BERRY CRUMBLE | GLUTEN FREE + DAIRY FREE RECIPE


Hi Friends,

This summer I’ve been obsessed with Crumbles. The berries, and topping. The way it crunches in your mouth. Oh and lets not forget the creamy goodness you get from the vanilla ice cream piled on top. Bursting with flavor and easy to make everyone needs to get themselves into the kitchen and make a crumble. 

I also ordered myself some new cookbooks for inspiration, and to get cooking again. Sarah Copeland has been on the top of my list for some time. She just released her third cookbook, and I couldn't be more thrilled. I pre ordered it. Which was a first for me. But, I couldn't resist! Anticipating her book I felt like I was a child at Christmas Morning and of course I dove right in. Her recipes are simple, but have an elegant flare. She has me cooking again, which makes you feel so good inside to share recipes with the ones you love. So I had a million berries in the kitchen and decided to make her crumble. AND it the recipe held its own! Everyone went back for seconds, total hit. Her original recipe called for rhubarb, but I didnt want to make a second trip to the market so I used all the berries in the house I had! 

Now, I’m sharing her recipe. The next time you think about a new cook book you should go get yourself a copy of Everyday IS Saturday! It will change your life. 



NOW Let's get cooking!

xox

Nicole



NOTE: This recipe was adapted from an original Sarah Copeland Recipe ( All Rights Reserved). Few things were changed do to lack of rhubarb in the kitchen. As well as adding my own preferred twist. For more of sarah’s original recipes Purchase Everyday is Saturday. 


berry crumble recipe gluten free

BERRY CRUMBLE RECIPE

PREP TIME 15 min Total time 1 hour 20 min Serves 6

TOPPING

1 cup Gluten-free one to one flour
1 cup rolled oats
⅓ cup coconut sugar plus more for sprinkling
½ tsp fine sea salt
½ cup plant based organic butter, melted
¼ cup almonds, walnuts, sunflower seed or mixture chopped

Filling

4 cups chopped and destemmed strawberries (about 2 tins whole)
1 cup raspberries
2 cups blackberries
⅓ cup sugar
3 Tbsp organic cornstarch
1 tsp vanilla
1 tsp lemon zest 1 tsp fresh ground ginger Pinch of pink salt

Ice cream (vegan or dairy work great)

Method

Preheat the oven to 375 degrees ( 190C)

Directions:

Topping; Combine the flour, oats, sugar, salt in a bowl and stir together. Toss the melted butter into the flour, creating a mixture that resembles coarse bread crumbs. Add half the nuts and pinch together to make a tight dough.

Filling: Combine the berries, lemon zest, vanilla, ground ginger, pink salt, sugar, and cornstarch toss in a bowl to combine. Transfer to a deep round dish such as deep pie, or round casserole dish. Top with the topping, letting a bit of fruit peek out the sides. Sprinkle remaining nuts and bake until golden and bubbling, 30- 40 minutes. Serve warm with ice cream scooped on to, a drizzle of cold cream, and a stack of spoons.


berry crumble recipe gluten free

berry crumble recipe

APPLE PIE TART RECIPE | GLUTEN FREE || BY NICOLE LEE


Hi Friend,

This was one of those recipes that ALMOST got the best of me. The pie dough was trickier than expected and it fell apart numbers of times. BUT I persisted and after many failed attempts I finally succeeded. The final results were well worth all the trouble I went through. The base for this recipe was inspired and adapted from Joy the Baker’s pie method. I am a huge fan of Joy and HONESTLY we wouldn’t be sitting here talking about PIE if it wasn’t for HER and HER pie method! There is something about the milk and butter combo that really worked with the gluten free flour, it held together and really behaved itself. Joy uses butter and buttermilk as part of the pie dough recipe, since I don’t use dairy at all (except eggs) in my recipes I had to come up with an alternative to both. So instead I used vegan butter sticks which work great, and after some experimentation coconut milk with ACV equates to buttermilk beautifully. When this tart comes out of the oven about 20 min after cooling dollup with your favorite vanilla ice cream (vegan or not) and dig in.

