Category Archives: Dessert

Cakey Sweet Potato Brownies

Let’s have a chat about these Brownies, these super soft and cakey Brownies.

They’re so unbelievably good that I don’t even know where to start. I’m not kidding either, they taste like Chocolate Birthday cake, and that’s not even my own comment. Someone actually said that while eating one of these babies. Very soft and chocolaty and pure indulgence. But…the most amazing part is that they are fat free, and I made them sugar free too. I have made them at least 9 or 10 times the past month and we just can’t get enough of them. I honestly don’t know what magic happens when you put sweet potato mash in a brownie recipe but believe me, it’s real magic.
I microwave a medium sweet potato in the morning (after piercing it with a skewer a few times) and forget about it until I am ready to bake. You could even do this the night before. For a video click here.
Then you mash the peeled sweet potato and add it to the batter, instead of butter. If you don’t want to bake with Stevia you can omit the applesauce and Stevia and substitute it for 1/4 to 1/3 cup Maple syrup or regular sugar.

INGREDIENTS:

2 eggs
1/4 cup apple sauce * see note
1/2 cup Greek yoghurt
1/2 cup mashed sweet potato
2 tsp. liquid Stevia extract * see note
2 tsp. Vanilla extract
1/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp. salt
6 tbsp. unsweetened cocoa
1/4 cup small chocolate chips

INSTRUCTIONS


Pre heat the oven to 180C/350F
Line a square tin 20x20cm/8″x8″ with baking parchment and oil lightly.
Pierce the medium sized sweet potato a few times with a skewer and microwave on high for about 3 minutes, turn the potato over and microwave for 2 to 3 more minutes until soft.
I always place the potato on a folded paper kitchen towel.
Let cool completely, remove the skin and mash.
In a bowl beat the two eggs, add the yoghurt, the apple sauce, stevia, vanilla and mix until combined. Add the sweet potato mash and mix well. Now add the remaining ingredients and stir to combine. You’ll notice the batter is quite thick, but spongy, this is good.
Pour batter into the prepared pan and place on a rack in the middle of the oven. Bake for about 20 minutes. Test with a wooden skewer to see if the brownies are done.
Remove from the oven and let cool completely before cutting into 9 squares.
These are best kept in the refrigerator if not eaten the same day. I have roughly calculated the calories in one square and they are about 100 calories each. Awesome right? If you make them with maple syrup or sugar they will be a bit more, but still very OK.

Enjoy!

  • NOTE: omit the applesauce and Stevia and substitute it for 1/4-1/3 cup Maple syrup.

Strawberry Ice Cream Double Chocolate Chip Cookie Sandwiches (vegan)

 

These Strawberry Ice Cream Double Chocolate Chip Cookie Sandwiches are a great (weekend) project, fun to make and sooo delicious to eat. The kids will love helping you make them. You can assemble them completely ahead of time and keep them in the freezer, ready to eat at any time. The combination of chewy chocolate cookies and the fresh strawberry ice cream is the best ever. 


Prep time : Cookies, 15 minutes plus baking. Ice cream, 10 minutes plus freezing
Cooking time: 12 minutes
Makes : 6 (large) Sandwiches

INGREDIENTS STRAWBERRY ICE CREAM;

• 300 grs / 10.5 oz , about 1 1/2 cups (frozen )Strawberries, hulled
• 4 tbsp. Agave Syrup or according to taste
• 1 tsp. Vanilla extract
• 1 tbsp. tapioca flour* (see notes)
• 1 cup Soy or Oat whipping cream

INSTRUCTIONS:

1. Freeze the strawberries the night before if you are using fresh ones.
2. Put the strawberries with the agave syrup, the tapioca and vanilla in a blender and blend until very smooth.
3. Whip the soy cream until stiff peaks form and fold the strawberries thru the whipped cream.
4. Place in an ice cream maker or in a container in the freezer. If you freeze it in a container you need to whip it after about two hours to avoid crystallization. Freeze preferably over night, but it should be frozen after about 4 to 6 hours depending on your freezer. 

