See on Scoop.it – My Vegan recipes
In an attempt to eat less sugar, I recently swore off baking. See how well that worked? But it’s strawberry rhubarb season, people! I did use coconut sugar, which is supposedly lower on the glycemic index…so slightly less bad than regular sugar. And I used olive oil rather than butter or “vegan butter” (which I really try to avoid, because of the palm oil and other questionable ingredients.) But let’s get real – this crisp is a treat, not a health food. And what a treat it is. The fruit is just bursting with flavor, especially if you use super fresh strawberries and rhubarb. I got mine from a new farm-to-front door delivery service called Good Eggs. Pricey, but awesome produce and a major convenience. The crisp topping is nice and nutty. I left it on the less-sweet side since the tart rhubarb requires quite a bit of sugar in the filling. I’m sure you could make the topping gluten-free by using more almond flour in place of the whole wheat flour. [...]
See on www.whatwouldcathyeat.com
I decided to go on a vegan diet after watching Forks ove Knives and seeing how people had changed their health by eating a plant based diet. Having heart problems I thought this was a very good choice.
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