Kathryn Hendrix, RDN, LD Archives - Forks Over Knives

Strawberry-Orange Custard Cups

Kathryn Hendrix, RDN, LD — Tue, 13 May 2025 17:13:33 +0000

These elegant custard cups are perfect for wowing guests or treating your family. With two layers of a creamy cashew-based custard infused with orange zest and orange juice and a layer of tangy strawberry compote, every mouthful is one to savor. The bottom layer of custard features pieces of orange, while a bright garnish of chopped strawberries finishes things off in style. Enjoy this delightful treat chilled or at room temperature.

Tip

To make ahead: Place custards and strawberry compote in separate airtight containers. Store in the refrigerator up to 24 hours. Assemble, chill, and serve within 2 hours.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 custard cups

Time: 40 minutes

1 medium orange
¼ cup raw cashews
1¼ cups unsweetened, unflavored plant-based milk
¾ cup orange juice
¼ cup cornstarch
2 tablespoons pure maple syrup
Pinch sea salt
1 tablespoon pure vanilla extract
3 cups sliced fresh strawberries

Instructions

Remove 2 teaspoons zest from the orange. Cut away the peel and pith from the orange; cut orange into small chunks or supremes. Chill orange pieces.
Soak cashews in enough very hot water to cover 15 minutes; drain and rinse. In a blender combine cashews, orange zest, milk, orange juice, 2 tablespoons of the cornstarch, the maple syrup, and salt. Cover and blend 2 to 3 minutes or until very smooth. Pour into a small saucepan. Cook and stir over medium- high just until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes more. Stir in 2 teaspoons of the vanilla. Divide custard in half; cool completely.
For strawberry compote, place 2 cups of the strawberries in a medium saucepan. Lightly mash strawberries. Cover and bring to simmering over medium. Simmer 5 minutes or until strawberries are soft and starting to break down. In a small bowl stir together the remaining 2 tablespoons cornstarch and 2 tablespoons cold water; add to strawberries in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes or until thickened. Stir in the remaining 1 teaspoon vanilla. Mixture will be very thick. Cool completely.
Drain the reserved orange pieces and stir into one half of the custard mixture. Divide evenly into four wide-mouth pint jars or dishes, smoothing the top. Divide the strawberry compote evenly among jars, smoothing the top. Top evenly with the remaining smooth custard and sliced fresh strawberries.

The post Strawberry-Orange Custard Cups appeared first on Forks Over Knives.

Cherry Berry Whoopie Pies

Kathryn Hendrix, RDN, LD — Mon, 21 Apr 2025 17:14:58 +0000

These delicious whoopie pies are a healthy twist on Maine’s classic dessert and are ideal for a special occasion. Cherry-almond cookies sandwich a bright and fluffy berry cream filling. Aquafaba (liquid from a can of chickpeas) whips up into a frothy cream, while freeze-dried mixed berries add tang. Note: You’ll want to serve these within two hours of assembling them, but you can make the cookies and filling ahead of time (see tip, below).

Tips

To make ahead: Simply refrigerate the cookies and the filling in separate airtight containers for up to 24 hours. Assemble and let the cookies come to room temperature before serving.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 whoopie pies

Time: 60 minutes

⅔ cup unsweetened black cherry juice
3 tablespoons flaxseed meal
2 cups white whole wheat flour
1½ teaspoons regular or sodium-free baking powder
½ teaspoon sea salt
¼ cup pure maple syrup
½ cup unsweetened applesauce
2 tablespoons almond butter
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
1 cup pitted and snipped fresh or frozen cherries (about 18 cherries)
¾ cup freeze-dried mixed berries (⅝ oz.)
¼ cup aquafaba (liquid from canned no-salt-added-chickpeas)
1 tablespoon pure cane sugar

Instructions

Preheat oven to 375°F. Line two large baking sheets with parchment paper. In a small bowl stir together cherry juice and flaxseed meal; let stand 5 minutes. In a large bowl stir together flour, baking powder, and salt.
In a medium bowl stir together flaxseed mixture and the next five ingredients (through almond extract) until well combined. Add to flour mixture; stir until combined. Stir in fresh or frozen cherries. Spoon 1½-tablespoon portions of batter onto prepared baking sheets, spacing 2 inches apart. Using wet hands, flatten each portion.
Bake 10 to 12 minutes or until set. Cool cookies on baking sheets 10 minutes. Transfer to a wire rack. Cool completely.
For filling, in a small food processor process freeze-dried berries to a fine powder. (You will have about 3 tablespoon powder.)
In a medium bowl combine aquafaba, sugar, and berry powder. Stir until sugar is dissolved. Beat with a mixer on medium to high until foamy. Continue beating on high 5 minutes or until stiff peaks form (tips stand straight).
To assemble whoopie pies, spread filling over the flat sides of half of the cookies. Gently press the flat sides of the remaining cookies against filling. Serve within 2 hours.