DOUBLE CHOCOLATE CHIP COOKIES:
WET INGREDIENTS;
• 1 tbsp ground flax plus 1 tsp. tapioca flour, plus 3 tbsp. water mixed
• 1/2 C. solid coconut oil/fat
• 3/4 C. coconut sugar
• 1 tsp. vanilla extract
DRY INGREDIENTS;
• 1 cup plus 2 tbsp. (gluten free) flour 
• 1/4 C. cocoa
• 1/2 tsp. baking soda
• 1/2 tsp. pink Himalaya salt
• 1/8 tsp. cinnamon
• 1/2 C. mini vegan chocolate chips

INSTRUCTIONS:
1. Start by soaking the flax/tapioca mix and let stand for about 10 minutes while you prepare the rest.
2. Mix all the dry ingredients in a bowl and whisk to combine.
3. In an other bowl, mix the wet ingredients and combine with the dry.
4. At this point I like to place the cookie dough on a piece of parchment paper and roll it into a cylinder.
5. Then I place it in the refrigerator for at least two hours or if you are in a hurry in the freezer for half an hour.
6. This will give you the perfect cookie consistency when baking. They dough needs to be really cold!!!
7. Then when you’re ready to bake, pre heat the oven to 175° C / 350° F
8. Shape dough into balls and press them a little flat with your hand. Lay them onto the baking sheet lined with parchment paper.
9. Bake for 12 minutes.
10. The cookies may look a little soft still but they will continue to cook on the baking sheet as thy cool. 
11. When you take them out of the oven, immediately press on a few more chocolate chips, for prettiness. And because it’s so darn delicious!
12. Let cool completely. I keep mine in the refrigerator because I love how they become chewy.
13. To make the ice cream sandwich, take two cookies. Scoop out one big ball of strawberry ice cream*(see notes) and place it on one cookie. Gently press down with a spoon first and then place the second cookie on top being careful not to break.
14. Press the sandwiches in some sprinkles if you like.

Notes: 

1). Seeing tapioca as an ice cream ingredient may seem odd  at first, but it actually makes the ice cream so much creamier. 

2). I scooped the ice cream balls ahead of time and placed them in a container and back into the freezer until I was ready to “build” the sandwiches.

Enjoy!

Salted Peanut Caramel Bars

Salted Peanut Caramel Bars

This one is for all the candy bar lovers out there. Make them at home and don’t feel guilty about it, you totally deserve it. Besides, they’re pretty healthy.
With a crispy cookie-like base and heaps of gooey salted peanut-laden caramel, these bars are three layers of WOW!
Yep, three layers of WOW, that’s right! It’s a sweet-and-salty lover’s dream come true.
You need to make these at least once in your life, or twice or a hundred times, who’s judging?
I can tell you one thing, our self-control was taken to test, we had a hard time not scoffing them down all at once.

INGREDIENTS:

COOKIE BASE:
• 1/2 cup sunflower seeds
• 1 1/3 cup oats
• 1/2 cup shredded dry coconut
• 1/4 cup coconut oil, melted
CARAMEL PEANUT FILLING:
• 1/3 cup rice syrup
• 1/2 cup coconut cream (fat on the top of a can of coconut milk)
• 1 tbsp peanut butter
• 1 tsp. Vanilla extract
• A pinch of salt
• 3/4 cup lightly salted peanuts
CHOCOLATE TOPPING:
• 3.5 oz (100 gr) dark chocolate bar, chopped
• 1 tbsp coconut oil

INSTRUCTIONS:

COOKIE BASE:

1. Preheat oven to 350 degrees F. Line a 8-inch square pan with greased foil or parchment paper with overhanging sides.
2. In a food processor, combine all the ingredients for the crust and pulse until fine crumb. Test by pressing some “dough” between your thumb and index finger, when it sticks together, it’s ready for the next step. Press evenly into the bottom of the prepared pan. Prick all over with a fork
3. Bake until edges are golden and center is set, 15 minutes. Let cool completely.


CARAMEL PEANUT FILLING:

1. Add the rice syrup, coconut cream and peanut butter to a heavy bottomed pan and cook over medium-low heat for about 20 minutes, until very thick. Add the vanilla and stir. Let it cool a little bit. Sprinkle some peanuts over the cookie base, then spread the caramel evenly on top and sprinkle with more peanuts. Let it set in the freezer for 20 minutes before finishing with the chocolate layer.

