Inverted pie

Crumble is the new "it" dessert round here. And when i say crumble i mean the traditional French approach to it, which means the topping consists of flour, butter, and sugar.

It reminds me of an inverted pie because i tend to press in my pie crusts, lending to a rather rustic look, instead of rolling it out neatly. The crumble is an upside-down easier version of pie. We've tried it with blueberries and pears as well as bananas, pears and cashews. There's a ton of fruit combinations still to be tried!


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Grilled summer fruit

Dairy-free pastry

Berry pie with coconut oil crust:





Empanadas with sunflower oil and coconut oil:





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Ginger pear cake

Our current potluck favourite.





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natural pectin

i hate gelatin. but every time i want to give a dessert a thicker consistency, i'm stuck. i've tried agar agar, which besides being really expensive, also hasn't been too successful. This time, I tried natural fruit (citrus-based) pectin, which is most commonly used for thickening jam without adding sugar. It worked really quite well, creating a fabulously stiff mousse for blueberry potted cream and giving form to fruit juice. not quite like jell-o but without the horse hooves so 5 stars!