Berry and peach season is in full swing, so what better way to use some of your fresh produce than by making a delicious vegan cobbler?!? This is also a great recipe to let the little ones help with since there is a lot of scooping and pouring!!
For the fruit:
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 medium sized ripe peaches sliced into 1-inch chunks
2 Tablespoons all-purpose flour or whole-wheat flour
1/2 teaspoon cinnamon
a big pinch of freshly grated nutmeg
(pinch of ground ginger and ground cloves are also encouraged, but not entirely necessary)
1/4 cup pure maple syrup
For the topping:
1 1/2 cup old fashioned oats (I prefer using gluten free oats)
1/3 cup all-purpose flour or whole-wheat (coconut works well too!)
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 Tablespoons canola oil
2 Tablespoons maple syrup
1 teaspoon vanilla
1 Tablespoon water
Preheat oven to 350 degrees F.
In a medium bowl, toss the berries and peach chunks with flour, spices and maple syrup. Set aside while you assemble the topping.
In a separate bowl, combine the oats, flour, salt and spices. In a small bowl whisk together the oil, maple syrup, vanilla extract and water. Add the wet ingredients to the dry ingredients and blend with a fork. Make sure all of the dry ingredients are moistened by the oil and maple syrup mixture.
Add half a cup of the topping mixture to the fruit mixture and toss together. Scoop fruit into ramekins, being sure to fill each cup to the top. Spoon and pat topping onto each cup. Sprinkle with an additional dose of ground cinnamon if you’d like. Place the six ramekins on a clean baking sheet and place in the oven. Bake for 35 minutes, or until bubbly.
Looking for a quick snack or breakfast to make the little ones this week! Why not try these delicious vegan muffins! Even better, you can scoop them into mini muffin tins to make them easy for little hands to not only pick up but will also help them become more of a snack to avoid them becoming too full!
2 cups whole wheat pastry flour (you can use all-purpose flour too)
1/2 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
4 very ripe bananas (mashed)
1/2 cup apple sauce
1/2 cup coconut oil
1 tablespoon vanilla
Preheat oven to 325 degree. Spray your mini-muffin pan with non-stick cooking spray.
In a large bowl combine the flour, sugar, baking soda, and salt. Whisk together to combine. Set aside. In a smaller bowl, combine your apple sauce, oil, vanilla, and mashed bananas. Stir until all ingredients are combined.
Add your wet ingredients to your dry ingredients. Stir until all ingredients are mixed through.
Using a small spoon or a melon ball scooper, scoop the muffin batter into the muffin tin. Only fill each cup 3/4 full.
Bake for 20 minutes rotating pan once halfway through cooking.