Secret Recipe Club

It's Monday y'all...the countdown to Friday begins!

It's my favorite time of the month...the big Secret Recipe Club reveal! Whoop! My secret blogger for this month was Chelli, the lovely lady behind, Art from my Table. Chelli is a loving wife and mother of two cute kids. Chellie is just a doll and her recipes...well, let's just say that they are definitely works of art. I mean, just look at these not-fried tomatoes. Ummmm...yum!? Chelli's passion is to create, eat, and share REAL food with others. Let me tell you, she is on the right path.

 I must admit, yesterday morning, I woke up, checked through my emails once again, and had almost forgotten about the reveal today. While I could have gazed at Chelli's delicious collection of recipes all morning, I chose one that was near and dear to my heart, and got down to business in the kitchen! I chose the recipe for Chelli's irresistible looking Blueberry Crumble. Only one problem...no blueberries. That's okay.













We'll just use strawberries for this.

Shhhh...don't tell. ;)

The strawberries are subtly sweet and the topping is perfectly crisp with each bite.

Just look at that strawberry juice!

Of course I had to make some homemade coconut milk ice cream...

because you just can't have a crumble without ice cream.

Summer, I will miss you when you are gone.

Another successful Secret Recipe Club finished: check! Check out Chellie's blog for more delicious recipes like this!

Strawberry Crumble (GF/V):

Ingredients:

3 c. fresh blueberries (I used strawberries, stems removed, and cut into fourths)

1/2 c. granulated sugar (I used raw coconut sugar)

ground cinnamon

3 T. flour + 3/4 c. for topping (I omitted the 3 T. and used 1/2 c. oat flour + 1/4 c. almond flour)

1/2 c. brown sugar (I used raw coconut sugar)

1/2 c. rolled oats (I used gluten-free rolled oats)

1 stick of butter (I used 1/2 c. softened coconut oil)

Instructions:

1. Preheat the oven to 350 degrees F. Place the berries in individual ramekins (I used two ramekins, then put the rest in an 8-in. square baking pan) greased with cooking spray. Sprinkle the berries with a pinch of cinnamon and the granulated sugar. Toss to coat.

2. In a large mixing bowl, combine the flour, sugar, rolled oats, and butter. Mix with your hands until crumbly. 

3. Distribute the mixture evenly over the top of the berries. Bake for 30-35 minutes. The ramekins will bake around 25-28 minutes. 

4. Serve topped with my homemade Vanilla Bean Coconut Milk Ice Cream (or your fave store bought vanilla ice cream).

Vanilla Bean Coconut Milk Ice Cream (GF/V):

Ingredients:

2 c. full-fat coconut milk

1/4 c. agave nectar

1 t. pure vanilla extract

seeds of 1 vanilla bean

Instructions:

1. Whisk all of the ingredients together in a bowl. 

2. Pour into an electric ice cream mixer and mix for about 45 minutes, or until creamy. 

3. Scoop the ice cream into a 9 in. loaf pan, cover with plastic wrap, and freeze. 

4. Serve atop the strawberry crumble. :)

Serves 12.

MANGIA