Hey, ya'll! This passed the husband test, which, by the way, is not an easy test to pass.
Parents with 5-year-old picky eaters, I get you. Taste-testing in my kitchen usually involves a series of reactions including wrinkling of the nose, throwing temper tantrums saying "I don't want to try it!" and comments like "If it has rosemary, thyme, miso, tahini, or chia seeds, I don't want it." The boy (husband) has serious aversions to certain textures and flavors, therefore, when something goes over well (as in "Yum, make this again!") I call it a hit.
Parents, now you know, this ooey-gooey strawberry crumble is good for the whole family and should certainly pass the kid test!
Serves: 4
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients
Strawberry Filling
3 cups organic strawberries, leaves removed and sliced** (See note below!)
3 Tbsps maple syrup or date paste,
2 Tbsps chia seeds
2 Tbsps lemon juice, freshly squeezed
2 Tbsps arrowroot powder or organic cornstarch
2 Tbsps water
Dough Dry ingredients
1 cup organic rolled oats
2 Tbsps hemp seeds
1 cup almond meal
1 cup oat flour
1 tsp baking powder
2 pinches salt
Wet ingredients
1/3 packed cup mashed banana (about 1 banana)
1/4 cup maple syrup or date paste
1/4 cup plant-based milk, unsweetened
1 tsp vanilla extract
** I made this twice. The first time I used fresh berries and it was really yummy and pretty gooey. The second time I used frozen berries (thawed them in the microwave before measuring out the amount) and it was EXTRA gooey and yummy. I do recommend the frozen but either will work!
Directions:
Preheat oven to 350 degrees F and line a 9x5 (or similar) baking dish with parchment paper.
Make the strawberry spread: Add the strawberries, maple syrup, chia seeds, and lemon juice to a medium stovetop pan. Heat over medium-high heat, bringing it to a simmer, stirring often for 5-7 minutes until the strawberries start to reduce. Mash them with a spatula as you're stirring them.
Meanwhile, mix the arrowroot powder with the water in a small bowl to make a slurry.
Add the arrowroot slurry to the strawberries and simmer for 1-2 more minutes until the strawberries thicken. Remove from the heat and set aside.
In a large mixing bowl, add the oats, hemp seeds, almond meal, oat flour, baking powder, and salt, if using. Stir well to combine.
In a small bowl, add the mashed banana, maple syrup, plant-based milk, and vanilla extract. Mix well.
Add the wet banana mixture to the dry ingredients. Mix well to form a dough.
Spread ⅔ of the dough in the parchment-lined baking dish.
With a spatula, transfer the strawberry on top and spread out evenly.
Crumble the remaining ⅓ of the dough on top of the strawberry mixture (the crumble will be moist so it may not exactly “crumble” on top. Basically, you’re placing pieces of the crumble along the top to make your crumble topping).
Bake for 30 minutes or until the top is golden brown.
Substitutions
Instead of strawberries, use blueberries, blackberries or raspberries.
Instead of berries, try apples or pears.
Substitute lime juice for lemon juice.
Nutrition Information
Per serving (8 servings): 226 calories, 31 grams carbohydrates, 4 grams fiber, 7 grams protein, 9 grams fat, 62 milligrams sodium
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