Apple Crumble Bars – Vegan & Gluten Free

It’s fall y’all, and these cinnamon apple crumble bars are the PERFECT way to kick off this cozy and delicious season. This recipe is easy to make and is totally gluten-free, vegan and refined sugar-free.

Apple Crumble Bars

The cinnamon spice and tender apples fully embody all that is fall, and will fill your home with the most pleasant, warm aroma. I love to enjoy these bars chilled right out of the fridge alongside a hot cup of coffee, and my husband loves them reheated with a scoop of creamy vanilla oat milk ice cream. That’s right – these bars are healthy enough to be breakfast or an afternoon treat, but delicious enough to be the most satisfying dessert.

What do I need to make these Apple Crumble Bars?

These delicious bars come together with just one sauce pan, one metal making pan, and a few plant-based ingredients. To get started, you will need:

  • Vegan Butter: Make sure to use sticks, not the spreadable kind.
  • Coconut Sugar: Any granulate sugar will work, but I love using this unrefined option.
  • Maple Syrup: Look for a high-quality, grade A pure maple syrup
  • Vanilla Extract
  • Flour: 1:1 Gluten Free All purpose is used in the recipe below, but regular all purpose or oat flour would also work.
  • Gluten Free Old Fashioned or Rolled Oats: Not quick or instant oats 🙂
  • Cinnamon
  • Salt
  • Apples: Honey Crisp apples are delicious in this recipe, but pink lady or gala would work great too.
  • Lemon Juice
  • Arrowroot Powder: Cornstarch or tapioca flour would also work in this recipe.
  • Pecans

Can I make other crumble bar flavors with the same recipe?

YES! This is my staple crumble bar recipe and the cinnamon apple layer can be replaced with any fruit filling of your choice. I love to use a high-quality raspberry jam, or make a filling from scratch with blueberries, peaches, or blackberries.


Apple Crumble Bars – Vegan & Gluten Free

A perfect crumble bar for fall that is easier than pie! Each bite is filled with crumbly oats, tender cinnamon spiced apples, and toasted pecans.
Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Breakfast, Dessert
Keyword: apple crisp, apple crumble bars, apple pie, gluten free breakfast, gluten free vegan baking, gluten free vegan cookies, gluten free vegan desserts, jackfruitful, jackfruitfulkitchen, the clean vegan, the clean vegan cookbook
Servings: 20
Author: jackfruitfulkitchen


  • 1 Medium Saucepan
  • 1 9" x 13" metal baking pan
  • 1 large mixing bowl


  • 1 cup vegan butter, melted
  • 3/4 cup coconut sugar, divided
  • 3/4 cup grade A maple syrup
  • 1 tbsp vanilla extract
  • 2 1/4 cups 1:1 gluten free all purpose flour
  • 1 1/2 cups gluten free rolled oats
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup chopped pecans

Apple Filling

  • 4 apples, peeled, cored, and chopped
  • 1 tbsp vegan butter
  • 1/3 cup coconut sugar
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • pinch of salt
  • 2 tsp arrowroot powder mixed with 2 tsp water


  • Preheat oven to 350 and lightly spray a 9" x 13" metal baking pan with oil.
  • Add the butter, coconut sugar, maple syrup, and vanilla extract to a large mixing bowl and use a fork or hand mixer to combine. Especially with the melted butter, this is totally a recipe you can mix by hand, but feel free to use an electric mixer if you feel so inclined!
  • Add in the flour, oats, cinnamon and salt. Use your fork to mix and combine. If the dough is too wet, add additional flour 1 tbsp at a time. It should hold together but be a bit crumbly.
  • Set aside 1 1/2 cups of dough. Press remaining dough into the bottom of your prepared baking dish. Use freshly washed hands or a rubber spatula to smooth into an even layer. Transfer to the preheated oven and bake for 10 minutes.
  • While the crust is baking, add the apples, butter, sugar, lemon juice, cinnamon and salt to a medium saucepan over medium low heat. Stirring frequently, cook for 5-10 minutes until apples are tender and juicy. Create a slurry by mixing the arrowroot powder with water and slowly stirring into the apple mixture until it has thickened.
  • Remove the crust from the oven and pour the cinnamon apples on top, using a rubber spatula to spread into an even layer. Use your hands to crumble the remaining dough on top of the apples, and sprinkle with pecans. Return to the oven and bake for 18-20 more minutes until the top is lightly golden.
  • Let cool for at least 10 minutes before slicing. These bars can be enjoyed warm or cool. Store in an air-tight container in the fridge for up to 7 days.
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Zucchini Carrot Muffins

Gluten-Free Vegan Chai Spiced Zucchini Carrot Muffins

If you think muffins and cinnamon are just for fall, think again! These gluten-free, vegan Zucchini Carrot Muffins are a real treat and the perfect baked good for summer. Especially since this time of year, gardens are bursting at the seams with carrots and zucchinis, and this delightful recipe incorporates both in a moist, sweet, subtly spiced treat.

