Category Archives: fruit

Fruit Crisp

Summertime… and the livin’ is easy.. at least that is what they say, right?! Well, having a garden or yard that’s producing fresh vegetables & fruit sure make living seem easier!  There is nothing quite like being able to go out to the garden and get some fresh vegetables when they are needed!

Something that always makes me think of summer is fruit.  Fresh fruit… grilled fruit… fruit cobblers… apple, peach, blueberry, strawberry-rhubarb pies… mmmm I just love anything to do with fruit! There is absolutely nothing like being able to pick fresh fruit right off the tree or bush and eat it.  We currently have 2 peach trees, a fig tree and 3 blueberry bushes.  We had a small pear tree last year but it got some weird disease and we had to pull it up.

If you are a mommy, this recipe is one that the kids will definitely have fun helping with. They can pour in the fruit and help crumble the topping over the top, which practically makes it for you!

This is such an easy and delicious recipe it is one that everyone should have on-hand because anyone can make it, and like I said, it’s easy and delicious!  I decided to try using spelt flour this time (usually I use unbleached flour) and it turned out beautifully!   It’s good to know this quick dessert is tasty using spelt flour for those times when you need to whip up something quick for an unexpected gluten-free guest**(see note).  As long as you have some frozen fruit in the freezer (which we always do, since we are big smoothie makers over here) you should be able to throw this in the oven by the time it preheats.

** NOTE: Spelt flour is practically wheat free, which makes it a good substitute for people with a low intolerance for wheat, though some people with serious wheat allergies, such as those with celiac disease, are also allergic to spelt. In that case, you should try replacing the flour with a 100% gluten-free baking mix (most grocery stores carry a blend for general flour replacing). Please check if you are making these for someone who is gluten-free.

~Fruit Crisp~

  • 3/4 cup flour (unbleached all-purpose or spelt flour, both work well)
  • 3/4 cup raw sugar
  • 1/2 tsp salt
  • about 4 cups frozen fruit (fresh fruit should also work fine)
  • 1 stick vegan butter (I like EarthBalance soy margarine)

If using fresh fruit, wash and cut any fruit you like and sprinkle it with lemon juice.  Frozen fruit works great (no need for lemon juice) and that is usually what I use. Some good combinations I like are peach/blueberry or apple/pear.

1) Preheat oven to 375 F.

2) Combine the flour, sugar and salt.  Using a knife, cut 1 stick ( = 1/2 cup) of cold soy margarine into bits and add it to the flour mixture, crumbling with fingers or fork until thoroughly mixed.

3) Pour the fruit into a square 8×8″ baking dish and sprinkle the topping over the top.  Bake for about an hour, when crisp will be bubbling hot and golden.  Let cool about 5-1o minutes. Enjoy hot or cold! (Try this with ice cream for a real treat!)

We grew these peaches in our backyard!

Crumble the topping on over the fruit…

After baking, let it cool at least 5 minutes!

Enjoy hot or cold!

Vegan Strawberry Shortcake 1 (biscuit style)

If there is anything I remember seeing at the Farmers Market lately, it’s berries – especially strawberries.  Go grab yourself some strawberries or blueberries this weekend and surprise your loved ones with this amazingly simple shortcake. This recipe can be used with either strawberries or blueberries… or even peaches, though I’ve never tried those… yet!  I would recommend making the vegan whipped cream ahead of time to get it nice and cold in the fridge.  It will last up to 5 days!… If it lasts that long!

Vegan Strawberry Shortcake

To make the biscuits:

  • 2 cups whole wheat pastry flour (or use 1 cup whole wheat pastry + 1 cup unbleached flour)
  • 1/4 cup raw sugar
  • 2 tsp baking powder (non aluminum kind, like Rumford)
  • 1/2 tsp salt
  • 3/4 cup water (using warm water makes it mix easier)
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

Preheat the oven to 400 F. Combine the flour, sugar, baking powder, and salt in a large bowl.  In a small bowl, combine the coconut oil, water and extracts.  Mix the wet ingredients into the dry ingredients until just mixed but no floury pockets.

Carefully pat the dough out about 1/2″ thick onto some parchment paper.  (I almost just used my 1/4 cup to scoop the biscuits out because the dough is very delicate, but if you have some parchment paper, you should be able to pat it out very gently and use a biscuit cutter okay.  I got 8 biscuits but could have gotten 9 if I had made them a teency bit smaller.)

Bake 12-14 minutes on a parchment lined baking sheet until golden and allow to cool.

Shortcake biscuits, waiting to be cut and served!

Make the sauce:

  • 1/2 cup of chopped berries
  • 2 Tbsp maple syrup
  • 1 tsp lemon juice

Place maple syrup, lemon juice, and 1/2 cup of the berries in a saucepan.  Simmer on low, stirring, until the mixture thickens, crushing some berries during the process.  Set aside to cool slightly.

To serve:

Cut a biscuit in half, top the bottom piece with whipped cream, then sauce and then garnish with fresh berries.  Top with remaining biscuit (opt). DEVOUR!  (If your little one likes to help in the kitchen, stacking these sweet treats together can be quite a sweet treat for them!)

This biscuit was made with tofu whipped cream

Oh yeah… one more thing – I ran across this great little article on vegan baking tips from Vegan Pastry Chef Fran Costigan.  It’s a quick, print-worthy/stick it in your cookbook – kind of read! Check it out!

Inner Jam Oat Bran Muffins

I think everyone needs to have a good bran muffin recipe around.  I really like these good-for-you muffins… They are delicious and they also give you some extra fiber.  But the best part?… you wouldn’t think of them as being “healthy” muffins. The sweetness of the jelly totally takes over 🙂  My kids LOVE these (& me too)!

Inner Jam Oat Bran Muffins

  • 1 flax egg (2 Tbsp ground flax + 6 Tbsp water)
  • 2 cups oat bran
  • 1 cup whole wheat pastry flour (or you can use unbleached flour)
  • 1/2 cup firmly packed light or dark brown sugar
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1  1/4 cup soymilk (i like to use almond milk in these
  • 1/3 cup canola oil
  • 1 cup chopped walnuts
  • 1/2 cup or a little more fruit jam (fruit sweetened preferred over sugar)

Preheat the oven to 425. Lightly grease the muffin tins.  You can either make 12 or 16 muffins.

Mix up the flax egg and set aside.  In a large bowl, combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt.  Set aside.  In a small bowl, mix the flax egg, milk, and oil.  Stir in the walnuts. Add to the dry ingredients and mix until just blended.

Fill the muffin cups less than half full with batter.  Put a big dollop of jelly in the center of each cup.  Add more batter until the jelly is concealed and fill all muffin cups equally. Bake about 16-20 minutes.  Cool in the tin for about 5 minutes before moving to a wire rack.

Fill a little less than half way

Add a fair amount of jelly in the center

Fill muffin tins equally and conceal the jelly

Voila... time to enjoy your inner jam, my friends