Just like you, we’ve been keeping an eye on all the important details of Prince Harry and Meghan Markle’s upcoming nuptials—what will be one of the most-watched events across the globe this year—for the last few weeks, which will finally take place this Saturday, May 19.
And to celebrate, we’re dusting off a 2014 post that contains a rich little nugget for all foodies who are a fan of the bride-to-be: one of Meghan Markle’s favorite recipes, and one she developed herself.
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Back before global news wires rushed to cover Markle’s every move, the actress was living in Toronto and starring as Rachel Zane on the television series Suits. Acting wasn’t Markle’s only passion, however—she first started her career by working within the U. S. Embassy in Buenos Aires, Argentina, participating in global USO tours to thank troops, and with UN Women to bring awareness to social issues across the globe.
And when she wasn’t doing all of that, Markle had a passion for, you guessed it, cooking. Before she ever dreamed of joining the storied House of Windsor, Markle had launched a lifestyle website of her own called “The Tig,” which she shut down in April 2017, shortly after headlines about a budding relationship with Prince Harry were confirmed.
Markle shared her love for cooking—and baking in particular—with Cooking Light just after she launched The Tig, which served as an outlet for her forays into cuisine and experiments in her tiny kitchen in Toronto.
“I love baking that lets you play and experiment, the less precise stuff is right up my alley,” she told us. “That’s how I came up with The TIG Ginger Berry Crumble—it has a relatively healthy bent and a great kick of fresh ginger.”
Markle’s Ginger Berry Crumble is healthier than many sugary-sweet baked treats. Her recipe swaps sugar for natural maple syrup and involves a good amount of heart-healthy flax seeds.
While you’re unable to peruse the recipes and posts about Markle’s adventures in the kitchen anymore, there are a few tricks up our sleeves (ahem, Wayback Machine) to explore The Tig’s archived web pages.
The recipe is a deliciously sweet option for any royal wedding party you’re planning to throw on Saturday morning, and it’s probably one of the only recipes you’ll find that truly captures the spirit of the bride-to-be.
Ginger Berry Crumble
Active Time: 10 Mins, Total Time: 50 mins, Yield: Serves 8 (serving size: one slice).
Ingredients Needed for the crumble’s filling:
- 2 cups blueberries
- 2 cups blackberries
- 1/2 teaspoon vanilla extract
- 2 teaspoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon freshly grated ginger
Ingredients needed for the crumble’s topping:
- 2 and 1/2 cups rolled oats
- 5 tablespoon honey or maple syrup
- 2 teaspoons cinnamon
- 5 tablespoons almond flour (or regular flour)
- 1/2 teaspoons vanilla extract
- 5 tablespoons coconut oil (cold-pressed and at room temperature)
- 1 teaspoon flax seeds (optional)
How to Make It:
Step 1: Preheat your oven to 350°F. Rinse all berries and place in a baking dish. Add vanilla, lemon juice, maple syrup, ginger, and toss well.
Step 2: In a separate bowl, start mixing oats, almond flour, walnuts, salt, vanilla, cinnamon, and flax seeds. Mix well before adding maple syrup and coconut oil. Mix until combined.
Step 3: Pour the crumble mixture evenly over baking dish containing berries. Bake in the oven for 35-40 minutes, or until the fruit juices are bubbling around the edges and lightly browned.
If you follow Markle’s recipe exactly, each serving of her crumble won’t cost you many calories—just 280. But the ample amount of coconut oil—which was considered an healthier swap at the time—means that each serving is also loaded with 8g of saturated fat and just 1.2g of unsaturated fat.
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Given that Markle developed the recipe back in 2014, we’re not surprised that she leaned so heavily on coconut oil—but if you swap coconut oil for canola oil, which won’t affect taste whatsoever, this better-for-you dessert is something to cheer about: a manageable 290 calories with just 1g of saturated fat and a better 6g of unsaturated fats.
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