Strawberry Rhubarb Crumble 

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.

INGREDIENTS:

  • 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.

DIRECTIONS:

  1. Preheat oven to 350 F. Coat an 8″ round ceramic baking dish lightly with coconut oil.
  2. In a medium bowl combine the chopped strawberries, chopped rhubarb and coconut sugar.
  3. In a separate bowl, combine all remaining ingredients.
  4. Place the first bowl’s ingredients into the ceramic baking dish, then top with the second bowl’s ingredients.
  5. Bake for approximately 50 minutes or until the crumble is golden brown. Oven times will vary, so check regularly to prevent burning.
  6. Remove from oven. Allow crumble to cool for 10-15 minutes.
  7. Scoop crumble into bowls and top with dollop of coconut whip immediately before serving.

Enjoy! Serve warm. Makes 2 servings.

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Easter Weekend Dessert Series: Mama McGrath’s Carrot Cake

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.

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SWEET & NUTTY CARROT CAKE

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees.
  2. Soak dried fruits and shredded carrots in orange juice. Set aside in fridge.
  3. Whisk together flour, salt, baking powder, baking soda, cardamom powder, anise, nutmeg and cinnamon together in a large bowl. Once incorporated, add cashews.
  4. In a separate bowl, whisk together melted coconut oil, ginger, apple cider vinegar, vanilla extract and maple syrup. Add orange juice/carrot/fruit mixture.
  5. 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!
  6. Grease a large 12×18 rectangular cake pan* and pour batter in evenly.
  7. 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.
  8. Once the cake has thoroughly cooled, cover with your favourite icing and serve!

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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.