Now let’s get baking.
Cheers,
Nicole


APPLE TART 2small.jpg

GLUTEN FREE APPLE PIE “TART” RECIPE:

GLUTEN + DAIRY FREE PIE CRUST INGREDIENTS:
2 sticks (8oz) vegan earth balance soy free butter sticks (cold)
2 ½ (12 oz) Bob’s red mill gluten free flour (blue bag mix)
1 tsp xanthan gum
Small pinch of salt
1 can full fat COLD coconut milk
1 tablespoon apple cider vinegar
½ cup cold coconut milk( full fat) mixed with ACV (see notes in directions)
Unbleached parchment paper
Large cheese grater
Medium / small round tart pan
1 baking sheet
1 lb of dried beans

APPLE TART FILLING INGREDIENTS:
6 organic apples (golden delicious work great)
Lemon juice as needed (about 1- 2 tablespoons)
Pinch of salt
1 tsp organic vanilla extract
¼ cup organic coconut sugar
¾ tsp organic ground ginger
1 tsp organic ground cinnamon
Egg wash, (1 egg beaten with 1 tablespoon of cold water )

PIE CRUST DIRECTIONS:

PREP AHEAD; Put your can of can of coconut milk and butter in the fridge overnight. Put About a half an hour before you make your dough stick it in the freezer with wrapper on.

  1. Take your cold can of coconut milk and add 1 tablespoon ACV (apple cider vinegar) to it and whisk until smooth, put back into the fridge to keep cold.
  2. In a large wide bowl, whisk all your dry ingredients, your flour, 1 tsp xanthan gum, pinch of salt.
  3. With a large cheese grated grate your frozen vegan butter over the bowl of dry ingredients, then with your fingers gently mix together and once incorporated you should have pea sized flakes, don’t worry if they aren’t all even its okay if its wonky!
  4. Grab your coconut milk avc mix, measure out ½ cup, make a well in the middle of your mixture and dump in the mix and continue to fold together until combine. It's going to be a bit wet so on a clean work surface dust out some GF flour and place your dough over it, gentle need into a disk. Refrigerate for 1 hour or 24 hours if your making later.
  5. After dough has chilled, preheat the oven to 425 degrees. We are going to BLIND bake a pie crust.
  6. On a clean work surface, toss on some GF flour and GENTLY roll out your dough. Be sure to have your tart dish ready next to you. Roll out the dough and gently place over your tart dish. IF it breaks use your fingers to mold it back together, its okay just go with it. If it does need putting back together after you mold it, pop in the freezer for 10 min.
  7. Grab a baking pan and some parchment paper. Take out your pie crust, poke with fork all over. Then completely cover and wrap with parchment paper and place on the baking sheet. Take one more sheet of paper and put it over the pie fill with your dries beans.
  8. Place in the oven for about 12-15 min or until the bottom of your crust sets and does not bubble. Take out the beans and paper.
  9. LOWER the OVEN to 350 degrees Let cool. Meanwhile make your pie tart filling.

FILLING DIRECTIONS:

  1. Clean, core and thinly slice your apples. Place in a bowl and add 2 tablespoons lemon juice to them. It’s your choice if you want to leave the skin on, for this recipe I did. (if you take the skin off you can make a crumble for the top)
  2. In a small bowl whisk your sugar, pinch of salt, ground cinnamon and ginger.
  3. Take your sugar mix and mix it with the apples, add in your vanilla and combine.
  4. When your crust finished place the apples inside with skins up and smoosh together side by side lining the whole tart. Break up 1 tablespoon of vegan butter and place it sporadically around the top of the pie.
  5. Take your egg was and wash all the crust edges with a brush. Wrap in parchment paper once again so the crust does not burn. Bake for 30-45 until the apples are soft. And about 25 min in you can take off the paper and bake the remaining time without.
  6. Once finished baking place on a cooling rack for 20-30 min, serve warm with your favorite vanilla ice cream or whipped cream!

