This one goes down a real treat when the autumn days begin to close in.
With heartfuls of Love
Trinity
x

Ingredients:

6 cups of diced organic pumpkin (or squash i.e. butternut)
2 medium sized leeks (finely chopped)
1 clove garlic (pressed or finely chopped)
200g block of coconut
1 heaped teaspoon ground cumin
2 teaspoons ground corriander seed
small chopped bunch of fresh corriander
table spoon of tamari (or enough sea salt to taste)
filtered or spring water
A sprinkle of Love

How to make it:

1. Lightly saute the leek and garlic.
2. Add the pumpkin along with enough water to cover the contents in the cooking pot
3. Bring to the boil, and then turn down to simmer gently for about 30 minutes
4. Whilst it is simmering add the fresh herbs, ground spices, tamari/salt
5. Roughly chop the coconut block and add to pot.
6. Allow the delightful aroma to flood your home.
7. Add a sprinkle of LOVE (for extra flavour!)
8. Blend altogether to make a thick creamy soup (if you don't have a blender you could always use a potato masher, to roughly press through the soup, allowing the squash to thicken the preparation).
9. Enjoy!

Trin,I went to Tesco's and asked for some Love, but they said it was out of stock and discontinued - any ideas?

Since my awakening I seem to have buckets full of the stuff. In fact, I keep tripping over them all over the place. More than happy to let you have a couple?

Sx ;0)

Well, supermarkets are not best known for such supplies.
So does this mean you are going to get your kitchen apron on then Liberation and whip us all up some delicious soup?

These go down really well with soup, or hummous, salad etc. They don't last five minutes on our dining table.

You need:

2 mugs of oatmeal
1 mug of ground seed or nuts (i.e. sunflower/pumpkin/almond)
Table spoon tamari (or pinch of sea salt to taste)
Dessert spoon honey (or maple syrup)
Heart shaped cookie cutter
Filtered water
Rolling pin (with flour to roll out)
Oven tray

Method:

Turn oven on to approximately gas mark six or seven (200C/420F).

Mix all dry ingredients together first and then add the wet ingredients, gradually adding enough water until you have a dough like "rollable" mixture. If you put too much water in and make it soggy, just add more oatmeal.

Take the dough and roll out on a surface covered with flour (I like to use spelt or rice flour but whatever you have will do) until it is about 3 mm (8th of an inch) thick.

Cut with cookie cutter (if you don't have one, try using a large jam jar lid, or just cut your rolled out mixture into squares, or any other fancy shape you like).

Place on oven tray, and then bake in preheated oven between 12 and 15 minutes, until they begin to brown.

Let them cool down. They should be nice and crunchy.

Serve fresh to everyone's delight

Extra Tips: I make oatmeal (ground porridge oats) from regular organic oats by grinding them for a few seconds in a nut mill, although you can buy oatmeal ready ground in the store.

If you don't have ground seeds (or a nut mill), then the recipe works just as well without them. Try adding fresh chopped garden herbs in the mixture for an extra something too.

Ingredients:

200g of quinoa or rice
2 aubergines (egg plant)
1 clove garlic
Handful of fresh garden herbs: parsley, oregano, rosemary, sage
Lemon pepper
Tamari or shoyu (1 table spoon)
Coconut oil (2 table spoons)
Raisins (1 table spoon)
Sprinkles of Love (as much as you have)
Maple syrup or honey (1 teaspoon)

How to make it:

1. Cook and drain the quinoa

2. Slice aubergines lengthways and scoop out the flesh from inside to make "canoes".

3. Dice the scooped out aubergine in to small chunks.

4. In separate bowl mix all the ingredients together.

5. Stuff aubergine canoes with mixture, creating a nice mound, and place on baking tray.

6. Cook in pre-heated oven (approx gas mark 6) for about 20 minutes, or until the top begins to crisp on top.

7. Serve with veggies or potatoes, or whatever takes your fancy

8. Enjoy!!!

(for a variation, try using bell pepper (orange, red or yellow) sliced vertically down the middle and then stuffed.

The name says it all! These are scrumptious!
From
The Blossoming Lotus Restaurant - World Vegan Fusion Cuisine in Kauai, Hawaii, just down the road from my Mums house! It must be my favourite place to eat in the world (apart from the Openhand kitchen in Glastonbury of course!)...

