Fragrant Vanilla Cake

Tag: maple

  • Vegan Blueberry Maple Pie

    Vegan Blueberry Maple Pie

    Although autumn is just around the corner and I’m excited for those flavors, I’m holding onto the last bits of summer. There are still strawberries on the plant on my deck, and we just went blueberry picking a few weekends back so I’m not quite ready to say goodbye to berries quite yet. Last weekend I decided to make a Vegan Blueberry Maple Pie because it just sounded good and it’s been ages since I’ve made a double crust pie. A good blueberry pie warm with some whipped cream or ice cream is just heavenly!

    So I made my classic pie crust, using some Earth Balance vegan butter sticks (I’ve used country crock and that works well too), and it turned out perfect! I haven’t made a double crust pie in ages, usually I just go for a crumble topping, but it just sounded good this time!
    For the filling, I sweetened the blueberries with maple syrup and sugar so that they were just sweet enough but their natural sweetness and flavor could shine.  I thickened it with cornstarch and it came out just right.  I also added a touch of vanilla to the filling because I love it in all of my desserts!  When the pie was all ready to go in the oven I brushed it with oat milk and sprinkled it with a little sugar because I love when pie crusts have that crispy crunchy sugary coating on them.
    The pie baked up beautifully!  It smelled amazing as I pulled it from the oven and I could not wait to try it!  It was so heavenly!  The buttery crust was perfect with the sweet vanilla maple scented jammy berries and almond whipped cream I decided to serve it with!  I shared some with friends and family ad they loved it as well!  If you love berries, definitely give baking this Vegan Blueberry Maple Pie a try!

    Vegan Blueberry Maple Pie

    Makes one 9 inch pie

    Crust:

    • 3 cups organic whole wheat pastry flour
    • 1/4 cup maple sugar or brown sugar
    • 1/2 tsp sea salt
    • 3/4 cup vegan butter (I used Earth Balance), chilled in its solid state cut into chunks
    • about 6-8 Tbsp cold water

     

    Filling:

    • 6 cups fresh blueberries*
    • 1/4 cup maple syrup
    • 2 Tbsp maple sugar
    • 1/4 cup cornstarch
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt

     

    Brushing:

    • Oat milk or other plant based milk
    • maple sugar or granulated sugar

     

    Instructions:

     

    1. Pre-heat the oven to 425F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in vegan butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into two 10 inch circles on a sheet of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish.  Fit crust into the dish and set aside.
    3. To make the filling, Mix all ingredients well in a bowl, and pour into the pie crust.
    4. Transfer the other pie crust to the top of the pie (if you want you can cut shapes out first, to make vents or you can cut vents with a knife after), press the edges together and flute them to seal them.
    5. Brush with oat milk or other plant based milk and sprinkle with sugar.
    6. Place in the oven on a tray, and bake for 20 minutes, then lower the oven temperature to 375 and bake for another hour until the juices are bubbling and the pie is browned (check every so often and if it gets too browned, cover the top with foil).
    7. Remove from the oven and let cool completely before cutting.

     

    *If you are using frozen blueberries for this and they are still frozen, you may need to bake an extra 15-20 minutes

