Monday, August 6, 2012

gluten-free, vegan berry crisp
Breakfast al fresco--Vegan, Gluten-free Berry Crisp with Yogurt

When you have dietary restrictions you instantly become brand loyal.

At least, that's how it's worked for me.  When I find a brand that has safe manufacturing practices and is committed to serving the vegan or allergy community safely, I seek it out again and again.  (Always remembering to double check the label to be sure that nothing has changed.)

One of my go-to brands for recipes and out-of-the box enjoyment is the Erewhon brand of cereals from Attune Foods.  I am particularly loyal to the Gluten-free Crispy Brown Rice and the Corn Flakes.  They taste great as they are, and they are super useful in cooking and recipe creation.  I buy them frequently at the store when I'm shopping.  

I have created a ton of recipes using these products, too, like Crispy Apple Crisp.

This week on the Attune Foods blog, they are featuring Welcoming Kitchen in their Build Your Food Allergy Cookbook Collection project.  They are hosting a giveaway of Welcoming Kitchen and showcasing the recipe for Chocolate Sunflower Seed Butter Cups (a Lutz family favorite).  

To celebrate Attune's support of Welcoming Kitchen, I created a berry-bursting summer crisp!  You can serve this on its own, with yogurt for breakfast, or with ice cream or sorbet for a delectable dessert.  Don't forget to head over to Attune to enter to win the giveaway.  Good luck!

gluten-free, vegan berry crisp

Berry Crisp (Vegan, Gluten-free, Refined-Sugar-free)
Serves 4

Ingredients:
2 cups of berries (I used blueberries and blackberries.)
2 cups Erewhon Crispy Brown Rice cereal
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup maple syrup
1/4 cup coconut oil

Preparation:
Preheat oven to 400.
In a standard (not deep dish) pie plate or a casserole dish, place berries on bottom.
Toss berries with vanilla.
In a medium bowl, combine cereal, salt, maple syrup and coconut oil.  Stir to thoroughly combine.
Spread topping over berries.
Bake in preheated oven for 30 minutes or until golden and bubbly. 

I shared this recipe with Wellness Weekend, Slightly Indulgent Tuesday and Allergy Free Wednesday.

Happy Cooking!
Kim

Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

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8 comments:

  1. Wow - this looks wonderful and EASY. Can't wait to make it.

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  2. Kathryn,
    It doesn't really get any easier. In an earlier version, I used a food processor, but I preferred it when I just stirred all of the toppings together with a spoon. A lovely baked treat that comes together in minutes is pretty good in my book!

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  3. Thanks for linking to our first Eat Make Grow Blog Hop!

    We are already on to Blog Hop #2. I hope you'll come and link to that one as well. Feel free to link to any older posts if you think they are timely and pertinent.

    - Foy
    http://foyupdate.blogspot.com/2012/08/eat-make-grow-thursday-blog-hop-2.html

    ReplyDelete
  4. I love that cereal! Its a great company! :) Your crisp sounds amazing! :) My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! You can find this week's link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
    Thanks, Cindy

    ReplyDelete