Quick and Easy Vegan Fruit Crisp

Yummy yummy yummy I have Fruit Crisp in my tummy!


….apparently I’m 5 years old. Anyways I thought I’d share the recipe for this easy vegan Fruit Crisp that I made on Vegan Bites this week, because it’s so incredibly simple. I usually eyeball these crisps because I’m lazy and because they are quite forgiving, but below you’ll find a general guideline for making your very own Fruit Crisp.

peach
This recipe serves 2. You can easily double, triple, or quadrupole it, depending on how many people you’re feeding or how hungry you are.

I used peaches, but you can use whatever tickles your pickle or whatever fruit happens to be spoiling around your house. Frozen fruit works well, too.

I suggest using almond or oat flour. This makes it gluten-free if you care and delicious regardless of if you care. If you don’t have these flours, you can use all purpose.

This tastes amaze with non-dairy or ice cream or whipped cream. DO IT.

Enjoy!

Easy Vegan Fruit Crisp

Prep Time:  10 minutes
Cook Time: 30-40 minutes, but need at least 1 hour to freeze
Servings: 2, easily doubled

Ingredients:

  • 2 cups fruit (I used peaches today, frozen berries are also fab)
  • 1 tablespoon sugar -1/2 tablespoon lemon juice -3/4 cup oats -1/4 cup flour (I recommend almond or oat, AP is fine too)
  • 1/4 cup brown or coconut sugar (regular will also be okay)
  • 1/4 cup softened non-dairy butter
  • cinnamon
  • dash salt

Method:

  1. Preheat oven to 350 F.
  2. Chop fruit into even pieces, add lemon juice, sugar, and toss. Place in well-greased baking pan.
  3. Combine oats, flour, sugar, cinnamon, and salt in a bowl. Mix. Cube softened butter and mix in.
  4. Cover fruit with oat mixture and bake for 30-45 minutes until fruit is tender and top is crispy.
  5. Serve with non-dairy ice cream or coconut whipped cream!

Vegan Oatmeal Apple Cinnamon Rolls with Coconut Vanilla Yogurt Icing & Walnuts

CINNAMON. ROLLS.

Vegan Oatmeal Apple Cinnamon Rolls via Kbaked

Is there anything like ’em? No. There is not. When you’re craving a cinnamon roll, absolutely nothing else will do.Vegan Cinnamon ROlls - Apple Oatmeal Cinnamon

Which is why after craving them like cray for several days in a row, I decided to make some. Now I’m simultaneously #satisfied, and eager to make some more cinnamon roll variations (my friend suggested carrot cake…genius?! yes).

Yummy Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

Me being me, I decided to tweak classic cinnamon rolls and put my own lil twist on ’em. I used oat flour because I wanted something not junky tasting (tho I do love a junky cinnamon roll sometimes…just was more in the mood for hearty/substantial/I really love the texture/flavor of oat flour in baking).

Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

Then, for the filling, I used apple sauce + cinnamon + a wee bit of non-dairy butter (tho you could even skip the non-dairy butter).

Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

For icing, I used vanilla coconut yogurt. This was actually because I was out of powdered sugar and too lazy and cheap to buy more at the moment so I opted for yogurt. And you know what? IT WAS AMAZING. Happy accident AF. Tangy, sweet, vanilla-…it was like a shortcut, less intense cream cheese icing. 10/10 would reccomend.

kbaked Vegan Oatmeal Apple Cinnamon Rolls

You should make these cinnamon rolls if you are looking for something satisfying, not junky, and different fr breakfast. If you are looking for a classic, more junky, Cinnabon-esque cinnamon roll, this recipe probably isn’t what you want right now.  If you want to make cream cheese icing or other icing, be my guest. Either way, get rockin’ and rollin’.

Vegan Oatmeal Apple Cinnamon Rolls_Kbaked

Vegan Oatmeal Apple Cinnamon Rolls with Coconut Vanilla Yogurt Icing & Walnuts

Prep Time:  30 minutes, plus 6-8 for proofing
Cook Time: 20-40 minutes
Servings: about 4 small cinnamon rolls

Ingredients:

  • 2 teaspoons yeast
  • 3/4 cup almond milk
  • 1 tablespoon melted non-dairy butter
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup oat flour (can sub AP or whole-wheat flour if desired)
  • 3/4 cup all-purpose flour or whole-wheat pastry flour
  • 1/2 tablespoon sugar

For Filling:

  • 1/3 cup apple sauce
  • 1 1/2 tablespoon non-dairy butter (I like Earth Balance)
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar

For Icing:

  • 1 container coconut or soy milk vanilla yogurt (I like So Delicious, Soyo, Silk, and Stony Field’s Brands)

For garnish:

  • 1/4 cup chopped walnuts

Method:

  1. Warm almond milk in a bowl to about 110 F. The milk should be warm, but not boiling.
  2. Add yeast and allow to bloom, about 10 minutes.
  3. Add sugar, salt and vanilla. Mix
  4. Add flours, 1/2 cup at a time, folding gently into the butter mixture.
  5. Allow dough to rise until doubled in size, roughly 6-8 hours.
  6. When dough has risen, roll out into a rectangle, about 1/4th inch thick.
  7. Coat dough rectangle with apple sauce, and then add 1 1/2 tablespoons butter, cubed.
  8. Combine sugar and cinnamon and sprinkle over apple sauce.
  9. Roll dough into one log. Use a knife to cut into fourths.
  10. Place fourths/rolls into well-oiled pan and bake for 30-40 minutes until golden and fragrant.
  11. Remove from oven and drizzle with yogurt. Top with chopped nuts, if desired.

