VEGAN STRAWBERRY CRUMBLE

I can attest that this has happened to everyone I know – you buy a large carton of berries with the full intention of consuming them in the upcoming days. You forget about them. They go bad. Your reminded that they are there and shocked to see they have gone bad. I’ll reason with you – it seems that certain berries (ahem, strawberries) turn bad so quickly I am reluctant to ever buy them again…which I end up doing anyways. Nonetheless, I present you a perfect dessert to use up these pesky berries and satisfy your sweet tooth in the process. I have to say that I am totally comfortable buying strawberries because any leftover or about to go bad berries can always be repurposed into this dessert.

This dessert is made up of three layers: a yummy cookie base, strawberry goodness, and topped with a thin layer of crumble for that added texture. These make perfect takeaway bars for when you are packing a lunch, as a yummy snack, or a sweet breakfast option for when you are on the go in the morning. As usual I love to pair my desserts with a cup of tea, or even a cup of almond milk if you’ve got kids!

STRAWBERRY CRUMBLE

Delicious vegan berry crumble bars, perfect to use for any type of berries!
Course Dessert
Keyword vegan, vegandessert

Ingredients

Crust

  • 1 c all purpose flour
  • 1 c oats
  • 1/2 c white sugar
  • 1/2 c brown sugar
  • 3/4 c melted vegan butter
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Strawberry Filling

  • 1 large container of strawberries, chopped (3-4 cups)
  • 1 tbsp cornstarch
  • 1 tbsp lemon zest
  • 1/3 c white

Instructions

  • Preheat oven to 350. Line baking dish with parchment paper for easy removal.
  • Mix all crust ingredients minus the butter. Add 1/2 c of butter and mix well until a crumble forms. Set aside 1/3 c of mixture for the topping. Add the remaining butter and mix well until dough forms. Pack into dish
  •  Mix strawberry ingredients together and pour on top of crust
  • Sprinkle a thin layer of remaining crumble mixture on top of strawberries. It doesn't need to cover all strawberries completely. Bake for 40-45 mins until top layer is well browned.

Hope you get to try this delectable berry dessert!


APPLE GALETTE (V)

An easy vegan pastry dessert and easily one of my favourite recipes to make for every season and can be used for a wide variety of different fruit & veggies. Truly a vegan & plant based foodies dream.

I love to make galettes when I have excess fruits and I’m craving some easy made desserts! Apple galettes are totally my favourite fruit to use when making this recipe, specifically honey crisp apples…Smething about these apples were very addicting: the apples are sweet, juicy and crunchy at the same time. There is something about apples in season and especially from farmers market that makes me love fall all the more. This galette recipe would be perfect for using up the extra fruits in your kitchen.

Galettes are a really simple pastry you can fill with both sweet and savory items. My personal favourite is using fruit to create apple galettes and strawberry galettes, but asparagus with cashew ricotta cheese also tops the list. Sweet galettes can be eaten as is or I HIGHLY recommend some ice cream on the side. This vegan pastry is a delicious and easy recipe to make and is sure to be a hit at your next dinner party.

Apple Galette

Apple Galette
Course Dessert
Keyword apple galette, dessert, vegan, veganrecipes

Ingredients

Pastry Dough

  • 1.5 cup all purpose flour
  • 1/2 cup vegan butter
  • 3 tbsp cold water
  • 1 tbsp apple cider vinegar

Apple Filling

  • 2 apples, sliced
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp flour (can be any kind)
  • 1/2 lemon, juiced

Pastry Wash

  • non-dairy milk
  • brown sugar

Instructions

  • Stick the butter in the freezer for 30 mins, until it is quite cold. This is important because the butter will melt while you are forming the dough.
  • Using a food processor, add flour and butter (cut the butter into smaller tbsp sizes). If you don't have a food processor, add the butter into the flour and massage the mixture until the butter breaks down into smaller chunks or a crumbly texture.
  • Add ice cold water one tbsp at a time, pulsing or mixing well before adding the next one. Once your finished with the water add the apple cider vinegar and mix well. The dough should form into smaller chunks and should be able to squish it together. If the mixture is too dry add one additional tbsp of ice cold water.
  • Lightly flour your work surface and begin forming your dough. DO NOT kneed for too long, need until the dough comes together and form into a thick disk. Dough should not be sticky or wet, if it is add flour. Refrigerate for at least 2 hours.
  • When the dough is ready, preheat the oven to 400.
  • Prepare the filling by coring and slicing the apple into thin individual slices. Place all ingredients for the filling in the bowl and mix well.
  • Roll out the dough into a circle about 1/8" thick. Arrange the apple slices in the middle of the dough leaving about 1" space around the edges so you can fold the dough when you are finished arranging the filling.
  • Wash the edges with milk, and sprinkle brown sugar around the edges.
  • Bake for 40 -50 mins until the edges are browned.

As always please share and leave a comment if you try this recipe!


WHOLE GRAIN SPELT FLOUR WAFFLES

I learned this recipe from a friend, who makes these waffles often for either a sweet or savoury dish. Whatever you decide, this easy recipe will be sure to fill your waffle cravings!

