By Jen, on July 23rd, 2011% 
Simple desserts are the best desserts. There’s nothing complicated about this fresh blueberry crisp recipe, and that’s just how I like it.
This small batch fruit crisp starts with a pint of fresh blueberries. Spread the berries in a pie pan and top with a drizzle of lemon juice and a sprinkling of organic cane sugar.
Pile a crumbly topping of oats, whole wheat flour, sucanat, spices and coconut oil over the berries. Bake, cool and eat. Great on it’s own or served with coconut milk ice cream or coconut sorbet.
Fresh Blueberry Oatmeal Crisp
Blueberry Filling:
2 cups (1 pint) fresh blueberries
1 teaspoon fresh lemon juice
1 tablespoon organic evaporated cane sugar
Crisp Topping:
1/2 cup old fashioned rolled oats
3 tablespoons whole wheat flour
3 tablespoons sucanat or packed dark brown sugar
2 tablespoons unsweetened coconut flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons extra virgin coconut oil, melted (liquid)
1 tablespoon unsweetened almond milk or soymilk
First, prepare the filling. Place blueberries in 9-inch round pie pan. Drizzle lemon juice over fruit. Sprinkle fruit mixture with 1 tablespoon sugar.
For topping, in medium bowl combine oats, flour, sucanat, coconut, cinnamon and ginger. Add coconut oil and almond milk; stir until crumbly. Sprinkle topping over fruit.
Bake in a 375 degree oven for 20 to 25 minutes bubbly around edges and topping is browned. Serve slightly warm or completely cooled.
Makes 4 servings
Tip: The berry filling will be thin right out of the oven. The juices will thicken once the crisp cools. If you prefer to eat your berry crisp hot (and want a thicker filling), add a few teaspoons of flour to the blueberry filling mixture before baking.
Recipe Links:
Cherry Cranberry Oat Crisp from Family Fresh Cooking
Berry Cobbler with Boysenberries from A Food Centric Life
Easy Oatmeal Apple Crisp
Product Links:
Clean Eating Magazine Subscription
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By Jen, on July 25th, 2010% 
Zucchini has a way of piling up at the end of summer. Baking zucchini muffins and zucchini bread is a great (and tasty) way to make use of all that squash. Here’s a healthy zucchini nut muffin recipe made with whole wheat flour instead of white flour and yogurt in place of part of the oil. For a flavor boost, add a handful of golden raisins, dried cranberries or miniature chocolate chips.
Whole Wheat Zucchini Nut Muffins
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1 egg, beaten
1/2 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
3 tablespoons canola or safflower oil
1 cup finely shredded zucchini
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts
Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.
Place flour, baking powder, salt, baking soda, cinnamon and ginger in a large bowl. Stir to combine; set aside.
Place egg, sugar, yogurt, oil, zucchini and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts. Divide batter among muffin cups.
Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Storage Tip: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.
Recipe Links:
Whole Wheat Banana Muffins
Vegan Zucchini Bread
Product Link:
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
By Jen, on May 30th, 2010% Everyone loves fruit crisp- tender baked fruit with crunchy oat and brown sugar topping. Try this simple whole grain fruit crisp made with rhubarb, mango and ginger.
 Rhubarb Mango Crisp Rhubarb Mango Crisp
Fruit Filling:
3 cups sliced fresh rhubarb
2 cups fresh mango chunks
2 tablespoons whole wheat flour
1/4 teaspoon ground ginger
1 teaspoon finely shredded orange peel
2 tablespoons fresh orange juice
2 tablespoons honey
Topping:
3/4 cup old fashioned rolled oats
1/4 cup whole wheat flour
1/4 cup packed dark brown sugar or sucanat
1/4 cup unsweetened coconut flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup butter, melted
For fruit filling, in large bowl combine rhubarb and mango. Sprinkle with 2 tablespoons flour and 1/4 teaspoon ginger; stir to coat. Add orange peel, orange juice and honey; mix well. Place fruit mixture in 2-quart square baking dish.
For topping, in medium bowl combine oats, 1/4 cup flour, brown sugar, coconut, cinnamon and 1/4 teaspoon ginger. Add melted butter; stir until crumbly. Sprinkle topping over fruit.
Bake in a 375 degree oven for 30 to 35 minutes until bubbly around edges and topping is browned. Serve warm or cooled.
Makes 6 servings
Tip: Serve with a spoonful of low-fat plain Greek yogurt.
The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living
By Jen, on February 15th, 2010% What’s the secret for baking whole wheat muffins that actually taste good? According to Mark Bittman of The New York Times there are 3 secrets to a better tasting muffin.
 Whole Wheat Banana Nut Muffins
- Use whole wheat pastry flour, which is ground finer than regular whole wheat flour, for a “lighter crumb”. (I bake with regular whole wheat flour and get good results.)
- Add fruit or vegetable puree like banana, pumpkin, apple or zucchini to add moisture and flavor.
- Mix the batter just until combined. Overmixing can result in a tough muffin.
Try this banana muffin recipe and you’ll agree whole wheat muffins can taste good.
Whole Wheat Banana Nut Muffins
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 egg, beaten
1/2 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
3 tablespoons canola oil
1 cup mashed ripe bananas
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts
1/4 cup old fashioned rolled oats
Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.
Place flour, baking powder, salt, baking soda and cinnamon in a large bowl. Stir to combine; set aside.
Place egg, sugar, yogurt, oil, banana and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts and oats. Divide batter among muffin cups.
Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Tip: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.
Recipe Link:
Whole Wheat Banana Bread
Product Link:
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Welcome Hi there, my name is Jen. Eating Clean Recipes is my healthy recipe blog. It's a place where healthy meets delicious. All recipes are created by me and made in my Minneapolis kitchen. I follow a plant based diet, so fresh and natural foods are my ingredients of choice. I hope you enjoy these healthy vegetarian recipes and easy vegan recipes. Thanks for visiting.
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