Fall spices & warm seasonal fruit in an easy to prepare anytime dessert
Prep & Cooking: 45-60 mins.
Pairs well with: Coconut Whipped Topping
2 medium sized apples, cored & chopped – I don’t peel my apples, but if you prefer you can
3 cups fresh plums, pitted and chopped
½ tsp ginger
½ tsp cinnamon
1 ½ tbsp flour – use what you have; gluten free blend, whole wheat or all purpose
1/4 - 1/2 cup brown sugar or coconut sugar
½ cup plant-based butter
¾ cup flour of your choice
¾ cup rolled oats
1/3 cup walnuts, chopped
1 tbsp cinnamon
½ tbsp ginger
½ tsp nutmeg
Pinch of salt
Preheat oven to 400°F.
In a large mixing bowl, cream together sugar and butter. Add salt, spices, flour, oats, and chopped nuts, stir to combine. You may find it easier to work the ingredients together by hand or with a fork to ensure that the oats are evenly distributed. Set this mixture aside while you prepare the fruit.
In a large bowl, combine apples, plums, spices, and 1 ½ tbsp flour, stir until all of the fruit has been coated. This will thicken any fruit juice and will create a less liquid finished product. Transfer fruit mixture to a 9x9 baking dish, If you do not have a 9x9 baking dish use an oven safe container that will hold the fruit; creating approximately a 1 ½ - 2 inch layer of fruit. You can also use multiple smaller containers. Baking times will vary, but not enough to worry about.
Layer the crumb topping evenly over the fruit mixture and place on the middle rack of a preheated oven. Bake uncovered for 20-25 minutes. When finished, the topping should be golden and the fruit mixture will be bubbling. Allow the crumble to cool for 15 minutes or more before serving.
Tips & Variations:
Rich flavours combine for a warm and nutritious one-pan dish
Prep Time: 20-30 minutes
Serves: 4 as a side, 2 as a main
1 cup dry quinoa, cooked according to package directions - for a flavour boost cook the quinoa in vegetable broth
1 tablespoon avocado or olive oil
1 small onion, diced
3 cups sliced mushrooms - portobello or cremini work well
2 cups chopped fresh spinach
1 cup cooked white beans
2-3 cloves of minced garlic OR 4-5 tsp pre-minced
Salt and pepper to taste
1-2 tbsp lemon juice
2-3 tsp fresh thyme or 1-1 ½ dried
1-2 tbsp nutritional yeast (optional)
In a large skillet or high-sided frying pan, heat the oil over medium-high heat. Add onions and mushrooms and cook for 2-3 minutes, stirring occasionally to avoid burning. Add garlic, thyme, nutritional yeast, and salt and pepper. Continue cooking until the garlic is tender and mushrooms are cooked through; approximately 1-2 minutes. Stir frequently after adding the garlic in order to avoid burning and sticking.
Reduce the heat to low and add the chopped spinach to the mushroom mixture. Allow the spinach to wilt and add the lemon juice and pre-cooked quinoa to the pan. Stir to combine.
Garnish with additional lemon, fresh thyme and/or nutritional yeast. Serve as a side or a main dish.
Tips & Variations:
A back to basics breakfast – tasty, sweet, and energizing!
Prep & Cooking: 10-15 mins
1 cup old fashioned rolled oats (not quick oats) prepared as per the package directions
½ cup sliced or slivered almonds, lightly toasted
1 cup fresh blueberries – if you don’t have fresh and are using frozen allow them to thaw for around 30 minutes or microwave for 45-50 seconds
1 tsp vanilla
2 tsp cinnamon
Pinch of salt
Brown sugar or maple syrup to top (optional)
Shelled hemp seeds or chia seeds to top (optional)
In a large saucepan, prepare the oats using package directions.
Add ½ cup of the fresh blueberries and cook uncovered for an additional 2-3 minutes; stirring frequently and allowing for the blueberries to pop open and soften with the heat.
You may need to add additional water or plant-milk a tablespoon at a time if the mixture becomes too thick.
When the oats are cooked through, remove from the heat and add the vanilla, cinnamon, and ½ of the toasted almonds. Stir to combine. Top with remaining berries, almonds, hemp seeds, and maple syrup.
Warming Fall flavours come together for this lunchbox treat!
Prep & Cooking: 30 minutes
Makes: 12 muffins
1 ½ cup flour – use a flour of your choice, a gluten free blend if needed
3 ripe bananas, mashed
¼ cup vegetable or liquid coconut oil
¼ cup coconut sugar
2 tbsp ground cinnamon
¾ tbsp ground ginger
Pinch of salt
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
1 medium sized apples peeled and diced
¼ cup chopped walnuts
1 tbsp coconut sugar mixed with 2 tsp cinnamon
Pre-heat oven to 350°F and prepare a muffin tin.
Banana Tip: See our Peanut Butter & Chocolate Chip Muffins recipe for tips on using frozen bananas in your baking
In a large bowl, combine oil, sugar, and bananas. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm you may wish to use a fork or a whisk to mash them.
In a separate bowl, combine flour, spice, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add chopped nuts and diced apples to the batter and gently fold the batter until incorporated.
Fill each of your prepared muffin cups ¾ of the way full and top with the crumble mixture. Top with cinnamon sugar blend and additional chopped walnuts. Bake for 20-25 minutes. Remove muffins from the oven and test for doneness using a toothpick. When the toothpick comes out clean, the muffins are done.
Store in an airtight container for up to one week.