Fruit Crisp Crumble {oil-free, vegan + gluten-free}
Seasonal fruit or frozen, this easy crisp is a go-to for a delicious breakfast or dessert after a veggie bean soup or other light meal. If you're using a tart fruit like rhubarb, consider pairing it with a sweeter fruit like mango or even dates or other dried fruit. No need for oil - there is plenty of natural fat in the nut or seed butter.
Author: Victoria Laine
: breakfast, dessert
Serves:: 4-5
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Ingredients:
BOTTOM FRUIT LAYER:
8 cups chopped juicy fruit or berries (for example: mango, peaches, plums, berries, rhubarb, etc)
¼ cup dates, raisins, or other dried fruit (opt)
2 tsp ground cinnamom
3 Tbsp maple syrup or dark agave or brown rice syrup
¼ cup water or fruit juice (a bit more for berries or other less juicy fruit)
CRUMBLE TOPPING:
1¼ rolled oats (gluten-free tested, if needed)
¼ cup whole-grain flour (find gluten-free flour here)
1 cup sliced almonds or chopped Brazil nuts or pumpkin seeds
½ cup liquid or dry whole sweetener (coconut sugar for example)
1 Tbsp ground cinnamon
⅓ cup - ½ cup nut or seed-butter (cashew, almond, tahini, etc)
Directions:
Preheat oven to 400F.
Prepare chopped fruit into a 10"x10" glass pan, or ceramic deep dish (or equivalent).
Sprinkle fruit with cinnamon, drizzle with liquid sweetener and water or juice.
Mix topping ingredients in a bowl incorporating the nut or seed butter into the dry ingredients with clean hands. Crumble the topping over the fruit, distributing evenly.
Bake at 400F for about 30 minutes until fruit is soft and juicy. Serve warm or at room temperature, as is, or with yogurt or kefir topping. Or, of course - ice cream!
A chocolate and peanut butter combo craving led me to using an old recipe of my mom’s, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you’re like me and need to hide them from myself.)
A chocolate and peanut butter combo craving led me to using an old recipe of my mom's, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you're like me and need to hide them from myself.)
Author: Victoria Laine
: Sweet Treat!
Recipe Type:: Gluten-free Vegan
Serves:: 12 servings
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Ingredients:
1-12oz bag chocolate chips or chunks (I use Enjoy Life brand because it's GF and vegan)
1/2 cup unsweetened peanut butter
5-6 cups Ancient Maize Flakes (here) or other crunchy wholegrain flakes
Directions:
In a microwave in one minute spurts stirring between, melt chocolate and peanut butter together. (Alternately you can use a saucepan over low heat.)
In a large bowl mix together the flake and melted mixture and spread into a parchment lined pan (I use a 9"x9" pan)
Refrigerate or freeze until set.
Cut into squares, or break into chunks, and serve.
Whisk ingredients together until thick and creamy.
Frost muffins, decorate with a banana slice if desired, and enjoy.
Directions:
Preheat oven to 350°F. Line muffin tin with paper muffin cups.
In a large bowl, mash ripe banana with a fork or potato masher.
Whisk in peanut butter, maple syrup, water, and vanilla.
In a medium bowl, blend together dry ingredients.
Add dry mix to wet and stir.
Blend well and fill muffin tin, dividing batter into each cup. If you’d like to add a slice of banana on top of each muffin before baking it will become sweet and creamy.
Bake 30 minutes until lightly browned. Cool completely if frosting. Frosting is completely optional depending on your little monkeys’ desires!
I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!
With the addition of rolled oats, Crust #1 is a bit lighter, however both have rich flavors.
The filling options are endless and these crusts can also be baked should you want to fill it with sliced apples, maple syrup, and cinnamon, or other fruit fillings.
I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!
Author: Victoria Laine
Serves:: 1 pie crust
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Ingredients:
CRUST #1:
8 medjool dates, pitted (about ¾ cups)
½ cup shredded coconut
1 cup rolled oats
pinch salt
CRUST #2:
1 cup raw walnuts
1 cup shredded coconut
½ cup pitted dates
pinch salt
TIP:
If dough isn’t sticky enough to hold together, drizzle a tiny amount of dark liquid sweetener (maple syrup, agave, brown rice syrup, etc) into it.
