Fragrant Vanilla Cake

Tag: rhubarb

  • Vegan Rhubarb Cookies

    Vegan Rhubarb Cookies

    Tis the season for all things rhubarb, so I have been making a lot of desserts with it lately!  I picked a ton of it in my Dad’s backyard because why not enjoy it while I can?!  The season is only in the spring here after all, and soon we will be on to summer treats.  So I pick it while I can and also freeze it for later!  I made rhubarb cake already this year and rhubarb crisp, so I decided this time I would try something different and make cookies!  I had never heard of rhubarb in cookies but I figured why not?!  So I made these Vegan Rhubarb Cookies and they were so delicious I had to share the recipe with you all!

    For these cookies used my chocolate chip cookie recipe base that I already know is delicious so they were more likely to be successful.  I added a touch of cinnamon and cardamom along with the vanilla for flavoring and it gave them that something extra!  These cookies actually use coconut oil as the fat in them which I like because I always have some on hand.  For the flour I used whole wheat pastry, but if you prefer all purpose flour you can use that instead. Or for a gluten free version you can use a gluten free all purpose flour such as Bob’s Red Mill Gluten Free Baking Flour (which I have actually used and it works well).

    After the dough was made, I just stirred in the rhubarb, and sprinkled them with a little turbinado sugar to make them pretty and they were good to go for baking.  They smelled amazing while baking as well!  Honestly baking delicious things is the best scent to fill your home with, it always makes me happy!  I could not wait to try the finished cookies, but of course they had to cool a little first!

    When I did get to try them, I was happy with how they turned out!  They were super delicious!  Rich and soft with a hint of vanilla and the warming spices, and the tart sweet jammy rhubarb it was the perfect combo of flavors and textures!  If you are a rhubarb fan, definitely give these Vegan Rhubarb Cookies a try this season!

    Vegan Rhubarb Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce at room temperature
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp cinnamon
    • 1/2 tsp cardamom
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 1 1/2 cups fresh rhubarb, cut into 1/2 inch chunks
    • Turbinado sugar for topping

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with parchment.
    2. In a large bowl, mix together the coconut oil, sugar, apple sauce and extracts until well blended.
    3. Mix in the salt, baking soda and baking powder, cinnamon and cardamom then the flour until smooth.
    4. Stir in the rhubarb until it is evenly distributed.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly and sprinkle with turbinado sugar.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Vegan Roasted Strawberry Rhubarb Ice Cream

    Vegan Roasted Strawberry Rhubarb Ice Cream

    Strawberries and rhubarb together is one of my all time favorite combos!  Ever since I first tried my Grandma’s strawberry rhubarb sauce when I was little that she made with the rhubarb growing in her back yard I was a fan.  That stuff was so simple, just strawberries, rhubarb and sugar.  It was so good!  I ate it by the bowlful!  I still love strawberries and rhubarb in desserts.  I had just gotten some rhubarb from my Dad’s back yard and I decided that I needed to make something good with it.  Since it has been warm here lately I thought Vegan Roasted Strawberry Rhubarb Ice Cream sounded amazing!

    Now roasted ice cream may sound like an oxymoron, but the roasting part takes place before the fruit is added to the ice cream.  I just spread out the strawberries and rhubarb on a sheet pan and roasted them to extreme flavorful deliciousness!  Roasting brings flavors out and intensifies them after all, and this was the idea.  That and it gets rid of excess moisture in the fruit.  Which contributes to more icy ice cream which is actually not a good thing unless you are going for a granita or popsicle or something.  The less ice the more creamy the ice cream.

    For the ice cream base, I used a combination of coconut milk and almond butter this time.  If you wanted you could use cashew butter I just prefer almond (as much as I love cashews they upset my stomach a bit), and it was what I had on hand. I really couldn’t taste it in the finished product, it just contributed to the ice cream’s gelato like texture. I also added a touch of vanilla and I sweetened this one with dates because I wanted to go the natural sugars route this time. Plus again, they don’t add excess moisture like say, maple syrup would add.  But if you do not want to use dates and maple syrup is easier for you, it is about 1/3 of a cup you would need for this.

    This ice cream turned out super delicious!  It was so creamy and dreamy, the perfect balance of tart and sweet from the strawberries and rhubarb and packed with flavor!  If you have strawberries and rhubarb on hand and are craving some delicious ice cream, definitely give this Vegan Roasted Strawberry Rhubarb Ice Cream a try this spring or summer!

    Vegan Roasted Strawberry Rhubarb Ice Cream
    Makes 3 cups

    Ingredients:

    • coconut oil spray for pan
    • 1 1/2 cups strawberries
    • 1 1/2 cups sliced rhubarb
    • 1 15 oz can full fat coconut milk
    • 1/2 cup almond butter or raw cashew butter
    • 3/4 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
    • 1 tsp pure vanilla extract

     

    Instructions:

    1. Preheat the oven to 375F degrees, and line a sheet pan with parchment, lightly oiled with coconut oil.
    2. Spread out the strawberries and rhubarb on the parchment and place in the oven. Roast until the fruit is tender, about 30 minutes. Remove from the oven and let cool completely.
    3. Combine the fruit with all other ingredients in a blender and blend until smooth.
    4. Pour into an ice cream maker and process according to directions.  Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
    5. Pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
  • Vegan Strawberry Rhubarb Pistachio Jam Bars

    Vegan Strawberry Rhubarb Pistachio Jam Bars

    I am super excited for rhubarb season!  We aren’t quite there yet in Minnesota.  Well, maybe that is an understatement.  We just cleared the snow and grass is barely beginning to grow so maybe about a month.  But there is hope, it got up to 88 degrees this week, a record high for that day!  I saw a Facebook post that someone had some just poking up in their garden.  Anyways, until it has grown enough to be harvested, I am enjoying the strawberry rhubarb jam and frozen rhubarb I saved from last year.  I decided to take some of that jam last weekend and make some Vegan Strawberry Rhubarb Pistachio Bars to satisfy my rhubarb dessert craving!

    I love jam bars with the crumble on top!  They are like the best of both worlds with cookies (since the top and bottom are similar to a cookie recipe) and jam, and much easier to make than a sandwich cookie!  When I make my dough for the crust and topping, I like to make it with a recipe that has oatmeal in it for more texture.  Don’t get me wrong, I love all streusel and crumble topping but oatmeal just completes it in my opinion.  This one has a buttery rich tasting crust thanks to the coconut oil used in it, and it is really easy to make!

