I am REALLY excited to share this recipe with you. I personally think that I’m a genius for coming up with it, but you’ll have to judge that for yourself when you make it.
This unusual crumble is fragrant, perfectly textured, and sweet but totally breakfast-level-healthy. HUGE bonus if you have a juicer, like me, you can use the pulp leftover after juicing carrots in this recipe. I hate throwing all that delicious healthy fibre away. OK I can tell I’m getting weird and nerdy, so let’s just move on to the recipe.
1/3 cup flour
1/2 cup quick-cook oats
2 Tablespoons to 1/4 cup brown sugar (depending on how sweet your tooth is)
1 teaspoon cinnamon
3 Tablespoons butter, melted
1 apple, cored and chopped
1 cup carrot juicer pulp or finely grated carrot*
1/4 cup apple cider, apple juice, carrot juice, or water (add an extra Tablespoon of liquid if using juicer pulp)
1 Tablespoon cornstarch
1 teaspoon brown sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Preheat oven to 350°C.
Mix together first 4 topping ingredients in a small bowl. Add melted butter and mix well. Set aside.
Dissolve cornstarch in the cider, then add sugar, vanilla, and cinnamon, and mix well.
Mix apple and carrot together in a medium bowl. Add liquid to the apple and carrot and mix to coat.
Place filling in a greased casserole dish**, pack down, and cover with topping.
Bake for 30 minutes.
*I didn’t grate my carrot finely when I made this recipe to take pictures for this post and the texture suffered – so take my advice and grate that carrot good.
**I use a smaller round casserole dish for a deep-dish crumble, but you can also use a 9×9 inch dish for a regular-depth crumble.
So you’re all ready for thanksgiving dinner. Turkey? Check. Mashed potatoes? Check. Pumpkin pie? Check. BUT OH NO! You just remembered one of your guests is gluten-free! (In this case, my mom, who’s celiac – the real deal) But you can’t let them go without dessert! Enter the easiest, fastest most delicious, reasonably healthy fall dessert ever.
Made in the microwave so it’s ready within minutes. Perfect for students with those annoying kitchenettes that don’t have ovens. Or people who are impatient.
1 baking apple (Cortland, Ida Red, Golden Delicious, Empire…you have options)
1 Tablespoon almond meal
1 Tablespoon brown sugar
1/2 teaspoon cinnamon
Carve a narrow hole out of the middle of the apple – essentially coring it, just enough to remove the seeds.
Mix last three ingredients together in a bowl, then pack the mixture into the middle of the apple.
Place the stuffed apple in the middle of a square of parchment paper, gather the paper up around the apple and twist.
Place the packaged apple on a microwave-safe plate and microwave for 2 minutes.
Unwrap when ready to eat.
*Most of my recipes just serve one because I only cook for myself. If you want to make more of these, just increase the ingredients and microwave the apples separately or multiply the microwave time by the number of apples you’re cooking.
Ever been really hungry and wanting a tasty afternoon snack? Hate overpriced granola bars? Well, my roommate Colette and I love tasty snacks and hate buying groceries so we decided to make our own VEGAN granola bars! And you know what, they were really great and easy to make!
1 tbsp Agave
1 tsp Cinnamon
1/3 cup Almond milk
2 1/2 cup of five grain granola (we opted for low fat raspberry almond to make things more interesting)
1/2 cup of unsweetened applesauce
1 tsp of melted Coconut oil
OPTIONAL: you can add frozen fruit! Like raspberries, or blueberries or strawberries etc! Since our granola came with raspberries we decided not to add this, but you can pretty much add whatever you want! Maybe even peanut butter or Nutella…I say this with Arlie in mind…
Preheat oven to 350 degrees F.
Use a non-stick baking pan…or if you are using a glass Tupperware container like us…then line it with Pam or canola oil).
On low, melt the coconut oil in a small pot on the stove. If you are like Colette and I and keep the applesauce in the fridge, then we advice also mixing in the applesauce on the stove once the coconut oil has melted. You do not want to add cold applesauce to hot coconut oil because then the coconut oil will go back to its hardened state (something I learned today…).
Pour the applesauce and coconut oil mixture into a mixing bowl. Add in the cinnamon, agave, and almond milk. Use a whisk to mix the ingredients together. Once complete, add the granola.
Mix the granola with the wet mixture until the granola is completely covered.
If you wish to add in optional ingredients, make sure to gently fold them in. Fold until completely covered in the mixture.
Put the completed mixture into a baking pan. Press in firmly.
Cook at 350 degree F for 16-20 minutes. Let the bars cool to room temperature before enjoying.
VEGAN GRANOLA BARS!
BAM! I just did a recipe blog! Arlie should be proud!
(NOTE: Colette helped a lot…thank you to my wonderful roommate).