This is a lovely fruity dessert that is super easy to throw together! Strawberry and rhubarb is one of my favourite fruit combinations of all time. The perfect balance of sweet and sour, it’s super delicious!
Prep time: ~1 hour
For the fruit filling:
- 2 cups rhubarb, diced.
- 3 cups strawberries, hulled and cut into quarters.
- 3/4 cup sugar.
- 2 tsp lemon juice.
For the crumble topping:
- 1/3 cup flour.
- 1/4 cup vegan butter or margarine, cold, cut into small cubes.
- 1/2 cup oats.
- 1/4 cup slivered almonds.
- 1/2 cup brown sugar.
- 1 tsp cinnamon.
Preheat the oven to 375 F/190 C.
Grease a casserole dish. In a large bowl, combine the fruit, sugar, and lemon juice, then tumble it into the casserole dish, spreading it out evenly.
In another bowl, mix the flour and the butter together, either using your fingers or two knives, until you get a breadcrumb-like consistency. Add in the oats, almonds, brown sugar, and cinnamon, and mix well. Sprinkle the crumble topping generously over the fruit mixture.
Pop the casserole dish in the oven for 40-45 minutes, until the crumble topping is crisp and golden and the fruit is soft. If you’re worried about the fruit bubbling over and making a mess in the oven, place the casserole dish on a baking sheet, or line the bottom of the oven with aluminum foil!
Serve warm, with vegan ice cream or whipped cream if desired, and enjoy!
A super quick and simple cookie recipe I like to make when I have friends coming around. I usually use gluten-free oats, since my sister has Celiac and we live together, but you can use regular oats as well.
This recipe makes 16 small cookies, and within this recipe, you can add your favourite spices, dried fruits, etc. The only important thing is to use 1/2 cup of oats for every 1 banana you mash up.
Prep time: ~15 minutes
- 3 very ripe bananas.
- 1.5 cups oats (use gluten-free oats if making the gluten-free version).
- 2 large handfuls vegan chocolate chips.
- 1 large handful chopped dates.
- 1/2 tsp cinnamon.
- 1/2 tsp vanilla extract.
- pinch of salt.
Preheat your oven to 325 F. Get a large mixing bowl, and peel your bananas. Mash them using a fork or a potato masher until they’re nice and smooth, with no lumps.
Add in the vanilla, cinnamon, and salt, and stir until combined. Next, add in the oats, mixing until the banana mixture coats the oats nicely. Toss in the chocolate chips and the dates, and stir until combined.
Line a large baking sheet with parchment paper. place small spoonfuls of your cookie dough onto the sheet, and squish them down slightly to form little disks. You can place them fairly close together, they don’t puff up of spread out much at all.
Bake for about 8-10 minutes, until the cookies are no longer wet to the touch and have started to crisp up nicely. Allow to cool before serving.
Breakfast: the most important meal of the day. Unless you, like me, wake up at 4 am for work and can’t really eat anything before 6 am. That bakery life. But I do like a quick bite in the morning before I head out for the day, and a handful of granola makes a good snack later on in the day too!
This is similar to the granola we make at my workplace, but with a few twists to make it to my liking.
This recipe can be gluten-free if you use gluten-free oats. Sidenote: while oats themselves don’t contain gluten, the vast majority of oats are processed in a way that contaminates them with gluten. So don’t feed regular oats to your Celiac friends!
Prep time: ~40 minutes, largely unattended.
- 5 1/2 cups rolled oats.
- 2 cups walnuts, crushed up into bite-sized pieces.
- 2 cups slivered almonds.
- 1/2 cup sunflower seeds – the kind without the shell.
- 1 cup dried fruit (cranberries, dates, raisins – you decide!).
- 2 tsp ground cardamom.
- 2 tsp cinnamon.
- 1 1/2 tsp salt.
- 1/2 cup brown sugar.
- 1/4 cup maple syrup.
- 1/2 cup vegetable oil, to bind it all together.
- 2 tsp vanilla extract.
Preheat your oven to 325 F. Line a large baking sheet with parchment paper (depending on the size of your baking sheet/oven, you might need to do this in two batches).
Mix together all of the dry ingredients in a large bowl. Add in the sugar and spices, and mix well. Pour in the wet ingredients, mix it all together, then dump it out onto the baking sheet, spreading it out into a thin layer.
Bake for approx. 3o minutes, stirring every 10 minutes with a spatula, until the granola is nicely browned and mostly dry. Remove from the oven and allow to cool completely. Break up any larger chunks, and store in an airtight container. Voila!