Vegan Blueberry Crumble

Vegan Blueberry Crumble

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Blueberry crumble for Fourth of July festivities made with blueberries I picked at a local farm! Loved making these awesome treats. Isn’t it perfect when the base mixture doubles as a crumble?!

For the base/crumble:
2 1/2 c old fashioned oats
1/4 cup wheat flour
1/2 c honey
1/2 c coconut sugar
1/4 c coconut oil (melted)
1 tsp almond extract
Handful of chopped almonds
Pinch of sea salt

For the blueberry filling:
2 c blueberries (fresh or frozen)
1/4 cup coconut sugar
1 tsp cornstarch
1 tbsp lemon juice

Mix crumble ingredients & filling ingredients in separate bowls. Press crumble mix into the bottom of a pan, saving some to sprinkle on top. Spread filling mix over the base evenly & sprinkle the crumble on top. Bake at 350° for 55 minutes.

Enjoy!

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Almond Crusted Salmon

Almond Crusted Salmon

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So I thought about going completely vegan at one point, but then I thought… What about eggs on my avo toast, sushi, & SALMON?!

But seriously, this recipe is too good.

Salmon
1/2 c almonds (finely chopped)
2 tbsp fresh parsley (finely chopped)
1tbsp French lemon zest
Salt & pepper to taste
Coconut or whole wheat flour
1-2 eggs

Mix almonds, parsley, & lemon zest in a bowl. Cover salmon in coconut or wheat flour then dip in egg whites & coat with almond mixture. Place the salmon in a skillet with a little coconut or olive oil & cook on one side until golden/brown in color (about 4-5 min).

Enjoy!