Quick & Easy Blueberry Crisp

Thanks to Stephen Daly, Member-Owner, for sharing this recipe.

Because we published Stephen’s recipe, Stephen will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! Submit recipes to marketing@peoples.coop anytime!

Here’s a recipe for Blueberry Crisps I’ve been making for years. I’ve perfected through trial and (many) errors. I thought about making this a family secret, but instead want to share it with the world. Besides which, this was more of a team effort than anything. I pulled ideas from my friends who are far better bakers than I am!

Ingredients

Blueberry Filling

• 4 cups blueberries - We recommend the Co-op Collab blueberries!

• 1 Tbsp cornstarch

• 1/4 cup granulated sugar

• 1 Tbsp lemon juice

Crisp Topping

• 1/2 cup flour

• 3/4 cup old-fashioned oatmeal

• 1/4 cup brown sugar, packed

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 6 Tbsp salted butter, melted

Instructions

• Preheat oven to 375℉.

• In a bowl, mix together blueberries, cornstarch, granulated sugar, and lemon juice. Toss together until berries are coated.

• In a separate bowl, mix flour, old-fashioned oatmeal, brown sugar, cinnamon, nutmeg, and butter. Mix together with a fork until it gets crumbly.

• In a 9 x 9 baking dish, add the blueberry mixture in an even layer. Then, sprinkle the crisp mixture in an even layer on top.

• Bake for 40 minutes. After baking, the blueberries will be very hot, so make sure to let it cool off for just a few minutes. Serve with whipped cream or a scoop of vanilla ice cream.

Image thanks to Our Table Cooperative!

No-Bake Chocolate Avocado Fudge

No-Bake Chocolate Avocado Fudge

Thanks to Alice Ma, Member-Owner, for sharing this recipe.

Because we published Alice’s recipe, Alice will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! Submit recipes to marketing@peoples.coop

I created this recipe when I first started moving towards a vegan lifestyle in 2015. I wasn't familiar with how vegan desserts were made, and this was a super easy first try! This recipe holds an extra place in my heart because it helped me make a lot of friends when I first moved to Moscow, Idaho. I started a plant-based, budget-friendly cooking class series with the Moscow Food Co-op and this was part of the dessert class.It was by far, the most impressive recipe of the whole class series and having people love my food and give me such great feedback on a class I totally made up made me feel like such a part of the community that was new and foreign to me. I taught that same class for three years until the pandemic put a stop to it, but I also slowly became more involved with the Moscow Food Co-op through this class and ended up being President of the Board of Directors. In a way, this recipe launched my friendships and love for my Co-op. Now, eight years later, I have uprooted my life again to move to Portland. I am glad to see we have more than one Co-op here and love the atmosphere of People's.

Recipe

Serves 20-25

This recipe is no-bake, so it's great for hot weather when you want sweets but don't want to turn on the oven!

Ingredients:

• 1 cup nut or seed butter, melted slightly to make blending easier
• 1/2 cup mashed avocado (1/2 of a large avocado or one whole small one)
• 1 cup cocoa or carob powder
• 1/2 cup maple syrup, agave, or brown rice syrup
• 2 tsp vanilla or peppermint extract
• Optional: 3/4 cup chopped nuts

Directions:

Combine all ingredients except nuts in a mixing bowl or food processor and mix
until smooth. Fold in chopped nuts. Spread mixture evenly in a baking dish or pan lined with
parchment paper. Freeze for approximately one hour, or until firm. Slice into 20-25 squares.