Eternal Bliss Balls

1 cup dates, pitted
3/4 cup soaked almonds
1/4 cup sunflower or pumpkin seeds soaked
1/4 cup tahini,almond butter, macadamia nut butter (raw if poss)
1/4 cup raisins, soaked in 1 cup filtered water
1 1/2 Table spoon flax seeds, soaked in 1 Tbl spoon water until liquid is absorbed

1 1/2 tsp carob powder (raw if poss)
1 1/2 tsp spirulina powder
1/4 tsp cinnamon powder
1/8 tsp cardamon powder

loving preparation...

1. Place dates and almonds in a food processor and process until smooth. Place in a large mixing bowl with remaining ingredients and mix well with hands

2. Form into 2" balls and roll in shredded (dessicated) coconut to cover.

1/2 cup organic oats
1 small organic banana thickly sliced
a few organic raisins or sultanas
1 cup rice milk

Heat the oats, banana and rice milk in a pan. Stir occasionally. As it it starts to bubble, turn down the heat and keep stirrind for a couple of minutes. Add a little more rice milk if it looks a bit dry, or a splash of soya milk for extra creaminess. When it looks nice and gloopy it's ready!!

Make up your own variations or substitute the banana and raisins with:
flaked almonds and chopped dates
chopped (unsulphured) apricots with crushed macadamia nuts
dessicated coconut then top with drizzled honey in the dish

a splash of soya cream on the top of any of the above gives an instant serving of nirvana in a bowl. I only do that when there's a nearly empty carton in the fridge and it needs using up! - Honestly!!!

Nothing tastes better than eating fresh local organic produce grown with love. Here's an excellent recipe to make use of the abundance of local squash and pumpkins around at the moment.

Autumn Sunshine Flan

crust:

1 1/2 mugs of organic spelt flour
1/4 mug of olive (or coconut) oil
1/4 teaspoon sea salt (or 1 tablespoon tamari)
water

filling:

small pumpkin diced
1 block (200g) of coconut
teaspoon of ground cumin
2 teaspoons ground coriander
1/4 tsp sea salt (or 1 bablespoon of tamari)
1 large onion
1 clove garlic
one large organic potato
one parsnip
table spoon cocnut oil
1/2 tsp paprika

10”flan dish (or deep plate)

1. Mix together salt and flour, leave a ‘well’ in the middle. Pour in the oil and four table spoons of water. Use knife to cut through mixture, mixing it together, forming bread crumbs. Then use your hands to knead or press together, forming a ball that you can roll out with a rolling pin. If the mixture is too dry, then add one table spoon of water at a time until it is all firm and together.

2. Roll out into round shape (using flour to stop it sticking to surface) slightly larger that the dish.

3. Meanwhile bake the pumpkin and onion and garlic until soft (about 20 mins).

4.Bake crust in oven (preheated at gas mark seven) for 10 minutes

5. Mash together pumpkin, onion, garlic, melted coconut block, cumin, corriander, tamari, and place inside the dish with the crust in.

6. Slice the potato (approximately 2 or 3mm each slice) and place the slices over the filling to form a cover (or upper 'crust'). Slice the parsnip thinly and arrange in a star shap in the middle of potato topping to look pretty

7. Drizzle coconut oil over the sliced potatoes and parsnip, and sprinkle parprika on top.

8.Place in oven and cook until potato crust begins to brown off.

This has got to be the easiest way to whip up some wholesome bread (tastes delicious with soup) in no time. With little exception, I like to use organic ingredients (preferably from ethical companies).

In this way I can offer my family and friends food that seems to carry a higher vibration than 'regular' non organic alternatives.

This is our favourite recipe for flat bread.

Ingredients:

Two mugfuls of spelt flour
(you can substitute up to 50% rice flour, or finely ground pumpkin/sunflower seed if you prefer)

Spring water

How to make it:

1. Place flour/meal into mixing bowl, and form a well in the centre. Add honey, tamari and a little water in the well, and begin to 'cut' ingredients together with a blunt knife until they begin to bind.