CHOCOLATE TOPPING:

1. In a medium saucepan over medium low heat melt chocolate with coconut oil until smooth. Immediately poor chocolate over the top of the bars, using a spatula if needed to spread it out evenly. Chill in the fridge for about 30 minutes until filling and topping are set
2. Use overhanging foil or parchment to lift bars out the pan, and slice as desired. Bars are best stored in the fridge.


Enjoy!

Myra

More Bars to make:


Blueberry Swirl Cheesecake Ice cream

 


This no churn ice cream is a dream come true.

You forgot to buy ice cream? Not to worry, you can make your own without all the fancy equipment. And fairly simple too…

You just mix the basic ingredients in a bowl then place it in a plastic ziplock bag and put it in the freezer for about 4 hours, laying it out flat.
Once it’s frozen, you take it out and bang it on the kitchen counter a few times to break it up, place in a food processor fitted with blades and processed for a few minutes. You end up with the most incredible smooth ice cream, then add the blueberry swirl and the condensed milk, and voila…Blueberry Swirl Cheesecake Ice cream.

 

________________________________________
Prep time : 15 minutes plus freezing
Serves : 6
________________________________________

INGREDIENTS:

• 2 C. Greek Yoghurt
• 1 C. Cream cheese
• 1 tsp. vanilla
• 1/2 C.  sweetened (coconut) condensed cream, save some to drizzle on top 

• 3/4 frozen blueberries, SEE TIP
• 3 tbsp. honey or agave syrup (for the berries)

METHOD:

1. Put the greek yoghurt, the cream cheese, vanilla and condensed cream in a bowl and mix until smooth.
2. Place in a large ziplock bag and put it flat in the freezer.
3. Freeze for at least four hours or overnight.
4. Take the bag out of the freezer and bang it on the counter so it breaks into pieces.
5. Place the frozen ingredients in to the food processor fitted with the knife blades.
6. Blend until smooth for about four minutes.
7. Add a tablespoon cream or milk if necessary to get it going.
8. Meanwhile blend the frozen blueberries with the agave syrup in a blender. Add a tablespoon of water if necessary to get it going.
9. Transfer the ice cream to a container with lid, alternating spoonfuls of ice cream with drizzles of blueberry puree. Drizzle some condensed milk on top.
10. Put it in the freezer for at least 6 hours or overnight.
11. As soon as it sets cover with cling film.
12. To serve, take it out of the freezer and let it sit for about 10 minutes before scooping it out into bowls or cones.

TIP: you can take a short cut, omit blueberries and agave syrup and sub for your favourite jam.

Enjoy!

Myra XO

Chocolate Truffle Salted Caramel Pie

Melt in your mouth, salty, caramel chocolate heaven

If you’re looking for an impressive dessert that has a wonderful balance of sweet and salty, then this is your recipe. Each component is relatively easy and it’s also a perfect recipe for assembling ahead of time.

Serves: 8
Prep Time: 15 minutes
Cooking Time: ca. 20-30 minutes
_______________________________________

INGREDIENTS:

Crust;
• 1 C. whole oats, ground to flour
• 10 medium dates, stone removed
• 1 1/2 tbsp cocoa
• 1 tbsp coconut oil
Dark Caramel;
• 4 tbsp butter, or vegan butter
• 1/4 cup regular cream or coconut cream
• 1 cup packed coconut sugar
• 1/2 tsp. vanilla extract
Truffle Fudge filling
• 7 oz. / 200 gr. chopped dark chocolate
• 1 C. regular cream or coconut cream
• 1/2 C. Agave syrup (or more to taste)
• 1 tsp. vanilla extract
Extra
• Flaky sea salt

INSTRUCTIONS:

For the crust, place the oats in a food processor and grind to flour then add in the dates, cocoa and coconut oil. Pulse until you have a finely ground sticky mass.
Line a 8″/ 20 cm tart tin with a removable bottom, with parchment paper.
Press the crust filling into the tart tin, pressing firmly to get a solid crust. Place in the freezer while you prepare the rest.
For the caramel, In a sauce pan with a thick bottom, melt the butter and let it cook until it browns slightly and starts to smell like hazelnuts. Carefully add the cream, sugar and vanilla and bring to a boil. Cook over medium heat until thickened. Remove from the heat.
Let the dark caramel cool for 15 minutes before spreading out over the crust. Return to the freezer.
For the Chocolate Truffle filling, Place chocolate in a glass bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Add the agave syrup. Pour the cream over the chocolate and let sit for 5 minutes, then whisk until completely smooth. Taste for sweetness, add more agave syrup if you like it sweeter.
Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with Fleur De Sel or other flaky sea salt.