GLUTEN FREE APPLE TART RECIPE

GLUTEN FREE APPLE TART RECIPE

GLUTEN FREE APPLE TART RECIPE

GLUTEN FREE APPLE TART RECIPE

AN ODE TO THE SUMMER SMOOTHIE || VEGAN SMOOTHIE RECIPE || EASY BERRY SMOOTHIE || NICOLE LEE


HEY YOU GUYS,

Summer is coming to a close. We are soaking up every last bit, and eating all the berries we can get our hands on! Asher came up with the SIMPLEST SMOOTHIE RECIPE so I thought I'd share it here as a final ode to the SUMMER SEASON. 

HAPPY LABOR DAY FRIENDS x 

Nicole 



SMOOTHIE 4 web.jpg

vegan berry recipe
vegan smoothie recipe

ASHER'S SMOOTHIE RECIPE

INGREDIENTS:

1 cup ice
2 cup frozen blueberries
1 cup fresh strawberries
1-2 cups organic light coconut milk (from can or carton)
1 tsp vanilla extract,
2 bananas

DIRECTIONS:

In your blender place all the ingredients - blend until smooth- if not getting smooth add a bit more milk - blend more and enjoy! TIP: I put the leftover in popsicle maker to make popsicles.


vegan berry smoothie recipe

vegan berry smoothie recipe

SMOOTHIE

vegan berry smoothie recipe

SMOOTHIE 2 stock.jpg


DOUBLE CHOCOLATE VEGAN WAFFLE RECIPE|| GLUTEN + DAIRY FREE RECIPES || BY NICOLE LEE


DOUBLE CHOCOLATE VEGAN WAFFLES RECIPE

HI friends! It’s been a while. My apologies for that, I hope you feel I  haven’t abandon you. We’re at the start of a fresh new season over here in our little “Team Lee” world. Which I’ve been talking a lot about on Instagram. I have also taken the plunge on going FULL TIME on, developing recipes, photographing, blogging, running this little business and diving into Culinary School. Whoosh that sounds like a lot but it's the best kind of BUSY I’ve had in a LONG TIME. The kind where you are tired but have SO MUCH energy. Which I really believe is from following your heart and not your head, being align to your universal path. Anyone with me?

One of the recipes I have been working on is Double Chocolate GF Vegan Waffles. (my sister advises I work on the name) Until, that happens we'll stick with it. When I made these waffles the first time, it was a Sunday morning, I was half asleep still sipping on coffee to wake me up. I nailed the recipe. Which was a miracle. But then when I went to make them later in the week I BOTCHED them because I didn’t trust the recipe I wrote down. So silly really. I'm remembering that going with your GUT is always a good idea! Recipe testing takes time, and I appreciate you waiting ever so patiently while I figured it all out!

NOW, LETS GO COOK!

-Cheers,

Nicole x


DOUBLE CHOCOLATE VEGAN WAFFLES RECIPE

DOUBLE CHOCOLATE GLUTEN FREE WAFFLES RECIPE

INGREDIENTS ( plus tips) :

1 cup gluten free flour ( bob’s red mill 1 to 1 mix )
1 ¼ cup white rice flour ( sweet or reg works)
¼ cup organic cocoa powder
1 bob’s red mill vegan egg
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon organic cinnamon
⅓ cup swerve alternative sugar or organic raw turbinado sugar
⅓ cup of earth balance vegan butter ( or mix half light evoo + coconut oil together )
1 tsp vanilla extract
1 ½ - 2 cups unsweetened almond milk
1 cup unsweetened dark chocolate chips

DIRECTIONS :

1.Measure out your dry + wet ingredients.