  • Vegan Maple Date Pumpkin Cakes

    Vegan Maple Date Pumpkin Cakes

    I am all about enjoying the pumpkin baked goods lately. It is something I look forward to every year, pumpkin spices and pumpkin treats rolling back around! Last weekend I was in the mood for some pumpkin cake, but I didn’t want to make a giant one, or one I had to frost, so what I decided to make were some individual Vegan Pumpkin Maple Date Cakes! They turned out so good I had to share the recipe with you all!
    I used a pumpkin cake recipe that I normally use for layer cakes. I used plenty of pumpkin spices and vanilla, this is an aromatic wonderful smelling cake! For the flour I used a whole wheat pastry flour because it’s what I have on hand, but if you wanted to use regular all purpose flour or even a gluten free all purpose baking flour (such as Bob’s Red Mill gluten free all purpose baking flour which I’ve used with success) for a gluten free version you could use those instead.
    I used plenty of dates in this cake because I love their caramelly gooey goodness and they are so good in baked goods. I consider them Nature’s caramel!  They are like little pockets of sweet goodness in cakes.  These smelled so delicious while baking!  I could not wait to try them!  I served them warm with some of my home made vegan ice cream and a quick maple pecan sauce!
    These cakes are completely crave worthy and heavenly!  They are sweet and aromatic with pumpkin, soft in texture with gooey caramelly dates throughout, and the sweet pecan maple sauce and rich ice cream are the perfect partners for them!  If you are in the mood for something delicious and pumpkin flavored, definitely give these Vegan Maple Date Pumpkin Cakes a try!
    Vegan Maple Date Pumpkin Cakes
    Makes 4
    Cake:
    • 3/4 cup organic whole wheat pastry flour (or regular AP flour)
    • 1/2 cup maple sugar, coconut sugar or brown sugar
    • 1 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/8 tsp cloves
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4tsp sea salt
    • 1/4 cup plus 2 Tbsp pureed pumpkin or squash
    • 2 Tbsp avocado oil
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 1/4 cup + 1 Tbsp plant based milk
    • 1 Tbsp apple cider vinegar
    • 3/4 cup chopped soft, pitted medjool dates
    • 1/4 cup pecan butter or almond butter
    • 1/4 cup maple syrup (or a little more if needed)
    • 1 tsp pure vanilla extract
    • vegan ice cream for serving

     

    Instructions:
    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil 4 8 oz ramakins with nonstick spray.
    3. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined.
    4. Fold in chocolate dates.
    5. Transfer cake batter to prepared ramakins and bake cakes until tester inserted into center comes out clean with a few crumbs attached, about 15-20 minutes. Remove from oven.
    6. Whisk together the pecan butter, vanilla and maple syrup.  You want it a pour-able but still thick consistency.  If it is too thick (since nut butters vary in consistency), add a little more maple syrup.
    7. Cool for 15 min before serving, serve warm with vegan ice cream, drizzled with the maple sauce.

     

    Store any leftover cakes in the refrigerator for up to 1 week in a covered container.

  • Vegan Maple Apple Crisp

    Vegan Maple Apple Crisp

    It definitely feels like fall is here now, and so I had to make an apple crisp with the apples we bought at the orchard recently!  Apple crisp is one of the essential fall recipes as far as I am concerned.  When I was little, I remember coming home from school many times in the fall and my Mom had baked one for us to enjoy for dessert after dinner, and I always loved it.  It’s much easier to make than pie, but always so comforting and delicious!  The one I made last weekend was a Vegan Maple Apple Crisp!

    My Mom always included oats in the topping on her apple crisp.  I know not everyone does, but I actually really love oats in the streusel, they give it such a nice texture!  The classic one has butter in it and refined sugar, but I wanted to go a little healthier this time.  So in place of the butter, I used some of my home made pecan butter.  This gave it a little bit of a nutty flavor too that I really loved.  For the sweetener, and since this was a maple apple crisp, I used maple syrup in it in the filling and the topping.  It was a bit of an experiment, since I haven’t tried it in a topping like this before but it worked out really well and still came out crispy and yummy!

    The apples were so delicious and flavorful they really didn’t need too much sweetening so I added just enough maple along with some vanilla and cinnamon to sweeten the filling.  I used honeycrisp apples in this, but I would recommend any tart sweet or tart apple for this so that it has good flavor.  It baked up beautifully and smelled amazing, filling my kitchen with a heavenly aroma and I could not wait to try it!

    I served it warm with some of my Maple Pecan Ice Cream I made recently and it was so delicious!  The filling was so flavorful with the sweet tart tender apples, scented with cinnamon, vanilla and maple, and the crispy topping was perfect!  If you are in the mood for an easy fall dessert, definitely give this Vegan Maple Apple Crisp a try!

