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!


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!