The post Cherry Berry Whoopie Pies appeared first on Forks Over Knives.

New Potato Salad with Herbed Vinaigrette

Kathryn Hendrix, RDN, LD — Mon, 14 Apr 2025 17:21:52 +0000

A quintessential spring veggie, new potatoes are worth grabbing when they’re around. Their thin, flaky skins, waxy centers, and delicate, sweet flavor are ideal for potato salad. Aromatic fresh herbs do double duty here, featuring in a creamy herbed tahini vinaigrette and chopped into the salad. White beans add extra sustenance, and crunchy cucumbers and peppery watercress add even more veggie goodness. Dots of mustard deliver a final pop of flavor to this crowd-pleasing new potato salad. Parsley, cilantro, and chives work well; feel free to use one or a combination.

Tips

Gluten-free version: To make this gluten-free, use a gluten-free whole grain and/or Dijon mustard.

Watercress swap: Don’t have watercress? Use another green such as baby spinach or arugula.

For more inspiration, check out these tasty ideas:

Indian-Spiced Potato Salad
Potato Salad with Horseradish Vinaigrette
My Mama’s Potato Salad Recipe
Or this roundup of potato salad recipes.

Yield: Makes 10 cups

Time: 1 hour 30 minutes

1 cup apple cider vinegar
3 tablespoons pure maple syrup
1 teaspoon sea salt
1½ teaspoons freshly ground black pepper
1½ cups chopped cucumber
1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
2 lb. new potatoes, quartered
¾ cup packed fresh herbs such as parsley, cilantro, and/or chives
¼ cup tahini
¼ cup whole grain or Dijon mustard
2 whole cloves garlic
8 bulbs green garlic or green onions, white and light green parts only, chopped
4 cups fresh watercress, large stems removed

Instructions

For marinated cucumber and beans, in a medium bowl whisk together apple cider vinegar, 2 tablespoons of maple syrup, salt, and 1 teaspoon pepper. Add cucumber and beans. Toss to combine. Cover and marinate 1 hour at room temperature. Drain, reserving brine for vinaigrette.
Bring a large pot of water to boiling. Add potatoes; cook 8 to 10 minutes or until potatoes are tender. Drain. Place potatoes in a large bowl; cool slightly until still warm but not hot.
For vinaigrette, in a small blender or food processor, combine ¼ cup of the herbs, the tahini, 2 tablespoons of the mustard, the garlic, the remaining 1 tablespoon of maple syrup and ½ teaspoon pepper, and 2 to 3 tablespoons of the brine from Step 1. Process until smooth, adding water as needed to achieve desired consistency.
To potatoes, add green garlic, the remaining ½ cup of herbs, the marinated cucumber and beans, and the vinaigrette. Stir until combined. Add watercress; toss to coat. Serve immediately or chill. Before serving, dot with mustard and sprinkle with additional fresh herbs.

The post New Potato Salad with Herbed Vinaigrette appeared first on Forks Over Knives.

Blueberry Cheesecake Bars

Kathryn Hendrix, RDN, LD — Thu, 10 Apr 2025 17:28:35 +0000

These impressive vegan lemon cheesecake bars are perfect for making ahead and serving on a special occasion, such as Mother’s Day or Valentine’s Day. The date-sweetened crust includes sunflower butter for richness, while the creamy, lemon-infused filling features cashews and white sweet potato. A fresh blueberry sauce finishes the dessert. To ensure clearly defined layers, be sure to chill the crust, lemon cream, and blueberry topping before assembling, then allow at least an hour to chill before serving.