2. Use hands to push mixture together, adding a very little water at a time (don't over do it with the water unless you want a sloppy mess ) until you form a dough (if it sticks to your hands then it is too wet, so try adding a little more spelt flour to balance things out again).

3. Separate the mixture into small balls (about the size of golf balls).

4. Roll out each ball evenly onto a lightly floured surface until they are about 3 mm thick.

5. Place under a medium grill and KEEP YOUR EYE ON THEM because they grill very quickly and if you leave them for a minute too long they will burn , or so I found out anyway. They may begin to rise (like pitta bread) which is prefectly normal. Trun them over and grill on the other side when they begin to get a light tan.

Variations:

Try adding a clove of crushed garlic to the mixture, or a handful of finely chopped mixed garden herbs.

Way of the Heart Biscuits (healthy oatmeal cookies)

We ate a version of these after a powerful days work on the recent course. The recipe came into being the night before day three. As biscuits and cookies go, they are healthy, nutritious, made only with organic ingredients and of course all my heart.

Ingredients:

1 cup oats
1 cup oat meal
Coconut block 100g grated
Coconut desiccated (generous handful)
Coconut oil 5 table spoons
Natural almond essence (few drops/ or capful)
Maple syrup or honey (fair-trade) 3 table spoons
Spring water to bind
Spelt flour or oatmeal to roll out mixture on.

How to make:

Mix together all dry ingredients and form a well in the middle of bowl

Pour all of the wet ingredients into the well (except for spring water) and mix together. Look for a consistency that sticks together well, but not overly sticky and wet. If you need to add some water to allow it to stick together then add a little at a time to achieve correct consistency.

Roll out mixture on a surface dusted with flour or fine oatmeal until about 7 mm high and cut with cookie cutter, or knife. I used a heart shape cutter for these.

Place on a baking tray and into a preheated over (approximately gas mark seven).

Bake until they begin to ‘tan’ lightly. They may seem soft when they first come out (so be gentle), but they will firm up as they cool down.

For an extra touch, you can add a heartshaped swirl of fruit spead (the healthier version of 'jam') on the top before they begin to tan in the oven.

Enjoy!
With Love
Trinity

Another scrumptious recipe from The Blossoming Lotus Cafe...

Shaka’s Vegan Cheezcake

20 min prep / 1 hour baking / 45 min cooking & cooling / 10” cake

Filling

* 2 lbs Tofu, firm
* 1 C Sucanat/rapadura cane sugar * see note below
* ½ C Soy milk
* ½ C Maple syrup
* 1⁄3 C Lemon juice, fresh squeezed
* 4 Tbl Nutritional yeast
* 2 ½ Tbl Arrowroot powder
* 2 Tbl Vanilla extract, alcohol free
* ½ tsp Sea salt, or to taste

Crust - Dry

* 2 Cup Spelt flour
* ¼ Cup Sucanat
* 1 Tbl Arrowroot powder
* 1 tsp Baking powder
* ¼ tsp Cardamom powder
* ¼ tsp Sea salt, or to taste

Crust - Wet

* 1⁄3 C Safflower oil
* 2 Tbl Maple syrup
* 2 Tbl Apple juice, fresh
* 1 tsp Vanilla extract, alcohol free

Loving Preparation
1. Preheat oven to 350°. For Crust, place dry ingredients together in a large mixing bowl and mix well. Place wet ingredients in another bowl & mix well. Add wet to dry, mixing well with hands, crumbling the ingredients together repeatedly. Press into the bottom of a 10” spring form pan. Bake for 5 minutes.
2. Place all Filling ingredients in a large blender and blend until smooth. Pour on top of crust and bake for 1 hour or until top turns a golden brown and center does not jiggle too much. Allow to cool before running a knife around the edge and removing from spring form pan.

*(sucanat is known as rapadura sugar in the UK. It is dehydrated raw can juice from unburnt sugarcane - the less refined a sugar is the greater the nutritional content).

Hi Trin,
Well that looks absolutely scrumptious!
Do you know what they have used for a sauce in the photograph?

L x

Of Course.
Just for you Lesley

Simso’s Strawberry Sauce

10 min prep / 10 min cook / 2-3 servings

Loving Preparation
1. Place strawberries and filtered water in a small sauté pan and heat over low heat until strawberries start to break apart, approximately 8 minutes, stirring occasionally.
2. Add remaining ingredients and stir well.