Blueberry Shrub & Drinking Vinegar

Blueberry Shrub

by Eleanor Escafi, Board President

Ingredients:

12 ounces organic blueberries

1-1.5 cups organic white sugar

1 cup vinegar (I like apple cider vinegar but you can use red wine vinegar, whine wine vinegar, white balsamic vinegar, or unseasoned rice vinegar)

Instructions:

1. Gently mash berries into a medium bowl with a fork.

2. Transfer to a 1-quart glass jar with a lid, add sugar, and stir to combine. 

3. Seal jar and let fruit mixture sit at room temperature for one day. Shake every so often. 

4. Stain through a sieve or colander and eat or discard fruit pulp (I love it over vanilla ice cream)

5. Add vinegar to the blueberry syrup and stir to combine. Taste, and add more vinegar or sugar to preference. 

6. Add to a clean jar, and cover with a lid. Allow flavors to meld over one week. 

7. Serve 2 tablespoons over ice and top with club soda! 

Grandma Lois’s Very Best Vegan Blueberry Muffins

Thanks to Paul Cole, Member-Owner, for sharing this recipe.

Because we published Paul’s recipe, Paul will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! submit recipes to marketing@peoples.coop

Grandma Lois’s Very Best Vegan Blueberry Muffins

Note from Paul:

This recipe never fails to impress. It tastes like yummy angel food cake!

Ingredients:

2 cups flour

1.5 teaspoons baking soda

0.5 teaspoons salt

1 teaspoon lemon zest.75 cups white sugar

1 cup non-dairy milk

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

1.5 cups fresh blueberries

Instructions:

1. Preheat the oven to 400F.

2. Grease a muffin tin.

3. Combine flour, baking soda, salt, and zest in a bowl

4. In another bowl, mix the sugar, milk, oil, extract, and vinegar.

5. Combine the wet and dry ingredients and stir until barely mixed — don’t over stir!

6. Fold in the blueberries with a rubber spatula (be gentle so they don’t pop!).

7. Fill the muffin tins a bit more than halfway full with the batter. Sprinkle a few extra blueberries on top if you like.

8. Bake for 15 minutes at 400F, then rotate the tin 180 degrees and lower the temperature to 375F and bake for another 8 minutes — or until a cake tester comes out clean.

9. Let cool on a wire rack, then EAT!

Pumpkin Seed Butter Cookies

This recipe was chosen by our Bulk Co-Buyer, Zahra Salim. Zahra has been working on introducing new bulk products and revitalizing pre-pandemic offerings, including our alternative nut butter section! All of these ingredients can be found in our bulk section. Enjoy!

“These chocolate dipped pumpkin seed butter cookies are a delicious, allergy-friendly treat. They’re soft, chewy, and decadent yet nutritious. These cookies are nut-free, gluten-free, vegan, and grain-free. They’re kid-approved and perfect for school snacks.” - Jennifer Bell

Author: Jennifer Bell

Prep Time: 45 minutes

Cook Time: 12 minutes

Total Time: 57 minutes

Servings: 12

Check out the full recipe article with step by step photos here.

Equipment

• Sheet pan

• Parchment paper

Ingredients

• 1/2 cup pumpkin seed butter (with no added sugar or salt)

• 1/2 cup maple syrup

• 1/2 cup coconut flour

• 1/2 cup dairy-free dark chocolate chips or chopped dark chocolate

• 2 teaspoons pure vanilla extract

• 1 teaspoon vinegar or lemon juice

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

• Optional topping: pumpkin seeds for sprinkling on top of the cookies

Instructions

• Preheat the oven to 375 degrees Fahrenheit.

• Add the pumpkin seed butter, maple syrup, coconut flour, vanilla extract, vinegar or lemon juice, baking soda, and salt to a large mixing bowl and use your hands to mix well until a dough is formed.

• Use your hands to roll the dough into 12 evenly sized balls and place them on a parchment paper lined sheet pan.

• Use your fingers to press the cookie dough balls into flatter circles.

• Bake at 375 degrees Fahrenheit for 12 minutes or until they look solid and slightly golden around the edges.

• When then cookies are finished baking, allow them to cool to room temperature.

• While the cookies are cooling, melt the dairy-free dark chocolate chips (or chopped dark chocolate), either in the microwave or on the stove. To melt it in the microwave, add the chocolate to a microwave safe bowl, then cook on high power for 20 seconds, stir, and repeat until it’s melted. To melt it on the stove, add the chocolate to a pot on the stove set to low heat and stir constantly until melted.