Enjoy!
Myra XO

Oreo Cheesecake

This cheesecake is such a show stopper! Creamy like you’ve never tasted before. Filled with Oreo cookies on an Oreo cookie base and the wonderful thing about this recipe is that it’s quite straight forward, for the crust you just crush the Oreo cookies with filling and all, add a little melted butter and done.
The filling is really simple too, so creamy and hands down my favourite cheesecake recipe. Unless you don’t want to bake in which case you’d probably be better off with something like this no-bake white chocolate cheesecake with Raspberry swirl , or if you just need a small cheesecake fix you can make these Berry Cheesecake crumble bars instead.
Either way, this cheesecake is thick, rich and dangerously decadent and a must try!

Prep time : 20 min

Baking time : 45-50 min


INGREDIENTS:

• 250 grs / 9 oz / about 22 cookies for crust
• 8 cookies for filling, quartered or roughly chopped
• 3 tbsp. melted butter
• 850 gr. / 3 ¾ cups cream cheese at room temperature
• 1 cup sugar
• 2 teaspoon vanilla
• 1 tbsp. all purpose flour
• 3 large eggs plus 1 yolk at room temperature

INSTRUCTIONS:

1. Heat oven to 350 F / 180 C. Place the cookies for the crust in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Alternatively crush cookies in a food processor by pulsing until completely crumbled. Place in a bowl and add the melted butter, mix well. Press firmly onto bottom of 8 inch/ 20 cm. non-stick spring form pan. Place in the freezer while you make your filling.
2. Beat cream cheese, flour, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating until blended after each addition. Quarter the remaining 8 cookies. Gently stir into cream cheese batter. Pour over prepared crust.
3. Place on a rack in the middle of the oven and bake at 350 F/180 C for the first 20 minutes, then lower the temperature to 320 F / 160 C. Bake for 45 to 50 minutes or until center is almost set. Turn off the oven and open the door just a tiny bit (I put a large wooden spoon in the opening or a folded tea towel), leave the cheesecake in the oven for another hour. This will prevent the cheesecake from cracking*. Cool at room temperature until no longer warm to the touch. Then refrigerate for at least four hours but preferably overnight.
4. When ready to serve, decorate with whipped cream and tiny Oreo cookies if desired. I like to remove the cheesecake one hour before consuming so the cheesecake isn’t too cold.

*the trick to a perfect cheesecake is to NOT remove it from the oven straight after baking, and don’t open the oven door during baking either. This will make it crack. If that does happen any way, it’s not the end of the world, just sprinkle with crushed cookies, or decorate with fruit, Gananche or whipped cream.

Enjoy!
Myra XO

oreocheesecake

berry cheesecake crumble

Berry Cheesecake Crumble Bars

Berry Cheesecake Crumble Bars

These Berry cheesecake crumble bars are an amazing treat. They combine all the things I love in one. Cheesecake being number 1, crumble…because who doesn’t love crumble and obviously the cookie like bottom. And then the layer of juicy fruit. Which of course you can adapt to your favourite fruit.

They are super easy to make and a real crowd pleaser too.

______________________________________________________________________________

INGREDIENTS:

  • 1 cup cashew nuts
  • 3 cups oats
  • pinch of salt
  • 1/2 cup natural oil or butter
  • 1/2 cup plain sugar or coconut blossom sugar

  • 2 packages (8 oz each) cream cheese, softened and at room temperature
  • 1/2 cup sugar
  • 2 tablespoons all-purpose or spelt flour
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature

————————————————————-

  • 2 cups frozen berries of choice
  • 2 tbsp. corn starch dissolved in two tbsp. water
  • 2 tbsp. sugar (or more to taste)

