Posted in Recipes

Triple coconut rhubarb crumble, Vegan & Gluten-Free too! :)

A delectable bite of my triple coconut rhubarb crumble! Vegan + Gluten-Free!
A delectable bite of my triple coconut rhubarb crumble!
Vegan + Gluten-Free!

Today, just now, I made this appetizing & fabulous triple coconut rhubarb crumble! I also made this beautiful crumble Vegan & Gluten-free,…ooh yes! 🙂 This is one lovely dessert & even a fancy fabulous breakfast! 😉 Yummmmm! I used coconut flour, unsweetened coconut flakes & coconut oil in here = 3 times coconut, who can resist this???? 😉

Vegan + Gluten-Free deliciousness!
Vegan + Gluten-Free deliciousness!

Recipe: For 1 crumble, for 4 smaller portions

Ingredients:

* For the crumbly topping:

50 gr smaller Gluten-Free whole oats

50 gr Gluten-free coconut flour

50 gr flaked almonds

1 tablespoons organic maple syrup

3 tablespoons chilled coconut oil

* For the tasty filling:

500 gr freshly cut up rhubarb, cut into 1 cm pieces, weighted when cut up

90 gr dried apricots, finely chopped

50 gr unsweetened coconut flakes

3 tablespoons organic maple syrup

Method:

1. Preheat your oven to 180°C for about 10 minutes. ( 350 F ). Now, take a larger bowl & add your filling ingredients. Mix well with a spoon. Place this in a fitted oven dish evenly divided.

2. Take another medium bowl & add your topping ingredients. With clean hands, mingle every ingredient together until it gets crumbly. Stop now & scatter your crumbly mixture over your tasty rhubarb coconut filling. Place in the preheated oven for about 30 to 35 minutes. My oven took me 35 minutes. I checked my crumble after 25 minutes but my second layer of rhubarb wasn’t cooked yet. So, I added 10 minutes extra & the rhubarb was all soft now. Let the crumble rest for about 5 to 10 minutes & divide it into 4 lovely bowls or fancy dessert plates & devour instantly,…! 🙂

This is great on its own, perfect with a home-made lovely pouring vegan custard or some vegan coconut ice-cream!! Enjoy! 😉 xx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Recipes

Vegan rhubarb, strawberry & dried apricot crisp, with a GF option!!!

DIVINE! VEGAN!
DIVINE! VEGAN!

Today, I made this tasty, divine & vegan rhubarb, strawberry & dried apricot crumble! I just made enough for 2 persons, with each 1 big part! My husband Peter & I both loved it! We enjoyed it thoroughly! All of the flavours go so well together & I didn’t use any vegan butter nor flour! 🙂

Yummy! Yummy Yummy!
Yummy! Yummy Yummy!

Make it right now! You won’t regret it,..ooh no!

Recipe: For 2 persons, each a big part

Ingredients:

* For the filling:

250 gr fresh rhubarb, washed & cleaned, pad dry on kitchen paper, cut into 1 cm pieces

125 gr fresh juicy strawberries, cleaned & hulled, each cut into 2 or 4

65 gr dried apricots, cut up into smaller pieces

2 tablespoons of pure maple syrup

25 ml of 100% pomegranate pure unsweetened juice

* For the crisp:

50 gr whole smaller oats ( This will be Gluten-free if you use GF oats!! )

2 tablespoons of soy oil

2 tablespoons of pure maple syrup

Method:

1. Preheat your oven to 190° C ( 375 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature if needed.

2. Prepare your filling. Take a larger bowl & ad rhubarb, strawberry & dried apricot pieces. Mix. Add maple syrup. Mix it through the fruit. Now, take your fitted oven dish & place your mapled fruit mix in it, equally divided. Pour your pomegranate juice all over the fruit. Now, make your crisp topping. Grab a medium bowl & ad oats, soy oil & maple syrup. With 1 clean hand, mix everything so until it sticks well together. With the same hand, put your crisp topping all over your maple fruit mix. Place it well on top of the fruit mix, to cover the fruit completely! Place in the center of the hot oven & bake for about 25 minutes. You will see when your crisp is ready, when the crispy topping has been browned well & the house will smell amazing! Test with a small pin to see if the fruit has cooked well until ready. Place on the table & wait for about 5 to 7 minutes before attacking it! 😉 MMM,…!

A fabulous vegan crisp!
A fabulous vegan crisp!

