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  • Strawberry Rhubarb Crumb Pie

    Fresh sweet strawberries and tart rhubarb fill a buttery gluten-free crust, topped with an oat and brown sugar crumb topping…need I say more? You can easily use wheat flour instead of the gluten-free flour if you prefer, simply sub it in 1:1 and leave out the xanthum gum (only used to help bind gluten-free baked goods)  The ingredient list and steps look really intense, but trust, me it’s not. Most of the ingredients are used in all three parts of the recipe so it’s actually quite simple. You can leave out the crumb topping if you want to save a few minutes, still delicious with or without. We harvested this rhubarb from the garden at our new home, and baked it into this pie a few hours later, so it was extra sweet. I hope you enjoy it too!


    Strawberry Crumb Rhubarb Pie
    Makes: 9" pie
    Prep: 20 minutes Cook: 45 minutes

    Ingredients:

    Crust:

    1 1/4 cups Bob's Red Mill Gluten-Free Flour Blend
    1/4 tsp xanthum gum
    1/2 tsp salt
    1/2 cup coconut oil
    1/4 cup cold water, more as needed

    Strawberry Rhubarb filling:
    1 lb fresh strawberries, de-stemmed and diced
    1 large or 2 small pieces rhubarb, about 1.5 cups, diced
    1/2 cup brown sugar, or equal parts sweetener of choice (if liquid sweetener, increase corn starch)
    3 Tbsp Bob's Red Mill Gluten-Free flour blend, or corn starch
    1/4 tsp salt
    1 Tbsp lemon juice

    Crumb topping (optional)
    1 cup rolled oats (gluten-free if preferred)
    1/4 cup Bob's Red Mill Gluten-Free flour blend
    1/2 tsp salt
    1/2 tsp cinnamon
    1/4 cup brown sugar, or sweetener of choice
    2 Tbsps coconut oil
    1 Tbsp lemon juice


    1. Begin by preheating oven to 350 degrees and lightly oiling a pie plate with a bit of coconut oil.

    2. Make your dough in a medium mixing bowl, combine all dry ingredients, whisk together. Add coconut oil and cut in with two forks or your fingers until it resembles coarse crumbs. Slowly drizzle in cold water, mixing with your hand, until dough comes together in a moist but not sticky ball. Place in fridge to chill a bit while you make fillings.

    3. In another bowl, combine all ingredients for strawberry filling. Diced fresh strawberries and rhubarb, sugar, salt, flour and lemon juice. Stir well to combine and let rest for 2-3 minutes. If after this time you see liquid pooling in the bottom of the bowl, add 1 Tbsp more flour and stir in. You do not want the filling to be too watery or you will have a runny pie.

    4. Make the crumb topping by mixing all the dry crumb ingredients in a small bowl, adding the coconut oil, and mixing it gently breaking it up with your fingers until crumbs begin to form. Drizzle with lemon juice and toss again to form crumbs.

    5.Place dough in oiled pie plate and press gently in all directions to fill plate evenly, pushing it up the sides as you go. You want a crust about 1/4" thick, it's ok if it doesn't go all the way to the top or if the edges look messy, it's perfect and "rustic" :)

    6. Pour filling in and smooth, top with crumbs, and cover with foil. Bake at 350 for 45 until crust is golden and filling is beautiful and bubbly. You can remove foil for last five minutes to get a nice golden crumb if you like. As hard as it is, LET IT COOL THOROUGHLY before you slice into it. About 15 minutes should do the trick. You will have a perfect spring pie to devour by yourself or with friends.

  • Fresh Blueberry Shortcake

    Taking advantage of the bounty of blueberries this season, I decided to create this stellar (and so easy you won't believe it) dessert. All you need are a few simple ingredients and and these little  blueberry stunners will be on the way to your table. It's best to prepare all of the ingredients, then assemble them right before serving, or let everyone create their own! This recipe is 100% vegan and gluten-free, uses minimal sugar, and really is a cinch to whip up if you have everything on hand, just make sure to chill your coconut cream ahead of time. Make these now-blueberry season will be over before we know it, don't let fresh blueberry shortcakes pass you by!


    Fresh Blueberry Shortcake

    (Vegan, Gluten-Free, Soy-free)

    Serves 6-12, depending on serving size

    Preparation time: 20 minutes Bake time: 15 minutes

    Shortcakes:
    1 1/2 cups Bob's Red Mill Gluten-free flour blend
    1 Tbsp cornstarch
    1 Tbsp flaxmeal
    1/4 tsp salt
    2 tsp baking powder
    2 Tbsp coconut oil
    1/4 cup sugar
    1 Tbsp vanilla extract
    1 cup water

    Blueberries:
    2 pints fresh blueberries
    1-2 Tbsp maple syrup

    Coconut Cream:
    2 cans full fat coconut milk (chilled overnight in fridge)
    2 Tbsp maple syrup
    1 Tbsp vanilla extract


    1. Preheat oven to 350 degrees, line a muffin tin with paper cupcake liners and set aside.

    2. Mix dry ingredients, gluten-free flour through baking powder in a large mixing bowl.

    3. In a small saucepan, melt coconut oil, stir in sugar, vanilla extract and water.

    4. Add wet ingredients to dry ingredients and whisk together.

    5. Pour batter into cupcake liners, filling halfway full. Bake for 15 minutes or until golden brown and they pass the toothpick test. Remove from oven and let them cool completely on a wire rack while you make the blueberries and cream.

