Light and healthy with the perfect blend of oat and pecan crisp topping. One Bowl Peach Cris is the ultimate summer comfort food that is vegan, gluten-free and refined sugar-free.
The end of sweet summer fruit is upon us here. Peach season its been real and I am not ready for you to go! I urge you to make this absolutely delicious peach crisp before the peaches disappear from our markets. Peach crisp is one of the desserts that make the house smell amazing, everyone will be coming straight to the kitchen!
Peach Crisp is excellent when served with your favorite ice cream or a dollop of Greek yogurt! You can’t go wrong with this crisp!
- 4 1/2 cups peaches, peeled (optional), cored and cut into 1/4 inch slices
- 1/3 cup maple syrup
- 1 tbsp almond flour
- pinch of salt
- 1 cup rolled oats
- 1/2 cup almond flour
- 1 cup raw pecans chopped
- 1 tsp cinnamon
- 1/2 cup coconut sugar
- 1/3 cup coconut oil softened
- Preheat the oven to 350°F and grease an 8x8 baking dish.
- In a medium bowl combine the peaches, maple syrup, almond flour, and salt. Mix well and coat the peaches evenly.
- Transfer peaches to your baking dish and bake for 20 minutes.
- While the peaches are baking prepare your crisp. In the same bowl mix your oats, almond flour, chopped raw pecans, cinnamon, coconut sugar, and coconut oil. Mix with a spoon until the mixture is crumbly. You can also use your hands for this part.
- Once peaches have baked 20 minutes sprinkle the crisp mixture evenly over the top. Bake the crisp for 20 more minutes until the crisp golden brown and the peaches are bubbling. Let cool 15 minutes before serving. Enjoy it with your favorite ice cream or a dollop of Greek yogurt.
Vegan Blueberry Muffins are incredibly easy to make! They are moist, tender, refined sugar-free, and loaded with blueberries. They are ready to eat straight out of the oven!
This recipe was never planned, in fact, I had not used my muffins tins in some time!
When the weather is a bit cold, I need some comfort food, aka Vegan Blueberry Muffins. I don’t like to break my regular diet for sweets, so I always try to bake sweets and pastries using what I have without comprising flavor. So when I need a mouthful of delicious sweet carbs I do so, and try to keep it healthy!
Vegan baking for me has always been hit or miss, but today I HIT the jackpot! I ate 2 of these slathered with butter straight out of the oven, honestly hit the spot. I suggest you try the same!
It is a big deal when my kids want them for a snack at school! Means I did something right, ha! So these went fast in my house. So excited everyone enjoyed these healthyishh muffins, will definitely be whipping up another batch!!
- 1 tsp apple cider vinegar
- 1 cup of coconut milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- dash of salt
- 1/2 cup coconut sugar
- 2 tbsp maple syrup or agave
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup blueberries
- Preheat the oven to 350F. Line a 12 cup muffin tin with paper liners. If you don't have paper liners grease the well of each muffin slot.
- In a small bowl combine the apple cider vinegar and coconut milk, set aside while it curdles about 2-3 minutes.
- In a medium bowl mix together the flour, baking powder, baking soda, and salt.
- In a large bowl combine coconut sugar, maple syrup, coconut oil, and vanilla extract. Pour in the coconut milk and apple cider vinegar and mix together.
- Gradually add in the flour mixture. The batter will be thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Don't over mix.
- Scoop the batter into the prepared muffin tin, an ice cream scooper with a wire scraper works great! The muffin tins will be very full. Sprinkle a little coconut sugar onto each muffin.
- Bake for 25 minutes until lightly golden. Let cool for 5 mins before serving. Run a knife around the edge of muffin to free it if necessary.