Confession: prior to this review I’d never made apple crumble before. I know, such a staple (and simple) dessert, but for years I’ve stuck to my comfort zone of savoury dishes. However, with more time on my hands during this last year of lockdowns, I’ve finally made an effort to try new things including vegan treats and vegan baking, and actually quite enjoyed it – albeit with varying degrees of success!
So here’s a vegan apple crumble dish I made using Erbology Tiger Nut and Sea Buckthorn Granola topping and served with The Coconut Collaborative Vanilla Custard, which were both kindly sent to me to sample. I adapted this vegan apple crumble recipe and didn’t mean to go off piste and create my own version but pleased to say it turned out pretty well.
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You may or may not have heard of teff flour or teff grain but it’s certainly not new. It’s an ancient grain native to Ethiopia and Eritrea and predominantly known as the ingredient for injera, the traditional pancake style of that region. But turns out teff is a lot more versatile than just a spongy roti for curry.
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It was only after I’d tested The Whatever Pan from Jean-Patrique that I discovered it’s a sell-out success and a favourite among pro chefs and caterers. No wonder everyone loves it.
Griddle pans have been my new favourite thing lately; I bought a cast iron long griddle plate from Ikea when I had my kitchen refurbished earlier this year and it was the thing I was most looking forward to using. Yes, griddles are not just for meat – great for vegetarian and vegan cooking too!
So when the Jean-Patrique team got in touch, inviting me to try The Whatever pan, I couldn’t wait.
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