Apple Spice Crumb Cake

gluten-free, dairy free // yields 1, 9/10-inch round pan/cast iron skillet or 12-14 muffins

for the crumb topping:

1/3 cup gluten-free rolled oats

3 tablespoons muscovado sugar, or coconut sugar, sucanat, brown sugar

3 tablespoons gluten-free oat flour

1/2 teaspoon cinnamon

1/2 teaspoon freshly grated ginger, small side of your grater

pinch of salt

3 tablespoons unrefined coconut oil, softened not melted

1 medium apple

for the cake:

1 cup gluten-free oat flour

3/4 cup finely ground cornmeal

1/2 cup almond meal

1/4 cup muscovado sugar, or coconut sugar, sucanat, brown sugar

2 teaspoons cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

2/3 cup apple cider, no-sugar added

1/3 cup unsweetened almond milk

2 teaspoons pure vanilla extract

2 teaspoons freshly grated ginger, small side of your grater

1/4 cup unrefined coconut oil, melted and slightly cooled

1-2 medium apples

For the crumb topping: Place oats, sugar, flour, cinnamon, ginger, and salt in a bowl and mix well. Add the coconut oil and mix together with a fork or your fingers until fully combined. The topping should hold together and feel moist. If it's dry/crumbly add a bit more coconut oil. Set aside and wait to dice your apple so it does not brown.

Preheat your oven to 350* F and grease a round pan or line a muffin tin with liners.

For the cake: In a large bowl stir the flour, cornmeal, almond meal, sugar,cinnamon, baking powder, and salt together until combined.

In another bowl whisk the eggs, then whisk in the cider, milk, vanilla, and grated ginger and until fully combined.

Peel 1 apples. Grate the 1st apple using the large side of your grater until you have 1 cup. Peel + grate another other apple if needed.

Whisk the coconut oil into the wet mixutre and then pour into the dry.

Whisk/stir until just combined [when you no longer see dry flour].

Fold in the grated apple and let sit for 5-7 minutes to thicken.

Peel 1 more apple and dice until you have 3/4 cup.

Pour the batter into the pan, sprinkle with crumb topping, and evenly top with the diced apple.

Place in your oven and bake for 55-65 minutes until golden brown and a toothpick comes out nearly clean [not bone dry/not gooey]. For muffins, bake 30-35 minutes.

Let cool at least 30 minutes before slicing. Cake will be slightly crumbly when warm but firm up completely as it sits.

notes/substitutions: The ginger flavor is mild but definitely noticeable. If you want more gingery-zing use 3/4 teaspoon in the crumb topping and 3 teaspoons in the cake. 2% or soy milk can be used instead of almond milk. Any baking oil will work in place of coconut oil.

10 recipes for spring with a brand new carrot-fruit smoothie to finish things off!

Early spring is a funny time around here for seasonal eating. The winter farmers’ market is coming to a close and there is still a good month and a half until the summer market starts back up. It’s this weird gap in time where brussels sprouts are tasteless + tough, asparagus isn’t quite at its peak, winter squash is stringy and bland, and strawberries are still a bit sour and overpriced. So while I try and fill this awkward gap in time with lots of beans and leafy greens, here are a few ideas if spring produce is a little further along where you live.

Veggie Sandwiches on Herb Quinoa Oat Bread – These hearty open faced sandwiches are topped with veggies and finished with savory smoked paprika almond butter. They’re simple to assemble and perfect for the work-week!

10 recipes for spring - veggie sandwiches with herb quinoa oat bread // edible perspective

Coconut Cream Strawberry Polenta – This is a fantastic twist on a hot oatmeal breakfast. Creamy polenta is used as the base then combined with silky coconut milk and topped with fresh strawberries and toasted coconut. A definite favorite over here!

10 recipes for spring - coconut cream strawberry polenta // edible perspective

Creamy Asparagus Soup with Goat Milk – This may sound a bit strange but it was one of my favorite creations last spring. The flavors are simple and this soup is nice + light. Perfect for a crisp, spring evening!

10 recipes for spring - asparagus + goat milk soup // edible perspective

Lemon Dill Pasta Salad – This is my favorite pasta salad recipe to date! It’s packed with a bright lemony-dill flavor and stuffed with all sorts of tasty veggies. Another awesome work-week meal you can prep ahead and enjoy all week. Also great for picnics + barbecues!

10 recipes for spring - lemon dill pasta salad // edible perspective

Avocado Strawberry + Goat Cheese Sandwich[vegan option, too!] – Don’t be scared of this unique combination. I promise if you like strawberries, avocado toast, and goat cheese, you will LOVE this sandwich. Seriously. Ohhh, how I am dreaming of sweet-juicy strawberries.

10 recipes for spring - salt + strawberry avocado + goat cheese sandwich // edible perspective

Salt + Vinegar Kale Mashed Potatoes – This was all Chris’s idea and is a favorite around here. If you’re into mashed potatoes and salt + vinegar potato chips, you’ve got to try this out!

10 recipes for spring - salt + vinegar mashed potatoes // edible perspective

Orange Almond Chia Muffins – Hmmm, okay…Not exactly a spring recipe, but these muffins are grain-free, super moist, filled with protein + healthy fats, and are about to become your new favorite on-the-go breakfast.

10 recipes for spring - orange almond chia muffins // edible perspective

Champagne Mango + Strawberry Dressing – They’re definitely not a local fruit, but champagne mangos are starting to make their early spring appearance. I adore champagne mangos and this dressing! It’s lovely atop a salad filled with nuts + fruit.

10 recipes for spring - champagne mango dressing // edible perspective

Asparagus Caesar Salad – Make this. Seriously. [vegan caesar dressing!]

10 recipes for spring - asparagus caesar salad // edible perspective

And a blindingly bright carrot smoothie to finish off the list!

I seem to always get in a juicing kick during the winter. Then, after a month or two I am sick of cleaning the juicer and end up making fruit smoothies with a few handfuls of spinach or kale thrown in. This year, I’ve decided to kind of merge the two ideas together and create more vegetable-based smoothies. So far, it hasn’t been easy coming up with palatable combinations. Fruit smoothies are easy. Veggie juice is easy. Veggie + fruit smoothies are tricky!

The smoothie you see below still has a decent amount of fruit in the mix but also includes 2 whole carrots, providing loads of vitamins + nutrients I typically wouldn't find in my smoothie. It will be a slow transition in adding veggies other than kale + spinach, which are typically easy to hide. The texture is quite thick and not quite as smooth as your average fruit/milk smoothie. However, it’s extremely refreshing and flavorful! I just loved this and hope you do too.

Carrot Apple Banana Smoothie

gluten-free, vegan // serves 1

2 medium carrots, peeled
1 medium green apple, cored
3-inch piece of banana
1/2 cup fresh squeezed orange juice, or no-sugar added orange juice
1/2 cup ice

Place all ingredients into your blender and blend until smooth. Add more orange juice if needed to thin out.

Peel your green apple before blending if desired. Use a red apple for a sweeter flavor. Feel free to strain it through a nut milk bag for a smoother texture.

carrot apple banana smoothie // edible perspective