All, The Challenges
Kommentare 5

Two ways to crumble.

Both

Big changes are happening in my life: I have a new kitchen tool. And it is not just any tool, it is a tool that makes me change the way I bake and cook and eat. And my poor husband has to go with it… Well, only until he manages to bring a proper meal to the table. Anyway: The new tool is a grain mill! So no more empty white flour for me, my kitchen now runs on the real deal! Whole grains, freshly ground right before eaten. This new trend in my life was inspired by the German Vollwertblog. This married couple seems to know everything about a healthy diet. So apparently when you eat the whole grain you actually get all the vitamins, nutritions and minerals as opposed to eating the white empty flour that has basically nothing in it. 

When Liz proposed to make a rhubarb strawberry crumble I knew I wasn’t going to be able to make her grind her own flour, but I don’t think I can ever bake again not using my beautiful new tool. So Liz made the recipe the normal way and I used organic, freshly ground grains. I used half wheat and half rye and it was super delicious. My dough is a little grainier because when you grind yourself it never gets as fluffy and powdery as the store bought flour. But I like that!

 

Recipe:

80g of sugar
50g minced almonds (I don’t like almonds, so I used two spoonful of almond flour)
175g of flour (Liz used white flour, I used half wheat and half rye)
125g butter
350g rhubarb (equals about 3 sticks)
150g strawberries (equals about two handful)

I also added one nectarine because I had it here and it was about to go bad. You can really add whichever fruit you like! Make a crumbly dough out of the sugar, almonds, flour and butter by mixing it with your hands. Wash and peel the rhubarb, then cut it into small pieces. Wash the strawberries, take the greens off and cut into pieces as well. Put the fruit into a low baking pan, add the crumbly dough on top and bake everything for 40-50mins at 350° Fahrenheit (180° Celsius). Tastes especially good with vanilla ice cream.

– Jewels

 

5 Kommentare

  1. This crumble looks delicious. I love your blog also.

    Can you tell me what is the difference between almond flour and shredded almond (geriebene Mandeln)? I want to be sure that I bake your crumble right?:)

    Greetings from Hamburg

    yasemin from breadpassion.com

  2. Thank you for the compliment :-)!

    Our little grain mill is our most important kitchen tool which we would never give away. We think, that the taste of freshly ground grain is unbeatable. For a lighter color of the whole grain dough you can experiment with “kamut” which is an ancient variety of wheat. Unfortunately, kamut is more expensive than wheat or rye.

  3. Thank you for the compliment :-)!
    We are happy that you like your new kitchen tool – we would never give away our little grain mill. In our opinion the taste of freshly ground grains is unbeatable.

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