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Posted in Recipes

The Virtual Vegan Potluck & my recipe in it: Vegan rhubarb, pear chocolate chips crumbles!!!

Just look at this tasty dessert: Don’t you want to digg in?

A tasty vegan forced rhubarb, pear & chocolate chip crumble! MMM!
A tasty vegan forced rhubarb, pear & chocolate chip crumble!
MMM! This big part is for 2 persons!

I invented this recipe to join the Virtual Vegan Potluck! Annie@ An Unrefined Vegan invited us all, to join in a Virtual Vegan Potluck! It is like a fabulous vegan dinner with all foods, in all categories vegan, like from appetizers to desserts! If you wanted to take part, you could choose which part or in which group you wanted to make a vegan food dish. I chose the dessert section because recently, I had made a lot of vegan food dishes & I wanted to challenge myself too.

vvpLOGO

A few days ago, I made tasty vegan rhubarb, pear & chocolate chip crumbles!

It is a divine combination of flavours!! There is already forced rhubarb aka pink rhubarb that is grown into the dark, in special food shops. I wanted to use it because the ordinary more sour green & red rhubarb will not be ready until the end of May, in my yard. What is forced rhubarb?

Forced rhubarb!
Forced rhubarb!

MMM,…Read on for this delicious crumble recipe!

Vegan forced rhubarb, pear chocolate chip crumbles!!!

Recipe: For 4 persons, each 1 big part

Ingredients:

** For the crumble topping:

150 gr organic white flour

150 gr cold, straight from the fridge, vegan butter, in pieces

75 gr light brown cassonade sugar ( kinnekes suiker )

75 gr vegan semi-sweet chocolate chips

** For the fruit mix:

585 gr forced rhubarb: washed, pad dry on kitchen paper, a few loose threads removed, cut into 2.5 cm pieces:  ( weighted when cleaned )

ripe pears: peeled, cored & cut into smaller chunks: 280 gr ( I used 2 pears )

cinnamon: 1/2 teaspoon

2 tablespoons of water

75 to 100 gr vanilla sugar ( I use home-made ) / I used 75 gr.

MMM! All vegan goodness! :)
MMM! All vegan goodness! 🙂

Method:

1. I made the crumble topping a few hours in advance. Take a large bowl & add flour, cold vegan butter pieces & sugar. Crumble everything between your fingers until you end up with smaller & bigger crumbles. This will only take a few minutes. Now, add the vegan chocolate chips & mix through the crumbles. Place cling film over the bowl & place into the fridge until you are ready to make your whole crumble dessert.

2. Now, make your forced rhubarb mix. Take a medium cooking pot & add all of your rhubarb pieces in it. Add 2 tablespoons of water, 1/2 teaspoon of cinnamon & vanilla sugar. Mix well with a spoon. Boil for about 10 minutes until the rhubarb pieces are cooked through & the sugar has been melted. Taste! It must taste a bit sweet but not too sweet & a bit vanilla too! You can see the black spots of the vanilla on the cooked rhubarb. If it is too sour for you, add more vanilla sugar.

3. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature. Layer your crumble. Take 2 larger individualized oven dishes ( so you will end up with 4 portions in total ) & divide your rhubarb, cinnamon & vanilla mix on the bottom of each oven dish. Scatter the pear chunks over the rhubarb. Press the pear chunks a bit into the rhubarb. Divide the crumble mix over the oven dishes, loosely packed. Place into a preheated oven of 180°C ( 350 F ) & bake for about 20 minutes until bubbly, hot & the crumble topping becomes brown in colour. Do not let the crumbles burn! Lower your oven temperature if you need to.

4. When ready, take them out of the oven & let them rest for about 5 minutes. Enjoy instantly with a loved one! :) Each big part must be divided by two. Yummmm!

MMM!!!!

It was again, such fun, participating in this tasty Virtual Vegan potluck! I hope you liked it too! 🙂

To go to the following blog, into the Vegan dessert section, from the Virtual Vegan Potluck, from Keepin’it Kind, please click here:

go_forward-300x243

To go back to the earlier blog entry from the Vegan dessert section, from the Virtual Vegan Potluck, from Cake maker to the Stars, just click here:

go_bck-300x257

To start at the beginning of the Virtual vegan Potluck, click onto the following graphic:

The Virtual vegan potluck

Thanks for stopping by & I hope you enjoyed the ride! 🙂 x ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Recipes

Vegan rhubarb, pear chocolate chip crumbles!!!

