I have tried to make a fruit crumble twice now and it hasn't worked. I tried using soya flour and ground almond as the mix with butter to create the crumble, but it was too dry and the whole thing had no real body. My second attempt at a crumble was a bit better than the first, but only just. This time I made a smaller crumble (not enough rhubarb sprouting at the moment) 40g soya flour, 13g ground almond, 25g butter. All mixed up as per pasty instructions and it made a very convincing mix, much better than my first try. I pre-cooked the rhubarb and apple for 5 mins in a little water. The fruit was placed in a small glass dish and the crumble mix poured on top and slightly firmed down, not too much pressure. The dish was put into a pre-heated oven at 200c for 30 mins. It all looked fine when I took it out, but the mix still lacked any body, very powdery. I didn't use any sugar substitute this time and it didn't need any I felt. Ah well, plenty of flour left in the bag, I just need to let a bit more rhubarb grow before trying again!
If anyone can offer advice I would be very grateful. A sweet tooth is a terrible thing. Now, how do I make low-carb egg free custard?
Lee.
If anyone can offer advice I would be very grateful. A sweet tooth is a terrible thing. Now, how do I make low-carb egg free custard?
Lee.