    I decided to add pistachios to this as well, because why not?  They are nutty and delicious and so pretty in everything you add them to! They added a nice crunch to the crust and topping, plus a touch of saltiness since the ones I had were salted.  You can use unsalted if you prefer.  For the strawberry rhubarb jam, I used some of Eric’s Dad’s home made jam and it was perfect!  If you can not find strawberry rhubarb jam, you could cook about 3/4 cup of rhubarb and combine it with 1 1/2 cups jam (I would sautee it with a little water in a pan over medium heat until it softens, then drain any excess water before adding it to the jam).

    These bars smelled so heavenly while baking, I could not wait to taste them!  They turned out so delicious!  The pistachio vanilla topping and crust were just the right amount of crunch and had a rich buttery texture and paired perfectly with the sweet tart rhubarb!  Strawberry rhubarb pie is one of my favorite things ever and honestly this is on the same level of delicious but less work to make!  If you are a strawberry rhubarb fan, definitely try out these Vegan Strawberry Rhubarb Pistachio Bars this year!

    Vegan Strawberry Rhubarb Pistachio Bars

    Makes 16

    Ingredients:

    • 1 1/2 cups rolled oats
    • 1 1/4 cups vegan whole wheat pastry flour
    • 1/2 tsp baking soda
    • 1/2 tsp sea salt
    • 1/2 cup melted coconut oil
    • 1 cup maple sugar or brown sugar
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water
    • 1 tsp pure vanilla extract
    • 3/4 cup chopped pistachios
    • 2 cups strawberry rhubarb jam

     

    Instructions:

    1. Preheat the oven to 350F, and line a 9×9 pan with parchment.
    2. In a large bowl, combine the oats, flour, baking soda, sea salt, and set aside.
    3. In another bowl, mix together the coconut oil, maple sugar, flax mixture and vanilla, then mix into the oat mixture until well combined. Mix in 1/2 cup of pistachios.  Set aside.
    4. Press 2/3 of the oat mixture into the 9×9 inch pan evenly, then spread the jam over it. Sprinkle with the remaining oat mixture and pistachios and place in the oven.
    5. Bake for 30 minutes, then remove from the oven and let cool completely before cutting into 16 bars.
  • Vegan Blueberry Rhubarb Cobbler with Vanilla Almond Biscuits

    Vegan Blueberry Rhubarb Cobbler with Vanilla Almond Biscuits

    Official summer may just be in a few days, but I am still enjoying the spring rhubarb!  The rhubarb plant in my Dad’s garden is still pretty large and I wouldn’t want all of that delicious rhubarb to go to waste!  So, I decided to make a Vegan Blueberry Cobbler with Vanilla Almond Biscuits last weekend!  Cobbler is hands down my favorite fruit dessert!  There is nothing like that gooey jammy fruit tender biscuits and some cool whipped cream or vegan ice cream on top!  The combination of textures is so heavenly!  I haven’t made one for a while, but I figured I would combine summer fruit (the blueberries) with the spring rhubarb for a delicious combination.  Strawberries and rhubarb get all the attention but I really love any sweet fruit with it to balance out the tartness.
    This cobbler really doesn’t need all that much sweetener though if you use a sweet berry like blueberries.  I only used 2 Tbsp sugar in the filling!  I kept it simple flavor wise adding just a bit of vanilla.  I thicken it with some flour and it comes out the perfect consistency!  When I make my cobblers, I bake off the filling first, then add the biscuits later.  That way they do not get soggy, and they cook just enough during the last part of baking so that they are crispy on the outside and tender in the middle!
    For my biscuits I use my scone dough modified, and this time I added a bit of almond meal for richness and flavor and it was so delicious!  I also flavored these with vanilla as well.  The thing about these versus scones though is that they are a little more forgiving if you over-mix them slightly, which can happen if you are cutting out shapes and pressing the scraps back together and re-cutting.  I cut little hearts out of mine, I think that is my favorite cobbler biscuit shape! But sometimes I am lazy and just cut triangles.
    This cobbler baked up beautifully!  I was super excited to try it, but I had to let it cool a little first. Not too long though, because it has to be warm!  I served it with some coconut whipped cream because that is what I had on hand but it is amazing with ice cream as well!  It was so heavenly, the jammy sweet blueberries and tart rhubarb, tender biscuits, and cool cream!  If you would like to make some for yourself, check out the recipe and give this Vegan Blueberry Cobbler with Vanilla Almond Biscuits a try! Check out the Instagram Reel for this recipe on my Instagram!
    Vegan Blueberry Rhubarb Cobbler with Vanilla Almond Biscuits

    Serves 4

    Fruit:
    • 1 1/2 cups fresh organic blueberries (or frozen, thawed and drained)
    • 1 1/2 cups fresh organic rhubarb
    • 2 Tbsp maple sugar or brown sugar
    • 2 Tbsp organic whole wheat pastry flour
    • 1 tsp pure vanilla extract

     

    biscuit topping:
    • 3/4 cup organic whole wheat pastry flour
    • 1/2 cup almond meal
    • 2 Tbsp maple sugar or brown sugar
    • 1/2 tsp plus 1/8 tsp baking powder
    • 1/8 tsp sea salt
    • 2 Tbsp solid coconut oil, cut into chunks
    • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    • 1 tsp pure vanilla extract
    • Turbinado sugar for topping (optional)

     

    6 inch wide ovenproof bowl or pie plate

    Instructions:

    1. Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, sugar, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, almond meal, sugar, baking powder, and salt. Cut in the oil with your hands or a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces (I like to use my hands because I can feel when it is properly blended). In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
    3. Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler. You can re-press together scraps if you have some left over and re-cut them also to use them all up. When all biscuits are on top of cobbler, sprinkle with turbinado sugar and return to the oven.
    4. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!

     

  • Vegan Strawberry Rhubarb Scones

    Vegan Strawberry Rhubarb Scones

        

    Strawberries and rhubarb are one of my all time favorite combinations!  I think it all started when I was little.  My Grandma used to grow a row of giant rhubarb plants behind her garage, and she would use them to make this really delicious strawberry rhubarb sauce which she would give to us in large jars.  It was so good I would eat it by the large bowl full just by itself.  I remember my Grandma telling me not to eat so much at a time or I would get a tummy ache, but I never did.  It was wayyy better than applesauce!  It had the perfect balance of tart and sweet.  So good over ice cream also for a sundae!  I still like to make strawberry rhubarb desserts now as an adult.  Last weekend I decided to make some Vegan Strawberry Rhubarb Scones!  This is something I have been baking a lot at work lately because we have a giant box of rhubarb, and the customers seem to love them so I wanted some for myself at home! 

