Blackberry Blueberry Peach Upside Down Cake


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I mentioned my local farmer’s market in my last post. It truly is a place for recipe inspiration. I love meandering around gazing at the beautiful produce and formulating new recipes from what I see. After I saw (and tasted) some beautiful fresh peaches, this cake had to be made! I decided to add in some blackberries and blueberries as well for color and balance and the result is just as delicious as I imagined!

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This cake is visually pretty – I love upside down cakes because I can be creative with my design. This cake is also full of fiber, vitamin C, potassium, and other nutrients. And the taste? The sweet peaches are balanced by the slightly tart berries wrapped in the moist, sweet cake. I had to add in a dollop of my favourite coconut ice cream to take this dessert over the top! Coconut Bliss is rightly named…it is pure bliss! I chose the Summer Berry Swirl flavour to compliment this end of summer cake. Perfection. Savor the last bit of summer my friends with this cake! Enjoy!

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blackberry-blueberry-peach-upside-down-cake

1 cup non dairy milk of choice
1 tablespoon apple cider vinegar
2 cups gluten-free flour*
1 cup coconut palm sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup applesauce
1/4 cup water
1 tablespoon lemon juice
1 tablespoon vanilla extract

1/2 cup blackberries, washed and cut in half

1/2 cup blueberries, washed

1 cup fresh peaches, peeled and cut in slices

1/2 cup raspberry jam

*add in 1 teaspoon xanthan gum to recipe, if your flour blend does not contain it.

Preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper. Place blackberries, blueberries, and peaches in the bottom of the lined cake pan. Stir milk and vinegar in a large measuring cup. Whisk flour, sugar, baking soda, baking powder, and salt together in a large bowl. Stir in applesauce, water, lemon juice, and vanilla extract into milk mixture. Stir milk mixture into flour mixture until batter is lump-free. Pour batter over the fruit in the prepared cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes. Let cake cool in pan. Place a large plate over cake pan and invert the pan onto the plate. Carefully remove the parchment paper. Warm the raspberry jam in a small saucepan over low heat. Pour jam over cake and smooth it evenly over the cake.

Farmer’s Market Pasta Salad

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I have loved attending my local farmer’s market this summer! The vegetables have been so fresh and inspiring! If you haven’t taken the opportunity to attend your local farmer’s market – do it now! Your body will thank you for feeding it local, delicious produce. Most markets run through October, so there is still time to savour the wonderful array of fruits and veggies!

I can’t tell you how many times I have made this simple pasta salad this summer. I just made it again this week – that’s how popular it is around here. The sweet corn, baby tomatoes, onions, and peppers have been so delicious from the farmer’s market this year that I wanted to feature them in a salad. Don’t let the simple list of ingredients fool you – this salad sings with flavour! All of these ingredients marry beautifully and are so pleasing to the palate. This is a wonderful lunch or light dinner full of vitamin C, fiber, whole-food fat, and yummy plant goodness!

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farmers-market-pasta-salad

3 cups dry pasta of choice, cooked

1 ear sweet corn, cooked and cut off the cob

1 cup baby heirloom tomatoes, cut in half

1 red onion, diced

1 cucumber, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (15 oz.) can black olives, cut in half

1/3 cup fresh basil, torn

Italian dressing of choice (1/3 – 1/2 cup)

Cook pasta according to package directions. In a large bowl, toss together tomatoes, red onion, cucumber, bell peppers, olives, and basil. Add cooked pasta (warm or cold). Pour dressing over ingredients until they are lightly coated. Toss well. Season with pepper to taste.

Oatmeal Chocolate Chip Cookies

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If you have been reading my blog for a bit, then you know how much I LOVE cookies! I think it’s safe to say that I have a real cookie addiction because I have a really difficult time turning down a cookie! Chocolate chip cookies are probably at the top of my favorites list. There is something so comforting and satisfying when I bite into a warm, gooey chocolate chip cookie…it completes me! This Peanut Butter Chocolate Chip Cookie recipe is a MUST to make if you haven’t tried it and these Soft Pumpkin Chocolate Chip Cookies are to die for. I always have to make double batches for my family because they vanish so quickly…hmmm, I wonder who is eating all the cookies (yep, it’s me).

I realized that I did not have a recipe for oatmeal chocolate chip cookies on here. How could that be? I clearly needed to rectify this travesty! Enter these fabulous cookies! My little boys literally fought over these cookies…I had to hide them in the freezer from them. These cookies are super soft, moist, and hearty with the amazingly yummy burst of chocolate in almost every bite. The oats add a wonderful textural element to these cookies that can’t be beat and the aquafaba gives the perfect moisture to the dough. This recipe has made it on the favorites list – I hope you enjoy these as much as we do!

Oatmeal Chocolate Chip Cookies 2

2 cups gluten-free oats
2 cups gluten-free flour (add in 1 teaspoon xanthan gum if not included in your flour)
3/4 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup applesauce + 1/4 cup coconut oil (or 3/4 cup applesauce)
6 tablespoons aquafaba (liquid from canned white beans)
1/4 cup milk of choice
2 teaspoons vanilla extract
1/2 cup dark chocolate chips

Oatmeal Chocolate Chip Cookies Preheat oven to 350 degrees. In a large mixing bowl, using a hand mixer, combine applesauce, coconut oil, and sugar, mix well. Add in aquafaba, vanilla and room temperature milk (make sure all ingredients are at room temperature or higher to prevent the coconut oil from hardening and clumping when they come together. If using only applesauce, this isn’t as critical, but you’ll get a better bake if ingredients are at room temperature). In a medium bowl combine the flour, cinnamon and baking soda. Slowly add in the flour, mixing well to combine. Add in oats, mix well. Lastly, fold in chocolate chips. (Note: I made a batch of these adding in raisins and walnuts. They were DIVINE! Get creative with your add-ins!) Line a cookie sheet with parchment paper. Using a large cookie scoop, scoop out the cookie dough and place on sheet about 2-inches apart. Bake for 12 minutes. Remove from oven, let cool for 10 minutes and then place on cooling rack to cool completely. Store cookies in an airtight container for a few days or freeze for longer storage.

Makes approximately 15 cookies. (Adapted from Recipe Source: The Simple Veganista)