    Vegan Maple Apple Crisp

    Serves 6-8

    Ingredients:

    • 6 cups organic tart sweet apples, cut into 1/2 inch pieces
    • 1/4 cup maple syrup (or to taste)
    • 1 Tbsp lemon juice
    • 1/2 tsp maple extract
    • 1/2 tsp pure vanilla extract
    • 1/2 tsp cinnamon
    • 1/8 tsp sea salt
    • 2 Tbsp whole wheat pastry flour

     

    Topping:

    • 1/2 cup organic whole wheat pastry flour
    • 3 Tbsp maple syrup
    • 1/3 cup pecan butter
    • 3/4 cup old fashioned rolled oats
    • 1/4 tsp cinnamon
    • pinch sea salt

     

    Instructions:

    1. Preheat the oven to 400F degrees.
    2. Oil 3 ovenproof 20oz (2.5 cup) dishes.
    3. Mix together the apples, maple syrup, lemon juice, maple and vanilla extracts, cinnamon, sea salt and flour in a bowl, and then pour into the dishes.  Cover with foil, set on a tray and place in the oven.  Bake until the apples have softened, about 45 minutes.
    4. Meanwhile, to make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit.
    5. Remove the apples from the oven, remove the foil, and sprinkle the topping over the apples in the dishes and place in the oven.
    6. Bake for 15 minutes until the topping is crispy and starting to brown and apples are bubbling.
    7. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Maple Pecan Oatmilk Latte

    Maple Pecan Oatmilk Latte

    One of the things I love about fall is the cozy drinks.  I am a big lover of pumpkin spice lattes, and even make my own at home. But I also love other fall flavored lattes as well!  I keep seeing all of these delicious drinks at local coffee shops, and have even tried a few, but last weekend I came up with my own!  This Maple Pecan Oat Milk Latte!

    I use pecan butter for a lot of things, and even just like to eat it with a spoon sometimes because it is super delicious!  I make my own by blending up toasted pecans in the Vitamix with just a little sea salt and it is so good!  If you are wanting to make it yourself, it is about 3 1/2-4 cups toasted pecans and a few sprinkles of sea salt, just blend until smooth, using the tamper to press them down into the blades.  If you don’t own a vitamix and would like to use a food processor, just blend until smooth, stopping and scraping down a few times in between blending and blend until smooth (it might not get quite as smooth as the vitamix).  I like pecan butter because it is a smoother runnier nut butter due to the pecan’s higher fat content, which makes it perfect for drizzling over things, or for using in the Maple Pecan Syrup I made for the latte!

    This syrup is super quick and easy to make, and you can keep it in the refrigerator for a few weeks for whenever the urge to make a delicious latte strikes!  It just has pecan butter, maple syrup, water, cinnamon and vanilla extract.  It keeps in the fridge for a few weeks if it lasts that long! I use oat milk for my lattes because it is what I prefer, but you you like another plant based milk better, by all means use that.  I like Planet Oat original or Oatly, so those are what I usually use for my lattes.  I froth them, then pour them into the coffee and syrup mixture.  For this one I also topped it off with some almond whipped cream and cinnamon because I was feeling fancy! I get my almond whipped cream at Aldi.  They also have coconut but I like the almond slightly better.

    This is so delicious!  It is as good as something you would get at a coffee shop in my opinion, but you can enjoy it in the comfort of your own home!  If you are in the mood for a cozy fall treat, definitely try this Maple Pecan Oat Milk Latte soon!

    Maple Pecan Oatmilk Latte

    Maple Pecan Syrup

    Makes 3/4 cup of syrup (enough for 12 lattes)

    Ingredients:

    • 1/4 cup maple syrup
    • 1/4 cup pecan butter
    • 1/4 cup filtered water
    • 1 tsp maple extract
    • 1/8 tsp cinnamon

     

    Whisk together all ingredients, and pour into a jar. Store in the refrigerator for up to 2 weeks.

