Cherry and Peach Coconut Crumble (vegan)

Vegan, Refined Sugar Free and Wholemeal

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 I hope you all had a lovely valentines day! I did exactly what I did last valentines day and ate so much gelato I got a stomach ache. A sign of a successful day I think. People always get really worked up around valentines day and I’m not sure why. It’s just a day to spread some love! I walked my dog for the first time in ages, because I love him. I made the kids I babysit some cous cous because I love them too. Why all the tears…and the photos of broken chocolate hearts and empty tubs of ice cream?! 

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 This morning I had a vision of the perfect peach crumble. Sweet, tangy, crumbly and nutty. I looked everywhere for a recipe I could use as a guideline for using coconut butter to make the topping, and there was nothing! But then I thought, come on Lil. Strap on your thinking cap and come up with something yourself for once! 

The result was ohmygodimgoingtodieamazing. The smell! The desiccated coconut and sweet butter scented the entire kitchen with peachy, mapley cinnamon goodness. The sprinkle of cherries throughout the crumble stained the peaches purple and made the house smell like fresh cherry pie. Moral of the story: make crumble for breakfast everyday. And also, think of more recipes by myself!

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 Cherry and Peach Coconut Crumble:

Topping:

1/3 cup (50g) wholemeal flour

1/3 cup (50g) plain flour

1/3 cup (30g) desiccated coconut 

1/3 cup (30g) chopped walnuts or almonds

1/3 cup (30g) brown sugar

100g (3.5 ounces) coconut butter, cut into cubes. 

30ml (2 tbsp) soy or almond milk

 

Preheat the oven to 180C. Blitz all the dry ingredients together until combined. Pour into a bowl and use your fingers to rub the coconut butter into the batter, making little lumps. Slowly add in the milk and use your fingers to turn the mix into a crumbly, sandy consistency. Don’t overmix!

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For the Filling:

6-7 medium ripe yellow peaches (white will work too) sliced into eighths. 

80g (3 ounces) ripe red cherries

1 tsp cinnamon

Optional: 1-2 tbsp maple syrup, depending how sweet your peaches are. 

 

Toss the fruit with the maple syrup and cinnamon and pour into a baking dish. Top with the crumble and bake for 35 minutes, until golden on top and the fruit is cooked through. Serve warm, with coconut ice cream!

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Fresh Peach and Brown Sugar Muffins

Vegan and Wholemeal 

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Guys I’m back! Did you miss me?!?! Europe was so amazing and I had the best two months of my whole life, but! I was very excited to come back and blog again. Mainly because the last few posts have been horrendous! I squeezed them out just before I went away and they’re so horrendous… why! It makes my eyes burn. 

My new years resolutions (of which I made 25…) included using only manual on my camera and spending more time making my photos pretteh. So that started out today! Ok, so I haven’t mastered manual yet, and the peach muffins I made decided to come out as little butt ugly troll muffins, but they’re waay better than I was expecting for my first attempt.

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I have so many recipes that have been building up in my head to make as soon as I got home, but when I got off the plane yesterday after sitting in front of a screaming baby for ten hours, I just couldn’t do anything except make muffins. I just couldn’t face the world!!

Plus as a welcome home present my step-dad bought me a box of peaches. And they’re all ripe RIGHT NOW! So I whipped out the trusty Moosewood Cookbook and made some wholemeal brown sugar muffins, studded with lots of juicy peach slices. And they turned out so so good. I have a very evolved and scientific method of testing my recipes: I take a small bite, and if I don’t want another huge bite in the next two seconds, the recipe isn’t very good. These guys passed the test. I ate the whole thing in about 4 seconds. 

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I didn’t realise until I went away how big muffins are in Australia! I seriously don’t think I saw any the whole time I was away. I ate scones in Ireland and crepes in France and gelato in Italy, but where were the good old muffins hey? I missed these little guys. 

Starting the new year (my new year starts in February, shh) made me think about what this blog is going to be about more. Last year when I started it I had no clue what kind of things I wanted to make and what kind of photos I could of taken. I think most of the recipes from now on are going to be more centred in my everyday diet. Lots of wholemeal, mainly vegan, healthy and colourful recipes with some celebration things as well. I’m so excited! Happy belated New Year! 

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Vegan Fresh Peach and Brown Sugar Muffins

Update: On repeating this recipe they did not turn out well- word of warning, I no longer trust this recipe
125g (1 cup) wholemeal flour

1 tsp baking powder

25g (2 tbsp) brown sugar

1/2 medium banana, mashed

2 tbsp olive oil or grapeseed oil

120g (1/2 cup) soy or coconut yogurt

310g (2 cups, 2 medium peaches) cut into 1cm (1/2 inch) chunks

Preheat the oven to 170C (350F). Line 6 muffin tins with papers. Whisk together the flour, baking powder and sugar in a large bowl. Make a well in the centre and add the mashed banana, oil and yogurt. Stir together well. Stir through the sliced peaches and spoon into the muffin moulds. Bake for 15-20 minutes, until the tops are golden and the muffins spring back when pressed. Makes 5-6 but the recipe can easily be doubled!

