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Cami903's Collection
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Summery Blueberry Almond Crisp – Cookie + Kate
Isn't this photo to die for?? Kate Taylor (of Cookie + Kate) is the genius behind this perfect summertime dessert. Say hello to a bright lemon blueberry fruit filling, a gluten-free crumbly almonds-and-oats topping, and a creamy scoop a vanilla ice cream, just for fun. I definitely recommend making this crisp for end-of-summer barbecues (oh god, is it almost that time already?!), because it's a crowd-pleasing favorite that's super easy and no nonsense to prepare. You'll only have to wash one bowl at the end – isn't that super?? All photos belong to Cookie + Kate! :) Blueberry Almond Crisp Prep Time: 10 min. Cook Time: 45 min. Difficulty: Easy Makes 8 servings. Recipe adapted from Cookie + Kate What You'll Need For lemon blueberry filling: 2 pounds blueberries (32 oz, ~5 cups or a little less than 3 pints) ⅓ cup maple syrup or honey 2 tablespoons arrowroot starch (or 3 tablespoons cornstarch) ½ teaspoon lemon zest (use only ¼ teaspoon if you're not a huge lemon fan) 2 tablespoons lemon juice (juice of 1 to 2 lemons) ¼ teaspoon cinnamon For gluten-free oat and almond topping: 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp) ½ cup packed almond meal or almond flour ½ cup sliced almonds ⅓ cup lightly packed brown sugar ¼ teaspoon fine grain sea salt 4 tablespoons butter, melted 3 tablespoons plain yogurt (Greek or regular), or additional melted butter Vanilla ice cream, for serving Directions 1. Preheat oven to 350°F. Wash blueberries, and pick through them quickly to make sure no stems are still attached. Pour them into an ungreased 9"x9" baking dish, then add maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon. Mix together. 2. Combine oats, almond meal/flour, sliced almonds, brown sugar and salt in a medium-sized mixing bowl. Stir in butter and yogurt, mixing until ingredients are combined and moistened throughout. 3. Spread oat topping evenly over fruit filling. Leave it loose; there's no need to pack it down. 4. Finally, bake for 45 to 50 minutes, or until you can see filling bubbling near the edges, and top is golden brown. Let stand for 5 to 10 minutes before serving. Serve with a big scoop of vanilla ice cream, and enjoy! A big thank you to Kate for sharing her wonderful recipe with the world! Will you be trying this one out soon? :) I know I will. For more delicious dessert posts, check out these cards from other Vingle bakers! Lovely Pastry Hearts by my friend @rodiziketan Mouthwatering Bourbon Blondies by the inimitable @marshalledgar Chocolate Chip Cookie Dough Brownie Bombs by the lovely @cupcakelady And be sure to follow my Cooking collection for more :)
Yummy, Healthy Breakfast: Cherry Chia Jam Overnight Oats
Have you ever seen such a gorgeous, hearty-looking parfait? I would absolutely LOVE to wake up to this. It packs in a ton of protein, fiber, vitamins, and minerals to get your morning off to a fabulous start. Plus, it's got that sweetness we all love, without leading to a crash later in the day – chia seeds, it turns out, help balance your blood sugar. They're also just generally super amazing for you, but that's another card. Ashley Melillo of Blissful Basil is the genius behind this super-delicious, all natural recipe (which is both gluten free AND vegan, btw). Check out her blog for more plant-based yumminess! All photos are hers as well – aren't they gorgeous? Because this is totally a make-ahead-able recipe, I'm going to try preparing it on Sunday night, portioning it out into little jars, and enjoying throughout the week as a grab-and-go breakfast. I suggest you do the same :) Cherry Chia Jam Overnight Oats Prep Time: 10 minutes. Chill Time: Overnight. Difficulty: Easy Recipe adapted from Blissful Basil Makes 4 servings. What You'll Need For the overnight oats: 1 cup gluten-free rolled oats 1½ cups unsweetened almond milk (or nut milk of your choice) 2 tablespoons chia seeds 2 tablespoons pure maple syrup 2 teaspoons pure vanilla extract ½ teaspoon ground cinnamon 2 tablespoons cocoa nibs (optional) chopped cherries & chopped almonds (for garnish) For the cherry chia jam: 2 cups fresh sweet cherries, pitted and de-stemmed 1 tablespoon pure maple syrup or more, to taste 3 tablespoons chia seeds To Make Cherry Chia Jam: 1. In a high-powered blender, combine the pitted, de-stemmed cherries and maple syrup. Blend for a minute or two, until the mixture is smooth. 2. Transfer to an airtight container; stir in chia seeds. Cover, and let chill in the refrigerator for at least 4 hours. So now you've got your fruity, all-natural chia jam. On to the oats... To Make Overnight Oats: 1. Combine rolled oats, almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, and cocoa nibs in an airtight container. Gently whisk ingredients together. 2. Refrigerate mixture for at least 8 hours – preferably overnight. You're all set! Now, once everything has had time to chill overnight... Assemble Your Masterpiece! Layer oats and jam in small serving jars. Garnish with chopped cherries and almonds. Enjoy! See how simple it is to make a delicious, nutritious (and did I mention GORGEOUS) breakfast? No excuses for not eating a healthy, wholesome breakfast this week! ^.^ Enjoy, everybody! And for more delicious healthy breakfasts, check out these awesome cards by some pretty cool Vinglers: Tropical Fruit Breakfast Boats by @danidee Breakfast Wontons by @Grittysandbox Perfect French Toast by @marshalledgar