Slimming Eats Recipe
Green - 1 HEa,1 HEb and 3 syns per serving
Original - 1 HEa,1 HEb and 3 syns per serving
Extra Easy - 1 HEa, 1 HEb and 3 syns per serving
Gluten Free - use gluten-free oats
Mixed berry Crumble
120g of oats (I used old fashioned) (3xHEb’s)
300g of frozen mixed berries (3 syns)*
1 level tablespoon of sukrin gold (or other sweetener of choice)
1 level tablespoon of plain flour (1.5 syn)
½ tablespoon of butter (2.5 syns)
Coconut oil spray
*fruit when not in it’s raw form (i.e. cooked, pureed or blended) becomes syns
Preheat oven to 180c or 350f
Layer the berries in an oven proof dish.
In a bowl mix together the oats, sugar, flour and butter
Sprinkle over the of the fruit and spray over the top with some coconut oil spray
Bake in the oven till top is crisp and golden.
Serve with my HEa creamy vanilla milk recipe below:
Creamy Vanilla Custard
1 tablespoon of arrowroot, tapioca or corn starch (1.5 syns)
1 vanilla pod
2.25 cups (540ml) of whole milk (3xHEa’s)
1 teaspoon of sukrin: 1 (or other sweetener of choice)
Cut the vanilla pod in half
Pour the milk into a saucepan over a medium heat, saving a little bit to mix with the cornstarch to make a paste.
Scrape some of the seeds out of half a vanilla pod and add the the milk along with the other half a pod.
Add the cornstarch mixed with a little bit of the milk to the saucepan and sugar and whisk the milk continuously until it thickens.
Pour over your mixed berry crumble and enjoy!!
This is a generous serving