rhubarb, apple + coconut crisp

 

rhubarb is one of my all time favourite ingredients to bake with. i love all things sour, so it only makes sense that i love rhubarb in my desserts. this recipe is a pleasent change from a strawberry & rhubarb based recipe. it combines fresh rhubarb & apple, with a coconut topped crisp. as always, the topping portion of this recipe yields a very generous amount, because i don't like to be skimpy on my fruit to crumble ratio. i want each bite of fruit to have an equal amount of sweet, buttery oats!

for this crisp i used bob's redmill unsweetened coconut flakes. i always stick to unsweetened coconut in my recipes, so i can control the amount of sweetness being added to a dish. i absolutely love working with the coconut flakes, as the texture of them is so light & (well) flaky! i like to snack on them too & use the large flakes in my granola or cereal. so good.

ingredients

for the fruit filling

  • 4 cups fresh rhubarb, diced
  • 3 cups apples, peeled & diced
  • 1 cup light brown sugar, packed
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

for the topping

directions

for the fruit filling

  • preheat oven to 350 degrees.
  • in a large mixing bowl toss together the rhubarb, apples, brown sugar, cornstarch, vanilla & lemon juice.
  • transfer mixture to a 9 by 12 inch baking dish & set aside while you prepare your topping.

for the topping

  • in a large mixing bowl whisk the oats, flour, flaked coconut, pecans, brown sugar & salt.
  • add the cubed butter. using your hands workthe butter into the mixture until it resembles a pea sized crumb consistency.
  • evenly disperse over the filling & bake for 50 to 50 minutes, until the fruit filling is bubbly.
  • remove from oven & let cool slighty.
  • serve warm with vanilla ice cream.

this post was created in partnership with bob's red mill! 

like what you see? get it here. baking dish | mixing bowl | tea towel | flatware

roasted banana bread

 

i have been making so much banana bread lately. maybe it is all of the snow we have gotten this month that is keeping me indoors or maybe it is because it is my absolute favourite thing to bake! while i was CONVINCED my banana bread recipe was absolutely perfect (something that took quite a while to perfect), i am having fun mixing things up. for this recipe i roasted the bananas first to maximize the sweetness, used butter only, topped it with grey sea salt & i added over double the yogurt. now i don't know which recipe is better! this one turned out so moist.

i will be honest though, roasting the bananas first did not make as much of a difference then i thought it would. this technique would be great if you want to make banana bread but don't have the ripest of bananas on hand. it kind of speeds up the ripening process. this is also the first banana bread where i put a fresh sliced banana on top. how cool does it look?!? i don't know why it took me this long to do it, i have seen it pop up on my instagram so many times. i think i will do this from now on if i have an extra banana on hand.

ingredients

for the banana bread

  • 3 roasted bananas, mashed (recipe below)
  • 1/2 cup unsalted butter, melted
  • 1/3 cup plain organic greek yogurt, full fat
  • 1 cup raw sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 1/2 cups all purpose flour
  • raw sugar, to sprinkle on top
  • grey sea salt, to sprinkle on top
  • 1 banana, sliced lengthwise to top banana bread (optional but not really)

for the roasted bananas

  • 3-4 large ripe bananas, peeled & sliced lengthwise
  • 1 tablespoon raw sugar
  • 1/2 teaspoon grey salt
  • 1 pinch cinnamon

directions

for the banana bread

  • preheat the oven to 325°F and butter a loaf pan.
  • in a mixing bowl, mash the roasted bananas with melted butter and yogurt.
  • stir in the raw sugar, egg, and pure vanilla extract until well combined.
  • sift in cinnamon, baking soda, grey salt & flour. mix until just combined.
  • pour into loaf pan, sprinkle with additional raw sugar & top with a sliced banana.
  • bake until the top is golden brown and a toothpick comes out clean, approximately 45-50 minutes.
  • let cool completely before slicing!

for the roasted bananas

  • preheat oven to 350 degrees.
  • in a roasting pan or cast iron skillet, lay in bananas sliced side up.
  • sprinkle with raw sugar, grey salt & cinnamon.
  • roast for 30 minutes, or until the flesh becomes browned & squishy.
  • let cool.

black fig + honey oat muffins

 

so p.f. candle co. is launching a new scent on the last day of the month called "black fig" & asked if i would create a recipe for their blog to help bring the scent alive (in an edible way). being a huge fan of their candles myself, of course i said yes! plus it meant i got to be one of the first people to burn the new black fig candle & it smells so good. aside from my obsession with pumpkin scented candles, i am drawn to very earthy & woodsy scents. i dislike anything summer, beach or flower scented. probably because my two favourite seasons are fall & winter, so i want my house to smell like those seasons year round.

the obvious was to create a recipe using fresh black figs! these black fig + honey oat muffins turned out so good, that i decided i am going to share it with you guys as well! i have only made oatmeal muffins one other time on the blog WAY back in the day which were my maple oat muffins. these muffins are so moist thanks to the generous amount of yogurt & quite the healthy way to start the day! i know muffins are usually just mini cake that we pretend are a breakfast food, but for real! i used organic yogurt, raw sugar & honey to be the natural sweeteners as well as the fresh figs. you could even substitute half of the flour for a whole wheat flour if white flour isn't your jam (this month). if you have trouble locating fresh figs at this time of year, you can use dried figs or honestly any fruit that you think would taste good in a muffin! blueberries, strawberries, banana & so on.

xo

ingredients

  • 1 cup full fat organic honey yogurt
  • 1/3 cup canola oil
  • 1/2 cup raw sugar
  • 1/4 cup raw honey
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cloves
  • 1 cup fresh or dried figs, roughly chopped
  • 1/2 cup walnuts, roughly chopped (optional)

directions

  • preheat oven to 325 degrees.
  • in a large mixing bowl with a wooden spoon stir together yogurt, oil, sugar, honey, vanilla & egg until well combined.
  • sift in the flour, oats, baking soda, baking powder, sea salt & cloves. Stir until batter just comes together.
  • fold in figs & walnuts if desired. evenly distributed amongst a greased twelve tin muffin/cupcake pan.
  • bake for 15-20 minutes, or until the tops just begin to golden brown.