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MacroTreat Friday: Macrobiotic Friendly Apricot Berry Crisp

Happy Friday friends.

I've got a sweet, tangy, tart yet comforting summer fruit crisp for YOU.

Because I love you!
And I love summer fruit :)

MTF: Lemony Apricot Berry Crisp

Vegan, Macrobiotic Friendly, Quick & easy to prepare.

This recipe is very forgiving. Use what you have. Play around with the amounts. As you can see the amounts I've provided are pretty vague. I wanted a crisp that was very light and tart and fresh, so it doesn't have much fat or sugar compared to regular recipes. If you want something a little richer, add in a bit more oil or sugar, and you're good to go :)

Ingredients

  • 1 small pint of a more tart berry (I used red currants). Feel free to use strawberries, cherries, or blackberries as well.
  • About 2 cups, of blueberries (I used josta berries from the market)
  • about 6 fresh apricots, cut into sixths
  • Juice of half a lemon + zest (optional)
  • coconut oil - about 4 TBSP total (or other oil / fat of choice)
  • 1 cup flour of choice (I used spelt flour)
  • 2 cups rolled oats
  • 1/4 to 1/3 cup granulated sugar of choice (maple sugar, coconut sugar etc), divided between filling and topping
  • dash of cinnamon
  • pinch of salt
  • almond milk or cold water, about 1/4 cup

Directions

  1. Heat oven to 350F.
  2. Rub some oil all around on a glass pyrex dish ( I used a 13" x 9" one)*
  3. Wash all fruit, cut up the apricots.
  4. Spread the fruit over the bottom of the pyrex dish.
  5. Sprinkle in about 2 - 4 TBSP of sugar, depending on how tart you like your crisp, and how tart your berries are. Add in a pinch of sea salt, the lemon juice, and stir around so everything gets coated. **
  6. In a separate bowl, mix flour, oats, and a few tablespoons more of sugar, and a dash of cinnamon. Using a fork, or your hands, crumble in a few heaping tablespoons of coconut oil. [If using other oil, then just mix in with a fork].
  7. Add in just enough almond milk or cold water to form a crumbly wet dough.
  8. Using your hands, grab chunks of the dough and crumble evenly over the the fruit.
  9. Bake at 350F for at least 30 minutes, but up to an hour - checking for when the fruit is bubbling around and edges, and the top is golden. I left mine in for about 45 minutes.
  10. Remove from oven and let cool. If the fruit seems liquidy, don't worry - mine firmed up as it cooled. We kept the leftovers in the fridge, and the next morning they were GOOD. Yum!

NOTES:
* You can definitely use a smaller baking dish, just be warned it may take a bit longer to cook at it will be a bit deeper
** Feel free to add in a tablespoon or two of flour to the fruit, or another starch of choice, if you want it to "gum up" a bit more.

You may want to serve it with some vegan vanilla icecream for a treat...or top it with more fresh berries the next morning (as I did) for a delicious summery breakfast.

Enjoy!! <3

Macro Mondays: Macrobiotic Fruit Tart

Today is special because not only is it Canada day (yay! err, I mean...yay-eh!), but my guy & I are celebrating 8 wonderful years together. Holy moly! And what better way to celebrate & say I love you berry berry much than with a fruit tart...right?

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MM: Macrobiotic Summer Fruit Tart

*Vegan / Gluten Free / Refined sugar free

Ingredients: 

Crust (for more crust options see end of post): 

  • 2 cups oat flour  
  • pinch of sea salt
  • 1/4 cup oil of choice (olive, grapeseed, coconut) 
  • 1/2 cup milk of choice (almond, rice, soy, cow) 

Custard Filling: 

  • 2 cups (or a 456ml carton) amazake -- I used hazelnut flavoured
  • 2 heaping TBSP kuzu
  • 1/4 cup cold water
  • lemon zest (optional) 
  • dash of vanilla (optional) 

