Tag Archives: coconut oil

Blueberry Rhubarb Crisp Recipe

Rhubarb Blueberry CrispI’m terrible. I never remember birthdays, anniversaries, or important holidays like Groundhog Day. So, it’s fitting that I’m writing my 1 year blog anniversary post a little late. (Or slightly early?) All I know is that Kingfield Kitchen is more or less 1 year old. To celebrate, I made Blueberry Rhubarb Crisp.

My first recipe post on this blog was the most basic blueberry crisp. At the time I had just moved, my kitchen was filled with a pile of boxes, and I was trying to get my interest in blogging back. (My first food blog was Eating Clean Recipes. If you like my recipes on Kingfield Kitchen, check out over 100 healthy recipes on that site.) Baking that basic blueberry crisp was the first step in making Kingfield Kitchen my easy healthy recipe blog.  One year later, I’m sharing this better than basic fruit crisp. It has a lightly sweetened filling of fresh blueberries and rhubarb. The crisp topping is made with oatmeal, oat flour and coconut oil, and can easily be made gluten free.

Berry Rhubarb CrispRhubarb Blueberry Oatmeal Crisp Recipe
Filling:
2 cups sliced fresh rhubarb
2 cups fresh blueberries
3 tablespoons granulated sugar
1 tablespoon tapioca flour (tapioca starch)
Oatmeal Crisp Topping:
1 cup old fashioned rolled oats (gluten free, if needed)
1/4 cup oat flour (gluten free, if needed)
3 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
3 tablespoons melted (liquid) coconut oil
1 tablespoon water

Preheat oven to 350 degrees F.

For filling, in a large bowl combine rhubarb, blueberries, granulated sugar and tapioca flour; stir gently to coat. Place fruit mixture in a 9-inch round pie plate.

For topping, in a medium bowl combine oats, oat flour, brown sugar, cinnamon, ginger and salt. Add melted coconut oil and water; stir until crumbly. Sprinkle topping over fruit mixture.

Bake for 45 to 50 minutes until bubbly around the edges and topping is browned. Let cool for at least 1 hour. Serve slightly warm or completely cooled.

Makes 4 servings

Tips:
-To make gluten free fruit crisp, be sure to use gluten free oats and gluten free oat flour. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-This recipe is very lightly sweetened, especially for a rhubarb dessert. If you prefer sweeter desserts, add an extra 1 to 2 tablespoons granulated sugar to the filling. (More sugar will make the filling juices thinner, so you may want to add another tablespoon of tapioca flour.)
-The filling is slightly thickened with tapioca flour. It’s important to bake the crisp long enough to get the filling hot and bubbly to activate the thickening power of the starch.

Blueberry Rhubarb CrispMore Fruit Crisp Recipes:
Vegan Apple Crisp
Mixed Berry Oatmeal Crisp
Fresh Peach Oatmeal Crisp from Eating Clean Recipes
Triple Berry Crisp from Simply Sissom

Almond Flour Chocolate Banana Cookies Recipe

Chocolate Banana CookiesOddly good. That’s the best way to describe these strange cookies made with just 4 ingredients- banana, coconut oil, almond flour and cocoa powder. They are moist and almost brownie-like, with the flavor of sweet banana and bitter cocoa. This small batch healthy cookie recipe makes just 7 small cookies. I make a batch when I’m craving something sweet, but don’t want dozens of cookies hanging around.Cocoa Banana CookiesI’ll be honest, these cookies are a bit ugly. They are dark and bumpy and irregular. Because of their less than perfect appearance I refer to them as Chocolate Lumps. (Actually, I think of these cookies as Lumpier Chocolate Lumps because they are a lumpier, bumpier version of a banana cookie recipe I posted on my Eating Clean Recipes blog. Check out the original chocolate banana cookies recipe post for lots of baking tips and ramblings.)Vegan Banana Cookies

Almond Flour Chocolate Banana Cookies Recipe (vegan, gluten free, paleo, grain free)
1/3 cup mashed ripe banana (1 small)
1 teaspoon virgin coconut oil
1/3 cup almond flour (almond meal)
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and coconut oil; stir well to mix. Add almond flour and cocoa powder and stir until well combined. The mixture may look dry at first, but the banana releases moisture when stirred and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 mounds. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. The cookies firm up after cooling.

Makes 7 small cookies
Chocolate Banana Cookie More banana cookies recipe ideas:
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Almond Butter Chocolate Banana Cookies from Eating Clean Recipes

Coconut Almond Granola Recipe

Coconut Almond GranolaHomemade granola is the best granola because you can load it up with the good stuff. I love this easy granola recipe because it’s packed with crunchy almonds and toasted coconut. It’s time to say goodbye wimpy granola!

To make the granola, mix oats, almonds and coconut flakes with pure maple syrup and virgin coconut oil. Bake the mixture until browned and crisped. Serve it with a splash of homemade almond milk or try it sprinkled over a yogurt breakfast bowl.

Coconut Almond Granola Recipe
2 cups old-fashioned rolled oats (gluten-free, if needed)
2 cups organic unsweetened coconut flakes
1 cup raw almonds, coarsely chopped
1/4 cup pure maple syrup
2 tablespoons melted virgin coconut oil
1/8 teaspoon kosher salt or fine sea salt

Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

In a large bowl, combine oats, coconut flakes and almonds. Drizzle with maple syrup and coconut oil; stir well.

Spread oat mixture in prepared baking sheet; sprinkle with salt. Bake 15 minutes; stir well. Bake 15 minutes more; stir well. Bake 5 to 15 minutes more or until the mixture is toasted and the coconut has browned, stirring every 5 minutes. Cool completely and store in an airtight container.

Makes about 5 cups
Easy Homemade Granola
You might also like:
Chocolate Peanut Butter Granola
Pumpkin Chocolate Chunk Granola
Honey and Dark Chocolate Granola from Bourbon and Honey
Chocolate Hazelnut Granola from Eating Clean Recipes

Chocolate Peanut Butter Granola Recipe

Peanut Butter Chocolate Granola Sweet and salty and crunchy and nutty, this granola has it all. It’s made by coating rolled oats with a mixture of peanut butter, coconut oil and pure maple syrup, and then toasting the oat mixture in the oven. The finishing touch is a sprinkling of chocolate chips. Once the chocolate melts it is stirred into the warm granola, creating a clumpy, chocolatey, peanut buttery mess of goodness. Chocolate and peanut butter make everything better!
Chocolate Peanut Butter Granola

Chocolate Peanut Butter Granola Recipe
3 cups old-fashioned rolled oats (gluten free, if needed)
1/2 cup creamy peanut butter
3 tablespoons virgin coconut oil
3 tablespoons pure maple syrup
1/2 teaspoon fine sea salt
 or kosher salt
1/2 cup semisweet or bittersweet chocolate chips

Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

Place oats in a large bowl; set aside.

In a small saucepan combine peanut butter, coconut oil, maple syrup and salt. Heat and stir mixture over medium-low heat until melted and well mixed.

Add warm peanut butter mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 10 to 20 minutes more or until dry and browned. Remove from oven and sprinkle chocolate chips over granola in pan. Let stand for 3 to 5 minutes until chocolate chips soften and melt; stir to coat granola with melted chocolate chips. Let cool completely. Store in an airtight container at room temperature.

Makes about 4 cups

Kitchen Tip: I used lightly salted peanut butter. If you use salty peanut butter, you may want to reduce the salt in the recipe to 1/4 teaspoon.

You might also like:
Pumpkin Chocolate Chunk Granola
Chocolate Hazelnut Granola and Almond Butter Granola from Eating Clean Recipes