My favourite waffle toppings for that sweet morning craving are:

  • Nut butters (especially gooey and oily crunchy nut butter)
  • Fruits; bananas and berries work especially well
  • Sweeteners; I consider this a staple in a classic sweet breakfast option, either maple syurp or agave
  • If you’re feeling extra frisky, add some coconut whipped cream, non-dairy yogurt and chopped nuts

On the other hand, my favourite savory options include:

  • Pizza waffle: tomato sauce, non-dairy cheese, fresh basil
  • Nacho waffle: cashew queso, black beans, salsa, corn, cilantro, even avocado
  • Pesto Mushroom: cashew cheese, grilled mushrooms, pesto sauce

By having an easy base recipe, it leaves extra room for thinking of the best toppings

Whole Grain Spelt Flour Waffles

Only 3 ingredient whole grain waffles!
Course Breakfast, Dessert
Keyword breakfast, dessert, speltflour, vegan, veganrecipes, waffles, wholegrain

Equipment

  • Waffle maker

Ingredients

  • 1 cup spelt flour
  • 3/4 cup sparkling water
  • 1 tbsp cinnamon
  • 1 tbsp sugar (optional)

Instructions

  • 1. Preheat waffle maker
  • 2. Combine all ingredients in mixing bowl. Mix slowly and carefully – the bubbles in the sparkling water will help create a softer, fluffier texture
  • 3. Pour mixture in waffle maker and cook as usual.

Notes

This recipe can work with regular or other types of flour, but I used spelt flour for whole grain properties. Spelt flour is also alkaline friendly. Feel free to use other whole grain or non whole grain flours. 


OATMEAL COOKIES (GF, OF, VG)

During my days as a University student, I was a sucker for the classic coffee and cookie combination. I would have this combination almost everyday, even on days when I wasn’t too hungry; it just became a ritual. I was lucky enough to go to school near a vegan bakery that would sell the best breakfast cookies which became very clutch for my 8 am classes.

Hope you give this recipe a shot!

Oatmeal Breakfast Cookies

Simple gluten free oatmeal cookies that are a perfect breakfast choice!
Keyword breakfast, cookies, dairyfree, glutenfree, oatmeal, oats, oilfree
Prep Time 5 minutes

Ingredients

  • 1.5 cups rolled oats
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 2 tbsp coconut sugar
  • 1/2 cup nut butter, I used cashew
  • 1/2 cup non-dairy milk
  • 1/4 cup maple syrup
  • 1 tbsp vanilla

Instructions

  • Preheat oven to 350.
  • Mix dry and wet ingredients separately. You’ll need a whisk or a fork to break down the nut butter.
  • Combine the wet and dry ingredients. Be aware that the batter is wet and sticky, but if its too hard to work with add additional oats about 1/4 cup at a time.
  • Scoop batter with a cookie scoop or spoon onto parchment lined bake sheet. Press down slightly to encourage spread. Bake at 350 for 12-15 mins until the edges begin to turn brown.
  • Let cookies cool completely before digging in!

PALEO PUMPKIN PIE BARS (PALEO, GF)

Toronto is in that weird period between Halloween and all things pumpkin and just before houses begin to display their flashy Christmas decor and gift shopping anxiety sets in. This is also the time where your butternut squashes, pumpkins and other gourdly like foods items are slowly making their way out of the front of the grocery store. In an attempt to salvage whatever is remaining of the fall season, I made these not overly sweet pumpkin pie bars for my family. The base of this recipe can be used with a ton of different fillings and textures so have a look and don’t be afraid to switch it around!

Ingredients FOR THE BASE:

  • 1/4 cup melted and cooled coconut oil
  • 1/3 cup coconut sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/2 cup of coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Ingredients FOR THE FILLING:

  • 1  can pumpkin puree
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • ¼ cup pure maple syrup (honey can be used but will be less sweet!)
  • ¼ cup coconut sugar
  • 1 tbsp vanilla
  • 1 1/2 tbsp pumpkin pie spice

Steps:

  1. Preheat over to 350 and line baking dish with parchment paper
  2. Mix wet ingredients of the base in mixer. Then add dry ingredients and mix well until a cookie dough texture. I found the mixture a little dry which is why I added more coconut flour.
  3. Press the cookie dough flat into the baking dish and bake for 10 minutes. Remove and let cool.
  4. Mix all ingredients for the filling in mixture. Pour over cookie base and bake for 1 hour, or until the mixture is firm and doesn’t jiggle. Here I added extra pumpkin spice and vanilla for more sweetness!
  5. Let cool and place dessert in freezer to cut into bars. Serve with any topics! (Here I used unsweetened coconut) Enjoy!

***Thank you to Ambitious Kitchen for the base of the recipe 🙂 **


Banana Bread (PALEO, WHOLE30, VEGAN)

It seems as though there are always a couple of bananas that slip their way through the cracks and become overly ripe and virtually inedible to the human eye. Banana bread weirdly transforms those mushy brown bananas no one would touch with a 10 foot pole, into something oh so yummy. Here is my go-to recipe:

Banana bread is always a favourite and an easy way to get rid of overly ripe bananas. My banana bread was uber moist and perfect with morning coffee!

Ingredients:

  • 3  Large ripen bananas (or 4 smaller)
  • 4 eggs
  • 1/2 Cup of coconut Flour (or 3/4 almond flour, 1/4 coconut)
  • 3 Tbsp of coconut Oil
  • 1 Tsp of vanilla
  • 1/4 cup of shredded coconut (unsweetened)
  • 1/2 tsp of baking soda
  • 1 tsp of cinnamon
  • 1/4 tsp of nutmeg
  • 1/4 tsp of salt
  • Handful of raisins, nuts, and chopped dark chocolate

Steps:

  1. Preheat oven to 350 degrees
  2. Mash banana with a fork and mix in other wet ingredients (eggs, oil, vanilla) 
  3. In a separate bowl mix dry ingredients (shredded coconut, baking soda, salt, cinnamon, nutmeg)
  4. Combine wet and dry ingredients in a mixer on slow to medium speed until well mixed
  5. Toss in raisins, nuts or shredded dark chocolate to mix. Mix gently on low speed
  6. Bake for 45 minutes to 1 hour depending on your preference. My sweet spot was 55 mins

Enjoy!