The distinctive tangy-sweet style of rhubarb mingles completely with ripe summer season strawberries on this rustic recipe from The Colourful Household Desk Cookbook. Don’t have strawberries? Swap them out for blackberries or cherries.
What you want:
For the filling:
3 cups chopped strawberries
2 cups chopped rhubarb
Juice of ½ lemon
2 tablespoons maple syrup
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the topping:
1 cup oat flour
1 cup rolled oats
⅓ cup coconut sugar
½ teaspoon floor cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup coconut oil, softened
¼ cup vegan milk
1 teaspoon vanilla extract
For garnish:
Vegan vanilla ice cream
Coconut whipped cream
What you do:
- Preheat oven to 350 levels. Grease an 8-by-8-inch baking dish.
- For the filling, in a big bowl, stir all components collectively. Pour combination into baking dish and use a spatula to unfold out evenly.
- For the topping, in a big bowl, whisk oat flour, oats, coconut sugar, floor cinnamon, baking powder, and salt. In a small bowl, mix coconut oil, milk, and vanilla. Add moist components to massive bowl of dry components, and stir till blended.
- Pour topping combination over filling in baking dish. Use a spatula to unfold out evenly over filling and press down.
- Bake for 45 minutes, till prime is crisp and bubbly. Serve heat, topped with ice cream or coconut whipped cream.
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