gooseberry crumbles

So the UK program the Great British Bake Off started last week which means I try to bake a different recipe from their show gluten, dairy, sugar and yeast free every week. The word of the week was Vision. I’d bought gooseberries as in season, and immediately started to think of childhood memories of juicy gooseberry crumble. As I was deliberating on how to use them a vision of a cupcake/crumble came to mind so I thought I would simply commit to my vision and go for it. It worked beautifully, and reminded me that just like in life, if you have a vision of what you want and commit to it you can achieve it.


Ingredients for the cupcake:

  • 225g dairy free spread (or if using coconut oil 200g)
  • 8 tsp. Yacon syrup or 80g xylitol
  • 225g gluten free self raising flour
  • 1 tsp baking powder
  • 3 tbsp. ground almonds
  • 4 eggs
  • 1 tsp. vanilla
  • 100g gooseberries (or mulberries, or what ever berry you have)

Ingredients for the crumble topping:

  • 1 tbsp. coconut oil
  • 6 tbsp. gluten free oats
  • 2 tbsp. ground almonds

(Rub the ingredients together with your fingertips to create a crumble texture.)

Make the cupcakes:

Mix the spread, xylitol or yacon, eggs & vanilla until smooth
Mix the flour, baking powder and almonds together well
Gradually spoon the dry mixture into the wet mixture mixing after each spoonful
Place 3-4 gooseberries at the bottom of each cup cake mould
Drop a good dollop of cake mixture on top (approx heaped teaspoon)
Sprinkle the crumble mixture on top so it covers the cake mix
Bake in the middle of a pre heated oven at 175 degrees for 23-30 minutes or until cooked

Allow to cool or eat warm, or if you are feeling lavish eat with fresh made custard! A vision of deliciousness.

Nb: Yacon syrup is a new alternative to sugar I’ve been trying. It’s derived from a root and is a sweet tasting fibre and a source of the phos prebiotic. Low GI and hasn’t made my sugar levels spike. Also a little easier on the digestive system for some than alcohol sugars like maltitol, xylitol, erythritol.

Alison Beadle

Alison Beadle

Alison Beadle, UK, has been a fitness pro for over a decade, in various disciplines, as a Certified Level 3 Personal Trainer. She specializes in pre/post natal fitness, and is also a Reiki 2 Practitioner, and as a willPower Method® Phase 2 instructor, she now follows her feet! Most recently her passion has been gluten, dairy, wheat and sugar free cooking, which led her to write her first book, Sugar Free Me; at