In less than 4 weeks, I am flying back to MI to visit friends and family. This has been the longest time I have been away from “home.” We moved out to California almost 9 months ago. For the most part, these months have flown by but there were definitely times were I felt physical homesickness. I can’t say that moving to California ever felt horrible. There’s so many pros living in CA like warmer weather, more sunshine, better roads, better food quality options etc. But California didn’t feel like home until about a month ago.
I was on my way to my weekly farmer’s market run and I couldn’t ignore the beauty of the foot hills. The sun was just peaking over them and the landscape was stunning. Picture perfect really. Living in North San Jose, I feel like I have the best of both worlds. We have the conveniences of the city but the landscape makes me feel like I’m living in the suburbs. Lots of foliage, foothills and wide open plains stretch everywhere. As I took in the beauty of the drive, I found my heart saying, “I could live here forever.” I don’t know if I will or not but I was happy that my heart and finally come to peace that I made a new home. So, it’s true when they say, “Home is where the heart is.” My heart has made a new home. 🙂
One thing I am curious about when I get back in West Michigan is how I feel. It will be interesting to see if I feel like I’m a visitor or if I feel like I never even left. But more importantly, I am excited to see all my family and friends. In preparation of going home, I have already been pulling out recipes that I want to make at all of the get togethers.
It just so happened that our sweet neighbor dropped off the most AMAZINGLY sweet strawberries we have ever feasted on. I came to the conclusion, that if every strawberry tastes as sweet as the ones we just ate that no one would ever touch candy again. NO JOKE! My family was in heaven. I knew that if I didn’t act quickly all of the strawberries would be gone in 2 days or less.
So on a whim, I whipped up this Strawberry Crisp. I’m drooling just looking at the picture.
This Gluten-free Strawberry Crisp is sweet and light just like summer food should be. Plus, it only has six ingredients so it’s simple and easy to make.
I am DEFINITELY making this for family when I visit back home. It’s truly one of those guilt-free pleasure recipes. Any food that tastes great but healthy is worth eating. The caramelized strawberries with coconut sugar give the recipe a sweet taste without sky rocketing your blood sugar. You can read more about coconut sugar in this article, Coconut Sugar – Healthy Sugar Alternative or a Big, Fat Lie? And if you can’t seem to find coconut sugar in your local grocery store (usually in the baking section) then you can buy it here.
Instead of using traditional butter that is usually found in crisp dessert recipes I used coconut oil so that your body is getting a good source of healthy fats like caprylic acid, lauric acid, and capric acid. In fact, 91% of the fat in coconut oil is considered healthy saturated fat according to Dr. Axe. You can read more about the AMAZING nutritional benefits of coconut oil in this article, 20 Coconut Oil Benefits & Side Effects (#5 is Life Saving).
Strawberry Crisp (Gluten-free & Vegan)
Author: Allison Kuslikis
3 cups sliced strawberries
1 cup of gluten-free oatmeal quick oats
1 cup coconut sugar
1/2 cup gluten-free all-purpose flour
1/2 cup flaxseed meal
1/2 cup coconut oil (melted)*
Preheat oven to 350.
Begin slicing strawberries until you have 3 cups full. Place sliced strawberries into a bowl with the sugar and stir. Set aside.
In large mixing bowl, measure and add oatmeal oats, flaxseed meal, all purpose flour and mix well. Add melted coconut oil and mix until crumbly.
Using a greased 2 quart baking dish, spread half of the oatmeal crumble on the bottom of the pan. Next, scoop all of the strawberry mixture on top. Spread remaining oatmeal mixture on top.
Bake at 350 for about 40 minutes or until strawberry mixture is boiling on the sides.
Serve warm with dairy-free vanilla ice cream.
*If your not a fan of coconut oil but still want to keep this recipe dairy-free then you can use 1/2 cup of vegan stick butter. Do not melt. Instead cut the butter into the flour mixture until crumbly.
Serving Size: 1 slice
Calories per serving: 512.8 kcal
Fat per serving: 27.23 g
Saturated fat per serving: 19.44 g
Carbs per serving: 69.22 g
Protein per serving: 6.56 g
Fiber per serving: 8.03 g
Sugar per serving: 43.39 g
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.
Recipe heavily adapted from food.com