The other weekend, my BFF Gaby came to visit and we spent almost the entire time in the kitchen (cooking and gossiping, obviously). Bonus - she helped me capture some photos of the food I was making. I usually make things and then end up with dark, dreary photos at dinner time because I missed the sunlight. Then I don't post the image or the recipe - and we all lose!
Well, I'm happy to report that I have a few tasty, easy spring & summer recipes with photos coming your way thanks to Gaby!
My goal is to help you feel light and healthy and confident throughout the summer BBQs, beach trips, happy hours, and more. Yes, it can be done! Yes, you can still eat amazing food!
The first recipe I'm going to share with you is a dessert because girlfriend has to have dessert every night. This is a....peach cobbler...? Crumble...? It's a sweet peach dessert with an oat-y crumble and coconut whipped cream. The whole thing is gluten-free, refined-sugar free and vegan. And it's damn delicious. Side note - is there a shorthand way to note that something doesn't have crap in it // it's all just real food in lieu of noting SF, GF, DF every time? ;-) Enjoy!
PS Even better news. I've enrolled at Matthew Kenney Culinary this month and will be completing a plant-based cooking fundamentals course. SO, after this class is done, I'll know if this is considered a crumble or a cobbler. HA HA.
- 4 peaches (or get frozen slices and figure out 4-peaches worth)
- 2 tablespoons arrowroot
- 1.5 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 2 tablespoons fresh squeezed lemon juice
- 1.5 cups rolled oats
- 1/2 cup gluten-free all-purpose flour
- 1/2 teaspoon sea salt
- 1.5 teaspoons cinnamon
- 4 tablespoons maple syrup
- 4 tablespoons melted coconut oil
- 1 can full-fat coconut milk, refrigerated
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Preheat the oven to 350 degrees F and coat a baking dish with coconut oil.
- Mix together your filling ingredients and place in your baking dish.
- Mix together your crumble ingredients and place on top of the peach filling.
- Put this in the oven for around 35-45 minutes until the crumble looks brown and toasty.
- While the crumble bakes, make your whipped cream! Open the can and scoop the top layer into a bowl (IE only the cream, none of the water). Use a hand mixer to beat this until it looks like whipped cream. Add vanilla and maple syrup to flavor.