Variations
Experiment with different fruits such as blueberries or mango. A small amount of coconut, soy or rice milk may be added. You may also vary sweeteners for different flavors.

One of the pleasures of autumn is the rich harvest of apples, so why not bake some when you next have the oven on?

Allow one large Bramley or similar cooking apple per person. With a sharp knife, score through the skin of the apple around the circumference - this allows it to expand when cooking. Make a well in the apple, using a corer and knife, down to about 1cm from the bottom. Fill the well with something tasty like raisins or nuts, then maybe add some ground cinnamon or suchlike. Pour some syrup or honey in after the filling. Place apples on a cooking dish with a small amount of water - this keeps the apple moist. Cook in a low oven, or on the lowest level of a hotter oven, for an hour or so.

Remove from oven, peel off skin from top half of apple. Pour cream over for extra decadence.

Thank Mother Earth for Her gifts, then enjoy!

WOW!!!

That looks scrumptious Lib. I hadn't reckoned with you being a master chef as well as a master programmer!

Chris

I thank Chris for introducing me to this creation. Never seems to taste the same twice though!

One large head of broccoli (finely chopped)
One large carrot (grated)
One ripe tomato (diced)
One small courgette(grated)
Small handful fresh finely chopped herb (i.e coriander or mint)
50g desiccated coconut
75g ground sunflower/sesame or pumpkin seeds
Small handful of raisins
Two table spoons of hemp oil or olive olive oil
Dash of tamari

Either finely chop and grated the ingredients and mix together in a bowl, or place all the ingredients together in a food mixer (we use a hand mixer).

This serves really well with cooked millet/rice/quinoa or baked potatoes this time of year, or as part of a salad during the warmer months.

The ingredients can be varied, according to your taste preference... try adding a little finely chopped ginger or ground cumin for more of a 'raw curry' flavour.

This is a delicious 'healthy' version of hot drinking chocolate... who'd have thought it possible! Not a huge chocolate fan my self, but this is an irresistable treat.

1 Large (of course ) mugful of vanilla rice dream (rice milk)
1 heaped teaspoon organic cocoa powder (fair trade)
1 to 2 dessert spoons of organic maple syrup

How to make:

1. Bring rice milk to the boil in a pan
2. Meanwhile, mix cocoa and maple syrup together in the mug until the cocoa powder has dissolved and you are left with a creamy preparation.
3. Pour the boiling rice milk into the mug and briskly mix in thoroughly.
4. It's ready to enjoy.

I tried this last night and have to say that it is amazingly tasty!!!
Hot Chocolate Heaven!!!

"Freedom Chocolate Cake"

This has got to be the most delicious, 'healthiest', real tasting, rich chocolate cake out there. Dairy free, egg free, using spelt flour and only using maple syrup or rapadura sugar... It caused much delight here yesterday. I do tend to create orignial recipies, but the Blossoming Lotus have seduced me (yet again!!!) here, with their heavenly suggestions. So I thought I'd better share it... All ingredients should be available at your local independent health food shop.

INGREDIENTS:

Dry ingredients:

Two and a half cups of Spelt Flour
Two cups Rapadura (sucanat) Sugar
Three quaters of a cup of Cocoa Powder
One and a half tsp Baking Soda
Half a tsp Sea Salt
Half a tsp Cinnamon Powder

Wet ingredients:

Six Tbl Safflower/sunflower oil
Two and a quarter cups Filtered or spring water
Two Tbl Apple cider vinegar
One tsp vanilla extract

Frosting:

2 Cups Vegan chocolate chips (or chocolate)
12.3 oz Silken firm tofu or ripe avocado
2 Tbl Maple syrup
1 1/2 tsp vanilla extract

Preparation:

1. CAKE... Preheat oven to 350 degrees farenheit. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in a small bowl. Add wet to dry and mix well. Pour into parchment paper lined 9" x 13" baking pan and bake until a toothpick comes out clean, approximately 35-40 minutes.

2. FROSTING... Place chocolate chips in an open heat prood dish in an open saucepan (the saucepan needs about an inch of boiling water in it) to melt the choc. Stir frequently. Combine with remaining ingredients and blend until smoothe and creamy. Refrigerate until it thickens.