These chai spiced zucchini carrot muffins are a great solution for using up produce from your garden, and are also a perfect option for gluten-free and vegan eaters. They are made with 100% plant-based ingredients, gluten-free flour, and are free of refined sugars.

What You Need to Make These Muffins

  • Coconut Butter: A beautiful ingredient that adds healthy fat and fiber. It is different from coconut oil, which is 100% saturated fat, as it is made using the entire fruit of the coconut. If you don’t have coconut butter, feel free to substitute with coconut oil, olive oil, or vegan butter.
  • Cashew Butter: Raw or roasted natural cashew butter adds a great nuttiness. Feel free to sub with almond butter.
  • Unsweetened Applesauce
  • Coconut Sugar
  • Maple Syrup
  • Vanilla Extract
  • Apple Cider Vinegar: This additive helps vegan goods rise
  • Ground Flax Seed: The egg replacer we are using. Also a great source of fiber and protein.
  • Zucchini
  • Carrot
  • Gluten Free 1:1 Flour
  • Almond Flour
  • Chai Spice: I find this delicious spice blend at a local shop called All Spice, but it could be substituted for pumpkin pie spice or apple pie spice.
  • Baking Soda
  • Salt
  • Walnuts
  • Golden Raisins: I adore the subtle sweetness of the golden raisins in this recipe, but you could swap them out for cranberries or regular raisins as well.

If you love these muffins, check out my other recipes for Oatmeal Cookie Dough Protein Bites and Pumpkin Spice Peanut Butter Cookies. Like everything here on Jackfruitful, these recipes are both gluten free and vegan, made with whole, natural ingredients.

Zucchini Carrot Muffins

Gluten-Free Vegan Chai Spiced Zucchini Carrot Muffins

Sweet and subtly spiced gluten-free vegan muffins filled with zucchini, carrots, walnuts, and golden raisins.
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Course: Breakfast, Dessert, Snack
Keyword: carrot bread, gluten free muffin, muffin, vegan muffin, zucchini bread, zucchini muffin
Servings: 15
Author: jackfruitfulkitchen


  • 1 large muffin tin
  • 1 hand mixer
  • 1 Mixing Bowl


  • 1/3 cup coconut butter, softened
  • 1/4 cup natural, creamy cashew butter
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup coconut sugar
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup ground flax seed
  • 1/4 cup water
  • 1 tbsp apple cider vinegar
  • 1 medium zucchini, shredded
  • 2 medium carrots, shredded
  • 2 cups gluten free 1:1 flour
  • 1 cup almond flour
  • 1 1/2 tbsp chai spice
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup chopped walnuts
  • 1/2 cup golden raisins


  • Preheat oven to 350 degrees and lightly spray a muffin tin with avocado, coconut or olive oil.
  • Add all wet ingredients to a mixing bowl and use a hand mixer to combine for 30-60 seconds on high speed. Fold in the zucchini and carrot shreds.
  • Add all dry ingredients to the bowl and mix on low speed until just combined. Gently fold in the walnuts and raisins.
  • Transfer the batter to the muffin tin filling each cup nearly level to the top. Sprinkle with additional walnuts if desired.
  • Bake for 22-24 minutes until an inserted toothpick comes out clean. Enjoy warm!
Tried this recipe?Let us know how it was!
vegan shakshuka made with mina

10 Minute Vegan Shakshuka

Vegan shakshuka is the ultimate one-pan, nutrient-rich dish that can be enjoyed any time of day. Breakfast, lunch, dinner, or my favorite… brunch! I love to serve it for brunch because its a total crowd pleaser and with Mina Shakshuka sauce it is so easy to make.

vegan shakshuka

Shakshuka is a rich and flavorful tomato sauce that is typically used to poach eggs, but this delicious vegan version swaps the eggs for tofu. A traditional shakshuka recipe includes tomatoes, roasted red peppers and spices and can take over an hour to prepare from scratch! While its worth the wait, I know many of us do not have time for that! I love to use Mina Shakshuka sauce because its just as delicious as the recipes I’ve made from scratch, but I can enjoy authentic, flavorful shakshuka in just 10 minutes.

vegan mina shakshuka

How to make Vegan Shakshuka

As I mentioned, traditional shakshuka recipes can take over an hour, but follow the few simple steps below for a recipe thats just as tasty, full of authentic flavor, and ready in no time.