INSTRUCTIONS

  1. Preheat the oven to 180°C / 350°F . Line an 8-inch baking tray with parchment paper.
  2. In a food processor, combine the nuts, oats, and salt and process until you have a coarse flour. Leave it in the processor.
  3. In a small pot, melt the oil or butter with the sugar over low heat, until the sugar has dissolved.
  4. Pour the wet mixture on top of the oat mixture in the food processor and process until the mixture comes together.
  5. Set aside 1 cup of the crumble mixture for the topping.
  6. Place the remaining oat mixture over the base of the baking tray and push down with your (slightly wet) fingers. Press the dough down tightly. 
  7. Pre bake the crust for 5 minutes. Remove from the oven and let cool for 5 minutes.
  8. Meanwhile make the fruit layer by placing the berries in a saucepan and bring to a slow boil over medium heat. Add the corn starch slurry and sugar and cook until thickened. Don’t stir to vigorously , try to leave some berries whole.
  9. Let cool slightly.
  10. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
  11. Spread all the cream cheese mixture over the oat base
  12. Spread the slightly cooled fruit in an even layer over the cream cheese.
  13. Crumble the reserved cup of oat mixture evenly over the fruit.
  14. Bake, uncovered, for 25 minutes more, until the topping is lightly golden and firm. Let cool in the pan on a cooling rack for at least an hour, then transfer the pan to the fridge until completely cool and firm (preferably over night). If you can’t wait, put the slightly cooled tray into the freezer for about 30 to 40 minutes. Lift out and slice into squares. Store in an airtight container in the fridge. They freeze well too. 

Enjoy!

Myra XO

perfect chocolate chip cookies

Perfect Chocolate Chip Cookies

perfect chocolate chip cookies

There’s a new cookie in town!
These chocolate chip cookies are perfectly soft, chewy, and just all around pretty darn delicious. You’ll never need another cookie recipe again! I’ve made them with Spelt flour and coconut sugar and without butter, does that make them healthy? Let’s say YES.
But really, no. It just doesn’t make them as super unhealthy as regular store-bought cookies. And seriously if you’re gonna be a little naughty, ya better do it right. RIGHT?
And although these do still have some sugar, it’s half of the usual amount. And boy, are they good!  So what are you waiting for go make ’em TODAY!

perfect chocolate chip cookies

TIPS & NOTES!
1. Coconut oil is super healthy!
2. Coconut sugar makes the cookies even chewier and there are also some health benefits in coconut sugar. Coconut sugar contains a fiber known as inulin which helps slow glucose absorption. Coconut sugar also contains small amounts of vitamins and minerals like iron and zinc and phytonutrients.
3. Chill the dough for one hour before baking to prevent the cookies from spreading too much.

perfect chocolate chip cookies

Makes 20
INGREDIENTS:
• 1/4 cup coconut oil, soft-at room temperature
• 1/4 cup baking margarine, soft-at room temperature
• 1/2 cup + 2 tbsp. coconut sugar, tightly packed
• 1 tsp. liquid stevia or more coconut sugar
• 1 large egg (room temperature )
• 1 teaspoon vanilla extract
• 1 1/4 cup + 2 tbsp. spelt flour
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips

perfect chocolate chip cookies
INSTRUCTIONS:
1. Combine coconut oil and margarine with the sugars in a large bowl. Stir very well.
2. Add egg and stir well.
3. Stir in vanilla extract. Set aside.
4. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
5. Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
6. Stir in chocolate chips.
7. Place dough in refrigerator and chill for 30-60 minutes.
8. Pre-heat oven to 177° C / 350° F and prepare cookie sheets by lining with parchment paper.
9. Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.
10. Bake for 11 to 12 minutes, cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
11. If desired, gently press additional chocolate chips into the tops of the warm cookies.
12. Allow to cool completely. I like to eat them cold from the fridge, they get extra chewy.
Enjoy!
Myra XO

perfect chocolate chip cookies

vegan magnum

Vegan Magnum Ice Cream Bars

This is my healthy take on the decadent Magnum Ice Cream pops. So good and so easy, and a lot healthier than the original, using a cashew and coconut base for the ice cream, date caramel, and a raw cacao shell.

