Apples are abundent right now and they are SO sweet and tart all at the same time. And, the blueberries add such a wonderful color and flavor. Together this pair is my absolute favorite. But I have to admit and I'm sure you will to, the crumble topping is the piece de resistance, it truly makes this so DELISIOUS. I make different fruit crumbles all year this Strawberry Crumble is really good, peach is another favorite. But this one is a Fall favorite. It's great for any gathering or for an easy healthy dessert anytime. I'll stop talking your ear off and get to it.
Here's what I did:
Preheat your oven to 375 F.
4-6 Peeled and diced Apples depending on size (cut in about 1/2 inch square). I really like Sweet Tango variety, but any apple will work.
1/2 cup Frozen blueberries. I like frozen because they "melt" during baking and create a wonderfully sweet thick sauce.But fresh will work too.
1/4 cup Coconut sugar or organic vegan sugar, you may need a little more depending on the sweetness of the apples and blueberries. I have had to add up to about 1/3 cup of sugar.
2 Tablespoons Cornstarch
I usually just mix it all in the oven safe dish I'm baking the crumble in. I hate doing dishes, haha.
That being said... in a medium bowl (haha) add the following ingredients in the order listed for the
Crumble Topping:
1 cup Rolled oats
1/3-1/2 cup Pecan optional if you are nut free you can just add 1/3 cup more oats
2 Tablespoons Flour, any will work. Mix throughly then drizzle in a
1/4 cup Maple syrup. Mix until everything is coated with the maple syrup. Evenly spread the crumble topping over the fruit mixture.
Pop it in the oven for about 25-30 minutes. I always cover it with foil after about 20 mins once the top is browned. The reason I cover after it browns is so the crumble topping doesn't get soggy. Test an apple to see if it's tender, once it's soft enough to your desire, let in cool for about 5- 10 minutes or you'll be sorry, I promise I know from experience!
I hope you enjoy this crumble and snap a picture and tag me in social media!
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I've been tweaking this recipe for what feels like months... wait it has been, haha. I'm glad I waited, because tomorrow is actually National Chocolate Chip Cookie Day, who knew?! What better time to share this AMAZING cookie, so you can be ready tomorrow! My online buddy Karen posted a cookie recipe that was similar, and that got my noggin rattling. I can't keep well enough alone, and wanted a lower fat version so I could enjoy them too. I don't eat high fat due to a horrible problem I once had (but DON'T anymore thanks to WFPBNO eating), that I never want again. I promise I'll give you the scoop on why I eat super low fat, SOON. If you haven't noticed I love making things with oats, SAUSAGE, CHEESE SAUCE, and PANCAKES. Seriously, they are this magical ingredient that I actually used to hate. Hate is a strong word, but I honestly loathed the texture, the lack of flavor, the gummy... goo. You'd never know that now. I have a "shout at the roof tops" kind of LOVE for oatmeal now. I still very rarely eat a bowl of oatmeal, but I use it daily. I also love Chickpeas for a number of reasons and both of these magical ingredients play a large roll in what makes these cookies healthy, without tasting healthy. My oldest hates beans, I still hide them in dishes to get her to eat them, shhhh, gosh don't tell her she will KILLLL me. She loves these and would be the 1st to tell me if they weren't GREAT.
Okay, I'll stop taking about how much I love Oatmeal and Chickpeas because National Chocolate Chip Cookie day is August 4th and I could probably talk about it well past and then we'd miss one of the best food days of the year!
Look at the cookie dough!