mina shakshuka
shakshuka recipe
vegan shakshuka made with mina
vegan shakshuka traditional
  1. Start by scrambling your tofu. For an easy step-by-step guide, check out my tofu scramble tutorial here. Set aside.
  2. Heat a small cast iron skillet over medium low heat. Optional to spray with a light coat of olive oil.
  3. Pour in your jar of Mina Shakshuka and bring to a gentle simmer.
  4. Make 4 little wells, and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  5. Remove from heat and garnish with vegan feta, fresh avocado and cilantro.
mina brunch tofu

How to serve Shakshuka

One of the best things about shakshuka is that it’s incredibly versatile. You can enjoy it by itself, alongside toasted bread or naan for mopping up the tasty sauce, or with salad, mixed greens, or my favorite: massaged kale. The bold and vibrant sauce pairs so well with the refreshing and tender kale and makes the perfect light and healthy, plant based brunch. As the weather gets cooler, we make shakshuka even more frequently because its so warm and comforting.

vegan shakshuka made with mina

10 Minute Vegan Shakshuka

This authentic shakshuka is an authentic, easy to make one-pan dish made with Mina Shakshuka sauce.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast, brunch, Dinner
Cuisine: moroccan
Keyword: shakshuka, tomato stew, vegan brunch, vegan shakshuka
Servings: 4
Author: jackfruitfulkitchen


  • 8 oz extra firm tofu
  • 1 TBSP nutritional yeast
  • 1/2 tsp kala namak indian black salt
  • 1/8 tsp turmeric (for color)
  • 1 jar Mina shakshuka sauce
  • 2 TBSP vegan feta
  • 1/4 C fresh cilantro, chopped
  • crusty bread or naan, toasted


  • Heat a small amount of oil or water in an 8" cast iron skillet over medium low heat.
  • Crumble your tofu into the skillet and season with nutritional yeast, salt and turmeric. Scramble for 3-4 minutes until golden. Transfer to a plate and wipe out your skillet.
  • Return to heat and pour in jar of Mina shakshuka sauce. Bring to a gentle simmer. Use a wooden spoon to make 4 small wells and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  • Remove from heat and garnish with vegan feta, avocado slices and fresh cilantro. Spoon into bowls alongside fresh greens (optional) and serve with crusty bread or naan for dipping.
Tried this recipe?Let us know how it was!


Tofu Scramble With Sweet Potatoes

If you have never tried a tofu scramble, you’re definitely in for a treat. Eggs are oftentimes one of the hardest things for aspiring vegans to give up. Luckily, tofu scrambles are a delicious vegan alternative to your favorite breakfast scramble. They have a similar texture, a very similar taste, and are incredibly nutritious. Plus, believe it or not, they’re actually even easier to make! Simply scramble with a few spices just as you would eggs, and you will be enjoying a fork full of fluffy protein-packed tofu goodness in just a few minutes. The recipe below incorporates creamy sweet potatoes, juicy tomatoes, and steamed spinach, but you can use any vegetables you like, or enjoy them straight up.

tofu scrambles are a delicious protein rich plant based alternative to scrambled eggs

What Makes Tofu Scramble Taste Like Eggs?

Tofu has a very mild taste, meaning it will take on any spice you season it with. To achieve an “eggy” taste, I always reach for three things.

  • Kala Namak, or Indian Black Salt, adds an egg-like sulfur taste and is a great source of minerals and iron.
  • Nutritional Yeast adds a cheesy, savory, flavor and is full of nutrients such as B vitamins, fiber, zinc, and 18 amino acids. Note: nutritional yeast is VERY different than active baker’s yeast.
  • Turmeric, which is added less for flavor and more for naturally enhancing the color to a nice golden egg-like hue.
extra firm or firm tofu can both be used for tofu scrambles.

Do I Need to Press my Tofu Before Scrambling?

When making tofu scrambles you do not need to press your tofu! Because you are going to scramble it, a little bit of moisture in the skillet is just fine. To achieve the best texture I like to use firm or extra firm tofu which will result in a fluffy egg-like scramble.

Tofu scramble seasonings include nutritional yeast, kala namak indian black salt, and turmeric

What Type of Seasonings Should I use in my Tofu Scramble?

As mentioned above, tofu will take on the flavor of any seasonings you pair it with, which is one of the reasons why its so wonderful! The possibilities for tofu scramble seasonings are nearly endless. A great starting point is nutritional yeast, turmeric, salt and pepper but a few of my favorite additions are:

  • Southwest: smoked paprika, garlic, chili powder, cumin, coriander
  • Coconut Curry: ginger, curry powder, garlic, and coconut yogurt
  • Italian: oregano, basil, garlic, marjoram, thyme
  • Mexican: oregano, chile flakes, cilantro, garlic, paprika

How Does the Nutrition Info Compare to Eggs?

Depending on your dietary needs, tofu scrambles and eggs can both be healthy and nutrient rich choices. For a plant-based diet, tofu is a wonderful protein source and incredibly rich in calcium and iron.