• Once the chocolate is melted and the cookies have cooled to room temperature, dip the cookies in chocolate so that half of each cookie is submerged in chocolate and the other half is not, then place them on a platter (or two dinner sized plates) lined with parchment paper (you can reuse the parchment paper that you baked the cookies on).

• Sprinkle a few pumpkin seeds on the chocolate dipped sides of the cookies, then place the cookies in the fridge for a minimum of 30 minutes to allow the chocolate to harden before serving.

Notes

• To make this recipe even quicker and easier, skip the step of dipping the baked cookies in melted chocolate. You can mix the chocolate into the raw cookie dough instead.

• Store these pumpkin seed butter cookies in an airtight container for up to three days or freeze them for up to six months.

Rhubarb Caraway Cake

Rhubarb Caraway Cake

Adapted by Brita Zeiler from Vegetable Literacy by Deborah Madison

This versatile, everyday butter cake is as satisfying as it is simple. Make with or without Rhubarb, try substituting caraway for poppy seeds, make it your own! Serve with creme fraiche, yogurt, or butter.

Caraway seeds lend a floral, herby fragrance, along with a carminative (gas & bloat reducing) function. Rhubarb is a cool vegetable to celebrate. In the Buckwheat aka Knotweed aka Polygonaceae family, Rhubarb shares it's sharply tart oxalic acid flavor with other edible plants in the same family like sorrel and oca tuber. Like many of our Springtime plants, Rhubarb is a "cleansing" plant that gently aids digestive tone and elimination.

Ingredients

1 + 3/4 cup sifted all purpose flour

1 teaspoon baking powder

pinch sea salt

1/2 cup unsalted butter, at room temp

1 cup granulated sugar

1 teaspoon vanilla extract (use bitters or a tasty, brandy based tincture as a substitute for vanilla if you run out in a pinch, or just because)

Grated zest of 1 large Meyer or regular lemon or small orange

3 eggs, at room temperature, lightly beaten

1/4 cup milk (or buttermilk or half n half, just use whatever you have on hand)

1 teaspoon caraway seeds, plus more for a garnish for the top

1 stalk of rhubarb

Preheat your oven to 350. Grease either a 8-inch cake pan, or 8x4 inch loaf pan. If using a loaf pan, line the pan with a strip of parchment paper than hangs over the two longest edges so that the cake is easier to remove once it's baked.

Sift together the flour, baking powder and salt in a bowl and set aside. In a stand mixer with paddle attachment, beat the butter on medium speed until soft, then gradually add the sugar and continue until light a fluffy. Add the vanilla and lemon zest, then add the eggs and beat until thoroughly combined. Scrape down the sides of the bowl and beat once more until the mixture is smooth, and then add the milk.

With the mixer on low, gradually add the flour. When all of it has been added, scrape down the sides of the bowl to make sure all is incorporated, then stir in the caraway seeds. Scrape the batter into the prepared pan and even the top. Slice the rhubarb into thin strips, cutting down in length as needed so the strips fit in the pan, and then place on top of the cake. Sprinkle the top lightly with additional caraway seeds.

Bake in the center of the oven until golden and firm on top and the sides are pulling away just slightly from the pan, about 30-45 minutes. Let cool for 5 minutes in the pan, and then loosen the sides with a knife and the cake out onto a cooling rack. Let cool completely before serving.

Nettle & Sorrel Deviled Eggs

Nettle & Sorrel Deviled Eggs

Spring is the time for nettles and sorrel and this is a lovely, greener-than-typical, variation of deviled eggs.

8 hardboiled eggs*

2 teaspoons Dijon-style mustard

3-4 tablespoons mayonnaise

1/3 cup sorrel leaves, finely chopped

1/3 cup blanched nettles, squeezed out and very finely chopped (from a scant 1/2 lb fresh nettles)

2 teaspoons chopped fresh chives or minced onion (optional)

Salt and freshly ground pepper, to taste

Slice eggs in half lengthwise. Scoop out yolks and put into a bowl. Mash with a fork and add the remainder of the ingredients until well mixed. Adjust seasoning to your liking. Fill mixture back into egg halves with a teaspoon.