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Mango, Peach and Chocolate Sorbet Layer Cake

Vegan and Gluten Free

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Guys, come on. How epic is this cake! I made my own birthday cake! Before you start thinking “oh no, that’s really sad! The baker’s curse strikes again!” I was actually really excited to make my own cake. Making your own birthday cake equals making your idea of cake heaven. It means creating the most amazing and perfect combination that doesn’t have to please anyone but yourself. 

For me that equalled not even making a cake at all. Instead, I made an ice cream layer cake! Who wants to bother with fiddly layers and boring old cake flavours when instead you can just eat ice cream. Lets be serious here. Especially when the ice cream is home churned and made out  of three mind bogglingly good flavours.

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The bottom layer is of course mango. I know I’m overwhelming people with the mango…it’s getting ridiculous. Imagine if I had a follower that hated mangoes! They’ve probably unsubscribed until March. The good thing about this cake though is that you can kind of choose whatever flavours you like the best. The middle layer (my favourite layer) is chocolate sorbet, and the top layer is an amazingly refreshing peach and raspberry sorbet. 

This cake is similar to the chocolate, berry and cinnamon ice cream cake I made for my boyfriends birthday a while ago. Ever since making that cake I was just itching to make another one. It was so good! My dream would be to have a recipe list full of hundreds of different ice cream cake combinations with all the ice cream flavours of the land! 

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I didn’t bother making a base for the cake because whenever I’m eating ice cream cake, I always want less base more ice cream. AND IT’S MY BIRTHDAY! You could of course make the brownie base from the cinnamon and berry cake, or you could make a gluten free and vegan base like in this frozen lychee cheesecake. Just double the recipe so it’s enough for the larger tin. 

This cake is absolutely perfect for holiday season. It’s actually super easy. Especially if you aren’t as in to making ice cream as me, and instead just buy your three favourite flavours. It makes a lot of ice cream to feed a crowd with minimum effort. And it’s naturally vegan and gluten free! My idea of the perfect birthday cake 🙂 Hope you like it as much as me! Speaking of, I might go eat another slice right now…

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Mango, Peach and Chocolate Sorbet Layer Cake:

Mango Sorbet: loosely based on Serious Eats

3 medium mangoes, peeled and cut into chunks

150ml (2/3 cup) water

130g (1/2 cup) sugar

juice of 1 medium lime

2 tablespoons gin or white rum

Blend all the ingredients together thoroughly. Pour into a bowl, cover in cling wrap and refrigerate until completely chilled (at least 5 hours). Freeze in your ice cream machine according to instructions. 

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 Chocolate Sorbet: Recipe from David Lebovitz

170g (1 3/4 cups) dark chocolate

550ml (2 +1/3 cups) water split into 375 ml (1.5 cups) and 125ml (1/2 cup) bowls

200g (3/4 cup + 1 tbsp) sugar

75g (2/3 cup) cocoa powder

pinch of salt

1/2 tsp vanilla extract

Whisk 375ml (1.5) cups of water with the sugar, cocoa powder and salt. Bring to a boil and whisk frequently. Boil for about 1 minute until completely combined and glossy

Break up the chocolate in a bowl and set aside. Pour over the hot chocolate mixture and leave to melt. Stir together until completely incorporated, then stir in the rest of the water and the vanilla. Cool in the fridge over night then churn in ice cream machine. 

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Peach and Raspberry Sorbet: Recipe from Cookie and Kate

6 medium yellow peaches

150ml (1/2 cup) water

250g (1/2 pound, 9 ounces) raspberries, fresh or frozen

Cut up the peaches and place in a pot with the water. Put a lid on and gently simmer until the peaches are soft. Turn off the heat and stir in the sugar until combined. Mix in the raspberries and leave to cool. Blend well, and refrigerate for 8-10 hours until cold. Freeze according to manufacturers instructions. 

To assemble: Get a 23cm (9 inch) round springform pan and release the bottom. Slip a sheet of plastic wrap in between the bottom and the sides and secure in place, so that the plastic wrap is curled up around the outside of the tin and covers the bottom. Line the sides either with oil and baking paper, or more plastic wrap. Take out one sorbet and let if defrost until soft. Scoop into the tin and spread evenly. Freeze until hard. Repeat with the other layers, allowing a few hours inbetween to let each layer freeze solidly and prevent them bleeding together. Release the cake from the tin before serving and place a plate on top of the cake, before inverting it and peeling off the plastic. Place a large plate on the exposed base and flip it back over. Work fast so it doesn’t melt! Run a knife under boiling hot water in between slices to get a smooth finish. Eat it!!!

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