Tofu Scramble (4oz)

Calories: 94
Fat: 6g
Carbs: 2.3g
Protein: 10g
Sodium: 9mg
Cholesterol: 0mg
Potassium: 150mg
Calcium: 43% DV
Iron: 36% DV

Scrambled Eggs (2 eggs)

Calories: 143
Fat: 10.3g (3g Saturated Fat)
Carbs: 0.7g
Protein: 13g
Sodium: 142mg
Cholesterol: 372mg
Potassium: 138mg
Calcium: 5% DV
Iron: 9.7% DV


Vegan Tofu Scramble With Sweet Potatoes

A plant-based, protein-rich breakfast scramble including tofu, sweet potatoes, and veggies.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
Keyword: tofu scramble, vegan breakfast, vegan scramble
Servings: 2
Author: jackfruitfulkitchen


  • 1 small sweet potato, cubed
  • 8 oz firm or extra firm tofu
  • 2 TBSP nutritional yeast
  • 1/2 tsp kala namak black salt or regular salt
  • 1/8 tsp turmeric
  • 1/2 tsp paprika
  • black pepper, to taste
  • 1 C baby spinach
  • 1/2 C cherry tomatoes
  • 1 TBSP fresh parlsey, chopped


  • Heat a large cast iron skillet over medium heat and add a small amount of water. Add your sweet potatoes to the skillet and cover to steam for 5 minutes until tender.
  • Move sweet potatoes to the side of the skillet and add your tofu to the skillet. Use the back of a wooden spoon to mash. Top with seasonings and begin to scramble, incorporating sweet potatoes. Scramble for 2-3 minutes, adding a little olive oil if desired.
  • Add in spinach and tomatoes and scramble to heat through until spinach is wilted and tomatoes have softened.
  • Serve hot garnished with fresh parsley.
Tried this recipe?Let us know how it was!
apple cinnamon zucchini oatmeal

Apple Cinnamon Zucchini Oatmeal

If you’re looking for a gluten-free vegan breakfast, this is a wonderful way to start the day.Zucchini Oatmeal is hearty, easy to make, and tastes just like regular oatmeal. It incorporates vegetables, whole grains, fruits, nuts, seeds, and plant protein for a complete and satisfying meal. This easy apple cinnamon version is perfect for fall and tastes just like your favorite apple crisp.

zucchini oatmeal with apples and pecans

Why Add Zucchini to Oatmeal

Zucchini is a healthy vegetable that is high in fiber, low in calories and rich with vitamins and nutrients. Its mild flavor makes it the perfect vegetable to add to oatmeal because you can’t taste it at all! The texture of zucchini also adds a nice creaminess. Because zucchini is so low in calories and carbs, this is a healthy, protein-rich, high volume and low calorie breakfast.

Adding zucchini to oatmeal is kind of like making zucchini bread. The mild flavor of zucchini combined with the nuttiness of oats is a match made in heaven and is enhanced by using spices like cinnamon and nutmeg.

creamy zucchini oatmeal is a low carb, low calorie, high density, vegan breakfast.

Types of Oats to Use

My personal favorite is gluten free rolled oats, but old fashioned, quick oats, or even steel cut oats can be used. If you choose to use steel cut oats, you would need to adjust the recipe and cook time below due to their density and texture. Alternatively, rolled, old fashioned and quick oats can be used interchangeably.

apple crisp gluten free oatmeal

Can I Make Zucchini Oats ahead of time?

Definitely! Zucchini oatmeal can certainly be made ahead of time and is a great addition to a plant-based meal prep. It makes for a great grab-and-go breakfast and can be enjoyed both hot or cold. When reheating your oats, you may want to add a little extra plant-based milk or water for extra creaminess and moisture.

apple cinnamon zucchini oatmeal

Apple Cinnamon Zucchini Oatmeal

A creamy, easy to make, gluten free zucchini oatmeal that tastes just like your favorite apple crisp
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
Keyword: gluten free breakfast, gluten free oatmeal, vegan breakfast, zucchini oatmeal
Servings: 2
Author: jackfruitfulkitchen


  • 1 C plant-based milk oat or almond
  • 1 honey crisp apple, chopped divided
  • 1/2 C gluten free rolled oats
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp salt
  • 1 small zucchini, shredded
  • 1 TBSP golden flax seed
  • 1 TBSP toasted pecans, chopped
  • 1 TBSP maple syrup optional


  • Add milk and half of apple to a saucepan. Bring to a boil. Reduce heat and let simmer for 2-3 minutes.
  • Stir in oats and seasonings. Simmer for 3-5 minutes.
  • Add in shredded zucchini and stir to combine. Simmer for 2 minutes. Season to taste.
  • Transfer to serving bowls and top with remaining apple, flax seeds, pecans, and maple syrup.
Tried this recipe?Let us know how it was!