*Note on hard boiling eggs: Cover eggs generously with cold water and bring to a boil. As soon as the water is boiling turn off the heat. For eggs where you want the yolk firm but not dry, leave in hot water for 10-11 minutes depending on the size of the eggs. Drain and fill pot with cold water to stop cooking. For eggs that have solid yolks but have a slightly creamier interior (for salads, Salad Nicoise, etc.) take out of hot water after 8-9 minutes. 

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

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What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail).  Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Quick Fudgy Chocolate Cookies

Quick Fudgy Chocolate Cookies

by Katherine Deumling of Cook With What You Have

These are and so satisfying. You can substitute some whole-wheat pastry flour. Around the holidays I use dried cranberries, golden raisins or a little candied orange peel but sometimes it’s dried cherries or apricots. You can also swirl in a few tablespoons of orange marmalade or other jam instead of the dried fruit.

–adapted from pastry chef and writer  Ellen Jackson

You mix these incredibly easy, fudgy cookies right in the saucepan.

1 cup plus 2 tablespoons all-purpose flour, spelt or whole wheat pastry flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
6 tablespoons unsweetened cocoa
1/2 cup granulated sugar or coconut sugar
*1/3 cup brown sugar or coconut sugar
generous 1/3 cup plain, whole-milk yogurt
1 teaspoon vanilla extract
½ cups dried fruit or 1/3 cup jam (see headnote) (half and half chopped golden raisins and candied orange peel is my holiday favorite as dried sour cherries or cranberries

 *I forgot to add the brown sugar recently and they turned out really well. So if you’re tempted to reduce the sugar, go for it!

Preheat oven to 350°. Combine flour, soda, and salt and set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until just mixed. Add any dried, fruit nuts, and/or jam. If adding jam just gently swirl it through the batter, don’t evenly mix it in or it will get a bit lost in the final cookies.

Drop by level tablespoons 1 inch apart onto baking sheets or use a #40 cookies scoop (3/4 oz). Bake for 8 to 10 minutes or until almost set. Don’t over bake and err on the side of underdone, if you like moist, chewy cookies that is. They will firm up as they cool. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail).  Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Apple Carrot Muffins

By Katherine Deumling of Cook With What You Have

I created these muffins for a nutritious and delicious after school snack for my son. They can be adapted to your taste and to what you have on hand. They are definitely bake-with-what-you- have muffins. The variations are really infinite. This recipe is only mildly sweet and the muffins are moist, chewy and a bit dense. They hold up well and are just fine a few days later if sealed tightly. They also freeze well.  

Variations: 

• Add raisins and/or nuts if you like 

• Use all apple or all carrot, rather than a combination of the two 

• Add shredded coconut or mashed banana instead of the carrot or even grated beets (though I’ve never tried it but I’m sure it would work).  

Makes 12 muffins or 10 if you slightly overfill the tins for a taller muffin  

• 2 cups whole-wheat pastry flour (or a combination of all purpose and whole wheat or just all- purpose for a lighter muffin)

• 1 teaspoon baking soda

• ¾ teaspoon salt

• ½ teaspoon cinnamon

• 1/2 teaspoon nutmeg

• Grated zest of one lemon (optional but very good)

• 2 ½ cups loosely packed grated apples and carrots (depending on your size of apples and carrots,  2 medium carrots and 1 small-medium apple generally do the trick when I grate the carrots on the smaller holes of a box grater and the apples on the larger ones)

• 2 eggs ¼ cup olive oil or sunflower oil (or melted butter)

• 2/3 cup whole milk or yogurt

• ½ cup honey or ¾ cup sugar  

Preheat oven to 375 degrees.  

Whisk all the dry ingredients in a medium bowl. Whisk all wet ingredients (including sugar if using that instead of honey) and lemon zest in another bowl, leaving grated fruit/veg separate.  Add wet ingredients to dry and mix quickly to combine. Add the grated apples and carrots and stir until just combined.  

