Vegan Berry Peach Cobbler


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

Warm Berry Quinoa Breakfast Bowl


Earlier this week we told you about the amazing health benefits of quinoa and today we have a great recipe that makes the perfect alternative to traditional oatmeal.  Even better is it contains more protein and fiber which will help keep your little ones fuller longer!!

  • 1 cup quinoa
  • 2 cups plant based milk (almond and coconut milk work well)
  • 1 teaspoon cinnamon
  • 1 teaspoon raw cane sugar
  • 2 tablespoons dried goji berries
  • 1/4 cup fresh or frozen blueberries
  • handful of fresh raspberries
  • 1 tablespoon dried, raw coconut flakes
  • 1 tablespoon sunflower seeds


  1. Rinse the quinoa and strain well. Add to sauce pan, turn on heat.
  2. Let quinoa lightly toast for about a minute, being sure to shake the pan now and again so it doesn’t burn.
  3. Add the milk and bring to a boil. Lower heat and add cinnamon, raw cane sugar and dried goji berries.
  4. Cook covered for about 15 minutes, turning the heat down as low as possible. Once the quinoa is cooked, turn off heat.
  5. Add the blueberries, sunflower seeds and coconut flakes. Let stand covered for 5 minutes.
  6. Before serving, add add a bit more milk and the raspberries.

Adapted From: