June 25, 2018

Strawberry Rhubarb Crumble

7:52 PM 0 Comments

It's strawberry and rhubarb reason and you know that means I'm going to be baking lots of fruity dishes!
Last year I made this Rhubarb Crisp several times so I decided to try out something new!
This crumble is even a litle healthier than my one last year but still just as delicious and full of fruit flavor!
This crumble is wonderful. The fruit filling is perfectly sweet and the oatmeal topping is a crunchy accompaniment. 
This crisp is:
Refined sugar free
Gluten free

Strawberry Rhubarb Crumble


400g rhubarb (about 4-5 stalks)
200g strawberries (around 5-10 strawberries depending on size)
1/4 cup coconut sugar
1/2 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

2 cups oats
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
4 tbsp coconut oil, melted
2 tbsp maple syrup

1. Preheat oven to 350F and lightly grease an 8x8" baking dish with oil
2. Chop rhubarb into about 1/2" sized pieces and chop strawberries into slightly larger pieces than the rhubarb
3. Place chopped fruit into a large bowl and mix in coconut sugar, vanilla, salt, cinnamon, and nutmeg until well combined. Pour this mixture evenly into your prepared dish
4. In a bowl, combine all topping ingredients until well mixed. Sprinkle this mixture generously and evenly onto your filling
5. Bake for 40-50 minutes until oats are golden brown and fruit is cooked. Serve warm or cold!

June 4, 2018

Lemon Poppy Seed Loaf (vegan)

4:33 PM 0 Comments

Probably one of my favorite combos is lemon poppy seed! I wrote in another post here about my long time love of lemon and poppy seed.Check out the recipe for Orange Vanilla Poppy Seed Muffins!
There's just something so wonderful, fresh, and crunchy about this combo that is to die for!
This loaf is made a little healthier with apple sauce, coconut sugar, and spelt flower.
I used lilac sugar in these. You can make it by putting some clean and dry lilac flowers in a jar of sugar and then letting it sit for a few days. It has a wonderful floral scent and aroma perfect for baked goods and tea!

Lemon Poppy Seed Loaf

For loaf
1 cup all-purpose flour
1 cup spelt flour
1/4 cup sugar ( I used lilac sugar)
1/2 cup coconut sugar
1 tbsp poppy seeds
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp pink Himalayan salt
1 1/4 cup almond milk mixed with 1 tsp apple cider vinegar
1/4 cup applesauce
1/4 cup melted coconut oil
juice of one lemon
zest of one lemon (save some for the icing)
1 tsp vanilla extract

For icing
1 cup powdered sugar
2 tbsp lemon juice or almond milk
reserved lemon zest

1. Preheat oven to 375F. Lightly grease a loaf pan
2. In large bowl mix together the flours, sugars, poppy seeds, baking powder, baking soda, and salt.
3. In a smaller bowl, mix together the almond milk-vinegar mixture, apple sauce, coconut oil, lemon juice, lemon zest, and vanilla. Try to get everything to room temperature before mixing so the coconut oil doesn't harden. If it does, you can place the bowl in some warm water.
4. Pour batter into loaf pan and bake for 45-55 minutes until lightly browned on top and a toothpick inserted comes out clean. Allow to cool completely.
5. Make the icing by mixing everything in a bowl until smooth. Pour this over your cooled loaf. Let sit before serving