This post is sponsored by ASKO, enjoy!
We have been working hard toward this milestone for what feels like ages now. Even though we’ve signed the papers and popped the champagne (and drank it all) compliments of the real estate agents, I’m not sure reality has kicked in yet. The making of big life decisions sure has already begun, like what colour kitchen cabinets!? And what type of flooring!? But maybe it will take holding the keys in my hands for it to all sink in. For real. That moment in a few weeks time when we unlock our front door for the very first time. Ahh, I can’t wait.
Before making the purchase, we like many went along to too too many house inspections to remember. In each one I couldn’t help but care about one aspect of the home above all the others. You probably already know what I am about to say. Yep, the kitchen. If a kitchen was too small, then the whole house was off the table. After all, to me the kitchen is the heart and soul of a home. So excuse me for being so fussy ;) lucky enough, because home purchasing ain’t easy, our new home has a very generous kitchen! And even more excitingly, it’s not very nice (understatement, the kitchen cabinets are bright blue – and I mean bright!). But that means (wait for it) I have full reign (within budget) on kitchen renos!! Yay!
I have long been dreaming about my very own kitchen. If you follow me on pinterest you will already know that I’m a tad kitchen obsessed. I have been pinning my dream kitchen for years, see here, whilst also building up a solid collection of practical and not-so-practical kitchen props. The non-practical ones are definitely my favourite, see here and here. So now the time has finally come to put some dreams into action.
For now though, we’ll be spending our coming weekends in old trackies, soon to be full of paint and dust, scrubbing walls and knocking down bright blue cabinets. To pay homage to said bright blue cabinets, here’s the recipe for my super low FODMAP and Vegan Blueberry Crumble Slice. Enjoy, as it may be the last for awhile now. Wish us luck!
This post is ever so fittingly sponsored by the dreamy ASKO kitchen appliances. Their ovens (click here to check them out) particularly caught my eye, whilst perusing through the many options of sinks, bench tops, taps, cabinets, stove tops, range hoods and ovens (wow there sure is more elements to a kitchen than I first imagined) that are required to make my dream kitchen complete. I’ll definitely be checking them out at my local stockist when the time comes to actually make decisions.
2 cups blueberries, fresh or frozen
2 tsp rice malt syrup
1 tbsp water
1/2 tsp chia seeds
2 tbsp coconut oil
2 tbsp rice malt syrup
1 cup rolled oats
1 cup hazelnut meal
1/4 cup mixed seeds (I used sunflower seeds, buckwheat groats & chia seeds)
2 tbsp water
1/2 tsp vanilla extract
Preheat oven to 180 C and line a 9×9 inch square cake tin with baking paper. Place blueberry mix ingredients in a small saucepan over medium heat and stir for a few minutes until blueberries are soft and syrupy, but still fairly whole. Set aside and prepare the crumble mix. Place a separate saucepan on low heat and gently melt coconut oil. Remove from heat and stir in remaining crumble ingredients. Press 3/4 of the crumble mix into the tray, evenly spread the blueberries on top, and lastly, gently press the remaining crumble on top. Sprinkle with cinnamon and bake for 25 minutes or until golden brown. Cool, slice and remember – it’s called crumble for a reason :)