Sweet potato mash: For 2 cups mashed sweet potatoes, prick two 10-oz. unpeeled white sweet potatoes with a fork. Microwave on high 5 to 7 minutes or until tender. Halve potatoes and scoop out pulp into a small bowl; discard skin. Mash potato pulp with a potato masher until smooth. Measure 2 cups mashed sweet potatoes.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 bars

Time: 4 hours

20 pitted Deglet Noor dates (6 oz.), chopped
2 lemons
1 tablespoon flaxseed meal
1 cup brown rice flour
1 teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
2 tablespoons sunflower butter
1 tablespoon pure vanilla extract
2 tablespoons raw, unsalted cashews
½ cup unsweetened, unflavored plant-based milk, plus more if needed
½ cup pure maple syrup
2 cups mashed white sweet potatoes (see tip, recipe intro)
4 teaspoons arrowroot powder
2¼ cups fresh blueberries

Instructions

Preheat oven to 400°F. Line an 8-inch square baking pan with parchment paper. Place the dates in a small bowl; add boiling water to cover. Let soak 10 minutes; drain well. Remove 5 teaspoons zest and squeeze 6 tablespoons juice from lemons. In another small bowl combine 3 tablespoons of the lemon juice and the flaxseed meal. Let stand 5 minutes.
In a large bowl stir together flour, 1 tablespoon of the lemon zest, the baking soda, nutmeg, and salt.
In a food processor combine soaked dates, flaxseed mixture, sunflower butter, and 2 teaspoons of the vanilla; process until smooth. Add date mixture to flour mixture; stir until well incorporated. (You may need to knead the dough a bit to combine.) Press evenly into the prepared pan. Bake 20 minutes or until set and lightly golden. Cool completely on a wire rack (1½ hours).
For lemon cream, soak cashews in enough very hot water to cover 15 minutes; drain and rinse. In a food processor or blender combine cashews, milk, ¼ cup of the maple syrup, 2 tablespoons of the lemon juice, and the remaining 2 teaspoons lemon zest and 1 teaspoon vanilla. Cover and blend 2 minutes or until very smooth. Add sweet potatoes; cover and blend until smooth, adding more milk, 1 tablespoon at a time, as needed to achieve desired consistency. Cover and chill at least 1 hour or up to 5 days.
For blueberry topping, in a medium saucepan whisk together the remaining ¼ cup maple syrup and 1 tablespoon lemon juice with the arrowroot powder until smooth. Stir in 2 cups of the blueberries. Cook and stir over medium just until bubbly. Remove from heat; mash berries lightly with a potato masher or fork. Cover and cool completely, 1½ hours. Chill until ready to assemble bars.
To assemble bars, spread chilled lemon cream over cooled crust. Top evenly with blueberry filling. Chill assembled bars at least 1 hour before slicing.
To serve, slice bars and garnish with remaining blueberries. Bars will keep in the refrigerator up to 3 days.

The post Blueberry Cheesecake Bars appeared first on Forks Over Knives.

Grilled Asparagus Salad with Dried Apricots and Almonds

Kathryn Hendrix, RDN, LD — Wed, 02 Apr 2025 17:09:42 +0000

This grilled asparagus salad features a magical balance of flavors and textures that’ll shine at your next potluck or vegan barbecue. Asparagus and red onion, grilled until lightly charred, play well against tangy dried apricots, juicy cherry tomatoes, and nutty sliced almonds. You can use any salad greens, but the peppery bite of arugula works well with the chewy farro. If farro isn’t your jam, use brown rice or quinoa. Whichever grain you use, be sure to cook it in advance so it has time to chill in the fridge. The flavor payoff from roasting garlic is well worth the small amount of extra effort, as it gives the balsamic-maple dressing a rich flavor. If you like, roast a whole head so you can spread roasted garlic on toasted bread to serve alongside the salad. Yum!

Tips

Cooked farro: For 3 cups cooked farro, cook 1 cup dry farro according to package directions. Cool. Store in an airtight container in the refrigerator up to 5 days.