Best Ever Banana Bread {with Flax} – Vegan & Gluten-Free

Holy buckets I have not blogged in quite a little bit! This may be the longest blog break I’ve taken in a year! Wowza. Where oh where have I been?

Vegan & Gluten Free Banana Bread with Flax

Welp, the month of July was insanely busy. In one short month I managed to go to New York, Chicago, Quebec City, attend two weddings, helped out with a fabulous bridal shower, attend Accepted Student’s Day at Columbia University in the City of New York (yup, that’s right, I’m heading back to NYC for grad school!) and spend a surprise night at a Ramawada Inn in Newark, NJ due to a clusterfuck of a travel situation heading back from Quebec.

Banana Bread with Flax - Vegan & Gluten Free

When I wasn’t traveling, I was working working working! I’ve been trying to work at Trader Joe’s as much as I can while still establishing a balance for free time/sanity, which between travel and some other freelance projects I’ve had this month, has been quite the juggling act. But exciting things are coming and happening and it’s been a busy but fun month – despite the fact that it completely flew by!

Vegan & Gluten Free Banana Bread

So today, July 29th, I had off. Free of all obligations, duties, travel agendas, work, and any other sort of obligation that would require me to be wearing real pants at a certain time and place. Aka utter BLISS.  Millie (bless her soul) of course decided woke me up at 5:34am on the dot. 5:34 am seems to be her favorite time to wake mommy up to go to the bathroom, eat breakfast, and promptly climb back into bed, leaving me up and awake for the day.

Vegan & Gluten Free Banana Bread

I’m naturally an early riser, but sometimes, sometimes, I fantasize of sleeping in til 6am on my days off. I guess I should just keep dreaming, right?

Getting up early isn’t always a bad thing – I’m most awake and productive in the early morning and it allows me to get things done before the rest of the world wakes up to distract me. The only downside is that often times I want to get errands done but things like the post office and Target aren’t open until several hours after I rise (-__-). Sometimes this leaves me time to do other things. Like bake.

Banana Bread with Flax. Vegan & Gluten Free

This morning, I baked some banana bread. Can I tell you a secret? For YEARS I have had the hardest time perfecting banana bread. I just couldn’t do it! I don’t know why. It was always too dry, too wet, too clumpy, or the texture simply wasn’t correct.

Banana Bread - Easy, Vegan & Gluten Free !

I know, I know how can this be? I can make homemade Cronuts and elaborate cakes with my eyes closed, and I’m a well-known banana fiend, but for reasons beyond my explanation, I couldn’t make a decent banana bread to save my life. Well, recently, I am happy to say, I conquered the banana bread beast. Yes, I won. I won at life.

Banana Flax Bread - Vegan & Gluten-free

This recipe is several years and about 200 loaves of mediocre or failed banana bread in the making. But here, right in front of your eyes, is the best-ever, hearty, moist, pleasantly filling / not junky vegan and gluten-free banana bread. I think two major keys to perfect banana bread are almond flour and coconut oil. I really have tried this recipe with peanut butter and almond butter, but to me, texture and flavor wise, coconut oil (though boring) reigns supreme.

Banana Bread w: Flax. Vegan & Gluten Free

Winning at this recipe was a major hurdle for me to overcome in my life. I finally feel like a huge weight has been lifted off my culinary shoulders. In a sense, accomplishing this banana bread was a pleasant reminder that if I bust my butt hard enough, I can overcome any life obstacle. Which, when you’re moving halfway across the country again to throw yourself into grad school after some relaxing time off, is a pretty good reminder.

Vegan & Gluten Free Banana Bread with Flax

Onwards and upwards, friends! Happy banana bread to you. 😀 And in the words of Apu from the Simpsons, “Hallelujah, we have banana bread.”

Prep Time: 10 minutes
Bake Time: 60-80 minutes
Level: easy

makes one 12 inch loaf, serves about 10-12

Ingredients:

  • 3 large very-ripe bananas
  • 1/4 cup coconut oil, melted (can sub peanut butter or almond butter, but I like coconut oil best)
  • 1/3 -1/2 cup maple syrup (can substitute 1/2-3/4 cup brown sugar or raw sugar)\
    • adjust amount based on desired level of sweetness
  • 1 cup almond milk (or other nondairy milk)
  • 1 teaspoon vinegar (any kind will do)
  • 1 1/4 almond flour / almond meal (can sub oat flour)
  • 1 1/4 cup oat flour
  • 1/2 cup rolled oats (can sub more oat flour)
  • 1/4 cup ground flax seed (can sub more rolled oats)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3 teaspoons baking powder
  • 1/2 cup walnuts (optional, but highly recommended)

Directions:

1. Preheat oven to 350 F.

2. In a cup, combine almond milk and vinegar and set aside to curdle, at least 10 minutes.

3. Meanwhile, melt coconut oil or nut butter in a large bowl. mash bananas and add to melted coconut oil. Stir will. Add maple syrup. Mix well.

4. Add almond flour, oat flour, flax seed, baking powder, cinnamon and pumpkin pie spice. Fold into banana mixture. Add almond milk mixture and 1/4 cup walnuts and fold into batter. Mix until just combine.

5. Pour batter into a greased loaf pan and top with remaining 1/4 cup walnuts, and bake for 60 – 80 minutes, or until bread becomes browned and until a toothpick inserted in the center of the bread comes out clean upon removal. Allow to cool and serve with coconut oil, jelly, or more nut butter :-D.