Sweet

Rhubarb/Raspberry Crumble

My garden has a rhubarb hill, long-established raspberry canes and a redcurrant bush. One time, around the beginning of July, I had these leftover, half-broken Italian wafer cookies lying around. This crumble then materialized, as if it was suggested by the people who had the garden long ago and by my friend who forgot the cookies at the event she had brought them to.

I hope you can come to a similar equation with whatever fruit you have access to, and either make this crumble or a very different one in the same spirit.

fruit

  • 4 or 5 stalks of rhubarb
  • 2 large handfuls of raspberries (frozen works just fine! This is a great way to get rid of hoarded fruit from the previous year before the new batch comes in)
  • 1 normal handful of redcurrants, top & tailed (optional/only really possible in July. It will work well with with small strawberries or cherries, in May and June)

crumble

  • 100g butter (I first got this from recipes in English cookbooks that often have 100g of butter in crumble tops. This is like 5/6s of a stick. Take the part you slice off, break it into bits, and tuck it in around the fruit.)
  • oats
  • flour (any kind! Your favorite GF flour will work great!)
  • almond meal or almonds you grind yourself
  • sugar
  • a few crumbled wafer-y cookies (another opportunity for your favorite GF alternative!)
  • cold water

and more

  • sugar—about 1/4 cup on the inside, plus more for serving
  • lyle's golden syrup, honey, agave, something like that—a healthy drizzle

Cut, wash and trim the rhubarb. If you are making this recipe at the height of the season, when all three of these fruits can be fresh, your rhubarb has likely been around for awhile. If the outside is tough, peel it with a vegetable peeler. Place the pieces of rhubarb, cut to about 4 inches long each, in your baking dish. Really, with a crumble, precise measurements are unnecessary. Just choose a dish you want to make it in, and include enough fruit to fill it.

Take one handful of raspberries, and crush them in your hand. Scrape the berries off with a rubber spatula, and onto the rhubarb.

Scatter the sugar around the edges and on top. Drizzle the syrup on as well. Tuck in the small pieces of butter.

In a food processor, assemble: butter (cut into pieces) oats, flour, sugar, almond meal (or almonds) and wafer cookies (saving one for the top). Pulse a few times until the butter is cut up and pebbles have formed. Add a tablespoon or two of cold water and shake the mixture until pebbles really form.

Tip the mixture from the food processor over the fruit. Take the second handful of raspberries and scatter them throughout the crumble. This will cause them to burst appetizingly into the crust. Crack the final pizzelle over the top of the crumble.

Bake at 350º for 50 minutes.

If the crumble isn't browning, take another slice of butter and break it up over the top. Return the pan to the oven for about 10-15 more minutes, until the rhubarb has started to bubble up around the edges.

Drop the raw red currants around the crisped-up wafer cookie pieces. Serve at the table with extra sugar. Keeping the crumble nice and tart, but having the option to sweeten up some bites, is a more enjoyable eating experience than all-tart or all-sweet. Pretend you are a child at the breakfast table, adding sugar to the top of a cut grapefruit.

Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.

Vegan Lemon Bars

Servings: 9 bars

Ingredients

For the crust:

  • 1 cup  gluten free oats
  • 1 cup almonds
  • 1/4 tsp sea salt
  • 2 tbsp coconut sugar
  • 1 tbsp maple syrup
  • 4-5 tbsp  coconut oil, melted

For the filling:

  • 1 cup raw cashews
  • 1 cup coconut cream* (the hardened portion at the top of full fat coconut milk)
  • 2 tbsp arrowroot or cornstarch
  • 1/2 cup lemon juice (~2 large lemons)
  • 1 heaping tbsp lemon zest (~1 large lemon)
  • Pinch sea salt
  • 1/4 cup maple syrup, plus more to taste