     

    For Latte:

    • 1/2 cup steamed oat milk or your favorite plant based milk
    • 1 Tbsp maple pecan syrup (recipe above) or a little more if you like things more sweet
    • 8 oz hot coffee
    • Plant based whipped cream
    • cinnamon

     

    Instructions:

    1. Pour the syrup into a mug, then pour in the coffee.
    2. Froth the steamed milk then pour over the hot coffee mixture.
    3. Top with whipped cream, sprinkle with cinnamon and enjoy!
  • Vegan Maple Pecan Ice Cream

    Vegan Maple Pecan Ice Cream

    It might be almost fall, but I am still completely in the mood for ice cream!  It is still hot here after all, and I love ice cream year round even if it wasn’t.  I decided last weekend I wanted to make some of my own home made ice cream, because it sounded good and I wanted some to go with apple desserts, so I made some Vegan Maple Pecan Ice Cream.  It turned out super delicious so I had to share! 

    One thing about vegan ice creams that can be off putting is how hard they get in the freezer, but I like to use a rich milk for the base.  For this one I used full fat coconut milk because I think it makes the best ice cream.  I blended it with pecan butter to give it more of a pecan flavor and gelato like texture.

    I added in both maple syrup and maple extract for the flavor, as well as vanilla and it smelled totally heavenly!  For the overall sweetener though, I used dates because they give it a caramel like flavor and don’t add a lot of moisture to the ice cream. I don’t want to add a lot of moisture because it creates ice crystals and that makes for hard ice cream.  But the dates keep it perfect and creamy!

    This ice cream turned out so heavenly and so delicious!  It is rich and creamy, sweet and the crunchy nutty pecans are the perfect add in!  It is so good by itself, or served with some warm apple pie or crisp!  I love fall desserts so much!  If you are in the mood for some delicious ice cream, definitely give this Vegan Maple Pecan Ice Cream a try soon!

    Vegan Maple Pecan Ice Cream

    Makes about 4 cups

    Ingredients:

    • 2 15 oz cans full fat coconut milk
    • 3/4 cup soft, pitted medjool dates
    • 2 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 3/4 cup chopped toasted pecans, chopped lightly
    1. To make the ice cream, combine all ingredients but the pecans in a blender and blend until smooth.
    2. Pour it into an ice cream maker and process according to the directions. (If you do not have an ice cream maker, alternatively, you may pour it into a bowl, place in the freezer and whisk every half hour until it becomes the consistency of thick malt and proceed with the recipe).
    3. When it has finished, stir in the pecans, then pour into a freezer safe container with a lid and let chill and firm up a few hours more before serving.
    4. Enjoy!
  • Vegan Pumpkin Maple Date Granola

    Vegan Pumpkin Maple Date Granola

    You can feel fall in the air even if it is not technically fall yet.  The overly hot days are gone, replaced with cool mornings and moderate temperatures. I love it though!  This is my favorite time of year and running outside on a cool morning is refreshing!  I have also gotten into baking fall goodies involving things like pumpkin and apples!  Like this Vegan Pumpkin Maple Date Granola I recently made since I had a can of pumpkin open from another recipe.  Eric and I love home made granola!

    This granola is easy to make, just mix and bake and it happens to be oil free since I use nut butter in place of the oil.  I used almond butter this time because it was what I had on hand but I think pecan butter would be lovely as well.  I make my own nut butters in the vitamix so the type I have varies sometimes.  I made a sort of batter with canned pumpkin, the nut butter, pumpkin pie spices maple syrup, vanilla, maple extract and sea salt (salt is very important in granola since you get the salty sweet combo that way) and tossed it with the granola and it was perfect once baked up!

    For the add ins on this I used pecans, almonds, coconut and dates.  The dates provide a chewy caramely element, and the coconut provides sweetness.  If you wanted to switch up the combo of nuts I think pumpkin seeds or walnuts would also be good!  I used thick rolled oats for this, but you could also use old fashioned.  I just use what I have on hand usually because who wants to make an extra trip to the store?

