The Best Berry Crispy Crumble (GF)

This gluten free berry crisp is one of those recipes that feels like comfort but still stays light and wholesome. I even love it cold the next day with a spoonful of plain yogurt!

Ingredients for topping:

1 1/2 cups of oat flour

1/2 cup rolled or quick oats

1/2 cup dark brown sugar

1/3 cup organic can sugar

1/4 teaspoon salt

1/2-1 teaspoon of lemon zest

1 teaspoon cinnamon

1/2 cup (1 stick) butter ( or plant based) melted and cooled

Ingredients for filling:

2 tablespoons of cornstarch

4 tablespoons of brown sugar or cane sugar.

1 tablespoon of lemon zest

8 cups of fresh berries or fruits ( blueberries, raspberries, cubed peaches, plums, pitted cherries, apricots, or a combo)

Vanilla ice creme or whipped creme for topping if desired.

Instructions:

Heat you oven to 350 degrees

Make your topping: Whisk together in a bowl, oat flour,oats,salt, spices, sugar. Stir in cooled butter and with your hands mix until you have coarse crumbles about 1/2 inch or some smaller.

Take a rimmed baking sheet ( ungreased) and spread topping evenly. Bake for about 15 minutes. Topping will not change too much in color but will be solid to the touch. Transfer to a wire rack to cool ( you may make your topping a day ahead and store in an airtight container)

Time for the filling: In a large bowl, whisk togther sugar and cornstarch. Add fruit and toss carefully to coat. Pour your filling into a 2 quart dish or a 10’ cake pan.

Spoon crumble over your filling and place on a baking sheet. Bake until it starts to bubble around the edges, about 50-60 minutes.

Let cool. Serve warm or room temp with ice creme or fresh whipped creme!

Great the next day re-heated on oatmeal or from the fridge on plain yogurt.

Creamy White Bean and Herb Dip

A creamy, delicious, refreshing dip that has highlights of lemon and herbs. Great as a dip or used in a wrap or sandwich.

Ingredients :

1 can (15oz) cannellini beans

1/4 cup tahini (best to use a thinner consistency)

3 tbsp lemon juice

1 tsp lemon zest

1/2 tsp salt

1-2 cloves garlic grated or pressed

1 tbsp olive oil

2 tbsp of water if needed

1/4 cup chopped herbs of choice ( dill, basil, parsley, rosemary, or thyme)

Instructions:

In a food processor add drained and rinsed beans, tahini, lemon zest lemon juice, salt, garlic, and olive oil (reserve herbs for later).

Pulse to combine then blend until creamy (scrape down sides as needed) Blend less time if you like a chunkier texture. If you prefer smooth, blend for longer. Add slowly a tbsp of water at a time to thin if needed.

Add your chopped herbs and pulse again to combine.

Taste and adjust flavor as needed. Add more olive oil for creaminess, lemon for tartness, salt, or water to thin. (it will thicken when chilled)

Enjoy immediately, or you can chill. Drizzle olive oil, a squeeze of lemon and sprinkle herbs on top before serving.

Note: If you want to try this without tahini, just add another 1/2 cup of white beans and a touch more lemon, olive oil, garlic etc

Grilled Zucchini and Corn Salad

A fresh and smoky salad that tastes like summer on a plate—perfect alongside grilled fish, chicken or tofu, or just on its own with crusty bread.

Ingredients:

2 medium zucchini, sliced lengthwise

2 ears fresh corn, husked

2 tablespoons olive oil

1 cup cherry tomatoes, halved

¼ cup fresh basil leaves, torn

Juice of 1 lemon

Sea salt and pepper to taste

Instructions:

Brush zucchini and corn lightly with olive oil.

Grill until tender and slightly charred, turning corn occasionally.

Cut corn kernels from the cob and chop zucchini into bite-size pieces.

Toss with cherry tomatoes, basil, lemon juice, and a pinch of salt and pepper.

Serve warm or at room temperature.

Pro Tip: This salad is even better with a sprinkle of feta or a handful of toasted pine nuts.