Instructions

  1. Add the raw cashews to a medium bowl and cover with boiling water. Let sit for 1 hour uncovered, then drain.
  2. Preheat the oven to 350 F and line an 8x8 inch baking dish with parchment paper.
  3. In a food processor or high-speed blender, add the oats, almonds, sea salt, and coconut sugar and pulse until you get a fine meal. Transfer to a medium bowl and add the maple syrup and coconut oil (starting with 4 tbsp coconut oil and adding more if too dry). Mix to combine until a uniform, loose dough is formed. Mixture shouldn’t crumble when you squeeze it between your fingers. If too dry, add more coconut oil.
  4. Pour the crust into the parchment lined baking dish and, using your hands, press the crust into the dish, making it as level and compact as you can. Bake in the oven for about 20 minutes, or until the edges are golden brown and you notice light browning on the surface. Remove from oven to let cool slightly.
  5. For the filling, place the soaked and drained cashews, coconut cream, arrowroot starch or cornstarch, lemon juice, lemon zest, salt, and maple syrup in a high-speed blender or food processor. Blend on high until smooth and creamy. Taste and adjust, adding more maple syrup or lemon zest/juice if desired.
  6. Pour the filling over the pre-baked crust and spread into an even layer. Bake for 20-25 minutes, or until edges look slightly dry and center is giggly, but not liquidy. Remove from oven and let cool for about 10 minutes, then place in fridge (uncovered) for at least 4 hours or overnight.
  7. Slice and top with powdered sugar or shredded coconut, if you’d like. Store in airtight container in the fridge and enjoy within 4 days. 

Recipe and photo by Natalie Bickford

Buckwheat Ginger Molasses Granola Clusters

Makes about 5 cups

Ingredients:

  • 1 cup rolled oats
  • 1 ½ cups raw buckwheat groats
  • 1 cup raw pumpkin seeds
  • ½ cup raisins, currants, or other dried fruit
  • ¾ cup shredded unsweetened coconut
  • 1 tsp ground cinnamon
  • 1 tbsp ground cardamom
  • ¼ tsp pink Himalayan salt
  • ½ cup blackstrap molasses
  • ¼ cup maple syrup or honey
  • ½ cup coconut oil, melted
  • ¼ cup tahini
  • 1 tsp vanilla extract
  • 2 tsp grated fresh ginger

Directions:

Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.

In a large bowl, add the oats, buckwheat, pumpkin seeds, raisins, coconut, cinnamon, cardamom, and salt. Mix to combine.

In a medium bowl, combine the molasses, maple syrup or honey, coconut oil, tahini, vanilla, and ginger. Whisk until it all comes together into a uniform liquid.

Pour the wet ingredients into the dry ingredients and stir to until everything is mixed well together and evenly distributed. Bake in the oven for about 30-45 minutes, stirring every 15 minutes. Granola is done when buckwheat and pumpkin seeds are slightly toasted brown. Remove from oven and let cool completely. Once cooled, break the granola up into clusters and store in an airtight container. 

Recipe courtesy of Natalie Bickford.

Chewy Teff Ginger Molasses Cookies

Makes 32 small cookies.

Ingredients

  • 1 ½ cups teff flour
  • ½ cup buckwheat flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp mustard powder
  • ½ cup creamy unsalted almond butter
  • ¼ cup coconut oil, melted
  • 2 tsp tamari
  • ½ tsp vanilla extract
  • 1 tbsp fresh grated ginger
  • ½ cup maple syrup
  • ½ cup blackstrap molasses

Preheat the oven to 350F. Line a cookie sheet with parchment paper. Add the teff flour, buckwheat flour, baking soda, salt, cinnamon, cloves, and mustard powder to a large bowl and stir to combine. Add the butter, coconut oil, tamari, vanilla extract, ginger, maple syrup, and molasses to another bowl and stir to combine.  

Add the wet ingredients to the dry ingredients and stir until just combined. Try not to over mix. Using a tablespoon, scoop the batter and drop onto the parchment lined baking sheet. Bake in the oven for 10-12 minutes, or until brown on the bottom. Remove from oven and place onto a cooling rack. Enjoy!