    This smelled amazing while baking!  I could not wait to try it!  And once I did it was pretty darn addicting, I could not stop snacking on it while it was cooling!  It was satisfyingly crunchy, salty and sweet, scented with maple pumpkin spices and vanilla and the bits of chewy dates were awesome!  If you are craving a crunchy snack, definitely give this a try!

    Vegan Pumpkin Maple Date Granola
    Makes 6 cups

    Ingredients:

    • 3 cups organic gluten free old fashioned rolled oats
    • 1 1/4 cups raw pecans
    • 1 1/4 cups raw almonds
    • 1 cups finely shredded, dried unsweetened coconut
    • 1/2 cup organic canned pumpkin
    • 1/4 cup maple syrup
    • 1/2 cup almond butter
    • 1 tsp cinnamon
    • 1 tsp ginger
    • 1/2 tsp cloves
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 1 1/2 cups soft, pitted medjool dates, cut into pieces

     

    Instructions:

    1. Line a large baking sheet with non-stick foil, and spray with cooking spray.
    2. Preheat the oven to 350F and set rack at the medium position.
    3. In a large bowl, combine oats, nuts, and coconut, and set aside.
    4. In another bowl, whisk together pumpkin, maple syrup, nut butter, spices, sea salt, vanilla and maple extracts until well combined, then pour over oat mixture and toss to coat until completely blended.
    5. Pour out onto prepared baking sheet, and spread out evenly.
    6. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool.
    7. Stir in dates and enjoy!

     

    Keeps for 2 weeks in an airtight container at room temperature, or 6 months in the freezer.

  • Vegan Butternut Squash Maple Layer Cake

    Vegan Butternut Squash Maple Layer Cake

    There was a chill in the air here, but then last weekend it shot up to almost 80F degrees in Minnesota!  I have been spending a lot of time outside running, walking and just hanging out because we gotta enjoy the warmth while we can before the snow flies soon.  But I am still enjoying fall treats and baking, and I think my favorite fall vegetable is anything in the squash family.  Pumpkin gets all of the love this time of year, but did you know that you can use butternut squash in delicious desserts too?  It is slightly sweeter than pumpkin, so it actually is really good in baking and offers you the same texture as pumpkin!  So when I had some butternut squash puree last weekend, I decided to make a delicious layer cake with it!  I love a good spice cake, and that is what I was craving!  So I made this Vegan Butternut Squash Maple Layer Cake!
    The batter for this cake is actually really easy to make, no special whipping of the batter or anything.  I based it off of one of my pumpkin cake recipes but using squash and changed the spices slightly opting for just cinnamon and ginger, and adding a touch of maple and vanilla extracts to make it extra delicious!  I made this with whole wheat pastry flour because it is what I prefer, but if you would like to make it with regular all purpose flour that would work as well, or even a gluten free flour blend, like Bob’s Red Mill all purpose gluten free baking flour.  I have used that in the past with good success.
    The cake baked up beautifully and I could not wait to try it!  But first, I had to make the frosting!  Because what is cake without frosting?!  I made a vegan easy buttercream frosting, so just vegan butter, a touch of milk and powdered sugar.  I have to say, this is my favorite frosting and I first started making it when I was little with my Grandma but with real butter.  Which has been easily swapped out with the vegan butter!  I used Earth Balance sticks this time.  It is so simple and so easy and always turns out perfect!  This time I flavored it with a little maple and maple extract plus vanilla and it was so delicious I am not going to lie I just ate the extra frosting plain lol.
    The frosting was perfect with the squash cake!  This was honestly crave worthy and just the sort of thing I crave in the fall! I enjoyed it with a cup of coffee and it was so heavenly!  The squash kept the cake moist but it was not heavy it was light and just the right texture!  It was aromatic with the scents of vanilla, maple ginger and cinnamon and that luscious creamy frosting was the perfect final touch!  If you are a butternut squash fan, or just in the mood for a sweet fall treat, definitely give this Vegan Butternut Squash Maple Layer Cake a try!  You can find canned butternut squash puree in the canned vegetable section at most grocery stores.
    Vegan Butternut Squash Maple Layer Cake
    Makes 1 6 inch 2 layer cake
    2 6 inch cake pans
    Cake:
    • 1 1/2 cups organic whole wheat pastry flour (or regular AP flour)
    • 1 cup maple sugar or brown sugar
    • 2 Tbsp cinnamon
    • 1 tsp ground ginger
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup pureed butternut squash
    • 1/4 cup melted coconut oil or avocado oil
    • 1 Tbsp pure vanilla extract
    • 2 tsp maple extract
    • 1/2 cup + 2 Tbsp oat milk (I used Oatly, but you can use what you prefer) or other plant based milk
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 2 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 1 more Tbsp if needed if frosting comes out too stiff
    • 1 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 4 cups powdered sugar

