Posts Tagged ‘strawberries’

Say Hello to Strawberry Season

In Food, Glorious Food, Recipes on June 4, 2014 at 2:39 pm

crumbleMy husband visited a strawberry farm earlier the other day so when I arrived home I discovered he had plunked two containers of fresh strawberries on the counter that needed tending to. Strawberries are one of the fruits that can be quite toxic, so always go for organic. Although I don’t always list “organic” as part of my ingredient list to save space (and I’m a lazy typist), it’s always implied as you’d be hard pressed to find non-organic ingredients in my home!

Now I’ve never made crumbles before and didn’t realize it was so easy! Apparently the trick is to not over mix the crumble part. I literally just threw this together on the fly and was quite pleased with the results. Perhaps it was beginners luck.


Vegan Strawberry-Coconut Crumble


3 cups                              fresh strawberries, roughly chopped


Mix together

3 tbsp                                 coconut sugar

3 tsp                                   vanilla

3 tsp                                   water


Mix together

4 oz                                    whole wheat or gluten-free flour

1 ½ tsp                              baking powder

2 tbsp                                 coconut sugar

4 tbsp                                 shredded coconut

4 oz                                     rolled oats

4 oz                                     coconut oil (melted)



Chop strawberries and line bottom of baking or casserole dish. Mix sugar, vanilla and water together until sugar dissolves. Pour over berries. Mix flour, baking power, sugar, coconut and oats with fork until blended. Add melted coconut oil and stir until crumble forms being careful not to over mix. Top berries with mixture and bake in preheated 350°F oven until crumble is browned and fruit is bubbling. Approx. 20 mins. Enjoy!

Strawberry-Almond Fingers

In Food, Glorious Food, Recipes on July 14, 2013 at 11:21 am
Strawberry-Almond Cake

Strawberry-Almond Cake

With strawberry season in full swing, you might find yourself with some leftover strawberries. My husband brought home a couple of pints but they didn’t travel well in the heat of the day. And even though I mixed them with lemon juice, they got a bit overripe before we finished the lot. This quick cake, which we cut into bite-size fingers, made quick use of the remainder.


Beat together

1 cup                        coconut sugar

½ cup                     coconut oil

1                               egg or vegan substitute (1 tbsp ground flaxseed mixed with 3    tbsp water)

1 tsp                        vanilla


1 cup                        whole wheat flour

1 tsp                         baking soda


1½ cup                    chopped strawberries

1 tsp                          lemon juice

¼ cup                       sliced almonds


Preheat oven to 350°F. Prepare 8-in square pan with cooking spray. Beat together coconut sugar, oil, egg (or substitute) and vanilla until well mixed. Combine flour and baking soda then add to sugar mixture. Fold in fruit and lemon juice. Pour into prepared pan, smooth and top with sliced almonds. Bake in preheated oven until golden, about 30 to 40 minutes. Cool in pan no more than 10 mins. Drizzle with royal icing if desired. Cut into fingers.