Gluten-free version: Use cooked brown rice or quinoa instead of farro.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 35 minutes

6 whole cloves garlic, peeled
16 oz. asparagus spears, trimmed
1 large red onion, cut into ½-inch slices
½ cup balsamic vinegar
2 tablespoons pure maple syrup
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
4 cups packed fresh arugula
3 cups chilled cooked farro (see tip, recipe intro)
1 pint cherry tomatoes, halved
⅓ cup chopped dried apricots
½ cup sliced almonds, toasted

Instructions

Preheat oven to 400°F. Wrap garlic in foil; roast 30 minutes or until very soft.
Grill asparagus and onion, covered, over medium heat until vegetables are charred and tender, turning once (8 to 12 minutes for asparagus; 16 minutes for onion). Cut grilled vegetables into large bite-size pieces.
Meanwhile, for vinaigrette, in a small blender or food processor combine roasted garlic, balsamic vinegar, maple syrup, salt, and pepper. Cover and blend until very smooth.
In a large bowl toss together grilled vegetables, ½ cup of the vinaigrette, the arugula, farro, tomatoes, and apricots. Top with almonds. Reserve remaining vinaigrette for another use.

The post Grilled Asparagus Salad with Dried Apricots and Almonds appeared first on Forks Over Knives.

Confetti Cornmeal Muffins

Kathryn Hendrix, RDN, LD — Wed, 26 Feb 2025 18:59:00 +0000

Blended white beans are the secret ingredient in these colorful, savory breakfast muffins, adding heft and creaminess to the batter. Chipotle chile powder gives the gluten-free crumb a smoky flavor, while jarred roasted red peppers and corn add texture and color. Give these zesty cornmeal muffins a little kick with a smear of jalapeño pepper jelly. Serve for brunch with a veggie hash, or make ahead and freeze for an on-the-go breakfast.

Tips

Be sure to check the doneness of these muffins with an instant-read thermometer, since a toothpick in the centers will come out clean before they are actually done. Baking to 195°F ensures a lighter muffin.

For more inspiration, check out our collection of favorite vegan muffin recipes!

Yield: Makes 12 muffins

Time: 30 minutes

½ cup unsweetened, unflavored plant-based milk
3 tablespoons flaxseed meal
1 cup brown rice flour
½ cup finely ground cornmeal
1½ teaspoons regular or sodium-free baking powder
½ teaspoon ground chipotle chile
½ teaspoon freshly ground black pepper
¼ teaspoons sea salt
1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
½ cup unsweetened applesauce
¾ cup fresh or canned corn kernels, rinsed and drained if canned
¾ cup chopped jarred roasted red peppers
Jalapeño pepper jelly (optional)

Instructions

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a medium bowl stir together the next six ingredients (through salt).
In a blender or food processor combine flaxseed mixture, beans, applesauce, ¼ cup of the corn kernels, and ¼ cup of the roasted peppers. Cover and blend until smooth. Add to flour mixture; stir until combined (batter will be thick). Fold in the remaining ½ cup corn and ¼ cup of the roasted peppers. Spoon batter evenly into prepared muffin cups. Sprinkle remaining ¼ cup roasted peppers on the tops.
Bake 18 to 20 minutes or until an instant-read thermometer inserted in centers reads 195°F (see tip, recipe intro) or tops spring back when pressed. Serve with jalapeño jelly (if using).

The post Confetti Cornmeal Muffins appeared first on Forks Over Knives.

Air-Fryer Apple Fritter Cake

Kathryn Hendrix, RDN, LD — Tue, 25 Feb 2025 19:41:14 +0000

Moist and studded with raisins and apple slices, this quick and easy air-fryer apple fritter cake has a mouthwatering lemony brightness and is perfect for an afternoon snack for guests or a warming dessert for the family. Sunflower seed butter adds richness, and an arrowroot-thickened maple syrup glaze, brushed on in the last few minutes of cooking, delivers a golden-brown top. This mid-size apple fritter cake serves about four people. You’ll want to cook it in a 6-inch soufflé dish or cake pan–both excellent tools for making air-fried cakes. Alternatively, you can use silicone muffin cups and make mini cakes (see tip below).

Tips

To make mini cakes: Prepare batter as directed below. Spoon chopped apples evenly into six individual silicone muffin cups and top with batter. Air-fry, in batches if needed, at 320°F for 10 minutes. Brush cupcakes with maple glaze; air-fry at 360°F for 3 minutes or until internal temperature registers 200°F to 210°F. Cool in cups 10 minutes before unmolding.

