For August’s Secret Recipe Club, I was paired with Kirsten of Troyer’s Loving Life. Kirsten is a stay at home mom who lives in Washington State with her husband and two daughters. She shares stories, moments and recipes from her life and journey as a daughter of the Most High King.
She has tons of delicious recipes – even including some gluten free ones! The following recipes caught my eye – creamy avocado dressing, Vegan peanut butter cups, Cashew Chicken Lettuce Wraps and Fusilli with Sausage, Zucchini and Cheese. When I was on holidays, we needed to bring a dessert to a dinner party, so I made a variation of Pioneer Woman’s Peach Crisp and it was a success! I was also feeling really ambitious, so on a hot day I made her Strawberry Watermelon Drink, which was super refreshing!
I did make a few modifications to the crisp to make it more “me friendly:” made it gluten and dairy free, didn’t add the maple cream sauce (although I’m sure that would be absolutely heavenly), reduced the sugar and used the fruit I had on hand. We served it with coconut ice cream and it was delicious! Definitely a keeper!
Gluten Free Vegan Peach Blackberry and Blueberry Crisp
3/4 c. Gluten free flour blend (I used Bob Red Mill)
1/4 c. almond meal (could use more flour)
1/4 c. gluten free oats
1/2 c. dairy free margarine (or other fat – coconut oil would probably work as well)
1/3 c. packed brown sugar
1 tsp. cinnamon
Dash of Allspice or Nutmeg
1/4 tsp. salt
Juice and Zest of half a lemon
2 tbsp. maple syrup
5 – 6 c. of fruit (I sort of eye-balled it and used two sliced peaches, ~2 c. of fresh blueberries and ~3 c. of fresh blackberries. I didn’t skin my peaches, but if you want to, Kirsten has really good directions with her recipe.)
- Preheat oven to 350F.
- In a medium bowl, whisk together flours, almond meal, oats, sugar, cinnamon, allspice and Salt.
- Cut in margarine using a fork or a pastry blender (or go really old school and use your fingers, like me) until it is a moist, coarse meal.
- In a separate bowl, mix together fruit, lemon zest and maple syrup. Pour into a 8 x 8″ pan. (I also put some into muffin cups so that I would have some available to take photos of in case nothing was left over after the dinner party.)
- Sprinkle topping over fruit and press down lightly.
- Cover with foil and bake for 15 minutes.
- Remove foil and bake for another 30 – 45 minutes until the topping is golden brown and the fruit is bubbly. (The muffin tins took about 35 minutes total)
- Let cool slightly before serving warm with the maple cream sauce or ice cream.
Strawberry Watermelon Drink
Strawberries (I used less than 1/2 a pint)
Watermelon (3 – 4 2″ frozen chunks)
Fresh Basil Leaves (I used 2)Ice (if not using frozen watermelon)
Vodka or other hard liquor (optional)
- Place all the ingredients in a blender and blend until smooth. Add additional basil/ice if desired.
- Enjoy on a hot day!
Please check out the rest of Group D’s recipes by clicking below!