Fruit Topping: - It's your art! you decide! Fruit for the one I made above is:

  • 1 pint (550ml) organic blueberries
  • 2 organic apricots, cut in to rings
  • a handful of strawberries, cut into hearts
  • a few raspberries

Optional Glaze

  • 1/2 cup apricot jam (fruit sweetened if preferred) 
  • 1TBSP water
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Directions: 

I highly recommend making the custard filling the night before, and if possible the crust too. Otherwise you'd need to allow enough time for both to fully cool before assembling.  If making this tart in advance, and you need it to keep well, read step 4 first. Other crust & filling options at the end of the post.

1. Prepare Custard Filling: Pour 2 cups of Amazake into a small saucepan and bring to a low boil over medium heat. Meanwhile, add 1/4 cup cold water to 2TBSP kuzu in a small bowl. Whisk until dissolved. Add kuzu to Amazake. Stir constantly, bring back to low boil, then lower heat and stir until mixture is nice & thick (about 3 minutes). Take off heat. Allow to cool and firm up in fridge.

2. Prepare Crust: Place flour & salt into bowl & gently mix. Either blend or whisk the oil & milk together in a separate container. Add wet to dry, mixing in with your hands, and form a ball. Add a tiny bit more flour if necessary. Place ball of dough in fridge to cool a bit (15-30 mins). Turn oven on to 350F. Roll out dough between 2 sheets of parchment. Take top layer of parchment off. Grease an 11" pie pan (I used a white ceramic Ikea quiche pan), and place it face down on top of dough. Carefully flip it all over, peel off parchment, and press dough into pan. Poke some holes with a fork into the dough. Bake for 12-15 minutes. Let cool completely

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3. Put it together: Spread chilled, thickened custard over the cooled crust. If the custard is just too thick, very carefully blend for just a second, to make it a bit runnier. Then decorate: make fruit art, make it pretty, make it colourful!

4. Optional glaze:  Heat the jam and water in a small saucepan over medium heat, until liquid & melted. Remove from heat, and pour through a thin sieve to remove any fruit lumps. Let cool until just very slightly warm, then brush over fruit. ***If planning to make this tart way in advance, I'd recommend brushing some glaze on the crust, letting it set for 20 minutes in fridge, and then continuing with the custard & fruit, and then topping with glaze (as this will keep crust from getting soggy & fruit from browning).

** I'd recommend letting the fruit tart set in fridge after assembling for 30 mins or more, as the filling will again firm up a bit. But this is not necessary, & we ate ours right away. 

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I made almost this exact tart last year, for our anniversary, and it had the above glaze on it {the glaze is delicious, but I forgot to get jam this time).  

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Some Other Crust & Filling Options

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Oat Flour & Brown Rice Flour Crust {A bit lighter & more crumbly}

Same directions as above, but use the following ingredients. 

  • 1.25 cups oat flour
  • 1 cup brown rice flour
  • 1/3 + 1TBSP oil

Spelt Flour Crust {A bit sturdier crust}

    Same directions as above, but use the following ingredients:
    • 2 cups spelt flour (whole grain works well!) 
    • 1/2 cup oil of choice
    • 2 TBSP maple syrup
    • 2 - 4 TBSP cold water

    Oat & Chia Custard

    • 1/2 c rolled oats
    • 1 TBSP chia seeds
    • Boiling water to cover

    Pour boiling water over the oats/chia in a bowl, and cover wth a plate. Let sit until water is absorbed and it's no longer hot. Add in:

    • 1/4 cup almond milk
    • 1/4 cup apple sauce
    • 1 TBSP maple syrup
    • zest of one lemon
    • pinch of salt

    Blend well. Then pour into small saucepan, and add 2 TBSP kuzu diluted into 1/4 c. cold water. Bring to low boil, stirring constantly. Let cook while stirring, for about 3 minutes. Take off heat and let firm up/cool in fridge.