Recipe adapted from Clean Food by Terry Walters. Photo and adaptation by Natalie Bickford.

Quinoa Blood Orange Delicata Salad

Serves 2

Ingredients

  • 1-2 large onions, cut into long thin slices
  • ¼ cup avocado oil
  • pinch of salt
  • ½ cup quinoa, cooked
  • 1 medium delicata squash, cut into ½ inch wedges
  • 1.5 tbsp olive oil
  • ¼ tsp pink Himalayan sea salt
  • 2 blood oranges, sliced into rounds
  • 1 medium avocado, sliced into 1 inch cubes
  • 2 cups spinach, roughly chopped
  • ½ cup roasted almonds, roughly chopped
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ¼ tsp salt
  • fresh ground black pepper

Instructions

Heat ¼ cup of oil in a large skillet over medium heat. Once the oil is hot, add in the onion and a pinch of salt. Sauté until onions soften, then turn the heat down so the onions are simmering gently in the oil. Let it simmer on low for about 30-45 mins, stirring occasionally to prevent burning. Onions are done when softened, golden brown, and slightly sweet.  Remove from heat and set aside. 

Preheat the oven to 425F. In a bowl, combine the squash, oil, and salt and toss to coat. Pour onto a parchment lined baking sheet and bake for about 25 minutes, flipping about half way through. Remove from oven and let cool.

In a large bowl, combine the quinoa, delicata squash, blood orange, avocado, spinach, almonds, and ¼ cup of the caramelized onions. In a small bowl, whisk together the 2 tbsp olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the quinoa and toss to combine. Add salt and pepper, to taste. Serve and enjoy!

Recipe and photo courtesy of Natalie Bickford.

quinoa blood orange.JPG

Coconut Flour Zucchini Muffins

Ingredients

  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup grated zucchini
  • 4 eggs
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla
  • 6 tbsp maple syrup
  • 1/4 chopped pecans + 1/4 cup chocolate chips (optional...but necessary)

Instructions

Preheat oven to 375 F. Grease a muffin pan (this makes 12 small muffins).

Mix the coconut flour, baking powder, baking soda and cinnamon in a bowl.

Combine the zucchini, eggs, coconut oil, vanilla and maple syrup in a separate bowl and mix until uniform. Add the dry to the wet ingredients and mix to combine. Fold in the nuts and chocolate chips.

Place in the oven for about 20 minutes or until golden brown and cooked through.

Recipe by Natalie Bickford.

Raw Mini Key Lime Pie

Ingredients (makes 4)

Crust:
1/2 cup raw walnuts
5 dates, pitted
2 tbsp shredded coconut
1/2 tsp vanilla extract
pinch of salt

Filling:
1 medium avocado
1/4 cup coconut oil, melted
2 tbsp honey (sub maple syrup to make vegan)
juice and zest of 2 limes (1/4 cup lime juice)
1/2 tsp vanilla extract
pinch of sea salt

Directions:

1. Put the crust ingredients into a food processor and pulse until there are no chunks and you are able to mold the mixture in your hands. If it's not sticking then pulse a few more times or try adding a splash of water. Remove from the food processor and set aside in a bowl. Try not to eat all of it.
2. For the filling, put all the of ingredients into your food processor and process until smooth. Taste it and decide whether you'd like it more sweet (add honey) or more tart (add more lime juice).
3. Line a muffin tin with 4 muffin cups. Divide the date mixture evenly among the cups and press to create a mini compact crust. Then spoon the filling on to the crust. If you have extra filling then just pour it into another muffin cup for a crustless version...or just eat it right then and there with a spoon. Top with a sprinkle of shredded coconut and some lime zest, if desired.
4. Place in the freezer for at least a couple of hours or until solid. I like to let them sit out for 10 minutes to soften up a bit, but they are also good straight from the freezer.

Recipe and photo by Natalie Bickford.