For more inspiration, check out these tasty ideas:

Yield: Makes one 6-inch cake

Time: 60 minutes

1 cup finely chopped baking apples
1 tablespoon flaxseed meal
¼ cup unsweetened, unflavored plant-based milk
½ cup white whole wheat flour
½ teaspoon regular or sodium-free baking powder
¼ teaspoon baking soda
3 tablespoons unsweetened applesauce
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons pure cane sugar
1 tablespoon sunflower seed butter
1 teaspoon apple pie spice
1 teaspoon pure vanilla extract
⅓ cup raisins
1 tablespoon pure maple syrup
⅛ teaspoon arrowroot powder
¼ teaspoon pure cane powdered sugar

Instructions

Preheat air fryer to 400°F. In a 6-inch soufflé dish or round cake pan combine apples and 1 tablespoon water. Air-fry 5 minutes. Let cool while preparing the batter. Reduce air fryer to 320°F.
In a small bowl stir together flaxseed meal and milk. Let stand 5 minutes. In a medium bowl stir together flour, baking powder, and baking soda.
In a medium bowl whisk together the next seven ingredients (through vanilla). Stir in flaxseed mixture. Add to flour mixture and mix until combined. Fold in apples and raisins.
Wipe out the soufflé dish and line the bottom with parchment paper. Spread batter in the prepared dish. Air-fry 24 minutes. Increase air fryer to 360°F.
Meanwhile, for maple glaze, in a small bowl stir together maple syrup and arrowroot powder. Brush top of cake with glaze and air-fry 5 minutes more, or until an instant-read thermometer inserted in the center registers 200°F to 210°F. Cool in dish on a wire rack 10 minutes. Remove cake from dish. Dust cake with powdered sugar. Serve warm.

The post Air-Fryer Apple Fritter Cake appeared first on Forks Over Knives.

Triple-Berry Muffins

Kathryn Hendrix, RDN, LD — Tue, 11 Feb 2025 18:24:47 +0000

Raspberries, blueberries, and blackberries are the name of the game with these light and moist muffins, which have an almost cake-like texture. Lemon zest adds citrusy undertones, and almond butter lends richness. Save some berries for sprinkling on top and fold the rest in with the mix. Every mouthful explodes with plump berry goodness! Make an extra batch to store in the freezer to enjoy for breakfast, a snack, or even dessert.

For more inspiration, check out these tasty ideas:

Blueberry Oat Breakfast Muffins
Whole-Wheat Berry Muffins
Just Bananas Muffins
Or check out our full roundup of muffin recipes.

Yield: Makes 12 muffins

Time: 45 minutes

⅔ cup unsweetened, unflavored plant-based milk
3 tablespoons flaxseed meal
1½ cups white whole wheat flour
1½ teaspoons regular or sodium-free baking powder
½ teaspoon sea salt
⅔ cup pure maple syrup
½ cup unsweetened applesauce
2 tablespoons almond butter
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon pure vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 cup fresh or frozen blackberries

Instructions

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a large bowl stir together flour, baking powder, and salt.
In a medium bowl stir together flaxseed mixture and the next six ingredients (through vanilla) until well incorporated. Add to flour mixture; stir until combined. Fold in ⅔ cup of each berry. Spoon batter evenly into prepared muffin cups. Sprinkle remaining berries over top of batter.
Bake 20 minutes or until a toothpick inserted in centers comes out clean. Cool in cups 10 minutes; unmold muffins. Cool completely on a wire rack. To Store Place muffins in an airtight container. Store in the refrigerator up to 3 days or freeze up to 1 month.

The post Triple-Berry Muffins appeared first on Forks Over Knives.

Savory Breakfast Muffins with Garlic Cheese Spread

Kathryn Hendrix, RDN, LD — Thu, 02 Jan 2025 19:00:16 +0000

Pair these savory breakfast muffins with your favorite tofu scramble or vegan quiche, or enjoy them as a snack, stored in the fridge or freezer, ready to reheat when the munchies kick in. Applesauce and a “flax egg” ensure these egg-free muffins stay light and moist, while fresh garlic and dried Italian seasoning provide an herbal flavor reminiscent of an English herb scone. For extra points, serve these scrumptious muffins with a creamy Garlic Cheese Spread featuring cashews and mashed cooked winter squash. Yum!

Tips

Cashews: Soak cashews in enough very hot water to cover for 15 minutes. Drain and rinse.

Thickening the “Cheese” Spread: If your “cheese” spread gets too runny, add to a small saucepan and bring to a boil. Reduce heat and simmer 1 minute, stirring constantly until thickened.

