Fruit Crumble (GF/Vegan)

Fruit CrumbleI have been making fruit crumbles for as long as I can remember. The reason why I call this recipe ‘fruit’ crumble is because really any type of fruit will work. I particularly love strawberry, blueberry, and rhubarb (or a mix of all three!). As summer comes to an end, our pick of seasonal fruits diminishes and we are left with months of eating a variety of apple desserts. Don’t get me wrong, I love anything apple, but it’s sometimes nice to have a strawberry dessert in the middle of January.

Thanks to Nature’s Touch frozen fruits, we can easily make summer fruit desserts year round! I particularly love their strawberry rhubarb harvest mix as you can simply open the bag and bake – no prep required! Natures Touch makes sure their fruits are free of pesticides and GMO’s and frozen at peak freshness. This healthy dessert is a perfect one to enjoy year-round and best of all, it couldn’t get any easier!

*This post is brought you by Nature’s Touch, but all opinions are my own.
Fruit Crumble 1

Filling Ingredients:

• 1 bag Nature’s Touch Strawberry and Rhubarb Harvest or 4 cups chopped fruit
• 1/4 cup pure maple syrup
• juice of half a lemon
• 2 tbsp arrowroot starch

Topping Ingredients:

• 2 cups gluten free rolled oats
• 1/3 cup coconut oil (solid)
• 1/2 cup raw pecans (optional)
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 tbsp cinnamon
• pinch of salt

Directions:

1. Preheat oven to 350 F.
2. In a medium bowl, mix all filling ingredients and place in a shallow baking dish (approx 9 inches).
3. In a medium bowl, add your rolled oats. Using your fingers, work the coconut oil into the oats until it has completely absorbed into the oats. It’s ok if some chunks remain. This might take a minute or two.
4. Add your remaining ingredients to the oats and mix well. Spread topping evenly over filling and bake for about 40 minutes or until the filling begins to bubble and the crumble becomes golden.
Fruit Crumble 2

Healthy Cinnamon Raisin Bread (GF/Vegan)

Cinnamon Raisin Bread 3
My favourite bread growing up was the Sunmaid raisin bread- you know, the one in the red bag? The smell of it in the toaster then slathered with butter was the only thing that could get me out of bed in the morning. Being celiac, I can no longer have that crazy good bread, but luckily I’ve created one that’s even better. This bread requires 1 bowl, 5 minutes prep time, and is incredibly nutritious. Most of all, it’s delicious.

Cinnamon Raisin Bread 2

Ingredients:

• 2 cups nut flour (you can buy store bought, or make your own by pulsing nuts in food processor… I like almond flour)
• 1 cup gluten free rolled oats
• 1/2 cup hemp hearts
• 1/4 cup chia or flax seeds
• 1/4 cup sesame seeds
• 5 tbsp psyllium husk
• pinch of pink salt
• 2 tbsp honey or brown rice syrup
• 2 1/2 tbsp cinnamon, divided
• 1/4 cup raisins
• 2 cups cold water
• 4 tbsp coconut sugar

Directions:

1. Preheat oven to 350 degrees F. Line an 8-inch loaf pan* with parchment paper. In a small bowl, mix 2 tbsp of cinnamon and coconut sugar. Set aside.

2. In a large bowl add nut flour, rolled oats, hemp hearts, chia seeds, sesame seeds, psyllium husk, salt, honey, raisins and 1/2 tbsp of cinnamon. Whisk until combined.

3. Add 2 cups of cold filtered water and mix until combined. Allow to sit for a few minutes until a firm dough forms. You may need to add a few extra tbsp of water if it is too dry.

4. Press half of the mixture evenly into loaf pan. Sprinkle cinnamon and coconut sugar mixture evenly. You can even add a few raisins if you like! Then, top with remaining dough.

5. Bake for 65-75 minutes or until the top is golden and crisp. Allow to cool completely before slicing. Store in an airtight container for about a week or freeze.

*If you only have a larger loaf pan, only use a part of it! The dough will not change shape, so the way you form it is the way it will bake.
Cinnamon Raisin Bread 1

The Healthiest Bread Ever (GF + Vegan + Yeast Free)

Healthiest Bread Ever
I am relaunching one of my most popular and favourited recipes. The taste is the same but I have simplified the process to eliminate any machinery and give you more flexibility with ingredients. With this recipe, it’s never been easier to make bread. Most importantly, you won’t find a healthier alternative anywhere. Packed with healthy fats, whole grains, and protein this bread is satisfying, nutritious, and beyond delicious. If you haven’t tried this recipe, now is the time!
Healthiest Bread Ever
Healthiest Bread Ever

Ingredients:

• 2 cups nut flour (you can buy store bought, or make your own by pulsing nuts in food processor)
• 1 cup buckwheat or gluten free oat flour
• 1/2 cup hemp hearts
• 1/4 cup chia or flax seeds
• 1/4 cup sesame seeds
• 5 tbsp psyllium husk
• pinch of pink salt
• 1 tbsp honey or brown rice syrup
• 2 cups cold water
• Topping options: pumpkin seeds, sesame seeds, everything bagel spice

Directions:

1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and grease with coconut or olive oil.

2. In a large bowl add nut flour, buckwheat flour, hemp hearts, chia seeds, sesame seeds, psyllium husk, salt and honey. Whisk until combined.

3. Add 2 cups of cold filtered water and mix until combined. Allow to sit for a few minutes until a firm dough forms.

4. Press mixture into loaf pan and sprinkle desired toppings. Press the toppings lightly into loaf so they don’t fall off.

5. Bake for 65-75 minutes or until the top is golden and crisp. Allow to cool completely before slicing.

6. Once cooled, slice at your desired thickness. The bread will keep fresh for a few days, but I like to freeze it right away. All you need to do is place a small piece of parchment between each piece (to avoid the pieces from sticking together) and store in a freezer bag. Alternatively, you could lay out each piece of bread on a cookie sheet and freeze. Once each piece is frozen, you could add them to a freezer safe container or bag. You’ll have bread for months (if it lasts that long).

Healthiest Bread Ever