Ingredients:
1 1/2 cups cooked rinsed and drained chickpeas (or a 15 oz. drain and rinsed can, unsalted/low sodium)
1/2 heaping cup Oat flour I make it by blending rolled oats in my blender (gluten free if needed)
2/3 cup Vegan Light Brown Sugar lightly packed (or coconut sugar)
3 Tablespoons Maple syrup or Agave for lower glycemic (this is mainly to replace oil)
1 Tablespoon Vanilla extract
1/4 teaspoon Salt (if your chickpeas have a lot of sodium, I would leave it out)
1/2 teaspoon Baking powder
1 teaspoon Vinegar (I used white, but apple cider would work)
1/2 to 3/4 cup Vegan Chocolate Chips ) (I used 1/2 cup, but added a few to the top for photos, That blogger life yo, haha)
Directions: Preheat the oven to 375 F. Line a baking sheet with parchment paper. I used a Vitamix blender but a good food processor would work. Add the chickpeas, maple syrup and vanilla, blend until mostly smooth, you will need to use your tamper if using a Vitmix and scrap the sides a couple of time. Add the coconut sugar, oat flour, salt (if using), baking powder and vinegar. Blend until a smooth cookie batter appears before your eyes. Add the chocolate chips and pulse a couple of times just until incorporated.
Before baking after spreading slightly
Drop a heaping Tablespoon of dough on the lined baking sheet I use this mini scoop. Spread slightly with the back of a wet spoon or wet fingers, these don't really spread while baking. Bake until the edges are dry to the touch, about 18 to 20 minutes, this will depend greatly on your oven. Try not to over bake these, they will get tough. I check them after 18 mins, most of the time they are done. Cool slightly before serving, or burn your mouth off with a lava chocolate chip like I did! Make'em and Enjoy them without guilt! MUCH LOVE ~ Des!
After baking to golden brown perfection and right before burning myself
with that chocolate chip calling your name!
Please follow us on social media! I LOVE connecting with you all so much! You could have seen the kids learning these are made from beans, that was priceless! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! YouTube channel Facebook page Instagram Pinterest
Here's the recipe video so you can see the process, the consistency of the batter and the BEST part, what the KIDS thought when I told me these are made from Chickpeas! *Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
Naming this post was super hard! There are way too many adjectives that describe these yummy, healthy, easy, satisfying, amazing, delicious, nutritious, kid pleasing, hubby eating, momma loving PANCAKES! Coming up with a pancakes recipe we all loved has not been easy. My oldest daughter wants nothing that tastes healthy, my son wants the texture to be spot on, hubby wants delicious and fast, I want everyone to love them and to be healthy. We all hit the JACK POT!
I'd like to just express one thing. I LOVE OATMEAL!!! I never in a million years would have thought I'd ever even like oatmeal. I hated it as a kid. And honestly, I couldn't care less about the traditional bowl of oatmeal. But the ways I have used this wonderful, nutritious whole grain has been a life changing miracle. I make so many wonderful things that my family absolutely love and I can feel good about feeding them these things in abundance! Check out these family favorite oatmeal recipes that will blow your family's mind. They will have no idea some of them are even made with oats!
To a bowl or your blender add all the wet ingredients, then add all dry ingredients. The batter will seem thin, let it sit for a few minutes to allow the batter to thicken up. After you make a couple of pancakes the batter may seem too thick add a splash of almond milk and mix. Cook over medium heat until small bubbles form and pop on the top. Flip and cook until golden brown. You may need to adjust the heat through out cooking, up or down depending on your cook top.
Wet ingredients
1 cup non-dairy milk
1 tablespoon vinager (white, apple cider, any will work)
1 teaspoon vanilla extract
2 tablespoons maple syrup
Dry ingredients
1 1/2 cups oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt optional
Optional add ins
Chopped Pecan (always add in my opinion) or any nuts
This is a crowd pleasing dessert! Any fruit will work here and ALL of equally delicious. I try to look for what's on sale and go from there. In the summer months, it's usually berries and stone fruit. Peaches are a must when in season! Make this for your family, watch them eat up the wonderful fruity goodness with the crunchy oat crumble. You can feel good about feeding this to your family and they will not feel like they are "missing out" on anything. Here's what you'll need
Filling: 2 lbs. Sliced Strawberries {or your fruit of choice) 2 Tablespoons to 1/4 cup of Sugar, of choice (measurement depends on how sweet your fruit is, you may not need any sugar!) 2 Tablespoons corn starch 1 teaspoon lemon zest juice of half a lemon Crumble topping: 1 cup rolled oats 1/2 cup chopped nuts (I used pecans) (optional if you don't want to add nuts use 1/2 cup more of oats) 2 Tablespoons flour (any flour works) 1/4 cup Maple syrup/liquid sweetener (agave, date syrup) 1 teaspoon vanilla (optional) TIP: For easy clean up, I use the dish I bake in, to mix the fruit mixture. Preheat oven to 375 Mix all filling ingredients in baking dish Mix in a separate bowl crumble ingredients, then top the fruit mixture with crumble. Bake for 20-30 mins until topping is brown and filling is bubbling. Let rest at least 10 minutes. Serve and Enjoy Serving options, You can top with dairy free vanilla yogurt, or if you want to be extra indulgent top with dairy free ice cream of choice!