    I have actually never made strawberry rhubarb scones at home so this seemed like the perfect opportunity.  I have only made strawberry and knew I loved those.  I made a couple of changes though from the ones I make at work, such as using whole wheat pastry flour instead of the ap flour we use there so they are a little darker in color.  If you wanted to make these gluten free, you could use Bob’s Red Mill all purpose baking flour swapped 1:1 for the flour I have used.  I have used it before and it comes out successfully.  Also, I used maple sugar instead of granulated sugar because that is what I prefer to use at home, but you can also use either brown sugar, white sugar or even coconut sugar if you prefer those and they will still be delicious!

    Other than that, the ratios of oil and coconut milk I used are similar  and work well so I did not change them.  No these are not a low fat scone, I developed them to make them the best texture and flavor and we could all use a nice treat once in a while lol!  I love scones even more than muffins because they are a little less sweet, but they have that crunchiness on the outside and tenderness in the middle.  For these, just mixing the dough until combined and leaving lumps of coconut oil is best for the lovely texture. You do not want to over-mix, you want to handle these just enough to create the tender texture kind of like you would treat a biscuit dough.   I have made them so many times I know how it should feel, and if it is your first time you may be tempted to mix it until smooth but don’t do it!

    These smelled so lovely while baking!  I could not wait to try one! They are definitely something that should be enjoyed still slightly warm from the oven because it brings out the flavor!  They are just sweet enough with a tender texture, and pockets of jammy sweet berries and tart rhubarb throughout, with a crisp sweet coating on the outside!  If you are looking for a treat for brunch or just because, definitely give these Vegan Strawberry Rhubarb Scones a try!

    Vegan Strawberry Rhubarb Scones

    Makes 8

    Ingredients:

    • 3 cups organic whole wheat pastry flour* or organic all purpose flour
    • 3/4 cup maple sugar or brown sugar
    • 2 1/2 tsp baking powder
    • 1/4 tsp salt
    • 3/4 cup solid virgin coconut oil, cut into chunks (if your house is above 65F degrees, chill it first)
    • 1 1/2 cups (or as needed) cold full fat organic canned coconut milk (whisked until smooth if chunky)
    • 1 Tbsp pure vanilla extract
    • 1 cup fresh rhubarb sliced into 1/4 inch slices
    • 1 cup fresh or frozen strawberries, cut into quarters or sliced
    • coconut milk for topping (if needed)
    • turbinado sugar for sprinkling

     

    Instructions:

    1. Preheat oven to 375F degrees with the rack set at the middle position.
    2. Line a baking sheet with parchment.
    3. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy.
    4. Fold in strawberries and rhubarb until evenly distributed.
    5. Place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into 8 triangles.
    6. Place scones on the prepared baking sheet, reshaping slightly if necessary.
    7. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar.
    8. Place in the oven and bake for about 15 minutes , then after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading. Turn them then place back in the oven and bake 15 minutes more until they are lightly browned and cooked throughout.
    9. Cool on a wire rack.
    10. Enjoy!

    *If you prefer to make these gluten free, you can swap the whole wheat pastry flour for an all purpose baking flour like Bob’s Red Mill Gluten Free All Purpose Baking flour (I have tried this brand with success).

     

  • Vegan Strawberry Rhubarb Crisp

    Vegan Strawberry Rhubarb Crisp

    Every year I look forward to strawberry rhubarb season. Ever since I was a little kid and I would eat my Grandma’s home made strawberry rhubarb sauce by the bowlful and finish off the 2 lb jars she would make in no time. She always had a bunch of rhubarb growing behind her garage so she made loads of sauce every year. She is no longer around, so I usually get my rhubarb from my Dad’s house, and I still make strawberry rhubarb goodies because they are always so good. There is just something about that perfect balance of tart and sweet.

    Last week, I decided that I needed to make something strawberry rhubarb ASAP because I hadn’t made anything yet this year. We have been a little behind here in Minnesota when it comes to weather and growing things. Since we had loads of snow that stuck around until far into April. It’s ok though, it is something to look forward to!

    So I got some rhubarb, and made a strawberry rhubarb crisp! I am honestly surprised that I haven’t put a recipe on my blog for this before, because I have made it many times over the years, but it is so good, and definitely something you need to try if you have rhubarb where you live. The thing I love most about it besides it just being good is the fact that it is so easy to make. I love crisp just as much as pie, but there is no rolling out a bottom crust to deal with.

    For the filling, I keep it simple just strawberries, rhubarb, maple syrup, vanilla and flour and it bakes up to bubbly perfection! For the topping I like to add oats and coconut along with my flour to give it even more crunch and it is sooo good! This crisp is fabulous when served warm with coconut milk ice cream! Get the recipe on my website:

    Vegan Strawberry Rhubarb Crisp
    Serves 2

    6 inch wide ovenproof bowl or pie plate

    Fruit:

    • 1 1/2 cups organic rhubarb, sliced
    • 1 1/2 cups organic strawberries, quartered
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • pinch sea salt
    • 2 Tbsp organic whole wheat pastry flour

    Topping:

    • 3 Tbsp organic whole wheat pastry flour
    • 3 Tbsp large flake dried unsweetened coconut
    • 1/2 cup organic rolled oats
    • 3 Tbsp coconut sugar
    • 1/8 tsp sea salt
    • 3 Tbsp coconut oil

    Instructions:

    1. Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with parchment paper on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, vanilla, sea salt, and flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 30-45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make the topping, combine all ingredients in a bowl and mix together with your hands scrunching together to form small clumps until there are no floury spots left.
    3. Remove baking fruit from oven. Top with the crumble topping, spreading it out evenly over the fruit. Bake for about 15 minutes until lightly brown and toasted on top (keep a close eye on it could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!
  • Vegan Strawberry Rhubarb Pie

    Vegan Strawberry Rhubarb Pie

    When I was little, my Mom and I used to go to this local 50s style diner restaurant that had the best strawberry rhubarb pie.  It was amazing. The perfect balance of tart and sweet, with plenty of jammy filling and a flaky crust.  I have had plenty of other ones that were just sub par because whoever made it added too much sugar and it was too sweet, or the flavor was just meh.  I am super picky about strawberry rhubarb stuff, because my Grandma used to make a simple strawberry rhubarb sauce with the rhubarb that grew in her back yard and nothing could compare to it, except a good pie like that one at a diner.  They were both just the pure flavors of strawberry and rhubarb and not much else.  So now, when I try to make strawberry rhubarb desserts, I try to get that balance right too.  I have been craving strawberry rhubarb pie for a few weeks now, and I just got some rhubarb from my Dad’s garden and organic strawberries were on sale at the store so I finally made time to make one.  I do not consider myself a good double crust pie maker, in fact, most of the time they turn out wonky and whatnot, so I usually opt for a crumble topping which is hard to mess up.  But I wanted a pie like the diner one, because that was what I was craving so I went for it even with that in mind!

