Raw Vegan Mango Strawberry Crumble and GIVEAWAY
Hi friends! How was your weekend? We've still been enjoying the heat of summer here and I hope it continues right into September. Today I have a tasty recipe, a recipe video, and two giveaways on the go for you!
About a month ago I was a speaker at Vegtoria - Victoria's first vegan festival. I spoke about the benefits of incorporating more raw food into a person's diet, and demoed two raw vegan recipes: herbed zucchini noodles and this mango strawberry crumble that I'm going to share with you today. It's SOOOO good and ridiculously easy to make.
The crumble topping is truly fantastic and could be used for other things.
I use oat flour to give it great flavour and body. To keep it raw, finely grind raw oat groats in a coffee grinder or high speed blender, otherwise grind oat flakes (gluten free if needs be) in the food processor before adding the other ingredients in to make the crumble. The third option is to grind a several cups of oats down to flour in a high speed blender and keep the flour on hand for recipes (like my vegan chocolate zucchini cake).
Raw Vegan Mango Strawberry Crumble
1 cup raw cashews (whole or pieces)
1/2 cup pitted, packed medjool dates
1/2 cup shredded coconut
1/2 cup oat flour*
Pinch of sea salt
In a food processor, grind all ingredients together into a crumbly, yet moist texture. If you want the mixture to hold together better, add 1-2 teaspoons of water.
*To keep it full raw, grind oat groats in a coffee grinder and measure out 1/2 cup. Otherwise grind oat flakes in a food processor. OR buy it (which I do occasionally).
1 mango or 1 cup diced peaches
3 cups diced strawberries
3 cups diced mango
Puree the 1 mango or peaches in a food processor until smooth. Toss the puree with the remaining diced fruit in a bowl. Spread the mixture into the bottom of an 8”x8” pan or 9"x 9" pan. Evenly spread the crumble on top. Serve immediately, chill for a few hours, or dehydrate for a few hours until warm.
This is especially excellent with a scoop of vanilla or banana ice cream!
I've been making this crumble for years, and like to make it with whatever fruit looks best. I love the atulfo mangoes that have been so ripe and juicy this summer, along with local strawberries. We brought some to a picnic at the beach with friends one evening and they loved it too.
A reminder that I have a giveaway for this coconut product bundle from Edward and Sons that is only running until Tuesday night! Enter HERE in this post. It's open to residents of Canada and the USA.
Canadian friends, I have a second giveaway that is running until Wednesday, August 23rd for this awesome bundle from Hippie Snacks (formerly known as Hippie Foods). I'm a long time fan of their plant based snacks!!!! If you haven't tried them, you absolutely must. They have veggie chips/clusters, coconut clusters, and granola (2 of which are grain-free).
You must enter this giveaway on my instagram post, HERE to win this whole bundle!
I have a new 2 new recipe videos! First is the video with my dear friend Priscilla from Gastrawnomica making my chocolate zucchini cake.
And you can see the video I filmed for Shaw TV making an EASY banana ice cream sundae HERE.
And check out the raw vegan Vanilla and Blue Majik Cheesecake I made and shared on instagram yesterday! I love the colour that the blue majik gives and the cake is absolutely delicious.
The partial eclipse is currently happening! The sky has gone from bright/light blue to a very dark shade of blue. We don't have the glasses to watch it directly unfortunately. Are you watching it?
Have a wonderful week and stay tuned for another great giveaway coming soon!