Prep time : 20 minutes plus freezing
Makes : 6


INGREDIENTS ICE CREAM:

  • 1 ¼ cup cashew nuts, raw and soaked preferably overnight, or at least four hours
  • 1 cup full fat coconut milk *
  • 3 tbsp. Light Agave syrup **
  • 1 tsp. vanilla extract

INGREDIENTS CARAMEL LAYER:

  • 1 cups pitted Medjool Dates, soaked for 1 hour
  •  2 tbsp. almond butter
  • ¾ – 1 cup unsweetened Almond Milk ***
  • 1/2 tsp. Vanilla extract
  • 1/8 tsp. Himalayan Salt

INGREDIENTS CHOCOLATE LAYER:

  • 1/3 cup coconut oil, melted and cooled back to room temperature
  •  1/3 cup maple syrup or more Agave syrup
  •  1/3 cup (raw) cacao
  •  ½ tsp vanilla extract

INSTRUCTIONS:

Drain the nuts thoroughly, mix all the ingredients for the ice cream in a high speed blender until very smooth. You can add a little more coconut milk if it is too thick.
Pour into ice cream molds and add a wooden stick, freeze for at least 4-5 hours.

Mix the ingredients for the caramel in the high speed blender and blend until you have a thick past. Prepare a tray and cover with cling film or parchment paper.
Remove the ice cream bars from the molds and place them carefully on the lined tray.
With a butter knife or small spatula spread a tablespoon of caramel paste on one side of the ice cream bars and place back on the tray. Keep them in the freezer until you have done each one.
Freeze for an hour and then repeat with the other side.

Make the chocolate;

melt the coconut oil and whisk together with the sweetener, vanilla and cacao. Put the chocolate dip in a mug or other deep glass so you can dip the ice cream pops into the chocolate

Take out the ice cream bars and dip them in chocolate until all covered and lay down on a baking sheet. I also used a spoon to pour the chocolate over the ice cream bars. Sprinkle with some chopped nuts if you like. The chocolate will set immediately so work quickly. Keep them in the freezer, well wrapped.

Enjoy!

Myra XO

*NOTE 1 : do not shake the can of coconut milk before opening and try to scoop out as much of the coconut fat as you can to use for the ice cream, fill up the remainder of the measure with the coconut water.
** NOTE 2: Use more Agave syrup if you like it really sweet.
*** NOTE 3: start with using just ¾ cup of almond milk and look at the consistency. It should be a smooth paste. The more liquid you add, the harder the caramel will freeze. You want the caramel layer gooey.

Peach and Berry Crumble

Since it is pretty much Fall here… yes, this soon. I’m thinking we can all use a little extra comfort.
In the form and shape of crumble, lots of clumpy crunchy comforting lumps of cookie flavoured morsels covering juicy peaches and berries.
To me that is comfort at it’s best.
You can serve it either warm or let it cool and serve it with whipped cream or even ice cream.

It’s simply one of our favourite desserts and we make it all the time with all kinds of fruit, depending on the season, but this particular combo has me running back for more each time, not to mention the cookie like smell coming from the oven during baking.
I actually also love to have this in the morning,  if there are any leftovers and serve it with a dollop of Greek yoghurt. I mean it’s healthy right? Fruit, fibre, yes, I think so.

INGREDIENTS:

Fruit mixture:

2 cups of fresh or frozen berries and/or blueberries
2 -3  roughly chopped fresh peaches, (skin removed)
2 tablespoons honey
1/2 tsp. vanilla extract
1 tablespoon flour

Crumble Layer:

1 1/4 cup rolled oats
1 cup (spelt) flour
1/2 teaspoon baking powder

1/4 cup almonds, roughly chopped
pinch of cinnamon
pinch of salt
6 tablespoons almond butter, soft
6 tablespoons cold butter, cut into small piece (or grated)
1/2 cup maple syrup or light brown sugar

Extra:
1 tbsp of butter for pan or baking dish
whipped cream to serve

INSTRUCTIONS

1. Preheat the oven to 350 F / 175 C .

2. Butter a 10-12 inch skillet or a similar baking dish and set a side. This step just adds flavor.

3. Peel the peaches (as best as you can) and remove the stone, cut them into bite size pieces and place them in the skillet.

4. Add the honey and vanilla and stir to combine.

5. Add the raspberries/blueberries and corn starch and stir carefully until all is just combined.

3. To make the topping, combine the oats, flour, cinnamon, almonds, salt and baking powder in a medium-size mixing bowl. Add the maple syrup or brown sugar. Add the butter and almond butter and use your hands to work the butter into the dry ingredients until everything is combined and lumps form. Sprinkle the topping over the fruit.

4. Transfer to the oven and bake for 40 minutes or until the top is golden and bubbling. Remove from the oven and let cool slightly. Serve warm or at room temperature with whipped cream. Enjoy!

XO

Myra