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By Root 1012 0

“Berries ♥ Coconut.” Never saw that one? Oh well, at least here’s a recipe that’s way more fun than reading bumper stickers. Quick to make and not too sweet, this crisp is also gluten free, to boot. If you don’t want to make it gluten free, go ahead and substitute ¾ cup of flour for the quinoa and rice flours. We used blueberries and raspberries but you can use whatever kind of berries you have on hand.

Topping: ½ cup quinoa flour

¼ cup white rice flour

¾ cup shredded unsweetened coconut

¼ cup sugar

½ teaspoon ground nutmeg

5 tablespoons cold, nonhydrogenated vegan margarine

Filling: 2 cups frozen blueberries, partially thawed

2 cups frozen raspberries, partially thawed

1 tablespoon tapioca flour

1 tablespoon cold water

¼ cup sugar

½ teaspoon coconut extract

½ teaspoon pure vanilla extract

PREHEAT THE oven to 350°F.

Prepare the topping:

Mix together the flours, coconut, sugar and nutmeg. Add the margarine in small pieces and use a pastry knife to cut the butter into the flours until coarse crumbs form. Set aside.

Prepare the filling:

Place the berries, tapioca, and cold water in an 8-inch square baking dish. Mix together to dissolve the tapioca. Add the sugar and extracts; mix to combine. Sprinkle the topping over the berries. Bake for 45 minutes; the filling should be bubbly and yummy looking.

Remove from the oven and let cool for about 10 minutes. Serve in bowls with scoops of vegan vanilla ice cream.

STRAWBERRY-PLUM CRISP

SERVES 6

TIME : ABOUT AN HOUR

Who ever thought that strawberries and plums could be such good buddies in this heavenly crisp? Tart, sweet, juicy plums are the star here, with a few strawberries in a supporting role. The oat topping is spiked with licorice-y aniseeds. A scoop of Vanilla Ice Cream (page 260) on top would be pretty awesome right about now, wouldn’t it? Serve on a summer’s night when plums and strawberries are in abundance.

Filling: 2 pounds black plums (about 10)

1 cup strawberries, hulled, sliced in half

1 tablespoon tapioca flour or arrowroot powder

¼ cup sugar

1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground ginger

⅛ teaspoon ground cloves

Topping: ¾ cup rolled oats

½ cup all-purpose flour

¼ cup sugar

1½ teaspoons aniseeds

½ teaspoon ground cinnamon

Pinch of salt

3-4 tablespoons canola oil

PREHEAT THE oven to 375°F.

Prepare the filling:

Chop the plums by cutting around the seed (this gets a bit messy). Cut them into slices that are between ¼ and ½ inch thick. Place in an 8-inch square baking pan. Add the rest of the filling ingredients and stir to dissolve the starch. Set aside.

Prepare the topping:

Toss all the topping ingredients except the canola oil into a mixing bowl and mix together with a fork. Drizzle in the oil by the tablespoon while tossing with fork until the topping becomes crumbly and doesn’t look too dry. If you’ve got it by 3 tablespoons of oil, more power to you; but you may need to add another few teaspoons up to a tablespoon, to get the right consistency. Sprinkle relatively evenly over the plum mixture.

Place in the oven and bake for 45 minutes; the filling should be bubbly.

Remove from the oven and let cool for about 10 minutes. Scoop into bowls. Top with vegan vanilla ice cream.

INDIVIDUAL HEART-SHAPED APPLE GALETTES

MAKES 6 INDIVIDUAL GALETTES

TIME : 1 HOUR 30 MINUTES

A galette is a thin, freeform pie. Although here we have forced them into the shape of hearts, so they are no longer free. A thin layer of sweet, tangy apricot preserves is spread onto each crust before baking. A little sugar and cinnamon are sprinkled on top of the apple, making a lovely, simple fruit dessert with a crisp, melt-in-your mouth crust for you and those you love. Or just you, six times.

Crust: 2 cups all-purpose flour, or ½ cup whole wheat pastry flour and ½ cup whole wheat flour

1 tablespoon granulated sugar

1 teaspoon salt

½ cup nonhydrogenated vegan shortening

1 teaspoon apple cider vinegar

½-¾ cup very cold water