Autumn and apples are like hand in glove. I love making apple desserts and salads and I needed a Vegan and Gluten-Free dessert for a gathering of friends. This recipe fit the bill and was scrumptious for all.
APPLE CRUMBLE — GLUTEN FREE AND VEGAN
- 6 large Granny Smith apples (around 1 kilo), peeled, cored and chopped into cubes
- ½ cup coconut sugar
- 1/4 cup arrowroot powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger (optional)
- 1/4 tsp. salt
- 1 tbsp. lemon juice
- 2 tbsp. water
- 1 tsp. vanilla extract
- 1 cup almond meal
- 1 cup all-purpose gluten-free flour
- 1 cup gluten-free rolled oats
- 1/2 cup walnuts, roughly chopped
- 1/2 tsp. baking powder
- 3/4 cup coconut sugar
- 1 tsp. ground cinnamon
- Pinch of salt
- 1/2 cup + 2 tbsp coconut oil, melted
- 1 tsp. vanilla extract2 tbsp. water
- Preheat oven to 180C (350F).
- In a large bowl combine all the filling ingredients making sure that all the apples are coated well.
- Spread the apples evenly in an approximately 31x21cm (12.2×8.27inch) baking dish and set aside.
- For the crumble topping, reusing the bowl from the apples, combine all the topping ingredients well with a spatula. If you feel like it isn’t mixed in well enough evenly, I like to get in with my hands.
- Crumb the topping over the apples evenly and put in the oven to bake for around 45-50 minutes.
- Serve warm with some vegan ice cream, cream or even yoghurt.
Recipe from theminimalistvegan.com
Breakfast oatmeal in a bar or cake form is my favorite. Most of this year I’ve been eating my Breakfast Oatmeal Bars, but a favorite fall flavor of pumpkin and maple is calling my name. Daughter, Megan, told me about these bars and made a batch for me a few weeks ago. They are absolutely delicious and the original recipe was posted by IowaGirlEats, a website my girls and I love!
Since I didn’t have Pumpkin Spice, I made my own from a recipe on Taste of Home.
I like my breakfast bar with a dollop of Greek yogurt and fresh fruit on the side with hot coffee! It doesn’t hurt to warm the Breakfast Bar for a few seconds in the microwave, either. Healthy and delicious breakfast!
Maple Pumpkin Oatmeal Breakfast Bars
2-1/2 cups gluten-free old fashioned oats, divided
1 cup milk, any kind (I used unsweetened almond milk)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup (not pancake syrup)
1/4 cup coconut oil, melted
1 teaspoon vanilla
2 Tablespoons chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pecan halves, roughly chopped (optional)
- Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
- Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
- Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
- Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.
Recipe from Iowa Girl Eats
Maple Pumpkin Oatmeal Breakfast Bars
Some days that seem dark and depressing can be brightened by the gift of food…particularly my favorite antidepressant, chocolate. Daughter, Sarah, was at the house and we decided to try out this new recipe she found on Pinterest/Pinch of Yum.
I can attest it is a big Yum! I’m not a fan of cheesecake but a huge fan of chocolate chip cookies. This reminds me of chocolate chips cookies on steroids.
Interesting enough, my dark day brightened thanks to Ms. Sarah and Mr. Chocolate!
PEANUT BUTTER CHOCOLATE CHIP COOKIE CHEESECAKE BARS
1 stick butter, unsalted (1/2 cup), softened
½ cup white sugar
⅓ cup packed brown sugar
½ cup peanut butter
1 cup flour
1 teaspoon baking soda
½ teaspoon salt (less if you don’t like salty/sweet)
½ cup rolled oats
2 cups chocolate chips
8 ounces cream cheese, softened
⅓ cup sugar
½ teaspoon vanilla
- Preheat oven to 325 degrees.
- Cream the butter, sugars, and peanut butter until smooth and fluffy.
- Add the egg and beat until incorporated.
- In a separate bowl, mix the flour, baking soda, and salt.
- Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
- Stir in the oats and chocolate chips.
- Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
- Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough.
- Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
- Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.
Peach season has come to an end but there is time (and peaches) for one more fresh Peach Crisp. Pal, Maribeth gave me a ‘colorado classique’ cookbook a while back and we both have enjoyed the terrific recipes. She made the peach cobbler from the cookbook for my birthday last month and it was delicious. Today I made it and had the same wonderful results. Since it has peaches and oatmeal…it is also the breakfast of this champion!
Fresh Peach Crisp
4 pounds ripe peaches, peeled and sliced
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoons cinnamon
1 1/2 cups sugar
1/2 cup oats
1 cup unsalted butter
- Preheat oven to 350 degrees.
- Place peach slices in a greased 13x9x2″ baking pan. Sprinkle with salt.
- Mix the flour, cinnamon, sugar and oats together. Add softened butter and mix until crumbly. Sprinkle over peaches and pat down.
- Bake 50-60 minutes.
- Serve plain or with rich vanilla ice cream.
Recipe from ‘colorado classique a collection of fresh recipes from the rockies’.