A tasty vegan forced rhubarb, pear & chocolate chip crumble!
A tasty vegan forced rhubarb, pear & chocolate chip crumble! This portion is for 2 persons!

A few days ago, I made tasty vegan rhubarb, pear & chocolate chip crumbles!

It is a divine combination of flavours!! There is already forced rhubarb aka pink rhubarb that is grown into the dark, in special food shops. I wanted to use it because the ordinary more sour green & red rhubarb will not be ready until the end of April, in my yard. What is forced rhubarb?

Forced rhubarb!
Forced rhubarb!

These are tasty vegan pink rhubarb, pear & semi-sweet chocolate chips crumbles! They are divine! Each flavour goes so well with the other flavours! 🙂 MMM! The chocolate chips will be melting into your tasty rhubarb-pear mix! Each crumble must be divided by two, so you will end up with 4 portions, big portions, I assure you! Yummy Yum!

MMM! All vegan goodness! :)
MMM! All vegan goodness! 🙂

A delicious crumble recipe, make it now!

Recipe: For 4 larger portions

Ingredients:

** For the crumble topping:

150 gr organic white flour

150 gr cold, straight from the fridge, vegan butter, in pieces

75 gr light brown cassonade sugar ( kinnekes suiker )

75 gr vegan semi-sweet chocolate chips

** For the fruit mix:

585 gr forced rhubarb: washed, pad dry on kitchen paper, a few loose threads removed, cut into 2.5 cm pieces:  ( weighted when cleaned )

ripe pears: peeled, cored & cut into smaller chunks: 280 gr ( I used 2 pears )

cinnamon: 1/2 teaspoon

2 tablespoons of water

100 gr vanilla sugar ( I use home-made ) 

Method:

1. I made the crumble topping a few hours in advance. Take a large bowl & add flour, cold vegan butter pieces & sugar. Crumble everything between your fingers until you end up with smaller & bigger crumbles. This will only take a few minutes. Now, add the vegan chocolate chips & mix through the crumbles. Place cling film over the bowl & place into the fridge until you are ready to make your whole crumble dessert.

2. Now, make your forced rhubarb mix. Take a medium cooking pot & add all of your rhubarb pieces in it. Add 2 tablespoons of water, 1/2 teaspoon of cinnamon & vanilla sugar. Mix well with a spoon. Boil for about 10 minutes until the rhubarb pieces are cooked through & the sugar is melted. Taste! It must taste a bit sweet but not too sweet & a bit vanilla too! You can see the black spots of the vanilla on the cooked rhubarb. If it is too sour for you, add more vanilla sugar.

3. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature. Layer your crumble. Take 2 larger individualized oven dishes ( so you will end up with 4 portions in total ) & divide your rhubarb, cinnamon & vanilla mix on the bottom of each oven dish. Scatter the pear chunks over the rhubarb. Press the pear chunks a bit into the rhubarb. Divide the crumble mix over the oven dishes, loosely packed. Place into a preheated oven of 180°C ( 350 F ) & bake for about 20 minutes until bubbly, hot & the crumble topping becomes brown in colour. Do not let the crumbles burn! Lower your oven temperature if you need to.

4. When ready, take them out of the oven & let them rest for about 5 minutes. Enjoy instantly with a loved one! 🙂

MMM!!!! Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,850 email Subscribers! It is free! 

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Posted in Recipes

Vegan Rhubarb spelt speculaas crumble served in hot Devon custard! Yeah!

A divine & tasty rich vegan crumble but served in hot Devon custard!!! But you can make your own vegan custard here, if you want to!
A tasty spelt & speculaas crumble topping, nutty & crunchy!
I used rhubarb from my father’s garden!
MMMMMM,…!

Recipe: For 4 persons

Ingredients: The crumble is vegan but the custard is NOT!! Make your own vegan custard or enjoy with a vegan nut milk ice-cream!

** For the crumble topping:

100 gr cold vegan baking margarine, I use Planta

100 gr light spelt flour / I used Sharpham Park Organic British light spelt flour

75 gr unrefined coconut sugar

75 gr speculaas cookies ( They are vegan), crumbled 75% into thicker pieces & 25 % into a fine powder/ I use Lotus speculaas/ In America, you call it: Biscoff cookies! It is a Belgian product!!!