    For the crust, I went with an organic whole wheat pastry flour, because it is what tastes the best to me.  It is what I used before I went vegan even, because I didn’t want to go for the bleached white flour and I had grown to love it.  Yes, I have made gluten free pie crusts (since I know some of you might wonder why this isn’t gluten free because many of my other recipes are), but I don’t prefer them if the pie is just for me and my family because we are not gluten intolerant so it is not a big deal to use the whole wheat pastry flour. However, if you are gluten intolerant, you can still make this pie, just sub Bob’s Red Mill all purpose gluten free flour 1:1 and it will still turn out (I have used it before for crust).  The dough will just be a little more fragile so you will have to be a little more careful.   I use coconut oil instead of butter in this crust and it gives it a slight sweetness that I enjoy.  I admit I was snacking on the scraps of this pie crust like cookie dough it was that good.

    For the filling I kept it super simple, just strawberries, rhubarb and coconut sugar.  Because the fruit was super flavorful that was all it needed.  Now like I said earlier, I am not an expert double crust pie maker, so I didn’t do anything pretty or special with the crust, just poked the vent holes in it and popped it in the oven.  It didn’t come out the prettiest, but you know what?  It tasted so good I did not care.  My pie crusts always look a little ugly (this one cracked because I wasn’t careful with the dough), but they taste good!  The fruit was perfectly jammy and sweet with just enough tartness from the rhubarb, and the crust was rich and delicious just like I had imagined it being. It got a big thumbs up from my family as well, so I know it is a keeper.  This is perfect served a little warm with some coconut milk ice cream!  Anyone else a big strawberry rhubarb fan?

    Vegan Strawberry Rhubarb Pie

    Makes one 9 inch pie

    Crust:

     

    Filling:

    • 4 cups organic strawberries
    • 4 cups organic rhubarb
    • 1/2 cup coconut sugar
    • 1/4 cup cornstarch

     

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into 2 10 inch circles on two sheets of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish.  Set them both aside in a cool place.
    2. Pre-heat the oven to 375F degrees.
    3. To make the filling, combine the berries, rhubarb, coconut sugar, and cornstarch in a bowl, and toss together.  Pour this mixture into the crust, then take the other crust, and place over the top of the pie, using the parchment to assist you.
    4. Place in the pre-heated oven and bake for about  50 minutes or until the pie juices are bubbling (check the pie half way through, and if it is getting too dark, then cover the top with foil).
    5. Remove from the oven to a wire rack.
    6. Allow to cool completely before serving.
  • Vegan Almond Strawberry Rhubarb Jam Bars

    Vegan Almond Strawberry Rhubarb Jam Bars

    I am so ready for strawberry and rhubarb season!  Spring is way behind here this year, with ice still on the lakes, snow on the ground and the ducks and geese that flew back here to Minnesota look confused.  Hopefully soon we will have green grass, tulips blooming and rhubarb growing.  But until then I will dream about it and enjoy strawberry rhubarb jam instead.  I was gifted a jar of lovely strawberry rhubarb jam and it honestly tastes like Summer.  When I was little, my Grandma used to make strawberry rhubarb sauce with the rhubarb that grew behind her garage and it was one of my all time favorite things!  I would eat a giant bowl and she would always warn me that if I ate too much I would get a stomach ache, but I never did.  It was so good.  Maybe that is why I love the combination of strawberries and rhubarb so much, it brings back good memories.  Monday, I decided that some strawberry rhubarb jam bars sounded good, so I went to work making some.

    Raw Guru recently sent me a care package including some Raw Guru Supernova Almond Flour and Raw Guru Supernova Raw Almonds, so I thought why not give the bars a buttery almond crust.  They are really good quality almonds from Italy, and they are actually truly raw and unpasturized, which is really hard to find here in the US.  They get toasted in this recipe, but if you are looking for raw almonds for raw recipes, these are awesome!  I actually made some almond butter from them, as well as used some chopped up nuts in the recipe, and the almond flour of course, so they are filled with almond goodness! The crust also doubled as a crunchy topping, so there is plenty of almond goodness to go around.  The flavor paired perfectly with the strawberry rhubarb.

    These smelled amazing while baking with the jammy fruit and almond crust toasting as it baked.  I could not wait to try them!  But unfortunately I had to wait until they cooled so that they would cut nice.  That is the downside of being a food blogger sometimes, you can’t just dive right into things.  It is ok though, because it was so worth the wait!  The gooey sweet tart strawberry rhubarb jam was amazing with the rich buttery almond crust!  If you are ready for Spring, whip up a batch of these!  If you can’t find strawberry rhubarb jam, you can use strawberry and they will still be really good.  Lastly, I would like to mention, that Raw Guru has been kind enough to give me a coupon code for you all, to get 10% off of your order.  So if you go on their website, when you are checking out with your items, enter the coupon code: FRAGRANTVANILLA

    Vegan Almond Strawberry Rhubarb Jam Bars
    Makes 16 bars

    Ingredients:

    • 1/4 cup coconut oil, warmed to liquid
    • 3/4 cup coconut sugar
    • 1 tsp pure vanilla extract
    • 3 Tbsp filtered water mixed with 1 Tbsp ground flax seed
    • 1 cup almond butter
    • 3/4 cups all purpose gluten free flour
    • 3/4 cup Raw Guru almond flour
    • 1/2 tsp baking powder
    • 1/2 tsp sea salt
    • 1 1/4 cups strawberry rhubarb jam (make sure it is vegan)
    • 2/3 cup chopped Raw Guru almonds

     

    Instructions:

    1. Preheat oven to 350F degrees with the rack set in the center position. Line a 9×9 inch square pan with parchment, and/or grease it with coconut oil.
    2. Whisk the coconut oil and sugar together in a bowl with the vanilla and flax mixture until the sugar starts to dissolve. Then add the almond butter and mix until combined.
    3. Add the flour, almond flour, baking powder, sea salt and stir in until well blended.
    4. Spread 2/3 of this mixture over the bottom of the pan, pressing it to the edges with your fingers.  Then spread the jam over that with a spoon or offset spatula. Drop chunks of the remaining dough over that, and sprinkle with the almonds.
    5. Place in the oven. Bake for about 45 minutes until lightly browned and set.
    6. Remove from the oven and let cool completely before cutting into bars.

     

  • 20 Delicious Vegan Strawberries and Rhubarb Desserts!

