stawberry rhubarb bars.

STRAWBERRYRHUBARBI’m still working like a mad-woman to use up all this rhubarb in my garden. I froze a whole bunch, gave some away, and I still have a bit more to harvest. I found this recipe, and since it was pretty low on the sugar side, I gave it a go. I love the crust. Would think this recipe would be great with just about any fruit that is in season. I ate this all week for breakfast, and maybe for dessert too…but who’s counting?!

CRUST
  • 1 cup rolled oats
  • 1 cup  raw almonds
  • 1/4 tsp sea salt
  • 3 Tbsp (24 g) coconut sugar*
  • 4 1/2 Tbsp (68 g) coconut oil, melted
FILLING
  • 2 cups rhubarb, chopped into 1/2 inch pieces
  • 1 cup straweberries
  • 1/4 cup orange or lemon juice
  • 2 Tbsp coconut sugar
  • 1 Tbsp cornstarch
CRUMBLE TOPPING
  • 3 Tbsp coconut sugar
  • 2 Tbsp flour
  • 1/4 cup rolled oats
  • 1 1/4 Tbsp coconut oil

    recipe/instructions found here

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zuchinni fries.

ZUCHINNIFRIESJust like the years before, I have yet again neglected my garden and wind up finding GIANT zuchinnis growing and then racking my brain trying to figure out what to do with them. I’m going to take a stab at some zuchinni noodles this year, but for the time being I tried some zuchinni fries.  DEFINITELY a fan. These were so so delicious.

Sliced zuchinni
1/4 cup flour
1 T cornstarch
1/2 cup plain almond milk
1/2 tspn apple cider vinegar
1/2 cup bread crumbs
1/2 tspn salt
pepper
1 tspn olive oil

Preheat oven to 450. Spray pan with cooking spray and set aside.

Youll need a bowl for the batter, and another for the breading. In one bowl add flour, cornstarch and almond milk and mix really well. In another add the bread crumbs and the olive oil and mix together with your fingers.

Dip zuchinni in almond milk mixture, then into the bread crumbs and lay on pan.  Once finished, bake for about 10/15 minutes, and then flip over and bake another 10 minutes more or so.  Add more salt and pepper to your liking.

whoopie pie smores.

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Fourth of july was just here and I used that as an excuse to get some cooking/baking in. I was drooling over this recipe for these whoopie pie smores – and since I had a bag of vegan marshmallows from trader joes, I used this as the perfect opportunity to make them! The original recipe is gluten free, but I didnt have gluten free flour blend, so i just subbed some regular flour and these turned out pretty great!!

  • 1/2 cup unsweetened plain almond milk
  • 3/4 tsp apple cider vinegar
  • 1 1/2 tsp baking soda
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp  water)
  • 1/4 cup canola oil
  • 1/3 cup coconut sugar
  • 1/4 cup + 1 Tbsp  maple syrup or agave nectar
  • 3/4 cups unsweetened applesauce
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 cup + 1 Tbsp unsweetened cocoa powder
  • 1/2 cup  almond meal (finely ground from raw almonds)
  • 1/4 cup oat flour (finely ground from raw oats)
  • 3/4 cups + 1 Tbsp all purpose flour
FILLINGS
  • 1 10 ounce (283 g) bag Vegan Marshmallows
  • 6 ounces  vegan dark chocolate, broken/roughly chopped
  • optional: Fresh blueberries + sliced strawberries

    original recipe/instructions found here