    Dark Chocolate Layer

    Something sinfully delightful is to brush melted dark chocolate onto the crust. If doing so, make sure to let it cool & harden before layering on the custard & fruit. 

    HAVE A WONDERFUL WEEK, FRIENDS!

    Macro Mondays: Berry Delicious Macrobiotic Ice Cream.

    Sometimes you just need a little treat. Perhaps you don't have anything ready to munch on, and maybe you don't feel like baking. That happens on occasion.

    Before my stomach let me know that dairy & I don't belong together, my favourite quick treat/dessert was unsweetened plain yogurt with frozen berries mixed in. Well, this is even better.

    Today's 1 minute Macrobiotic Monday recipe (if you can even call it a recipe, as it is so simple!) helped me through a needing-a-treat crisis. And the berries made me feel all summery. Yay for summer!

    MM: Macrobiotic Raspberry Ice Cream

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    That would be ice cream less the cream. And made in less than 1 minute.

    Ingredients:

    1 cup frozen raspberries, organic if possible
    1/2 cup non-dairy milk of choice*

    (And because you'll probably want more, 2:1 frozen berries to milk)

    Directions

    1. Add the berries to a blender. Then add the milk.
    2. Blend until desired consistency reached. (I preferred to have some raspberry chunks still in there, so I literally only blended it for about 30 seconds in the magic bullet, stirring a few times).
    3. Eat right away. Um, duh.

    *Note: I used Eden brand unsweetened soy milk, as it was what I had on hand. But I know for a fact, that amasake would be amazing in here. Rice milk & almond milk would be great too. For a less traditionally macro version, try coconut milk -->I'm positive it would be ridiculously amazing.

    Equally Delicious Variations

    • Adding 1TBSP cocoa or carob powder for a chocolatey berry extravaganza
    • Frozen blueberries or blackberries or peaches instead...yum!
    • Adding some healthy fat, like 1TBSP chia or flax, or 1TBSP nut/seed butter, if you need your treat to be a bit more substantial.
    • If you want more sweetness, add 1TBSP maple syrup or rice syrup.
    • You could also try spicing things up like adding a bit of lemon zest (especially nice with bluberries/blackberries), cinnamon (great with the cocoa/carob combo), vanilla, and fresh mint.

    A few extra comments & suggestions:

    I'm sure you could store this in the freezer for a few hours, but just watch it to make sure it doesn't harden up too much. I can't personally vouch for this though, as I usually only make it when I want a treat to eat right away.

    I love using the Magic Bullet, as it's so easy to make things in small quantities, and it blends really well. I simply pour in the berries first, then fill the milk to half the height of the berries. Simple. So simple.

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    Now, go for a walk or bike ride, smell some flowers, let the sun wash over your face, and then come home and enjoy this treat.

    Summer eats.

    The weather has been warmer.
    I've been wanting watery foods like fresh veggies and fruits.
    I try to keep fruits to a minimum, but some smoothies have made their way into my eats.
    I have been loving salads....
    especially after a lunch date to one of my favourite places:
    Charlie's Vegetable. 
    Yes folks, he only has one vegetable, and it's damn good.
    Despite the ridiculously cute (and strange english) name, 
    they are serious when it comes to Salads.
    The all you can eat salad bar is better than I could have imagined. 
    Over 10 types of fresh greens, kabocha, daikon, carrots, broccoli, seaweed, tomatoes, potatoes, sprouts....the list goes on.
    There are also over 15 types of dressings, all have labels indicating allergens.
    There are fun toppings like sesame seeds, spices, herbs, and even fish flakes.
    You can also choose from 4 fresh veggie based soups, 
    and numerous breads and fruits.
    I settled down with a giant monster of a salad:
    beautiful beautiful veggies

    mounds of fish flakes (yum!)

    Love the sesame seeds....

    So awesome. Will definitely be back there soon, and
    I hope to sneak some shots of the salad bar for you to see.
    Do you have any favourite summer eats in your life lately?