    20 Delicious Vegan Strawberries and Rhubarb Desserts!

    One of my favorite things about Spring besides the beautiful flowers and grass becoming green is the strawberries and rhubarb that are available. It is one of my all time favorite flavor combinations, and something I have been enjoying for as long as I can remember when my Grandma made strawberry rhubarb sauce during the Spring and Summer.  She always had giant rhubarb plants growing behind her garage so she had plenty to make it with. I love pretty much everything with strawberries and rhubarb, especially pies. There is just something so comforting about a warm strawberry rhubarb pie with cool vanilla ice cream or whipped coconut cream on top.  Simply heavenly!  So, because of my love for strawberries and rhubarb, I thought I would round up a few delicious recipes from my fellow bloggers for all of us to enjoy in one place!  Maybe you love it too and are looking for dessert recipes or ideas.  I know I always am!  So, enjoy this list, and hopefully it inspires you to make something delicious!

    Vegan Strawberry Rhubarb Ginger Ice Cream 

    Raw Strawberry Rhubarb Cheesecake Bars

    Vegan Almond Butter and Strawberry Rhubarb Jelly Bars

    Vegan Strawberry Lavender Scones 

     

    Paleo Strawberry Coconut Thumbprint Cookies by Strength and Sunshine

    Strawberry Rhubarb Coconut Milk Popsicles by Veggie Inspired

    3 Ingredient Strawberry Mousse by Easy Cooking with Molly 

    Strawberry Rhubarb Crisp by Beautiful Ingredient

    Individual Vegan Strawberry Rhubarb Cobblers with Almond Biscuits

    Vegan Strawberry Rhubarb Galette

    Vegan Strawberry Pie with Walnut Oat Crust By Where You Get Your Protein 

    Rhubarb Almond Tart by Occasinally Eggs

    Gluten Free Strawberry Rhubarb Lime Pie by by Unconventional Baker

    Vegan Strawberries and Cream Pie

    Raw Strawberry Rhubarb Cake

    Strawberry Peanut Butter Cheesecake by Contentedness Cooking 

    Vegan Lavender Gin Strawberry Shortcake by Healthy Slow Cooking

    Gluten-Free Vegan Strawberry Sponge Layer Cake by Rhian’s Recipes

    Strawberry Rhubarb Crispy Cream Cake by Amanda Nicole Smith

    Springtime Rhubarb Almond Cake with Fresh Strawberries by Black White Vivid 

  • Vegan Raspberry Rhubarb Cream Cheese Pie

    Vegan Raspberry Rhubarb Cream Cheese Pie

    I got a bunch of rhubarb from my Dad’s garden recently and made some strawberry rhubarb wine, but I decided that a dessert featuring rhubarb sounded really good as well.  I usually just go with the classic strawberry rhubarb combination, probably because one of my favorite things growing up was when my Grandma made strawberry rhubarb sauce. It was good on ice cream, vanilla cake, or just straight up!  But this time I went with raspberry rhubarb to be a little different and since I had the raspberries on hand. I usually like a creamy element whenever I make a fruit pie, either in the form of ice cream, or coconut cream, but this time I decided to add the creamy element to the pie itself with a cream cheese layer. My Dad used to buy a raspberry cream cheese pie from a local restaurant when I was little and it was amazing!  I knew I could make an even better vegan version.

    I made a simple pie crust with Bob’s Red Mill gluten free flour to allow the fillings to shine and it was perfect!  For the cream cheese, I used a mixture of coconut milk (the thick cream part) and cashew butter.  Once sweetened with a little maple syrup and vanilla it was simply heavenly!  A little arrowroot to thicken it while baking and voila!  Delicious cheesecake type filling.  I kept the raspberry rhubarb simple, using only the fruit, a little maple syrup and some arrowroot to thicken. Lastly, I was torn about the topping and couldn’t decide between whipped cream once the pie was cooled or an oat crumble topping, and my Mom helped me decide.  Crumb topping it was.  I have always been a sucker for that too.

    I have to admit I was unsure how exactly this was going to bake up.  if the fruit would become jammy or too watery, or if the cheesecake would set properly.  But it all worked out and it baked up perfect and beautiful!  The crust was buttery and rich, the creamy cheesecake a perfect compliment to the tart sweet jammy rhubarb filling and the salty sweet crumb topping the perfect partner for it all!  This pie was super delicious!  I will have to make it again before the Summer is over.

    Vegan Raspberry Rhubarb Cream Cheese Pie

    Makes one 9 inch pie

    Crust:

    Cream Cheese:

    • 3/4 cup thick organic coconut milk (from the top of a chilled can)
    • 3/4 cup cashew butter
    • 2 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 tsp cider vinegar
    • 2 Tbsp arrowroot starch or cornstarch

    Filling:

    • 3 cup organic raspberries
    • 2 cups organic rhubarb
    • 2 Tbsp maple syrup
    • 3 Tbsp arrowroot starch or cornstarch

    Topping:

    • 1/2 cup Bob’s Red Mill all purpose gluten free baking flour
    • 2 Tbsp coconut sugar
    • 3 Tbsp melted coconut oil
    • 3/4 cup gluten free rolled oats
    • pinch sea salt
    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 9 inch pie dish.  Flute the edges, and set aside in the refrigerator.
    2. Pre-heat the oven to 375F degrees.
    3. To make the cream cheese, whisk together all ingredients until smooth and set aside.
    4. To assemble the pie, pour the cream cheese layer over the crust, then mix together the fruit filling ingredients and scatter them over the cream cheese filling.
    5. Place in the pre-heated oven and bake for about  25 min.
    6. Meanwhile, mix together the topping ingredients in a bowl and squeeze with your hands to form clumps.
    7. Scatter the topping over the pie and bake 25 min more until the edges of the crust are lightly brown, and pie is set.  Remove from the oven to a wire rack.
    8. Allow to cool completely before serving.
  • Vegan Green Tea Strawberry Rhubarb Cupcakes

    Vegan Green Tea Strawberry Rhubarb Cupcakes

    Did your Grandma ever make jam? Or did she have friends that did who shared it with you? Well mine did, and let me tell you, that jam was some of the best I have ever eaten. I mean really, most store bought jam just doesn’t compare to home made. So, I was thinking about how I don’t eat much jam anymore and the fact that I kind of missed it at that moment. I decided at that point that I needed to make some of my own. The reason I stay away from most of it now is the loads of sugar that is added to it. But in making my own I could control that. I made a quick strawberry rhubarb refrigerator jam, with chia seeds to thicken it. Because to be completely honest making that Grandma style jam where you have to boil the jars and all scares me. Anyways, the quick jam I made turned out so delicious!

