Blueberry Crumble

I love summer and the abundance of fruit that is available. Since the beginning of the season, we have be enjoying a ton of strawberries (strawberry sorbet anyone?), prunes, peaches and now blueberries! These are like candies: so sweet and fresh. Turned into a crumble, they become juicy, wonderfully purple and so delicious!

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This crumble is very simple to make and you can change the nuts that you want to use. I really like the way almonds make this extra crunchy, while the pecans are perfect for their crumbly texture.

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Here is what you need:

  • 5 cups fresh blueberries
  • 1 cup rolled oats
  • 1/2 cup almond meal
  • 1 cup whole almonds
  • 1 cup pecans
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

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Here is what you do:

  1. Wash the blueberries and place in a colander to drain while you prepare the rest.
  2. In your food processor, process the oats until you have a course flour. Add the almond meal and pulse a few times until combined. Place in a mixing bowl.
  3. Place the almonds and pecans in the food processor and process for a few seconds until you have chunks. You don’t want flour here. Mix the nuts to the oat flour until well combined. Add the maple syrup and coconut oil and mix well. The mixture should just come together but crumble easily.
  4. Place the blueberries in an oven-safe dish. Pour the vanilla extract on the fruit and mix. Add the nut mixture on top in an even layer.
  5. Place in your oven at 350F for 20 minutes until the top of your crumble is a nice golden colour. Enjoy hot or cold!

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This was so good! The crumbly layer is crunchy, rich and just sweet enough to balance out the wonderfully tart blueberry jam under it. It’s probably my new favourite crumble: sweet, tart, crunchy, and unctuous. It’s so perfect! I think it would be even better with some vanilla ice cream. Hum, I guess I’ll have to make another crumble to test it out. The sacrifice! Let me know if you try it out!

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Vegan Pecan Sandies Cookies

Tonight I was craving cookies. Of course I ran to our pantry and looked for chocolate chips. Deception, deception: no more chocolate chips. So, I grabbed the next best thing: pecans.

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Here is what you need:

  • 1 1/4 cup gluten-free flour
  • 1/2 cup pecans
  • 3 tbs maple syrup
  • 5 tbsp coconut oil
  • 1 tbs pistachio oil (or extra coconut oil)
  • 2 tbsp almond milk
  • 1/2 tsp baking powder
  1. In a large pan, toast the pecans on medium heat for 10 minutes. You want them to be slightly toasted and fragrant. Remove from the heat and roughly chop them up.
  2. In a large mixing bowl, mix all the ingredients with your fingers or a fork. I find that using my hands to mix everything up works really well because it helps the coconut oil soften and bind everything up.
  3. Roll the dough between two parchment paper pieces until it is 5mm thick. Use a cookie cutter to cut out around 30 cookies. You might need to re-roll your dough a few times to get all of it cut out.
  4. Spread your cookies on a lined cookie sheet and place in a oven set at 325F for 12 minutes. Let the cookies cool and store them in an air-tight container.

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These cookies are crumbly, not too sweet, full of pecans, soft and very light. They really have that buttery feel that is so typical of sandies and other shortbread cookies. If you like these, you might want to give my coconut shortbread cookies a try too. Both of these are super satisfying and will make you forget that you’re out of chocolate. Yes! Let me know if you try them out!

Maple Glazed Pecans

I don’t have any story to tell you about this recipe. I just love pecans and maple syrup together! These two ingredients are the perfect combination, and it’s even better when you add some ginger to the mix! This recipe takes 20 minutes to prepare, is delicious, and makes for a great ‘mason jar’ gift.

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Here is what you need:

  • 4 cups pecans
  • 1/2 cup maple syrup
  • 1/2 tsp cinnamon
  • 8 pieces of candied ginger, cut into small pieces

Here is what you do:

  1. Preheat your oven to 350F.
  2. In a large bowl, mix all your ingredients and spread in a single layer on a lined cookie sheet.
  3. Place in your oven and mix every 5 minutes. The overall cooking time for these are 20 minutes. You know they are ready when all the maple syrup is really thick (almost caramel like), and your pecans are slightly brown.
  4. Place the pecans in your fridge for 30 minutes until they are completely cooled. Placing them in the fridge makes them crispier.
  5. Once cooled, keep the pecans in an air-tight container.

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This makes for a great snack or nice cream and salad topping. It is crispy, sweet, full of maple flavour and so easy to put together! The ginger pieces also add a little bit of heat and balance the maple nicely.

Let me know if you try this out!

 

Raw Vegan Chocolate Cake with Frosting

This is the dessert you need to try out if you are looking for the ultimate chocolate cake. It is full of flavour, rich and satisfying. It is also very quick and easy to make, so it would be a perfect last minute treat for busy days.

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Here is what you need for the cake:

  • 1 cup pecans
  • 1 cup walnuts
  • 8 medjool dates
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract

Here is what you do for the cake:

  1. Add the nuts into your food processor or blender and mix until finely ground.
  2. Add the pitted dates, cocoa powder and vanilla extract. Process until evenly combined and sticky.
  3. Press a few tablespoon of the cake mixture in a small jar and pat down. Place in the fridge.

Here is what you need for the frosting:

  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • dash of salt

Mix all the ingredients until smooth. Spread on the cake and let sit in the fridge until the frosting thickens up.

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This is a really intense chocolate cake! The flavour is rich, and the texture is smooth and creamy. The frosting makes this extra special and adds some sweetness. I really like how easy this dessert is, while still being impressively delicious! Be prepared for a great chocolate overload! Let me know if you try this out!