For more inspiration, check out these tasty ideas:

Blueberry Oat Breakfast Muffins
Vegan Cinnamon Bun Muffins
Whole Grain Corn Muffins
Or check out our full round up of healthy vegan muffin recipes.

Yield: Makes 9 muffins

Time: 35 minutes

¼ cup unsalted roasted cashews, soaked (see tip, recipe intro)
¼ cup mashed cooked winter squash
¾ to 1 cup unsweetened, unflavored plant-based milk
5 cloves garlic, minced
½ teaspoon sea salt
3 tablespoons flaxseed meal
1½ cups whole wheat pastry flour
1 tablespoon dried Italian seasoning
1½ teaspoon regular or sodium-free baking powder
½ teaspoon freshly ground black pepper
1 cup unsweetened applesauce

Instructions

To make Garlic Cheese Spread, in a mini food processor combine cashews; winter squash; ¼ cup of the plant-based milk; 1 minced garlic clove; and ¼ teaspoon of the salt. Process until smooth, adding up to ¼ cup additional plant milk as needed to reach desired consistency. (Or combine in a measuring cup and blend with an immersion blender.)
Preheat oven to 375°F. Line nine 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together ½ cup milk and the flaxseed meal; let stand 5 minutes. In a medium bowl stir together pastry flour, Italian seasoning, baking powder, black pepper, and remaining ¼ teaspoon salt.
Stir applesauce and remaining 4 minced cloves garlic into flaxseed mixture. Add to flour mixture; stir until combined. Spoon batter evenly into prepared muffin cups.
Bake 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool in cups 5 minutes; remove muffins. Serve warm or at room temperature with Garlic Cheese Spread drizzled on top or served on the side. Store leftover Garlic Cheese Spread in an airtight container. Store in the refrigerator up to 5 days.

The post Savory Breakfast Muffins with Garlic Cheese Spread appeared first on Forks Over Knives.

Persimmon Crisp with Golden Figs

Kathryn Hendrix, RDN, LD — Mon, 16 Dec 2024 18:33:06 +0000

An air fryer makes quick work of this persimmon crisp, which melts in your mouth with every bite. The honey-like flavor and silky texture of persimmons play well with chewy dried golden figs. The oat-based biscuit topping gets extra richness from almond butter, in this festive fall or winter dessert that offers a nice change from apple crisp.

Tips

Persimmon varieties: We prefer fuyu persimmons in this fig crisp. They have a firmer texture for chopping (like an apple) and are less astringent than hachiya persimmons.

How to ripen persimmons: If your persimmons aren’t quite ripe, place them in a paper bag with a banana. Close the top of the bag and let it stand on the counter 1 to 4 days or until desired ripeness.

Gluten-free version: To make this gluten-free, use certified gluten-free oat flour and oats.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups

Time: 40 minutes

5 oz. dried golden figs (1 cup)
1 lemon
3 ripe persimmons, chopped (14 oz.) (see tip, recipe intro)
5 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 teaspoon arrowroot powder
2 tablespoons almond butter
⅓ cup brown rice flour
⅓ cup oat flour
⅓ cup rolled oats
½ teaspoon ground cinnamon
¼ cup pomegranate arils (optional)

Instructions

Preheat air fryer to 360°F. Place figs in a small saucepan and add water to cover. Bring to boiling, remove from heat, cover, and let stand 5 minutes. Drain and chop. Remove 1 teaspoon zest and squeeze 2 tablespoons juice from lemon.
In a medium bowl combine figs, lemon juice, the persimmons, 1 tablespoon of the maple syrup, 1 teaspoon of the vanilla, and the arrowroot powder; toss to coat. Spread mixture in a 7-inch soufflé dish or 1- to 1½ -quart baking dish without handles. Place dish in basket of air fryer.
Air-fry 10 minutes or until persimmons are lightly golden.
Meanwhile, in the same bowl whisk together the remaining ¼ cup maple syrup and 1 teaspoon vanilla, the almond butter, and lemon zest. Add brown rice flour, oat flour, oats, and cinnamon; stir to combine.
Reduce air-fryer temperature to 300°F. Drop oat mixture by spoonfuls evenly over top of the cooked fruit. Air-fry 15 minutes or until top is crisp and filling is bubbly. Sprinkle servings with pomegranate arils (if using).

The post Persimmon Crisp with Golden Figs appeared first on Forks Over Knives.