    Green Tea Cupcakes with Strawberry Rhubarb Filling 2

    It reminded me of that jam I enjoyed as a child, but had much less sugar so it was just right for my tastes. Of course I just enjoyed some of it. Because who doesn’t love a PB & J? But I wanted to make something with some of it too. So, I decided it would be awesome stuffed into cupcakes. I love a good surprise inside my cupcake. Nothing like biting into one and finding delicious jam like a jelly doughnut!
    Green Tea Cupcakes with Strawberry Rhubarb Filling 1

    I didn’t just make these vanilla cupcakes though, I made them green tea cupcakes. Green tea is so good with berries, and if you haven’t tried this combination you simply must! In the summer a chilled green tea with berries is so refreshing. But back to my cupcakes. Matcha (green tea) powder makes it possible to make pretty much green tea anything without having to steep tea bags or worry about your food tasting bitter because you steeped them too long. You just add it to the recipe, so easy!  These cupcakes turned out so delicious! I frosted them with a fluffy matcha coconut buttercream and it went so well with the jammy sweet strawberry rhubarb and moist matcha cake. The color combination made me happy too. I would have shared these with you all if I could, but since I couldn’t I figure sharing the recipe will have to do!

    Green Tea Cupcakes with Strawberry Rhubarb Filling

    Vegan Green Tea Strawberry Rhubarb Cupcakes

    Makes 10

    Cake:
    3/4 cup all purpose gluten free flour
    3/4 tsp baking soda
    1/2 tsp baking powder
    1 1/2 Tbsp matcha powder
    1/4 tsp sea salt
    1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    2 Tbsp coconut oil, warmed to liquid
    1 tsp pure vanilla extract
    1/2 cup light coconut milk
    1 Tbsp apple cider vinegar

    3/4 cup Strawberry Rhubarb Chia Refrigerator Jam

    Frosting:
    1 15 oz can full fat coconut milk, chilled overnight in the refrigerator
    1/4 cup maple syrup
    1 tsp pure vanilla extract
    1 1/2 Tbsp matcha powder
    1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

    Organic strawberries for decorating

    Preheat the oven to 375F degrees and position rack in center of oven. Set out 16 standard sized cupcake liners. Whisk flour, baking powder, matcha, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved water, oil, coconut milk, and vanilla into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Spoon the batter into the bottoms of the liners, then top with a scant Tbsp jam, then the rest of the batter (but not filling more than 3/4 full). Place in the oven and bake for about 15 minutes until set.  Remove from the oven and let cool completely.

    To make the frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl and place in the freezer.  Chill for about 30-45 minutes until the consistency of frosting.  Set aside in the refrigerator until ready to use. When ready to use, place in a pastry bag and pipe over the cupcakes (or just spread it). Top with a half a strawberry. Enjoy! Refrigerate any leftovers.



  • Individual Vegan Strawberry Rhubarb Cobbler with Almond Biscuits

    Individual Vegan Strawberry Rhubarb Cobbler with Almond Biscuits

    Individual Strawberry Rhubarb Cobblers 4

    A lot of times when I go out running, I admire the gardens in people’s yards as I run past wishing they were mine, and I was able to grow all of the good stuff they are.  I live in a townhome, so all I am allowed is small pots.  I grow herbs, but that is about it. There isn’t much growing this time of the year, but there is rhubarb, which got me to thinking I want strawberry rhubarb something or other. It is such a delicious combination.  My Grandma used to make the most delicious strawberry rhubarb sauce, and I would eat so much that she would say “Careful, or you will get a stomach ache!” I assume from all of the sugar.  I never did though.  I loved that stuff.

    Individual Strawberry Rhubarb Cobblers 2

    My Dad grows rhubarb, and I hope to go over to his house and pick some soon, but I caved and bought some at the store because it was there,  and I had loads of strawberries at home and I wanted to make something strawberry rhubarb!  I had recently seen some individual strawberry rhubarb cobblers on Facebook, and I admit they made me crave them hard core.  They were not vegan, but I said to myself, I can veganize them and I bet they will taste even better.  So I did.  I one upped them too, and made almond biscuits.  I made a few cobblers with nut biscuits last year and I fell in love with them.  My Mom enjoyed them so much she asked me to make them a couple times, so I shared some of these with her too.  OMG…did they ever smell amazing while baking. Like strawberry rhubarb pie, but these were so much easier to make.  They were so delicious!  The perfect way to end my strawberry rhubarb draught (both items are seasonal here in Minnesota in the Spring, and we have been eating winter produce for so long)!  Also, nothing beats having your own cute little individual dessert!  It is all yours, and portion controlled.

    Individual Strawberry Rhubarb Cobblers

    Individual Vegan Strawberry Rhubarb Cobblers with Almond Biscuits
    Serves 4

    Fruit:
    1 1/2 cups organic strawberries, quartered
    1 1/2 cups sliced organic rhubarb
    1 Tbsp maple syrup
    2 Tbsp gluten free all purpose flour
    1 Tbsp lemon juice
    1 tsp pure vanilla extract

    biscuit topping:
    3/4 cup all purpose gluten free flour
    1/2 cup almond meal
    2 Tbsp coconut sugar
    1/2 tsp plus 1/8 tsp baking powder
    1/8 tsp sea salt
    2 Tbsp solid coconut oil, cut into chunks
    1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    1 tsp pure vanilla extract
    6 inch wide ovenproof bowl or pie plate

    Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil four 1 1/2 cup (capacity) ramakins with coconut oil. In a large bowl, toss together the fruit, maple syrup, lemon juice, vanilla, flour. Spoon into the ramakins, and cover with foil. Place plate on baking sheet and bake for 30 minutes until fruit is cooked through and bubbling.
    Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, almond meal, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into four circles slightly smaller than the ramakin’s width (they don’t have to be perfect).

    Remove baking fruit from oven. Place biscuit circles on top of the cobbler. When all biscuits are on top of cobblers, sprinkle with coconut sugar and return to the oven. Bake for about 15 minutes

    until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!



  • Vegan Double Berry Rhubarb Galette

    Vegan Double Berry Rhubarb Galette

    Galette 1

    I have been really craving pie lately.  A delicious fruit pie with a jammy filling, crisp rich crust, and sweet fruit inside.  I’m not very picky when it comes to the fruit.  It is all good…peaches, cherries, berries.  They all are amazing in a pie in my opinion.  So, I made a sort of pie last weekend.  A lazy person’s pie.  A galette.  So, a tart and a pie made free form, not picky at all and perfect for the mood I was in and the time frame I had.

    Galette 3

      I had about an hour after work to make it, so a non fussy free form crust was ideal. Only rolling out one circle and not having to do anything cutesy with it (not that there is anything wrong with cutesy, I love cutesy but not when I have little time).  I used my gluten free pie crust, and enclosed inside was the most delicious filling combination. Sweet blueberries, tart rhubarb from my Dad’s garden, and some flavorful, jammy strawberries.  Once it had baked and the aroma had permeated the air in my home and it was all bubbly and delicious looking, I was quite excited.