3. Cool cake before frosting. Garnish with dessicated coconut, toasted coconut flakes, strawberries, pecans, chocolate chips etc.

Variations. Try replacing cocoa/chocolate ingredients for carob

yum yum!

No-bake carob cookies

Who'd have thought that something so delicious could be so easy to make! This recipe is a cross between a cookie and a cake, and offers a rich treat, ideal for special occasions.

1 cup oatmeal
1 cup ground almonds (or sunflower seeds)
1 cup desiccated coconut
1 cup carob
6 dessert spoons maple syrup (or date syrup)
Spring water to bind
Extra desiccated coconut to roll with

Bind all ingredients together. Add a little water at a time until mixture is just moist enough to bind it together ( to test consistency take a little amount between fingers and see if it sticks together).

Take small amounts and roll into balls in the extra coconut on a large plate, and then flatten to about 1-cm thickness.

Can be served immediately. Refrigerate any left over. They will keep for days ( if you are lucky!), and will grow even more delicious as the flavours mature and dance together.

With Love
Trinity

I'm always looking to stir up something! In the Kitchen that is!

4 cloves crushed garlic
1 tsp olive oil
1 cup water

Head of cut brocolli spears
Head of cut cauliflower ears

Bring to boil, turn down to simmer or steam.

Steam 4-5 minutes, drain.

Sprinkle with any kind of herb spice!

Done! Yummy! Great!

Hummus in an all time favourite.
A wonderful nutritious addition to a salad.

Hummus Recipe

* 1 cup dried chick peas
* 2 lemons (or 1 large) juiced
* 1 garlic clove finely chopped
* 1/3 jar tahini
* Olive oil or hemp oil 10 dessert spoons
* Tamari 7 dessert spoons
* Water

1) Soak chickpeas overnight & cook ~ 2 hours approx
2) Place all ingredients in blender until very creamy and smooth (add more water to make creamy)

Delicious variations include any of the blend:
adding soaked sun dried tomatoes/ sweet pepper / fresh coriander (cilantro) to the blend.

Millet is a great addition to any conscious eating kitchen...I have heard that it is one of the oldest grains known to man. The Hunza people (living in the remote foothills of the Himalayas), known for remarkable health and longevity enjoy millet as a staple food.

As well as being packed full of nutritional goodness, millet is non-acid forming (unlike many other grains). It is gluten free it has been said that it is one of the easiest grains to digest and least allergenic.

Millet is well worth exploring for anyone interested in healthy eating. Some find it too bland on its own. I often mix any combination of the following: fresh chopped herbs, chopped ginger, chopped onion, fine coconut, garlic, tamari/shoyu... etc
Please find below an easy (but very tasty!) recipe! Enjoy!

With Love
Trinity
x

"Pure and Simple Millet Squash"

Ingredients:

* 2 cups millet
* 6 cups spring water
* 1 medium butternut or acorn squash
* 2 cups assorted mixed vegetables, chopped small
* ¼ cup fresh herbs, minced
* sea salt and fresh pepper to taste

1. Preheat oven to 375°. Rinse the squash, slice lengthwise and remove the seeds. Place face down on a lightly oiled baking sheet and bake until a knife can pass through it easily, approximately 30 – 35 minutes. Remove from oven and allow to cool. Scoop squash into a large bowl.

2. While squash is cooking, rinse and clean millet thoroughly under running water and remove any dirt or debris that you may find. Combine with purified water or stock in a medium sized sauce pan on medium high heat. Bring to a boil, reduce heat, cover and cook until all liquid is absorbed, approximately 25 minutes. Place in bowl with squash.

3. Add mixed vegetables, herbs, salt and pepper to the bowl and mix well. Place in an 8" by 8" casserole dish and bake in oven for 15 minutes. Serve with sauce or dressing of choice.

500g Red quinoa (cooked)
3 medium courgettes (zuccini) - diced
1 level dessert spoon finely chopped ginger
3 level dessert spoons seeds (i.e. sunflower/pumpkin)
1 teaspoon fair trade/local/organic honey (or date syrup)
2 dessert spoons of tamari or shoyu

How to prepare:

Toss all ingredients together in an oven proof pot.