Portion evenly into lightly greased muffins tins and bake for about 18-20 minutes or until a tester comes out clean. Do not over-bake. They will continue baking a bit after they come out of the oven. The inside should still look just a bit moist when you break it open. Carefully remove from tin by running a knife around the edges and let cool on a wrack. When cool, wrap tightly in cling wrap and freeze any you won’t eat within 2-3 days.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day! Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People’s Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail).  Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/

Fresh Fruit Crumble Bars

by Katherine Deumling of Cook With What You Have

Fresh berries, rhubarb, or stone fruit, in most any combination, shine in these simple, not too sweet bars. The above is straight strawberry. My favorite might be apricot and sour cherry but actually every time I make them I say that batch is my favorite.

Yields 16-20 bars, depending on how large you cut them

• 1 cup + 2-3 tablespoons flour

• Heaping 3/4 cup oats (not quick-cooking)

• 1/4 teaspoon cinnamon

• scant 1/2 teaspoon salt

• 1/2 cup sugar

• 1 stick (8 tablespoons butter) or 8 tablespoons coconut oil (see variations), melted

Fruit filling:

• 1 tablespoon cornstarch

• 1 tablespoon sugar

• 4 cups fresh fruit. Berries, other than strawberries don’t need to be cut, strawberries are best quartered or cut smaller if large berries. Cherries should be cut in half and rhubarb, apricots and plums cut up quite small.

• 1 teaspoon lemon juice 

Preheat oven to 375°.

Mix flour, oats, cinnamon salt and sugar in a medium bowl. Stir in melted butter and work with your hands, if needed to bring dough together. If it seems too wet add a little more flour. Line a 9 x 9 pan with parchment paper or foil. Press about 2/3 of the dough evenly into the pan and set aside the rest for the topping. It will be a thin layer and might seem like there’s not enough dough but it will work out just right.

To make the filling, put the cornstarch and sugar in a medium bowl and whisk together well (cornstarch will clump and not distribute evenly if it’s not well mixed with the sugar). Add fruit and lemon juice and combine well.

Spread fruit evenly over dough and crumble the reserved topping evenly over the fruit. Bake for about 35 minutes or until fruit is bubbling and topping golden brown. Remove from oven and let cool on the counter for a few minutes and then refrigerate for another 15-20 minutes. The chilling will help the bars set and cut easily.

Variations

• For vegan version swap melted coconut oil for butter

• Sub 1/2 teaspoon lemon zest for cinnamon in crust

• Sub 1/4 teaspoon cardamom for cinnamon

• Add 1/3 cup finely chopped, toasted nuts to the crumble you set aside for the topping

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. Get the Recipes, Tips & Inspiration you Need to Eat Well Every Day with 50% off a Subscription to the Seasonal Recipe Collection!

People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail).  Use discount code PEOPLES to subscribe at www.cookwithwhatyouhave.com. 

Rhubarb/Raspberry Crumble

My garden has a rhubarb hill, long-established raspberry canes and a redcurrant bush. One time, around the beginning of July, I had these leftover, half-broken Italian wafer cookies lying around. This crumble then materialized, as if it was suggested by the people who had the garden long ago and by my friend who forgot the cookies at the event she had brought them to.

I hope you can come to a similar equation with whatever fruit you have access to, and either make this crumble or a very different one in the same spirit.

fruit

• 4 or 5 stalks of rhubarb

• 2 large handfuls of raspberries (frozen works just fine! This is a great way to get rid of hoarded fruit from the previous year before the new batch comes in)

• 1 normal handful of redcurrants, top & tailed (optional/only really possible in July. It will work well with with small strawberries or cherries, in May and June)

crumble

• 100g butter (I first got this from recipes in English cookbooks that often have 100g of butter in crumble tops. This is like 5/6s of a stick. Take the part you slice off, break it into bits, and tuck it in around the fruit.)

• oats

• flour (any kind! Your favorite GF flour will work great!)