    7. Toss the blueberries with the maple syrup in a medium sized bowl.

    8. Open the chilled cans of coconut milk and pour off the liquid, reserving the thick cream. Place cream in a separate bowl and add the maple syrup and vanilla. Whisk together well.

    9. Remove shortcakes from paper liners and gently cut in half forming a top and bottom. Spoon each bottom generously with coconut cream, blueberries, and more coconut cream. Cover with shortcake top and enjoy!

  • Fourth of July Berry Crumb Pie

    Here I have your go-to July 4th party pleaser, pure magic in a pie plate. Stuffed with layers of organic blueberries, strawberries & rhubarb, this pie tops them all. Your fourth of July will never again just be about BBQ and sparklers. So go to the store, get these simple ingredients, and spend about 1 hour making this pie. It is easy to prepare, and breathtakingly delicious. Your friends, family, and BBQ mates will adore you (especially since it's vegan, gluten and soy-free-which means most everyone can eat it, and no one will know the difference) Looks like a long recipe, but it's really not. You can simplify by using only one berry filling (just double the filling recipe), or making it with wheat flour (leave out the xanthum gum). Very easy, enjoy!

    Fourth of July Berry Crumb Pie

    Crust:
    1 1/4 cups Bob's Red Mill Gluten-Free Flour Blend
    1/4 tsp xanthum gum
    1 tsp sea salt
    2 tsp sugar
    1/2 cup coconut oil
    1/8 cup water (or as needed)

    Blueberry filling:
    1 lb fresh blueberries
    1/2 c brown sugar
    1/4 tsp sea salt
    1/2 tsp cinnamon
    1/3 cup white rice flour
    juice from 1 lemon

    Strawberry Rhubarb filling:
    1 lb fresh strawberries (de-stemmed, sliced)
    1 piece rhubarb (about 1 cup, diced)
    1/2 cup brown sugar
    1/4 tsp sea salt
    1/3 cup rice flour
    juice from 1 lemon

    Crumb:
    1/2 cup Bob's Red Mill Gluten Free Flour Blend
    1/4 cup sugar
    1 tsp cinnamon
    1/4 tsp salt
    1/8 cup coconut oil

    1. Begin by preheating oven to 350 degrees and lightly oiling a pie plate with a bit of coconut oil.

    2. Make your dough in a medium mixing bowl, combine all dry ingredients, whisk together. Add coconut oil and cut in with two forks or your fingers until it resembles crumbs. Slowly drizzle in cold water, mixing with your hand, until dough comes together in a moist but not sticky ball. Place in fridge to chill a bit while you make fillings.

    3. On the stove heat two medium pots or deep skillets. To one add all of the ingredients for the blueberry filling, and to the other all of the ingredients for the strawberry filling. Bring each to a low boil, stir well and let simmer on low heat, covered, for about 15 minutes until fruit breaks down and it is thickening, remove from heat and let cool on stovetop.

    4. Meanwhile, place dough in oiled pie pan and use your hands to press it into the place. You want it to be about 1/4" thick and evenly spread out. Use your fingers to shape the rim so it looks nice. Poke a few holes in the bottom with a fork and pre-bake in oven for 10 minutes while fillings continue to cool.

    5. Make the crumb topping by mixing all the dry ingredients in a small bowl, adding the coconut oil, and mixing it gently with your fingers until crumbs form, set aside.

    6. Remove crust from oven, fill with blueberry filling, then strawberry on top. Sprinkle with crumbs and cover with foil. Bake at 350 for 15 minutes, then remove foil and bake another 5-10 until crust is golden and crumbs have crisped up. LET COOL THOROUGHLY before serving! Serve alone or with a scoop of your favorite vegan vanilla ice cream. Happy 4th!

  • Almond and Pear Thumbprint Cookies

    These sweet, cinnamony cookies are a snap to make, and healthy too. They're filled with all the goodness of almonds (which aid in weight loss, are high in vitamin E, phosphorus, magensium, and potassium-all very imortant for heart health) and have a sweetened pear jam dalloped on top. They make a lovely on the go breakfast treat, are perfect with a cup of tea in the afternoon, and would make a great after school (or work) snack with some cold almond milk. Don't underestimate the importance of including nuts in your diet, research show that including just 4 servings (.25 cup/serving) of nuts a week can reduce your risk of cardiovascular disease by 37%! They're full of healthy fats and antioxidants that we need to thrive, so buy some raw almonds, throw them in your coffee grinder and make some tasty cookies you can feel good about eating. These are low in sugar (you could substitute agave or dates for a lower glycemic index), are made with a few simple ingredients, and are free from gluten, soy, eggs, butter, and milk. They do contain a good amount of cinnamon which i love for it's warming flavor, and it pairs perfecty with pears. It also increases circulation in the body, so if you have cold hands or feet eat it regularly. If you like your cookies less cinnamony, you can cut the amount in half. The texture of these is phenomenal, soft with a little crisp on the bottom. If you've been turned off from gluten-free baking in the past due to the tragedy of cardboard gluten-free cookies, give these a try, they will not disappoint you!


