It that time of year again – Noah’s annual check up. For a boy of 6 it has fastly become his worst time of year. By association Hospital = injections = pain. But with some bribery we got through it.
This year University Hospital of North Staffordshire – who have been utterly brilliant since and from Noah’s diagnosis – sent us a note to book in for a blood test. The blood test was a week before the actual appointment. Meaning that when the appointment came round, we could discuss the results and next steps. Previously we had the blood test and appointment on the same day, we would then have Noah’s result by post a week or more later. This new way made way more sense.
It also made for 2 trips to the Hospital – an easy one and a not so easy one. Two trips that we needed to prepare Noah for, trips that he is becoming to understand and also necessary. But still the questions – Will I need to go every year? When will I be normal free? Why cant I be like my friend? Not easy ones to answer, but at least now I can assure him with the fact that I now have to have an annual blood test. I have recently been diagnosed with an under active thyroid. It has given him some comfort, daddy has to have some pain too.
The blood test day came and went, we tried to make nothing of it (and I was 3 packets of Pokémon cards light) and almost passed without too much bother. And then the wait…
Although we know we are doing everything right, that we are providing a gluten free household (it’s so much easier for us all to eat with Noah, rather than provide different meals) there is still that nervous caution. We can’t control the school meals, but again we have some trust with them as we have not seen any adverse reactions. Oddly the only time recently we have noticed a reaction was after a trip to Pizza Express – which was very disappointing.
Appointment day arrives – Noah gets to leave school in the middle of the day, which he really liked. The results were great. All good and a ‘well done Mum & Dad’. Blood count was below the limit, so we continue to manage Noah’s diet (and ours), although now and after the team there were able to analyse the blood result, Noah needs to eat more protein, as his iron level was a little low – increase his meat intake. Eating his own body weight in green vegetables was not going to be an option!
And so the journey continues, as Noah gets older, so will his tastes and so will this blog (hopefully) continue to provide an insight into Noah’s world. There will be an interesting time coming up – and an opportunity to try foods he will have never seen before – more on that later in the year.
So onto a new recipe, soft, sweet and crunchy with a little bitterness from the berries
Line a small 20x10x3cm baking tray with greaseproof for the cake and line a shallow tray with greaseproof for the crumble mix and preheat the oven to Gas 4/180c
For the sponge-
120g very soft butter
120g light brown sugar
3 eggs lightly beaten
80g gluten free self raising flour
10g Ground Almonds
1/2 teaspoon of baking powder
60g sour cream
The Jam –
200g Blackcurrant Jam (or make your own – see below)
The Crumble –
100g Gluten free plain flour
70g caster sugar
To begin with put the crumble ingredients into a food mixer and blend until you have ‘breadcrumbs’. A few short bursts on pulse should do it. Then spread the crumble mix in the shallow tray and bake for about 10 – 12 minutes or until the mix is lightly browned. And as it’s gluten free it will have all merged into one ‘biscuit’. Fear not, just leave it to go cold and break it up to form nice crispy bits . Leave to one side for now.
To make the sponge, pop all the ingredients (not the jam) into your mixer (I used a kitchen aid mixer with a beater attachment) and beat for about 3 – 4 minutes until all the ingredients are fully blended and mixed together. Pour into the 3cm deep tray and bake for about 20 minutes, or until an inserted skewer comes out clean. Allow to cool before removing from the tray.
Spread with the Blackcurrant jam and sprinkle over with the cooled Crumble … Slice and enjoy
Now I did have some Blackcurrant in the freezer and made my own quick jam. 250g of fresh (defrosted) Blackcurrants and 150g granulated sugar. Pop them into a saucepan and bring to a slow boil, stirring and boil for about 15 minutes. Leave to cool before using.
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