• almond meal or almonds you grind yourself

• sugar

• a few crumbled wafer-y cookies (another opportunity for your favorite GF alternative!)

• cold water

and more

• sugar—about 1/4 cup on the inside, plus more for serving

• lyle's golden syrup, honey, agave, something like that—a healthy drizzle

Cut, wash and trim the rhubarb. If you are making this recipe at the height of the season, when all three of these fruits can be fresh, your rhubarb has likely been around for awhile. If the outside is tough, peel it with a vegetable peeler. Place the pieces of rhubarb, cut to about 4 inches long each, in your baking dish. Really, with a crumble, precise measurements are unnecessary. Just choose a dish you want to make it in, and include enough fruit to fill it.

Take one handful of raspberries, and crush them in your hand. Scrape the berries off with a rubber spatula, and onto the rhubarb.

Scatter the sugar around the edges and on top. Drizzle the syrup on as well. Tuck in the small pieces of butter.

In a food processor, assemble: butter (cut into pieces) oats, flour, sugar, almond meal (or almonds) and wafer cookies (saving one for the top). Pulse a few times until the butter is cut up and pebbles have formed. Add a tablespoon or two of cold water and shake the mixture until pebbles really form.

Tip the mixture from the food processor over the fruit. Take the second handful of raspberries and scatter them throughout the crumble. This will cause them to burst appetizingly into the crust. Crack the final pizzelle over the top of the crumble.

Bake at 350º for 50 minutes.

If the crumble isn't browning, take another slice of butter and break it up over the top. Return the pan to the oven for about 10-15 more minutes, until the rhubarb has started to bubble up around the edges.

Drop the raw red currants around the crisped-up wafer cookie pieces. Serve at the table with extra sugar. Keeping the crumble nice and tart, but having the option to sweeten up some bites, is a more enjoyable eating experience than all-tart or all-sweet. Pretend you are a child at the breakfast table, adding sugar to the top of a cut grapefruit.

Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.

Vegan Lemon Bars

Servings: 9 bars

Ingredients

For the crust:

• 1 cup gluten free oats

• 1 cup almonds

• 1/4 tsp sea salt

• 2 tbsp coconut sugar

• 1 tbsp maple syrup

• 4-5 tbsp coconut oil, melted

For the filling:

• 1 cup raw cashews

• 1 cup coconut cream* (the hardened portion at the top of full fat coconut milk)

• 2 tbsp arrowroot or cornstarch

• 1/2 cup lemon juice (~2 large lemons)

• 1 heaping tbsp lemon zest (~1 large lemon)

• Pinch sea salt

• 1/4 cup maple syrup, plus more to taste

Instructions

1. Add the raw cashews to a medium bowl and cover with boiling water. Let sit for 1 hour uncovered, then drain.

2. Preheat the oven to 350 F and line an 8x8 inch baking dish with parchment paper.

3. In a food processor or high-speed blender, add the oats, almonds, sea salt, and coconut sugar and pulse until you get a fine meal. Transfer to a medium bowl and add the maple syrup and coconut oil (starting with 4 tbsp coconut oil and adding more if too dry). Mix to combine until a uniform, loose dough is formed. Mixture shouldn’t crumble when you squeeze it between your fingers. If too dry, add more coconut oil.

4. Pour the crust into the parchment lined baking dish and, using your hands, press the crust into the dish, making it as level and compact as you can. Bake in the oven for about 20 minutes, or until the edges are golden brown and you notice light browning on the surface. Remove from oven to let cool slightly.

5. For the filling, place the soaked and drained cashews, coconut cream, arrowroot starch or cornstarch, lemon juice, lemon zest, salt, and maple syrup in a high-speed blender or food processor. Blend on high until smooth and creamy. Taste and adjust, adding more maple syrup or lemon zest/juice if desired.

6. Pour the filling over the pre-baked crust and spread into an even layer. Bake for 20-25 minutes, or until edges look slightly dry and center is giggly, but not liquidy. Remove from oven and let cool for about 10 minutes, then place in fridge (uncovered) for at least 4 hours or overnight.