    Galette 5

    It was pure delicious goodness.  The first day I enjoyed it unadorned and I was reminded of how wonderful galettes are.  and the second day, I served some of it with some coconut whipped cream and it was the perfect accompaniment.  I am one of those people who usually always has to have ice cream or whipped cream with their fruit pie, but I was a little lazy the first day.  It was wonderful anyhow even without it.  If you want a delicious pie, but not all the fuss, you must try this.

    Galette 6

    Vegan Double Berry Rhubarb Galette

    Crust:

    2 1/2 cups all purpose gluten free flour*

    1/4 tsp sea salt

    1/4 cup coconut sugar

    7 Tbsp coconut oil in solid state, cut into chunks

    1 Tbsp organic lemon zest

    1 tsp pure vanilla extract

    5-6 Tbsp ice water

    Filling:
    2 cups organic rhubarb, sliced

    1 cup organic strawberries, quartered

    1 cup organic blueberries

    2 Tbsp lemon juice

    1 Tbsp organic lemon zest

    2 tsp pure vanilla extract

    1/4 cup arrowroot starch

    1/2 cup coconut sugar

    pinch of sea salt

    Coconut sugar for sprinkling

    To make crust, combine flour, sea salt, sugar and coconut oil in a bowl, and use a pastry blender to cut into the mixture until it resembles pea sized chunks (you can also use your hands).  Add zest, and vanilla and water and mix into the dough.  Knead a few times until it comes together (you may need to add an additional Tbsp more water).  Shape into and roll out into a 1/4 inch thick circle on a sheet of parchment (you will want to dust the parchment underneath with a little flour and dust the rolling pin too to avoid sticking. If the dough has gotten too warm, place in the refrigerator).  Preheat oven to 375 degrees.

    Place rhubarb and berries, lemon juice, zest, vanilla, arrowroot, sugar and sea salt in a large bowl and toss to combine. Arrange fruit mixture on top of dough on each round, leaving a  1 1/2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds (it doesn’t have to be perfect, it is rustic). Brush edges of dough with water, sprinkle with sugar, and bake until crust is deep golden brown and juices are bubbling, 45 minutes or so. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.
    *You may use whole wheat pastry flour if you do not wish to make this gluten free.
    Galette 4



  • Raw Strawberry Rhubarb Cheesecake Bars

    Raw Strawberry Rhubarb Cheesecake Bars

    Straw Rhu Bars 1

    I was over at my Dad’s house on Father’s Day and I picked  a whole bunch of rhubarb.  I almost left without it, but Eric reminded me it was there, and I was all like… “Are you wanting me to bake something with it, or is that a hint?” Of course it was, and he had a point. Rhubarb is delicious.  Especially when used in desserts, and paired with some sort of berries.  Which is what I decided to do this time.

    Straw Rhu Bars 3

    The next day I thought about it long and hard and what sounded the absolute best to me were some strawberry rhubarb bars.  I had seen a baked version on Pinterest a while back and said to myself, “I need to rawify and veganize those!” That was a couple months ago though, so it was about time I did, and now I finally had more rhubarb to do so!

    Straw Rhu Bars 2

    I wanted these to be intensely strawberry rhubarb. Sometimes when you make a cheesecake the filling takes away from the flavors of the fruit, but not mine.  I used strawberries and rhubarb both in the creamy filling and in a jammy swirl that marbled throughout the bars.  They were pure delicious goodness!  Tart and sweet just how strawberry rhubarb desserts should be not overly sweetened (I feel some people use too much sweetener with rhubarb and it is not tart enough anymore).  Perfectly balanced.  It is the height of strawberry rhubarb season, and if you love the combo like I do, you must try these.

    Straw Rhu Bars 4

    Raw Strawberry Rhubarb Cheesecake Bars 
    Makes 12

    Crust:

    1 cups finely shredded dried coconut

    1 cup sprouted buckwheat groats (or additional shredded coconut)

    1/2 cup soft medjool dates, pitted

    1/4 tsp himalayan salt

    2 Tbsp ground flaxseed

    Filling:

    2 cups young coconut meat, packed

    1/4 cup raw coconut nectar or maple syrup

    1 tsp vanilla extract

    pinch sea salt

    1 cup organic strawberries

    1 cup diced organic rhubarb

    1/2 cup plus 2 Tbsp raw coconut butter or oil, warmed to liquid

    Swirl:

    1/2 cup organic strawberries

    1/2 cup diced organic rhubarb

    1 Tbsp raw coconut nectar or maple syrup

    2 tsp raw coconut butter, warmed to liquid

    For the crust, combine all ingredients in the food processor and process until small crumbs and starting to hold together.
    Press into an 8×8 inch (or 9×9 inch if you want the bars thinner) pan lined with foil or parchment and oiled with coconut oil (for easy removal).  Set aside in the freezer.
    For the filling, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth. Add the coconut butter and blend until smooth.  Set aside in a bowl.

    To make the swirl, blend all ingredients in a blender until smooth.  Set aside.

    To assemble the bars, drop some of the swirl by the tsp over the crust, then pour the filling over that.  Drop the rest of the swirl by the tsp over that, then swirl with a knife.
    Place in the freezer to set, about 2 hours.  Cut into bars and serve!
    Store any extra bars in the refrigerator.

     



  • Vegan Lemon Corncakes (gluten free) with Raspberry Rhubarb Sauce

    Vegan Lemon Corncakes (gluten free) with Raspberry Rhubarb Sauce

    Pancakes

    Last week, I had some beautiful raspberries and rhubarb just begging to be used in some sort of delicious dish.  Although just dessert would have been wonderful, I thought something a little more substantial and meal oriented might be a good idea.  It was after work, I was hungry and I was talking to Eric about what I could possibly make.  I had pancakes on my mind, but I hadn’t mentioned it to him yet when he said pancakes.  With a delicious sauce.  Yes!  I thought.  It was perfect, we were both thinking the same thing so I had to make it.  This seems to happen a lot. Great minds think alike I guess.  I was just going to make regular old gluten free pancakes but since when do I make regular old anything.  My recipes are always ev0lving. So I kicked it up a notch a bit.  Cornmeal goes so wonderful with berries and adds delicious texture to pancakes, so I made corncakes.

     Pancakes 2

    I also added in some Sprout Living Epic Vanilla Lucuma Protein Powder for an extra boost since I was extra hungry.  The pancakes tasted amazing, but the sauce made them even better.  It was super simple to make, no cooking required.  It tasted like the most delicious jam, and I added in some chia seeds to give it a little something extra.  I am one of those people that likes chunky jam.  None of that smooth seedless jelly stuff for me.  These tasted like dessert, and I suppose they sort of were but there is nothing like having breakfast AND dessert for dinner.  Eric was a happy man as well. He is a big pancake fan.

