By Jen, on July 23rd, 2011%  
Simple desserts are the best desserts. There’s nothing complicated about this fresh blueberry crisp recipe, and that’s just how I like it.
This small batch fruit crisp starts with a pint of fresh blueberries. Spread the berries in a pie pan and top with a drizzle of lemon juice and a sprinkling of organic cane sugar.
Pile a crumbly topping of oats, whole wheat flour, sucanat, spices and coconut oil over the berries. Bake, cool and eat. Great on it’s own or served with coconut milk ice cream or coconut sorbet.
Fresh Blueberry Oatmeal Crisp
Blueberry Filling:
2 cups (1 pint) fresh blueberries
1 teaspoon fresh lemon juice
1 tablespoon organic evaporated cane sugar
Crisp Topping:
1/2 cup old fashioned rolled oats
3 tablespoons whole wheat flour
3 tablespoons sucanat or packed dark brown sugar
2 tablespoons unsweetened coconut flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons extra virgin coconut oil, melted (liquid)
1 tablespoon unsweetened almond milk or soymilk
First, prepare the filling. Place blueberries in 9-inch round pie pan. Drizzle lemon juice over fruit. Sprinkle fruit mixture with 1 tablespoon sugar.
For topping, in medium bowl combine oats, flour, sucanat, coconut, cinnamon and ginger. Add coconut oil and almond milk; stir until crumbly. Sprinkle topping over fruit.
Bake in a 375 degree oven for 20 to 25 minutes bubbly around edges and topping is browned. Serve slightly warm or completely cooled.
Makes 4 servings
Tip: The berry filling will be thin right out of the oven. The juices will thicken once the crisp cools. If you prefer to eat your berry crisp hot (and want a thicker filling), add a few teaspoons of flour to the blueberry filling mixture before baking.
Recipe Links:
Cherry Cranberry Oat Crisp from Family Fresh Cooking
Berry Cobbler with Boysenberries from A Food Centric Life
Easy Oatmeal Apple Crisp
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By Jen, on February 6th, 2011% 
I crave chocolate. Bittersweet chocolate, dark chocolate, extra dark chocolate…nothing could be better. Unless, of course, you add some toasted nuts and a touch of sea salt.
Chocolate Hazelnut Bark
1 bar (3.5 to 4 ounces) dark chocolate, broken into chunks
1/4 cup toasted skinned hazelnuts or almonds, coarsely chopped
2 tablespoons dried cranberries or cherries, coarsely chopped
Fine sea salt, optional
Line a cookie sheet with parchment paper. Place chocolate chunks in medium microwave-safe bowl. Microwave on medium (50% power) about 1 to 1 1/2 minutes until nearly melted and can be stirred smooth, stopping and stirring every 20 seconds. (Be careful not to scorch chocolate.)
Pour melted chocolate on parchment lined cookie sheet. Spread slightly to about 1/4-inch thickness. Scatter hazelnuts and cranberries over chocolate. If desired, sprinkle with a small amount of sea salt. Refrigerate until set, about 15 minutes. Break into pieces.
Makes about 8 pieces
Tip: Use a high quality chocolate bar for the best flavor. Look for dark chocolate made with 70% to 85% cocoa or cacao. (The higher the percentage cocoa or cacao, the darker the chocolate.)
Vegan Cooking Tip: Be sure to read the ingredient list for the chocolate bar. Some dark chocolate bars contain dairy ingredients.
This chocolate hazelnut recipe is part of World Nutella Day. You can see all recipes in the round-ups at Ms. Adventures in Italy and Bleeding Espresso on Monday, February 7th. (This in not a sponsored post, but a nod to the delicious combination of chocolate and hazelnut.)
By Jen, on October 20th, 2010% 
It’s peak apple season, making it the perfect time to bake healthy apple desserts. Here’s a delicious and easy apple crisp recipe made with the goodness of rolled oats, whole wheat flour, almonds and fresh apples. The apples can be cubed or sliced, depending on your tastes. For more texture and nutrition, use cubed apples with the peel intact. (Choose a cooking apple with a thin skin.) For a more tender apple crisp, peel and slice the apples.
For directions how to make vegan apple crisp see the tip at the bottom of the recipe.
Easy Oatmeal Apple Crisp
Apple Filling:
6 cups cubed or sliced tart cooking apples
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
Crisp Topping:
3/4 cup old fashioned rolled oats
1/4 cup whole wheat flour
1/4 cup packed dark brown sugar or sucanat
1/4 cup chopped almonds or pecans
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 cup butter, melted
For apple filling, in large bowl combine apples and maple syrup. Sprinkle with 1/2 teaspoon cinnamon; stir to coat. Place apple mixture in 2-quart square baking dish.
For topping, in medium bowl combine oats, flour, brown sugar, almonds, 3/4 teaspoon cinnamon and ginger. Add melted butter; stir until crumbly. Sprinkle topping over apples.
Bake in a 375 degree oven for 30 to 35 minutes until apples are tender and topping is browned. Serve warm or cooled.
Makes 6 servings
Tip: To make vegan apple crisp, use 1/4 cup vegan vegetable oil spread in place of the butter. Another vegan option is to use 3 tablespoons melted coconut oil and 1 tablespoon soymilk in place of the butter.
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By Jen, on October 16th, 2010% 
Rich and creamy Greek yogurt makes the perfect base for homemade frozen yogurt. All it takes is 3 ingredients to make a simple recipe for frozen yogurt- honey, vanilla and reduced-fat Greek yogurt. (For the best texture, be sure to use reduced-fat 2 % Greek yogurt. Fat-free 0% Greek yogurt will have an icy, less creamy texture.) Simply freeze in an automatic ice cream maker for a delicious frozen dessert.
Don’t have an ice cream maker? Here’s a step-by-step guide on how to make ice cream without a machine by David Lebovitz, author of The Perfect Scoop, an amazing book on how to make ice cream and other frozen desserts.
Vanilla Greek Frozen Yogurt
2 cups reduced-fat (2 %) plain Greek yogurt
1/4 cup honey
1/2 teaspoon pure vanilla
Stir together Greek yogurt, honey and vanilla. Cover and refrigerate at least 1 hour until well chilled. Freeze in an ice cream maker according to manufacturer’s directions.
For a soft serve consistency, serve immediately. For a firm, scoop-able consistency transfer to a freezer container and freeze until firm. (Homemade frozen yogurt, especially low fat frozen yogurt, freezes very firm. To serve, let the frozen yogurt soften at room temperature for 10 to 15 minutes or until soft enough to scoop.)
Makes about 1 pint (4 servings)
Tip: This recipe makes a small batch of frozen yogurt. If you’re serving a crowd, double the recipe to make a quart.
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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
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Welcome Hi there, my name is Jen. Eating Clean Recipes is my healthy recipe blog. It's a place where healthy meets delicious. All recipes are created by me and made in my Minneapolis kitchen. I follow a plant based diet, so fresh and natural foods are my ingredients of choice. I hope you enjoy these healthy vegetarian recipes and easy vegan recipes. Thanks for visiting.
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