Quarantine friendly! You can use frozen fruit if you want.
Recipe:
FOR THE FRUIT:
2 cups fruit of choice - I used 3 stalks rhubarb, 1 apple and 4 large strawberries.
3/4 cup sugar
3 tablespoons cornstarch
Spices of choice - I used 1/2 teaspoon ground ginger
Preheat the oven to 350 degrees
1: Mix fruit and 1/4 cup of the sugar. Let macerate for 30 minutes to overnight.
2: Combine juices from the fruit and cornstarch. This will prevent lumps. Add remaining sugar and mix well. Set aside.
FOR THE CAKE TOPPING:
1/2 cup oil - I used melted coconut oil
Spices of choice - I used 3/4 teaspoon ground ginger and 1 1/2 teaspoons fresh grated ginger
3/4 cup sugar (use organic if vegan)
3/4 cup vegan milk of choice or water - I used rice milk
1 1/4 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vinegar
1 teaspoon vanilla (if you have any)
1: Combine oil, spices and sugar. Mix well. Add vegan milk or water.
2: Add 1/2 of the flour, the baking powder and the salt. Mix lightly, then add the remaining flour, the vinegar and the vanilla (if using). Mix well.
To bake, first pour the fruit into the bottom of a glass pie pan. Cover with batter. Bake for 40 minutes, then increase temperature to 375 and bake an additional 10 minutes.
Enjoy hot or cold!
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