7. Slice and top with powdered sugar or shredded coconut, if you’d like. Store in airtight container in the fridge and enjoy within 4 days.

Recipe and photo by Natalie Bickford

Chewy Teff Ginger Molasses Cookies

Makes 32 small cookies.

Ingredients

• 1 ½ cups teff flour

• ½ cup buckwheat flour

• 1 tsp baking soda

• ¼ tsp salt

• 1 tsp ground cinnamon

• ¼ tsp ground cloves

• ½ tsp mustard powder

• ½ cup creamy unsalted almond butter

• ¼ cup coconut oil, melted

• 2 tsp tamari

• ½ tsp vanilla extract

• 1 tbsp fresh grated ginger

• ½ cup maple syrup

• ½ cup blackstrap molasses

Preheat the oven to 350F. Line a cookie sheet with parchment paper. Add the teff flour, buckwheat flour, baking soda, salt, cinnamon, cloves, and mustard powder to a large bowl and stir to combine. Add the butter, coconut oil, tamari, vanilla extract, ginger, maple syrup, and molasses to another bowl and stir to combine.  

Add the wet ingredients to the dry ingredients and stir until just combined. Try not to over mix. Using a tablespoon, scoop the batter and drop onto the parchment lined baking sheet. Bake in the oven for 10-12 minutes, or until brown on the bottom. Remove from oven and place onto a cooling rack. Enjoy!

Recipe adapted from Clean Food by Terry Walters. Photo and adaptation by Natalie Bickford.

Coconut Flour Zucchini Muffins

Ingredients

• 1/2 cup coconut flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 cup grated zucchini

• 4 eggs

• 1/2 cup coconut oil, melted

• 1 tsp vanilla

• 6 tbsp maple syrup

• 1/4 chopped pecans + 1/4 cup chocolate chips (optional...but necessary)

Instructions

Preheat oven to 375 F. Grease a muffin pan (this makes 12 small muffins).

Mix the coconut flour, baking powder, baking soda and cinnamon in a bowl.

Combine the zucchini, eggs, coconut oil, vanilla and maple syrup in a separate bowl and mix until uniform. Add the dry to the wet ingredients and mix to combine. Fold in the nuts and chocolate chips.

Place in the oven for about 20 minutes or until golden brown and cooked through.

Recipe by Natalie Bickford.

Raw Mini Key Lime Pie

Ingredients (makes 4)

Crust:
1/2 cup raw walnuts
5 dates, pitted
2 tbsp shredded coconut
1/2 tsp vanilla extract
pinch of salt

Filling:
1 medium avocado
1/4 cup coconut oil, melted
2 tbsp honey (sub maple syrup to make vegan)
juice and zest of 2 limes (1/4 cup lime juice)
1/2 tsp vanilla extract
pinch of sea salt

Directions:

1. Put the crust ingredients into a food processor and pulse until there are no chunks and you are able to mold the mixture in your hands. If it's not sticking then pulse a few more times or try adding a splash of water. Remove from the food processor and set aside in a bowl. Try not to eat all of it.
2. For the filling, put all the of ingredients into your food processor and process until smooth. Taste it and decide whether you'd like it more sweet (add honey) or more tart (add more lime juice).
3. Line a muffin tin with 4 muffin cups. Divide the date mixture evenly among the cups and press to create a mini compact crust. Then spoon the filling on to the crust. If you have extra filling then just pour it into another muffin cup for a crustless version...or just eat it right then and there with a spoon. Top with a sprinkle of shredded coconut and some lime zest, if desired.
4. Place in the freezer for at least a couple of hours or until solid. I like to let them sit out for 10 minutes to soften up a bit, but they are also good straight from the freezer.

Recipe and photo by Natalie Bickford.

Strawberry Coconut Pops

Ingredients

• 1 lb frozen strawberries (you can mix and match different berries)

• 1 can (13.5 fl oz) unsweetened coconut milk

• 4 tbsp honey (or other sweetener)

Directions

Place about half of the frozen fruit in a food processor or blender and blend until the fruit is mostly pulverized.

