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traybake

Strawberry Crumble Traybake

Strawberry Crumble Traybake

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When faced with strawberries that are looking a bit sad and withered, one can generally make jam, pop them in a smoothie or a bake. Today was a baking kinda day! I do normally try to freeze them – wash, hull and cut in half before popping in reusable bags, but I am human and do find foods lurking in the fridge like everyone else.

This recipe will also work well with frozen berries (you can use raspberries, cherries or mixed too). You will also have less nutrient loss as heat destroys some vitamins to an extent, so by using frozen, the searing heat of the oven will not penetrate them as much.

Normal crumble bakes call for rubbing in, but I am a big fan of shortcuts and easiness so created this recipe using the ‘zap it in the microwave method’.  🙂

STRAWBERRY CRUMBLE TRAYBAKE

Joanne Iceton
A delicious summer treat
Print Recipe Pin Recipe
Cook Time 45 minutes
Course Dessert
Servings 16 squares

Ingredients
  

Crumble mix

  • 225 grams butter/coconut oil
  • 100 grams unrefined brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract optional
  • 1/2 tsp. bicarbonate of soda
  • 200 grams oats
  • 150 grams wholemeal or plain flour

Filling

  • 2 tbsp high fruit strawberry jam
  • 200 grams strawberries (chopped) you can also use frozen

Instructions
 

  • Oven 180c
  • Melt the butter then stir in the sugar, salt, cinnamon,vanill and bicarb. Once mixed, stir in the oats and flour and bring together until there are no traces of uncoated oats/flour.
  • Using two thirds of the mixture, firmly press into a greased 20cm square deep baking tin. Spread the jam over the base (if your jam is quite firm, mix it with a little water beforehand) then equally scatter the chopped strawberries over the jam. Sprinkle over the remaining traybake mix and press down lightly.
  • Bake for 45 - 50 mins. If using a silicone baking mould, remember to place this on a metal baking tray first to prevent your bake breaking up when transporting to and from the oven. 
  • Leave to cool at least half an hour before cutting and removing the traybake (unless of course, you don’t mind it breaking up!) 

Notes

The traybake squares can be stored in an airtight container for a couple of days but will last a  little longer if kept in the fridge (if they do last that long!)
Keyword strawberry, traybake

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Nutritional Benefits:

Strawberries: Antioxidant vitamins C and manganese for healthy bones, soluble fibre for a healthy  digestive system and helping to  prevent type 2 diabetes. They may also be cancer preventative and help to fight bacteria.

Oats: Helps to offer sustainable energy, vitamin E and soluble fibre. They contain plant chemicals and antioxidants which help to reduce the risk of cancers. The have a low glycaemic index which means they keep blood sugar levels steady, preventing the massive highs and lows that cause cravings for sugary and processed carbohydrate foods as well as helping to  keep hunger at bay.

This recipe contains less sugar than most traybakes.

Summer Vegetable Traybake

Summer Vegetable Traybake

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I used a few wrinkly peppers, tomatoes, our teeny courgettes growing in the garden and some stale bread to make this delicious bake showing that food should never be wasted.

 

SUMMER VEGETABLE TRAYBAKE

Joanne Iceton
Print Recipe Pin Recipe
Course Main Course, Side Dish

Ingredients
  

  • rapeseed or olive oil for drizzling or use whatever oil you have
  • 2 peppers cut into chunks
  • 2 courgettes cut into chunks (I used 5 baby courgettes here)
  • 4 spring onions sliced into 2cm lengths (or use 1 onion cut into wedges)
  • 1-2 garlic cloves sliced (or 1-2 tsp. garlic paste)
  • 1/2 - 1 tsp. chilli powder optional
  • 400 g tomatoes roughly chopped or whole cherry tomatoes (or 1 x 400g tin chopped tomatoes)
  • 2 tbsp. balsamic/red wine vinegar
  • Handful fresh basil leaves torn into pieces or 2 tbsp. pesto
  • 4 - 5 thick slices stale bread I used cornbread Stale bread is drier and absorbs more of the delicious juices
  • 50 g mature cheese grated

Instructions
 

  • Oven 180c.
    Prepare the vegetables. Add the peppers, courgettes, onions, garlic and chilli powder, if using, in an ovenproof baking tray. Drizzle over some oil, toss together and season. Bake for 15 mins until the veg starts to char and soften.
  • Toss in the tomatoes, vinegar and half the basil leaves or pesto, mix well and return to the oven for 5 - 10 mins whilst you cut the bread into cubes and grate the cheese.
  • Once the tomatoes start to char, scatter the bread cubes over the top. Press down using the back of a spoon or your hand if you are careful so some of the bread is submerged in the juices. Sprinkle over the cheese then return to the oven until the bread toasts and the cheese melts (5 - 10 mins), Scatter the remaining basil leaves or pesto over to serve.

Notes

If you want to create a whole composite meal containing protein as well as veg and starchy food, add a drained tin of pulses at the same time as the tomatoes (butter beans would be good) or press dents in the mixture after adding the bread, then crack in 4 - 6 eggs (you may need a larger traybake pan) and cook until the egg whites are set and the yolk is to your liking.
Try swapping the basil/pesto for 2 tsp. dried oregano, the mature cheese for cubed feta and add a handful of olives for a Greek flavour.
To give this Mexican flavours, add 2 tsp. cumin, 1 tsp. ground coriander and serve with chopped fresh coriander

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

Nutritional Benefits:

 

Adding a range of vegetables not only adds flavour, different textures and colour but most importantly, provides a wider variety of nutrients.

Peppers are a rich source of vitamin C, E and B6 and again have anti-cancer properties.

Onions of all types (standard, red, shallots, leeks and spring onions) contain vitamin C and compounds which have anti-cancer,  anti-inflammatory and antibacterial properties, and may reduce the risk of heart disease as well as regulating insulin response (insulin resistance is often a precursor to developing type 2 diabetes).

Tomatoes contain vitamins C and E, anticancer properties and may ease  symptoms of asthma. Cooking tomatoes concentrate the compounds making it easier for the body to absorb it. Also, adding fat (as in olive or vegetable oil) boosts the absorption further.