Vegan Berry Peach Cobbler

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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

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, toss the berries and peach chunks with flour, spices and maple syrup. Set aside while you assemble the topping.
  3. 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.
  4. 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.

Adapted From: Joy The Baker

Vegan Banana Muffins

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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
  1. Preheat oven to 325 degree. Spray your mini-muffin pan with non-stick cooking spray.
  2. 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.
  3. Add your wet ingredients to your dry ingredients. Stir until all ingredients are mixed through.
  4. Using a small spoon or a melon ball scooper, scoop the muffin batter into the muffin tin. Only fill each cup 3/4 full.
  5. Bake for 20 minutes rotating pan once halfway through cooking.

 

Baked Apples With Rhubarb

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With spring here and gardens starting to bloom, what better way to welcome the season than with loading up with fresh produce?!?

Here is a great way to introduce your little ones to rhubarb while at the same time serving something they already know (and hopefully love), apples!!

  • 4 Crisp Apples, cored
  • 1 lb rhubarb, cut into 1″ long pieces
  • 1/2 cup sugar
  • 1/2 cup honey or agave nectar
  • 2 cups orange juice
  • 1/4 tsp fresh ground black pepper

DIRECTIONS

  1. Preheat oven to 350.
  2. Toss the rhubarb with the sugar, honey, orange juice, and black pepper, set aside.
  3. In a deep ceramic baking dish, place the apples cut side down, cover with the rhubarb mixture and place in the oven to bake until the apples are tender but still intact.
  4. Baste with the pan juices every 10 minutes. Remove from heat.

Apple Cinnamon Baked Oatmeal Makes The Perfect Addition To Mother’s Day Brunch!!

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What better way to show Mom how much you appreciate her than by making breakfast for her?!?  This recipe is easy to make and is a perfect recipe to let the little ones help with the preparation!!

  • 2 cups old fashioned oats
  • 1/4 cup light brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups skim milk
  • 1/2 cup applesauce
  • 1 tablespoon melted butter
  • 2 egg whites
  • 1 teaspoon vanilla
  • 1 large Granny Smith apple, peeled, cored and diced

Optional Toppings

  • brown sugar
  • raisins
  • dried cranberries
  • chopped almonds

Directions

  • Preheat oven to 350 degrees.
  • Coat an 8-by-8 inch baking dish with cooking spray and set aside.
  • In a large bowl, combine oats, brown sugar, cinnamon, baking powder and salt. In a medium bowl, whisk together milk, applesauce, butter, egg whites and vanilla.
  • Pour wet ingredients over dry ingredients and stir until combined. Gently stir in diced apples. Pour oatmeal mixture into prepared pan.
  • Bake for 20 minutes or until oatmeal is golden brown and set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.

Source: Two Peas and Their Pod