2.In a small bowl make your vegan egg, mixing 2 tablespoons of vegan egg dry mix with 1 tablespoon water and set aside. (If you are new to making vegan egg look at the package for directions).

3.On low heat melt your oil, add in the the sugar, vanilla and chocolate powder. Transfer to a small bowl and whisk until combine.

4. Mix in the almond milk so the milk slightly warms.

5. With a wooden spoon combine wet + dry ingredients in a large mixing bowl. If the mix looks dry add 1 tablespoon of almond milk, or if looks wet add a 1 tablespoon of gf rice flour. Then add in the chocolate chips. Mix.

6. Preheat your waffle maker. Cook the waffles according to your makers directions.

TIP: Put the oven on warm and place the waffles that have finished cooking in the oven to stay warm while I cook the rest! Finally, serve with whipped cream and berries! Enjoy.

THIS POST WAS NOT SPONSORED BY BOB’S RED MILL, I SIMPLY LOVE THEIR PRODUCTS!!



DOUBLE CHOCOLATE GF VEGAN WAFFLES RECIPE

GRAPEFRUIT TEQUILA COCKTAIL WITH MINT || EASY COCKTAIL RECIPE || BY NICOLE LEE


Hi Friends,

Can you believe we are almost to the 4th of July? It’s one of our favorite holidays, usually we spend the day in the pool or by the beach, have lots of yummy food, drinks and of course enjoy fireworks! What are your plans friends?

For drinks we usually have some fancy lemonade for the kids and “skinny” cocktails for adults. I’ve come up with this Blanco Tequila recipe that you can easily add to, or swap out things like the Cointreau and it still tastes great! Enjoy...


skinny grapefruit margaritas recipe

RECIPE: GRAPEFRUIT BLANCO “SKINNY” MARGARITAS | MAKES 1-2 Servings

INGREDIENTS: 2 oz High quality blanco tequila.
(I love @casamigos #NOTSPONSORED JUST A FAV)
3 -oz fresh squeezed GRAPEFRUIT juice,
ROCKS ICE ( as many fit in your shaker) or LOTS OF CUBED
Fresh mint leaves
Cocktail Shaker
2 oz San Palegrino
1/2 oz Cointreau liqueur

NOTE: Because of the vanilla notes in this tequila, it’s smooth and unlike other tequila's there isn’t that tequila STING in this drink.

DIRECTIONS: In your shaker place MINT, then MUDDLE the mint with tamper, add your ROCKS ICE, tequila, grapefruit juice, + cointreau. Place lid on. SHAKE FOR 1-2 min until it’s soooooooooo cold!!. Poor into GLASS over rocks ice and enjoy!!


easy tequila cocktail recipe

fourth of July diy cocktails

SAY HELLO! Fill out the form below, we'd love to hear from you!

-Nicole


Name *
Name

VANILLA DAIRY FREE ICE CREAM RECIPE || TOPPED WITH FIGS AND RAW HONEY || NICOLE LEE FOOD PHOTOGRAPHER


VANILLA FIG ICE CREAM small 2.jpg


Confession,I have a deep love affair with making Ice Cream. Anybody with me?? There is something romantic in the cooking process, therapeutic even. Melting the sugar and vanilla into the coconut milk, watching it do a beautiful dance together, going from two forms into one. When I’m cooking I find myself grounded, in the most natural way. This thing takes over, becoming present in the moment, I’d like to call it Being.

There are times I’d find myself rushing the cooking process. Whatever dish I’d be attempting to cook, didn’t turn out good at ALL. The flavors were off, something was BURNED! What I noticed is BEING is the KEY to becoming a great COOK. If you’re busy doing other things, or your mind is wrapped in endless thoughts during the cooking process, Or you RUSH through it. You bet it will translate into the food. You can taste your anger, and wandering mind, and definitely the burn toast.  I started noticing there was more to cooking than only doing the motions, you have to FEEL it.