Add coconut milk & honey, mix, add the remaining fruit and mix again until even.

Pour into popsicle molds or ice cube trays & refreeze.

This recipe is also really great with frozen orange slices. This is also a great way to use up honey that's crystalized. The little honey crystals are delicious mixed in the pops.

Maple Cinnamon Candied Almonds

Ingredients

• 1 ½ cups raw almonds

• 3 tablespoons coconut sugar

• ¼ teaspoon sea salt

• 2 tablespoons maple syrup

• 2 teaspoon water

• 1 teaspoon coconut oil

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

1. Bake the almonds on a cookie sheet or in a baking dish at 350°F for 10-12 minutes until they smell toasty. You should smell a nutty aroma coming from the oven when the almonds are ready. Remove the almonds from the oven and set aside.

2. In a large bowl, combine the coconut sugar and sea salt and set the bowl aside.

3. Combine the maple syrup, water, coconut oil, vanilla extract, and cinnamon in a medium saucepan over medium high heat.

4. Bring to a boil, reduce heat to medium, and add the almonds.

5. Cook until the liquid has evaporated, stirring frequently, which will take about 2-3 minutes. The liquid should turn into a sticky mess before it evaporates.

6. Transfer the nuts to the bowl with the coconut sugar.  Stir and make sure that they're well coated. Pour the almonds onto a piece of parchment paper to cool.

(If you eat one warm, the almonds will still be soft, but don't worry. Once completely cooled, the almonds and the coating become crunchy.)

Recipe adpated from Texanerin Baking

Raspberry Sorbet

Makes 4 servings.

Ingredients

• 2 cups frozen raspberries

• 1/3 cup fresh avocado, packed

• Juice from 1 lime

• 1 teaspoon vanilla extract

• 3 tablespoons maple syrup or honey (or a few drops of stevia to taste)

• Optional: 1/2 to 1 Tablespoon rum (for softer sorbet if you plan to freeze it for very long, like overnight or a couple days. Do not add rum if making to serve right away)

Directions

Mash avocado and lime juice in a bowl until creamy.

Blend frozen raspberries in a food processor until they break down into icy raspberry bits. Add creamy avocado mash, vanilla, and sweetener, to the raspberries in the food processor, and blend into a creamy sorbet. Be careful not to over blend for too long, as you want this to stay cold and creamy.

Serve right away or put into a Tupperware container to firm up and enjoy later. 

Garnish with fresh raspberries, edible flowers, and mint leaves, if you would like.

Recipe and photo from Pure and Simple Recipes.

Pear Cobbler

Ingredients

• 1 cup and 2 T. sugar, divided, plus more for sprinkling

• 4 cups sliced pears, divided (NOTE: pears should be thin, but not too thin--about 1/4" thick)

• 2 1/2 cups all-purpose flour

• 1 1/2 t. baking powder

• 3/4 t. baking soda

• 1/2 t. salt

• 1/2 cup (1 stick) Earth Balance, cut into pieces

• 3/4 cup cold water

Instructions

Preheat the oven to 350 F. Sprinkle 1/4 cup of the sugar evenly on the bottom of a 9"x13" baking dish. Place just enough pear slices in the dish to cover the bottom in a single layer. Sprinkle and additional 1/4 cup sugar over top of the slices. Set aside for 5 minutes.

Meanwhile, in a large mixing bowl combine the flour, remaining 1/2 cup and 2 T. sugar, baking powder, baking soda, and salt. Using your fingers or a pastry blender, cut in the Earth Balance until the mixture resembles fine crumbs.  Mix in the remaining pear slices until evenly distributed. Gradually add the water, stirring until the mixture comes together to form a thick, lumpy batter. Spread the mixture on top of the sugared pears and sprinkle the top lightly with sugar. Bake until golden brown, about 40-50 minutes, and allow the cobbler to cool on a wire cooling rack for at least 20 minutes before serving. Serve warm, at room temperature or cold.