This Nacho "Cheese'" Sauce has literally been in the weekly meal plan for the last few months! It is so versatile. Change it up to go on broccoli, Mac and cheese, chili cheese dogs! Just play around with it you won't be disappointed! The kids like is on just about any Mexican inspired dishes!
Here's how to get it done!
Ingredients: 1/2 cup rolled oats
I'm dreaming about these Nacho's
1/4 cup nutritional yeast 2 Tablespoons cornstarch 1/2 red bell pepper 1/2 teaspoon Chili powder 1/2 teaspoon Cumin powder 1 teaspoon Garlic powder 1/2 teaspoon Onion powder 2 cups water Favorite salsa to taste Pickled jalapeños to taste (optional) Salt to taste (after you've added the salsa and jalapeños since they can be pretty salty) Place all ingredients in a blender and process until very smooth. Pour into a saucepan over medium/high heat, bring to a light boil, stir continuously until thickened, tip do not walk away... it will stick and burn on the bottom of the pot. Add your favorite salsa to taste and adjust any spices if you need more. Serve with these oil free baked tortilla chips or on top of Nacho's or just pour it in a glass and drink it.... nah, you want to savor this sauce! If you have any leftover, pop them in the refrigerator, when you are ready to reheat you can use the microwave or a sauce pan you may need to add a little water to loosen it up just a bit. Much Love ~Des
Here's the recipe video if you're interested in seeing how it comes together in about 5 minutes!
This has been a hit with the whole family, even the non-vegan extended family! We love breakfast, and this hits the spot EVERY SINGLE TIME! This is always on the weekly meal prep/batch cooking plan. If these aren't within arms reach for the kids, I hear about it! I never thought I could replicate the texture and flavor of breakfast sausage but this is as close as I've ever had. I feel good about feeding this to my family on an everyday basis because of the healthy ingredients. I'm busy and completely understand why people reach for pre-made items. With these there is absolutely no need. Have them ready to go when you need them! Make them and see what you think!
I highly recommend watching the video to see the process. Here's the recipe video and what the crew thinks about the breakfast sausage!
½ Cup of Cooked Rice (optional if you don’t use rice add ½ cup of quick oats)
DIRECTIONS
1. Preheat oven to 350°F.
2. Line cooking trays with parchment paper
3. Combine all ingredients, except oats and rice, in a medium saucepan; bring to a boil over high heat.
4. Remove from heat; add oats and rice, stir well. Allow mixture to sit 5 minutes.
5. Scoop mixture into 2-inch round balls; place on prepared baking sheet and flatten gently with the back of a wet spoon. Bake 20 minutes; flip sausages and bake an additional 5-10 minutes or until firm.
6. Optional but HIGHLY RECOMMEND Heat non-stick skillet add a little soy sauce and sausage, toss to coat and brown/warm. This gives the outer saltiness that sausage has. Or the last 5 or so minutes of baking brush with soy sauce on each side and continue baking process.
These store well in the fridge and freezer. When storing let them cool after baking and store in fridge or freezer. When ready to eat proceed with step 6.
ENJOY! But before you do snap a picture and tag me on social media I love seeing all you beautiful creations! Instagram @theplanteaters or on Facebook The Plant Eaters MUCH LOVE ~ Des! The non-stick cookware I recommend and have been loving. We purchased these and are not sponsored. This is my affiliate link http://amzn.to/2ul7e9a
Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media!
*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