Directions:
Directions for both crusts are the same:
Pulse the ingredients in a food processor with the “S” blade until the dough holds together when pressed between fingers (usually about 2 minutes.)
Then transfer dough to lined pie plate or spring form pan, pressing down firmly with fingers. Voila! (It’s a good idea to also dust the pan or plate with rolled oats to avoid sticking.)
No dairy butter here, yet these vegan, gluten-free babies are rich and decadent, and intoxicating while baking! Dipped in chocolate, they are out-of-this-world wonderful!
No dairy butter here, yet these vegan, gluten-free babies are rich and decadent, and intoxicating while baking! Dipped in chocolate, they are out-of-this-world wonderful!
Author: Victoria Laine
Serves:: 1 dozen
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Cook time::
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Ingredients:
(Chocolate dipped - optional)
Makes: 1 dozen
1 cup raw pecans
2 Tbsp coconut flour
¼ tsp salt
¼ cup pure maple syrup
6 oz dark dairy-free, GF chocolate (bar, chips or chunks for melting)-optional[/b]
Directions:
Preheat oven to 350°F.
Prepare a baking sheet with parchment paper.
Place pecans, flour, and salt in food processor and process until finely ground.
Add maple syrup to processor and allow to bind.
Roll dough into balls about golf ball size (these are rich!) and flatten with the palm of your hand, or the bottom of a drinking glass. You can press a slice of pecan into the top if desired.
Bake cookies for 12-15 minutes until lightly browned on bottoms.
Transfer to a rack or plate to cool. (If you are going to dip them in chocolate, it can speed up the setting of the melted chocolate to put the cookies in the a fridge or freezer for a while first.)
Melt the chocolate in a microwave in 1-minute spurts, or over a double boiler (NOTE: be careful not to get steam or water in the chocolate.)
Dip each cookie half way into the melted chocolate and set them on the parchment paper (or wax paper) lined baking sheet or plate to set.
Whip up a batch of no-bake granola bars and you’ll have numerous snacks and quick breakfasts ready to go! Change up the fruits, nuts, and seeds for variety with each batch.
3/4 cup dark liquid sweetener (dark agave, maple syrup, or brown rice syrup)
¼ cup nut butter (almond, cashew, peanut butter, tahini, etc.)
3 cups rolled oats (or quick oats, however, rolled oats are best)
1 cup dried fruit (cherries, cranberries, blueberries, raisins, or chopped apricots)
1 cup nuts or seeds (slivered almonds, pumpkin seeds, coconut flakes, sunflower seeds, etc.)
pinch salt
OTHER:
GF vegan chocolate
lemon zest
candied ginger
dried spices or herbs
Directions:
Prepare a 9”x 9” baking sheet or pan with parchment paper.
In a food processor or blender, process 1 cup of the rolled oats into oat flour.
In a large pan over medium heat, warm syrup until bubbly. Lower heat if it’s boiling too high in the pan. Allow to simmer for about 2 minutes. (Simmering for a few minutes is what allows the sweetener to bind the ingredients so they won’t crumble.)
Whisk in the almond butter.
Turn off the heat.
Add the rolled oats, oat flour, dried fruit, nuts, and spices. Mix well.
Immediately press firmly into baking sheet or pan. Cool before cutting into bars with a sharp knife if you want them to be dry enough not to be too sticky. (Place in fridge for at least 30 minutes or an hour on the counter, minimum.)
Cut into desired size. (If you want them to fit into snack-size bags or specific containers, cut into appropriate shape and size.)
Wrap individual bars in parchment paper and tuck into a snack-size ziplock bag if you want quick grab-and-go bars.
Keep refrigerated or store in a cool place.
OPTIONAL: Dip into melted 85% dark, vegan chocolate for a decadent treat! Allow to set.
Hi, I'm Victoria Laine, whole-food educator, author, and health blogger.
My website is the home of all things delicious and nutritious, celebrating the pleasure of food and well-being.
You'll find recipes, menus, books, and courses, as well as private nutrition counseling for Celiac disease, inflammatory conditions, allergy eating, plant-based lifestyles, and more.
I'd love to hear from you if you have questions or suggestions!