    Almond and Pear Thumbprint Cookies

    (vegan, gluten-free, soy-free)

    Makes 20 cookies

    2 cups Bob's Red MIll gluten free flour blend

    1 cup almond meal (just grind raw almonds in coffee grinder)

    1 tsp salt

    1 1/2 tsp cinnamon

    1/2 tsp xanthum gum

    1 tsp baking soda

    1 cup coconut oil (room temperature)

    1/2 cup brown sugar

    2 Tbsp vanilla

    1/3 cup almond milk

    Pear jam topping

    2 pears (I used bartlett), chopped finely

    2 Tbsp brown sugar (or maple syrup or agave)

    pinch of salt

    1 tsp cinnamon

    2 Tbsp lemon juice

    1/4 cup almond slivers or slices for topping


    1. Preheat oven to 375 degrees, and place parchment paper on rimmed baking sheet.

    2. In a skillet, make pear jam by placing all ingredients over medium heat and give it a stir. Let simmer with a cover on, for 10 minutes while you prepare dough.

    3. Mix all dry ingredients in a bowl. In a larger bowl mix coconut oil and brown sugar until creamy. Add vanilla and almond milk and stir to incorporate. 

    4. Add dry ingredients to wet ingredients and stir to combine. A dough will from. 

    5. Form dough into golf ball sized balls, and place them on the parchment. You should have roughly 20. When done gently press your thumb into the center of each one, making a deep indent for the jam to sit in.

    6. Spoon each with a good sized dallop of jam (I would even put a little more than you see in the picture) and top with 5 almond slivers in the shape of a florette. 

    6. Bake for 10 minutes at 375, remove from oven and let cool on tray. Trasfer to a wire rack and let cool 5-10 minutes more. Enjoy!

  • Berry Chocolate Cheesecake Squares

    I will keep this simple. These berry chocolate cheesecake squares are delicious, easy to make, and relatively speaking, good for you. They are vegan, so no heavy cheese or cream, gluten-free, and soy-free. They are full of anthocyanins from the blackberries I use (flavanoids that protect our cells from damage), healthy fats from the nuts (cashews, walnuts, and almonds), and healthy antioxidants from the chocolate. No sugar is used, only Medjool dates and agave. If you make these for your sweetheart for Valentine's day, know you are doing them a favor by nourishing them with healthy plant-based nutrients like these. Think of it as a present for their true heart...the one that benefits most from such yumminess.

    the crust:

    3/4 cup raw almonds

    3/4 cup raw walnuts

    1/2 cup pitted Medjool dates, coarsely chopped

    1 Tbsp agave or maple syrup

    1 tsp sea salt

    1/2 tsp cinnamon

    the filling:

    1 1/2 cup raw cashews, soaked overnight in water

    1/4 tsp sea salt

    1/4 cup agave or maple syrup

    1 Tbsp lemon juice

    1 tsp vanilla

    1/2 cup melted coconut oil

    1/2 cup berries of choice (blackberries, blueberries, strawberries)

    the chocolate:

    3/4 cup dark chocolate chips

    1/8 cup almond milk

    1. Begin by making the crust. In a food processor, process the walnuts,  almonds, sea salt, and cinnamon until a fine crumb is achieved. Add the pitted, coarsely chopped dates and process again until it comes together and becomes sticky. If you pinch the mixture it should hold together.

    2. Place parchment paper or plastic wrap into a 8"x 8" square baking dish, letting it hang over the sides a few inches so you can lift it out later. Press nut mixture into the bottom in an even layer. Put it the freezer to chill.

    3. Make the chocolate and the filling. Put chocolate chips in a small heat safe bowl. In a small saucepan heat almond milk and pour over chocolate, stirring to melt. Will take 30 seconds to 1 minute. Set aside.  In a blender, put all filling ingredients. Blend 1-3 minutes until completely creamy, scraping down the sides as needed. Add a little water if needed to make it totally smooth.

    4. Pour filling on top of nut mixture, and spread chocolate on top of that. Cover whole dish in plastic wrap and place in the freezer for at least one hour, but up to overnight. To serve, remove from freezer and lift the entire dessert out onto a cutting board. Remove parchment/plastic wrap from the bottom and cut into cubes. Let warm a little bit at room temperature and serve to your loved one!