Place in oven (200 degrees celcius) for 25 minutes, stirring a couple of times during the baking period.

Serve with oven baked potato wedges and steamed greens (or whatever you happen to fancy

QUINOA FACTS:

The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids.

It has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the "mother grain" and revered it as sacred.

Technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of it's cooking characteristics.

Nettles are loaded with nutrients are (rich in iron, silicon, and potassium and very high in vitamins A and C). Cooking quickly denatures the sting. They grow in huge amounts all over the place and seem to me to be an irresistable gift from nature.

I felt a pull within to try stir frying some nettles for dinner last night! And to my surprise they we amazing. For anyone brave enough to try here goes

I heated up some olive oil (in a regular cooking pan, since we don't have a frying pan or a wok) and then placed in a whole pan full of young nettle leaves freshly gathered from the bottom of our garden... along with several mushrooms (thickly sliced). The nettles reduced down almost instantly and within a few minutes, the dish was ready to eat. I mixed in a dessert spoon full of tamari (shoyu or soya sauce will do), and served along with dinner.

We all loved it!

A friend sent me this delicious recipe adapted from an excellent recipe book called "Mother Nature's Garden" by Florence Bienenfeld

Easy Squash-Spice-Oatmeal Cookies

3/4 cup mashed squash (I used butternut, they suggest banana squash)
1/4 cup maple syrup (I'd ran out so used a heaped desert spoon of honey)
2 tb sp sunflower oil
grated zest of 1 lemon
1/2 cup rice flour (any flour would work I expect)
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 cups rolled oats
1/2 cup raisins

Beat the squash, oil and lemon zest together until smooth. Add the rest of the ingredients and mix well - I squished it together with my hands.

Put little balls on a greased baking try and bake at 180 C for 12- 15 minutes.

I have now! I would never in a month of sundays guessed at how good these taste. What gets me is how quickly I felt satisfied and full up, thanks to their goodness. Talk about a gift from mother natures garden. Food for free

1 mugful of oats (rolled or porridge, whatever you have)
Half a mug of seeds (i.e. sun flower, pumpkin, sesame)
Handful chopped almonds
Third of a mug of desiccated coconut
Heaped teaspoon cinnamon
1 table spoon of agave syrup (or maple syrup/organic fair trade honey)
2 and a half table spoons of coconut oil

Mix all dried ingredients together in a large oven tray.

Add syrup and oil mixing together thoroughly.

Place under a grill (medium heat) for less than five minutes. Stir mixture about three times (listen for 'popping' of the seeds, which is a great indication that the mixture needs stirring thoroughly - this ensures even cooking). If you don't have a grill, then baking is fine (this takes longer).

Allow to cool (is also lovely served straight out of the grill) then serve with fruit such as chopped apple, strawberries, banana etc. (just one fruit is fine). Some people like to add raisins or chopped dried fruit to the mixture after it has been grilled.

Enjoy!

With Love
Trinity

After a beautiful summers day it I find it so satifying to forage for wild berries and finish the day off with a wild berry crumble (there are bushes full of blackberries in the surrounding countryside here right now, last week we had wild raspberries). Here's a totally healthy recipe that we came up with. Goes down a treat!
With Love
Trinity

Ingredients:

Wild edible berries (i.e. Blackberries)
1 apple

Topping ingredients:

1 cup of oatmeal
1 cup of sunflower seeds (roughly ground, although whole is fine if you don't have a grinder)
1 table spoon of agave syrup (maple syrup, date syrup or honey work just as well)
2 table spoons of coconut oil (almond oil, olive oil etc work fine, although coconut oil seems to give it a "je ne sais quoi")
A capful of almond essence

I use a tea cup, although you could use a mug instead (just add a touch more oil and syrup)

Thoroughly mix topping ingredients together to form a moist yet crumbly consistency.

Find an oven dish about 20 cm in diameter and fill it with about and inch of blackberries (more or less)

Thinly slice an apple and and form a layer over the blackberries.

Add topping and gently press down.

Bake in a hot preheated oven for about 15-20 minutes (I use gas mark 7) or until the topping starts to pleasantly tan.

A delicious variation of the recipe above is to use ground almonds instead of sunflower seeds