons coconut oil or butter (I used half & half)
Preheat oven to 180C.
Place all of your fruit ingredients into a heavy based pot with a lid over a medium heat.Cook for 10-15 minutes until soft, but not mushy.
Place all of your crumble ingredients into a bowl and rub with your fingers until it resemble coarse breadcrumbs. You may need a little more butter (fat is flavour, don’t be scared).
Spread your crumble mix over your fruit mix and pop into the oven until it’s golden brown and delicious.
Serve with cream or ice cream for dessert, or I love it for breakfast with yoghurt.