Think of cooking like an intimate dance, or making love. Take it slow, feel each ingredient, smell it, and move with the process, MOVE WITH THE FOOD. Turn off all distractions. Focus on cooking ONE thing and nothing else.You don’t want to rush the process, EMBRACE it. Embrace the mess ups to, because we don’t always get it right the first time. When that comes up brush it off, and KEEP GOING.  

Let’s go make some creamy Vanilla Ice cream!

-Nicole xox


DAIRY FREE ICE CREAM RECIPE, Topped with honey and fresh figs.

INGREDIENTS:**

4 cans full Fat organic coconut milk
2 whole pasture eggs PLUS **5 egg yolks **
4 tablespoons MCT Oil 1/2 cup raw sugar or SWERVE ( alternative sugar)
1-tablespoon vanilla paste or Vanilla extract works great
1-2 whole Vanilla Beans

TOOLS: 1 pot (dutch oven), whisk and an ice cream maker)

NOTE: PREP your cans of coconut in the refrigerator upside down overnight! Before you make the next day!

DIRECTIONS:

1.SEE ABOVE NOTE

2.Slice your vanilla beans in half, and with your knife blade scrape out the paste, put in small dish. Set aside. Next, open the cans of coconut milk and separate the fat and liquid. (You can save the liquid for another project, such as coconut water.) Put your pot on the stovetop and set on low heat. Add in the coconut milk, sugar, vanilla paste and beans to the pot. Whisk together until you see chunks of coconut dissolve. Cool liquid to room temperature, and set aside.

TIP: It’s key you keep your liquid warm and DO NOT boil. ( If it boils, take off heat and pop in the freezer for 20 min)

3.In another bowl, whisk together the whole eggs and yolks until light and fluffy. Add into the coconut mixture. Gently whisk again. Then place the bowl in the freezer for about an hour.

4.Once the mixture is cooled put it into the ice cream maker and follow your machines directions. About mid way through of churning add in your chocolate chips, or fresh chopped chocolate pieces berries or whatever you desire. If you keep this vanilla, serve with figs, and raw honey on top. Store in ice cream containers, or a loaf pan lined with parchment paper. The ice cream should make about 2 quarts.


Name *
Name

GLUTEN FREE CHOCOLATE CHIP COOKIE RECIPE || FOOD PHOTOGRAPHER NICOLE LEE


CHOCOLATE CHIP COOKIE RECIPE 1small.jpg

Who doesn’t love CHOCOLATE? I’ve got the perfect cookie for you, with a low glycemic index you won’t feel a crash. And still get to ENJOY your CHOCOLATE! Recipe below!

Tell me what YOU THINK, Or tag me in your BAKING ADVENTURES!

CHEERS + LOVE,

Nicole



GLUTEN FREE CHOCOLATE CHIP COOKIE RECIPE

INGREDIENTS:

  • 1 cup vegan butter, or mix of avocado + Olive oil
  • 3/4 cup maple syrup
  • 2/3 cup swerve alternate sugar
  • 2 pasture eggs
  • 2 1/4 cups @bobsredmill GF all purpose baking flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 bag 85 % chocolate chips
  • 1 tablespoon vanilla

DIRECTIONS: In large bowl pour all liquid ingredients, mix. Then add one egg at time. Mix again, Set aside.

In a separate bowl measure out dry ingredients, then add to wet ingredients. Add in chocolate chips. Mix together, if dough seems wet, add 1 tablespoon of flour mix and repeat.

Store in fridge for 1 hour to up to 24 hours. Then Bake. At 350 degrees for 15 min, let cool and enjoy!


CHOCOALTE CHIP COOKIE RECIPE 5small.jpg

GF CHOCOLATE CHIP COOKIE RECIPE 6small.jpg

GF CHOCOLATE CHIP COOKIE RECIPE 4small.jpg



SAY HELLO! (fill out form below!)


Name *
Name