** For the fruit filling:

600 gr fresh cleaned rhubarb, cut into pieces, each 2 to 3 cm long

1 teaspoon of ginger powder

1/2 teaspoon cinnamon powder

85 gr coconut sugar

3 tablespoons water

** To serve: Hot Devon custard ( Devon custard heated up )

Method:

1. Take a larger cooking pot & place all of your rhubarb pieces, coconut sugar, ginger powder, cinnamon powder & 3 tablespoons of water in it. Heat up on medium high. Stir often. Let the rhubarb cook for about 8 to 10 minutes until nearly soft. You want to have rhubarb pieces that just aren’t cooked yet. They will be nearly ready. You can prick a fork in them, nearly all the way through. The rhubarb will cook further into the hot oven for 20 minutes. Place a fitting lid on & set aside.

2. Preheat your oven to 200° C ( 400 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

3. Make your crumble topping. Take a large bowl & place all of the ingredients for the crumble  topping in it. With clean hands, mix everything together until it is crumbled. DO NOT OVERMIX!  See this picture:

A tasty spelt & speculaas vegan crumble topping!

4. Assemble the crumble. Take a deeper & fitting oven dish & place the hot rhubarb mix in it! Scent the aroma’s!! Crumble your crumble topping all over the surface of your rhubarb, like this:

The tasty rhubarb crumble before going into the hot oven!

& place into the oven & bake for about 20 minutes or until the topping is golden brown & the rhubarb mix has been cooked through & bubbling! I baked my crumble for 13 minutes on 200 ° C ( 400 F ) & then turned it down at 175° C ( 166  F ) for another 7 minutes. When nearly ready, heat up your Devon custard until to your liking! We like to eat it hot! Let you crumble stand for about 5 minutes otherwise you will burn yourself! We don’t want that!!

Now, plate up. Take a large piece & place it into a dessert bowl & pour the hot custard over  or besides it! Enjoy instantly with a loved one! Success guaranteed! 🙂 Happy eating! 🙂 Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,850 email Subscribers! It is free! 

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Posted in Recipes

Sophie’s spiced rhubarb and pear coconut crumble!

A tasty spiced rhubarb & pear coconut crumble! Delightful!
The caramelized coconut sugar gives this crumble its unique flavour!

Hello dear readers & friends,

After nearly 5 months of not blogging at all, I finally begin to blog again.

Life was getting in my way, I had too much to do & had a few great vacations to spend with my loved ones. Now, I have a few new recipes up my sleeve & am ready to blog again with much pleasure!!! I hope you all didn’t miss me too much! I don’t blog only gluten-free anymore because I can eat gluten again from time to time!

This is the most tasty crumble that I savoured in a while,…The hints of allspice & ginger powder with the rhubarb combine  beautifully with the pear pieces. I also used unrefined coconut sugar in here so that it all caramelizes so wonderfully,…!!! It screams: EAT ME NOW!

Recipe: For 4 persons, with a bit of seconds

Ingredients:

For the fruit mix:

420 gr fresh & cleaned rhubarb, some tougher peel removed, cut into 2,5 cm to 3 cm pieces ( 1 inch to 1,5 inch pieces )

380 gr ripe pears, peeled & hulled, cut into smaller chunks

4 cloves, pulverized into a powder, in a pestle & mortar

1 + ½ teaspoon of ginger powder

85 gr unrefined coconut blossom sugar

1 tablespoon of water

For the crumble topping:

100 gr cold, straight from the fridge, dairy free baking margarine/ I use Alpro soy baking margarine

100 gr flour / I use an organic flour

75 gr unrefined coconut blossom sugar

50 gr unsweetened grated coconut flakes

Method:

1. Take a medium pot & place all of your rhubarb pieces in 1 layer in it. Add the coconut sugar, the ginger powder & the pulverized cloves. Mix well with a spoon. Scent the aromas! Turn the heat on medium. Add 1 tablespoon of water to the pot. Simmer the rhubarb pieces for about 10 minutes until they have softened. Stir from time to time. When ready, turn the heat off & set aside. Place a fitting lid on the pot to keep warm.

2. Preheat the oven to 210 °C ( 185 °C if you are using a fan oven ) for 10 minutes. I always use a fan oven in my recipes.

3. Now, make the crumble topping. Take a large bowl & add the cold baking margarine. Add the flour, the coconut sugar & the coconut flakes. Using your fingers, mix it all together until it resembles breadcrumbs. Stop mixing.

