Post by Alexandra Courts
I used to love strawberry rhubarb pie growing up! I realized recently though that what I was really crazy about was the filling, so why not skip the entire crust hassle and opt for a mouthwatering, warm, gooey crumble instead? You’re welcome in advance.
- 3 cups chopped strawberries
- 2 cups chopped rhubarb
- 1 1/2 cups rolled gluten-free oats
- 3/4 cup raw pecans
- 1/2 cup almond meal (ground almonds, nerds)
- 1/4 cup coconut oil, melted
- 4 tbsp coconut sugar
- 2 tbsp flax meal (ground flax seed, NERDS!)
- Pinch of pink Himalayan salt
- Optional but highly recommended: Coconut whip, use Meg’s VGF recipe for it here.
- Preheat oven to 350 F. Coat an 8″ round ceramic baking dish lightly with coconut oil.
- In a medium bowl combine the chopped strawberries, chopped rhubarb and coconut sugar.
- In a separate bowl, combine all remaining ingredients.
- Place the first bowl’s ingredients into the ceramic baking dish, then top with the second bowl’s ingredients.
- Bake for approximately 50 minutes or until the crumble is golden brown. Oven times will vary, so check regularly to prevent burning.
- Remove from oven. Allow crumble to cool for 10-15 minutes.
- Scoop crumble into bowls and top with dollop of coconut whip immediately before serving.
Enjoy! Serve warm. Makes 2 servings.
By Aine Davis
Carrot cake: what’s not to love about it? Well, I used to hate it until I went vegan. I’m just obsessed with vegan baked goods in any form. Maybe it’s because everything I bake now seems to just melt in my mouth…but the fact that it doesn’t make me sick to my stomach is always a bonus!
Carrot cake is my mum’s all time favourite cake. When she baked this for my family last Christmas, I begged her to make it again. She kindly passed along her recipe for the most delicious and moist cake I have ever eaten.
As far as the icing goes — I used the Oh She Glows Coconut Whipped Cream recipe.
SWEET & NUTTY CARROT CAKE
- 1/4 cup dried apricot
- 1/4 cup golden raisins
- 1/4 cup carrots, finely shredded
- 1 1/4 cup 100% orange juice
- 2 1/2 cups flour (use gluten-free flour if preferred)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp cardamom powder
- 1/2 tsp ground anise
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 1 cup cashews, finely chopped
- 1/2 cup melted coconut oil (note: melt a little extra to grease pan with)
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp vanilla extract (use organic if possible)
- 1 tbsp fresh ginger
- 2 tbsp maple syrup
- Preheat oven to 350 degrees.
- Soak dried fruits and shredded carrots in orange juice. Set aside in fridge.
- Whisk together flour, salt, baking powder, baking soda, cardamom powder, anise, nutmeg and cinnamon together in a large bowl. Once incorporated, add cashews.
- In a separate bowl, whisk together melted coconut oil, ginger, apple cider vinegar, vanilla extract and maple syrup. Add orange juice/carrot/fruit mixture.
- Slowly combine contents of both bowls. Fold everything together gently with a spatula and mix until thoroughly incorporated. Be careful not to overwork the batter, or the cake might fall apart while baking!
- Grease a large 12×18 rectangular cake pan* and pour batter in evenly.
- Bake in oven for 25-35 minutes. After the 25 minute mark, use a toothpick to test and see if the cake needs more time.
- Once the cake has thoroughly cooled, cover with your favourite icing and serve!
Enjoy! Makes about 12 servings, perfect to share with as many loved ones as possible.
*Note: This recipe can be used to make cupcakes instead, simply use a cupcake tray instead and lower the cooking time accordingly.