Recipe of the Week, Strawberry Rhubarb Crumble & Pistachio Avocado Ice Cream
Strawberry Rhubarb Crumble
2 and 1/2 cups rhubarb, chopped into 1” pieces
2 cups strawberries, chopped
1/2 cup pure maple syrup
1 teaspoon cinnamon, ground
1/2 teaspoon vanilla extract
1 tablespoon arrowroot powder
Crumble and Topping
1 and 1/4 cups GF rolled oats
1 cup walnuts
1/2 cup unsweetened shredded coconut
4 tablespoons unrefined coconut oil, melted
2 tablespoons pure maple syrup
Preheat the oven to 350°F and grease an 8″x8″ baking dish with coconut oil
Add all filling ingredients to a large bowl and stir to combine. Let the mixture sit for at least 10 minutes while preparing the crumble
Throw in all topping ingredients in the food processor and pulse a few times to coarsely chop into crumbs
Pour the fruit mixture into the baking dish and top with the crumble.Bake in the oven for about 40-45 minutes or until the topping is golden and the fruit is bubbling.
Let it cool for 30 minutes and serve warm or at room temperature. Store leftovers at room temperature for up to 2 days or in the fridge for a week
Delicious, nourishing plant-based meals and desserts. Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating delicious nourishing recipes for clients and companies, she is passionate about helping women with weight and body image issues become their absolute best and live the dream life they desire. She offers private and group coaching, meal plans, and tons of tasty recipes on her website nutriholist Load Less
Pistachio Avocado Ice Cream
For the pistachio nut butter:
1 cup pistachios
For the ice cream:
1/4 cup maple syrup
1 teaspoon vanilla extract
Prepare the pistachio nut butter:
Add the pistachios to a food processor and process until they are broken down into a thick and creamy nut butter. This will take approximately 5 minutes, and you may need to stop one or two times to scrape the sides and help it along. Set aside.
Prepare the ice cream:
Set aside a 9 × 5 loaf pan.Add all ingredients for the ice cream to the food processor with the pistachio nut butter, and process until everything is well combined and smooth.Pour the ice cream mixture evenly into the loaf pan.
Tightly cover the loaf pan and place in the freezer overnight, or until the ice cream is firm.Store in an air-tight container in the freezer until ready to serve because the ice cream will get soft if left out at room temperature.
Excerpted from Clean Desserts: Delicious No-Bake Vegan & Gluten-Free Cookies, Bars, Balls, and More by Karielyn Tillman, with permission from Skyhorse Publishing, Inc. Copyright 2019 by Karielyn Tillman. Featuring vegan, gluten-free, and no-refined sugar recipes (that are simple and easy to make), Clean Desserts uses real food ingredients like nuts, seeds, nut butters, and dates to whip up guilt-free cookies, bars, balls, and classic candy bars, as well as no-bake cheesecakes, tarts, and ice cream! Complete with photographs, Clean Desserts will change the way you feel about dessert!
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Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When I am not tinkering with my computer at work, I am tinkering with my pots &; pans at home. You will find me either cooking or eating or reading about food or watching food shows. I am the author of One Teaspoon of Life.
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