fall favorites: vegan apple crisp
apple crisp is one of my favorite fall dishes that i had never made myself… until this week! since i was an apple crisp rookie, instead of experimenting and creating my own recipe, i followed one from damy health that I found on pinterest [because where else do I find anything of value these days?] and just swapped out some of the ingredients to suit my preferences.
this is a vegan apple crisp that contains no refined sugar [just raw honey!] and can easily be made gluten-free if you just swap out the flour and oats for gluten-free variations. here’s what you’ll need:
- 4 medium apples, peeled and sliced
- 1 tbsp. fresh squeezed lemon juice
- 1 heaping tsp. cinnamon
- 1/4 tsp. nutmeg
- pinch of ground ginger
- 4 tbsp. raw honey [or other natural sweetener of your choice]
- 1/3 c. whole wheat flour
- 1/2 c. rolled oats
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tbsp. coconut oil [melted]
- pinch of salt
- optional: your favorite non-dairy vanilla ice cream
pre-heat the oven to 350° and lightly grease a 9×4 bread pan with coconut oil.
- in a large bowl, toss the apple slices with lemon juice, cinnamon, nutmeg, ginger and 1 tbsp. of the honey.
- place the apple mixture into the bread pan and bake for 10 minutes.
- in the meantime, mix the remaining honey, flour, oats, baking soda, baking powder, coconut oil and salt together in the bowl.
- when the apples are done baking, remove them from the oven and sprinkle the oat mixture on top of them, distributing evenly.
- bake for another 20-25 minutes or until the topping is golden brown.
- remove from oven and let cool [but not too much, this is best served warm!].
- place on serving dishes, top with a scoop of non-dairy ice cream and enjoy!
blueberry coconut bliss chia seed pudding
over the past year, chia seeds have become a staple in my diet. i always have them in my kitchen and use them in pretttyyyy much every meal i eat. chia seeds are one of those super trendy superfoods that we hear so much about these days… but not without good reason! here’s a quick rundown. chia seeds:
- contain lots of different nutrients including fiber, protein, calcium, magnesium and omega-3s
- are naturally gluten free
- are low in calories [about 140 calories in two tablespoons]
- are loaded with antioxidants
- support healthy weight loss due to the high fiber and protein content
best of all, they are really, and i mean really, easy to work into your diet. personally, i like to sprinkle them on toast, salads, and oatmeal and incorporate them into my baking experiments, but my favorite way to eat them is by making this delicious blueberry coconut bliss chia seed pudding that can be eaten for breakfast or dessert depending on what kinda mood you’re in! this chia seed pudding is vegan, gluten free and only contains natural sugar, but is still sweet and decadent enough to make you feel like you are indulging just a little bit. wanna give it a try? thought so! these measurements will make four servings [feel free to cut it in half or double it depending on how many you are cooking for] and you will need:
- 2 1/2 c. unsweetened coconut milk
- 1/2 c. chia seeds
- 1/4 c. pure maple syrup [raw honey or another natural sweetener of your choice is fine, too!]
- 1 tsp. vanilla extract
- 1 c. fresh blueberries, puréed in a food processor
- extra handful of blueberries for garnish
- unsweetened coconut flakes for garnish
first, purée the blueberries in a food processor and set aside. in a mixing bowl, whisk together the coconut milk, chia seeds, maple syrup and vanilla, add the puréed blueberries and mix together well. pour the mixture into mason jars [small bowls or mugs will work just fine, too] and refrigerate overnight, stirring the contents of each jar after several hours [or once the pudding has thickened a little bit] to re-distribute the chia seeds, as they tend to float to the top. in the morning, garnish with blueberries and coconut flakes before serving and, as always… enjoy!
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