Strawberry Coconut Pops

Ingredients

  • 1 lb frozen strawberries (you can mix and match different berries)
  • 1 can (13.5 fl oz) unsweetened coconut milk
  • 4 tbsp honey (or other sweetener)

Directions

Place about half of the frozen fruit in a food processor or blender and blend until the fruit is mostly pulverized.

Add coconut milk & honey, mix, add the remaining fruit and mix again until even.

Pour into popsicle molds or ice cube trays & refreeze.

This recipe is also really great with frozen orange slices. This is also a great way to use up honey that's crystalized. The little honey crystals are delicious mixed in the pops.

Maple Cinnamon Candied Almonds

Ingredients

  • 1 ½ cups raw almonds
  • 3 tablespoons coconut sugar
  • ¼ teaspoon sea salt
  • 2 tablespoons maple syrup
  • 2 teaspoon water
  • 1 teaspoon coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon

1. Bake the almonds on a cookie sheet or in a baking dish at 350°F for 10-12 minutes until they smell toasty. You should smell a nutty aroma coming from the oven when the almonds are ready. Remove the almonds from the oven and set aside.

2. In a large bowl, combine the coconut sugar and sea salt and set the bowl aside.

3. Combine the maple syrup, water, coconut oil, vanilla extract, and cinnamon in a medium saucepan over medium high heat.

4. Bring to a boil, reduce heat to medium, and add the almonds.

5. Cook until the liquid has evaporated, stirring frequently, which will take about 2-3 minutes. The liquid should turn into a sticky mess before it evaporates.

6. Transfer the nuts to the bowl with the coconut sugar.  Stir and make sure that they're well coated. Pour the almonds onto a piece of parchment paper to cool.

(If you eat one warm, the almonds will still be soft, but don't worry. Once completely cooled, the almonds and the coating become crunchy.)

Recipe adpated from Texanerin Baking


Dark Cherry BBQ Sauce

Ingredients

  • 2 cups dark sweet cherries (pits removed)
  • 2 Tablespoons blackberry vinegar (red wine vinegar or apple cider vinegar)
  • 1 Tablespoon coconut aminos (or tamari)
  • 1 Tablespoon minced dried onion (1 teaspoon onion powder)
  • 1 Tablespoon black strap molasses
  • ½ teaspoon mustard
  • 1 garlic clove
  • 1/4 teaspoon ginger extract (or 1 teaspoon fresh ginger root)
  • 1/4 teaspoon liquid smoke (can be omitted)
  • Sea salt & black pepper
  • Optional: 1 Tablespoon maple syrup

Instructions

Blend ingredients together in a high speed blender.  Add more vinegar, molasses, or mustard to taste.  You can enjoy this BBQ Sauce raw, or simmer it down on the stove top.

Coat fruit or veggie kabobs with this BBQ sauce and warm then toss them on the grill for a few minutes. 

Recipe by Andrea Wyckoff of bettyrawker.comPhoto by Mercedes G Photography

Raspberry Sorbet

Makes 4 servings.

Ingredients

  • 2 cups frozen raspberries
  • 1/3 cup fresh avocado, packed
  • Juice from 1 lime
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup or honey (or a few drops of stevia to taste)
  • Optional: 1/2 to 1 Tablespoon rum (for softer sorbet if you plan to freeze it for very long, like overnight or a couple days. Do not add rum if making to serve right away)

Directions

Mash avocado and lime juice in a bowl until creamy.

Blend frozen raspberries in a food processor until they break down into icy raspberry bits. Add creamy avocado mash, vanilla, and sweetener, to the raspberries in the food processor, and blend into a creamy sorbet. Be careful not to over blend for too long, as you want this to stay cold and creamy.

Serve right away or put into a Tupperware container to firm up and enjoy later. 

Garnish with fresh raspberries, edible flowers, and mint leaves, if you would like.

Recipe and photo from Pure and Simple Recipes.