    Pancakes 1

    Vegan Lemon Corncakes (gluten free) with Raspberry Rhubarb Sauce
    Serves 2

    Ingredients:
    Sauce:

     1 cup organic rhubarb
    2 Tbsp maple syrup
    1 cup organic raspberries
    1 Tbsp chia seeds

    Pancakes:
    2 Tbsp ground flax seed
    1/2 cup cornmeal
    1 tsp aluminum-free baking powder
    1/4 tsp sea salt
    1/2 cup applesauce
    1 cup filtered water
    1/4 cup lemon juice
    2 Tbsp lemon zest
    2 tsp pure vanilla extract
    2-3 Tbsp maple syrup (depending on how sweet you like them)

    To make the sauce, combine the rhubarb and maple syrup in a food processor and process until smooth.  Add the raspberries and chia seeds and pulse until blended but still a little chunky.
    Whisk together the flaxseed, flour, cornmeal, protein powder, baking powder and sea salt in a large bowl.
    Whisk in all the remaining wet ingredients until smooth.
    To cook pancakes, preheat oven to 200 degrees. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts (I did 4 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula and cook another 2-3 minutes on the other side. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.

    Pancakes 3



  • Vegan Strawberry Rhubarb Mini Pies with Lemon Crust

    Vegan Strawberry Rhubarb Mini Pies with Lemon Crust

    Strawberry Rhubarb Pies 3
    I had tons of strawberries and tons of rhubarb on hand last weekend, and I had a serious craving for strawberry rhubarb pie.  So I had to make some.  Strawberry rhubarb pie has been a favorite of mine ever since I had it in a diner with my Mom when I was about 5.  That sweet tart flavor is not like any other pie, and I was in love after my first piece.  I always ordered that same pie every time I went back there.  Now as an adult I am usually lazy and I just make a strawberry rhubarb crumble if I am going to bake.  But I wanted a pie last weekend.  A double crusted pie. One that I had to roll out the dough.  So I went for it.  I had never used gluten free flour for pie dough before since it has actually been about 3 years since I actually baked a pie (sad I know), but I gave it a go this time.  I made the crust lemon scented since lemon loves strawberries and rhubarb. 
    Strawberry Rhubarb Pies
    Strawberry Rhubarb Pies 1 Strawberry Rhubarb Pies 2
    It was actually pretty simple to make and it came together quick.  It looked perfect when it went into the oven but was cracked and had lots of character when it came out.  Just as a pie should be.  Bubbling filling oozing from it just begging to be eaten once cool enough to handle.  And it was delicious!  Even without any ice cream (which is what I usually have to top it off with but I didn’t have time to make any last week) it was wonderful.  Enjoy this still a little warm from the oven and you will be set! 
       Strawberry Rhubarb Pies 5 
    Vegan Strawberry Rhubarb Mini Pies with Lemon Crust
    four mini pies
     
    Crust:
    2 1/2 cups all purpose gluten free flour
    3 Tbsp coconut sugar
    1 tsp sea salt
    14 Tbsp coconut oil, in its solid form
    1 Tbsp pure vanilla extract
    1 Tbsp lemon zest

    about 7-8 Tbsp cold lemon juice

    Filling:
    2 cups sliced rhubarb
    2 cups quartered strawberries
    1/3 cup coconut sugar
    1 Tbsp pure vanilla extract
    the seeds of one vanilla bean
    juice of one small lemon
    a pinch of sea salt
    3 Tbsp arrowroot starch

    coconut milk, for brushing
     coconut sugar, for topping

    To make the crust, in a large bowl, mix together flour, sugar, sea salt, and lemon zest.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in vanilla and just enough lemon juice to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 8 pieces and shape into rounds. 
    Roll each out into a 5-6 inch round using parchment underneath and floured rolling pin.  Place bottom crust into four 4 inch pie pans and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together anc patch it up.
    Preheat oven to 400 degrees.  To make filling, mix together all ingredients in a large bowl.  Pour filling into bottom crust, then carefully place top crust over and press together.  Cut vents into the top crust with a knife. Brush top crust with a little coconut milk, and sprinkle with sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if they are very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least and hour. 
    Strawberry Rhubarb Pies 7



  • Raw Strawberry Rhubarb Bars

    Raw Strawberry Rhubarb Bars

    rhubarb

    My Grandma always had a large amount of rhubarb growing behind her garage.  And she knew just what to do with it.  She made the most amazing strawberry rhubarb sauce and I looked forward to it every year.  She made jars and jars of it to give away, I feel like most of it went to me and I was very happy to receive it. I think maybe I get my love of preparing food for others from her.  I can remember her spending lots of time in the kitchen and she never complained about it.

    Strawberry Rhubarb Bars

    Anyways, back to the sauce.  I ate it straight out of the jar and she would always tell me not to eat too much or I would get a tummy ache.  But I never did.  It was the perfect balance of sweet and tart.  So to this day, I think about that sauce and I still love strawberry rhubarb.  I make my own version now without processed sugar and it is just as good.  But I also like to be creative sometimes and make other desserts with strawberries and rhubarb too.  I made some bars this week and they were wonderful.  Just the right amount of tart and sweet just like Grandma’s sauce.

    Strawberry Rhubarb Bars 2

    They had to have a crumble topping so that they would taste like little squares of strawberry rhubarb crumble pie which is what I was going for.  I think they turned out quite heavenly.  My Grandma is no longer around to share them with but I think she would have approved. I shared them with my Mom and she loved them! I think I may just have to make more strawberry rhubarb desserts soon because these were so good!

    Strawberry Rhubarb Bars 3

    Raw Strawberry Rhubarb Bars 
    Makes 12

    Crust:

    1 1/2 cups finely shredded dried coconut

    1 1/2 cup sprouted buckwheat groats (or additional shredded coconut)

    1 cup soft medjool dates, pitted

    1/2 tsp himalayan salt

    1/4 cup ground flaxseed

    Filling:

    2 cups chopped rhubarb

    1 cup fresh strawberries

    1/2 cup pitted medjool dates

    1 tsp vanilla extract

    pinch sea salt

    1/2 cup raw coconut butter, warmed to liquid

    For the crust, combine all ingredients in the food processor and process until small crumbs and starting to hold together. Remove 1/3 of the mixture and place in a bowl.
    Press into a 7X7 or 8×8 inch pan lined with foil or parchment and oiled with coconut oil (for easy removal).  Set aside in the freezer.
    For the filling, combine ingredients in a food processor and blend until smooth. Spread out over the prepared crust, then sprinkle with the remaining crust mixture.
    Place in the freezer to set, about 30 minutes.  Cut into bars and serve!
    Store any extra bars in the refrigerator.