4. Take a deeper oven dish & add the pear pieces to the pot of the spiced stewed rhubarb. Mix carefully with a spoon so that you don’t break up the pear & rhubarb pieces. Spoon it all into the oven dish. Crumble your crumble topping all over the surface of your fruit. Dot it all over the fruit so that the fruit is covered with the crumble mix.

5. Place on an oven rack in the middle of your oven & bake for about 20 minutes until the crumble top is golden brown & the fruit has been cooked. In my case, the crumble was ready after 20 minutes of baking.

6. Carefully remove from the oven with oven gloves & place on the table to serve. Wait 5 minutes or so before eating it, just like that or with some good vanilla ice – cream. It all oozes deliciousness! The coconut sugar turns it into a sort of caramel sauce. Pure indulgence!!! Enjoy!!

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Posted in Recipes

Sophie’s healthy gluten-free and dairy-free strawberry and rhubarb crumble!

Yesterday, I made the best gf crumble, I have made in a long time! It was ooh so delicious & well-flavoured with hints of cinnamon & cardamom. I used a combo of gf flours, like coconut flour, millet flour, tapioca flour & I also used gf buckwheat flakes. This lovely feast you can devour as a filling breakfast, a dessert or as a brunch. It is festive too! You can savour this just like that, hot from the oven or cold. This is even tastier with home-made custard of bought Ambrosia Devon custard, heated up.

Give it a try, test it & you will see,…!!!!

Print me!

Recipe: For  4 persons, each 1 large part

Ingredients:

**For the topping aka crumble:

1 + 1/2 cup gluten-free medium buckwheat flakes

1/2 cup tapioca flour

1/4 cup millet flour

1/4 cup coconut flour

2 teaspoons ground cinnamon

1/2 teaspoon ground cardamom/ I used 1/2 teaspoon of cardamom seeds, which I grinned in my pestle & mortar

2 teaspoons of gf  vanilla extract / I use home-made

1 teaspoon of gf baking powder

1/2 cup of solid coconut oil, melted

1/4 cup of agave syrup or honey / I used agave

** For the fruit filling:

2 x 2 + 1/4 cups of sliced  fresh strawberries, cleaned & hulled / I used the best strawberries from Belgium, from Hoogstraten. They have almost every year, the 1st tasty strawberries of the season, here in Belgium.

1  cup+ 1/2 heaped cup of fresh rhubarb , washed, pad dry on kitchen paper, cut into about 1 cm pieces/ I used it from my father’s garden

4 tablespoons of coconut blossom sugar/ This is sugar from coconut blossoms ( This sugar isn’t beet sugar & is low glycemic & healthy too )

3 tablespoons of tapioca flour

a few sprinkles of lemon juice

Method:

1. Preheat the oven to 190° C ( 375 F ) for about 10 minutes.

2. Start with your filling. Take a large baking dish , size  20 cm long , add the sliced strawberries &  add the chopped rhubarb. Mix carefully with a spoon. Add 3 tablespoons of tapioca flour & mix with a spoon until the flour is all around the fruit pieces. Now, add the 4 tablespoons of coconut sugar. Carefully, mix it into the fruit mix. Add a few sprinkles of fresh lemon juice.

3. Make your topping.  Take a large bowl & ad  gf buckwheat flakes, tapioca flour, millet flour, coconut flour, cinnamon, cardamom & gf baking powder & mix well with a spoon. Now, in a medium cooking pot, add the solid coconut oil & let it melt on medium heat until completely dissolved. Add the agave syrup to the hot melted coconut oil. Mix well. Stir in the vanilla. Pour this hot liquid mix over the dry ingredients mix. Stir until well combined & resembles a crumbly texture.

See picture here:

4. Place & divide the crumble topping all over the fruit mix so that the fruit is completely covered by the topping. Place into the center of your preheated oven & put an oven plate covered with foil, under it, to catch up any drippings.

5. Bake for about 25 to 35 minutes until the fruit has cooked through & the crumble topping  has browned. If the topping is getter more darker & to prevent burning, lower the temperature of your oven.

When you think, your crumble is ready, carefully remove it from the oven & test with a pin, to see if the fruit is ready & cooked through.

After 10 minutes out of the oven, you can serve up & eat it just like that or serve it with some good yoghurt, Greek yoghurt or some heated up Ambrosia Devon custard or your home-made dairy free custard. Enjoy!

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