     

    Instructions:
    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray.
    3. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk squash, oil, maple extract, vanilla extract, and milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined.
    4. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean with a few crumbs attached, about 30 minutes. Remove from oven.
    5. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pans to loosen. Turn cakes out onto two plates; peel off parchment paper.
    6. To make the frosting, beat the butter with the milk, maple syrup, maple extract and vanilla until fluffy.
    7. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    8. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
    9. Place the next cake layer on top.
    10. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    11. Serve the cake and enjoy!

    Store any leftover cake in the refrigerator for up to 1 week in a covered container.

  • Vegan Pumpkin Spice Monkey Bread

    Vegan Pumpkin Spice Monkey Bread

     

    When I was little, my Grandma was an amazing baker!  Everything she made was so delicious and when I walked into her house and smelled something baking I knew I was in for a treat.  Or even better, when she let me help her make things!  One of my favorite things ever was her monkey bread or pull apart bread.  It was always so rich, gooey and delicious!  Especially when it was still warm and fresh from the oven, but of course I would eat it all day long even if it had cooled down.  I hadn’t really tried recreating a veganized version as an adult until now.  I have been telling myself I should make some for a while because it sounded really good, and I finally got around to it last weekend!  I decided to put a seasonal twist on it and make Vegan Pumpkin Spice Monkey Bread! 

    She used refrigerated bread dough for hers usually but I am more of a DIY person when it comes to that stuff so I made my own.  Plus, where are you going to find pumpkin spice bread dough that you can buy?!  I find it kind of relaxing mixing and kneading dough anyhow, it is the perfect thing to do to de-stress.  Very satisfying because of the bread texture and how it feels.  And to think, back in the day I was intimidated my bread dough because of the yeast and rising time and whatnot.  It is really no big deal and if you don’t have as much time, you can buy rapid rise (in this recipe if you use that it takes about half as much time to rise).  And also, if you don’t think you have the time to make it all in one go, just prep this recipe and do the first rise and shaping (up to when the dough is in the balls in the pan and the syrup is poured over) and cover and refrigerate overnight.  Then the next day you take it out for one hour and bake it as specified in the recipe.  I actually do this a lot of times with cinnamon rolls.

    Anyways, back to the recipe.  I added pumpkin to my sweet roll dough as well as pumpkin spices to make it worthy of fall and super delicious and it was perfect!  It kneaded and shaped nicely, and after the dough was all made then came the fun part, cutting it up into many little balls and rolling them in cinnamon sugar then arranging them in a bundt pan.  I don’t think I have used my bundt pan in over 10 years but it got use with this recipe!  What makes this bread so delicious isn’t just the cinnamon sugar though, it gets a maple syrup and vegan butter “caramel” poured over it!

    I am telling you this smells so amazing while it bakes!  It is super delicious, the bread dough is soft and light and tender, lightly scented with pumpkin spice, and the cinnamon sugar creates a little bit of a coating on the outside, which is covered in a buttery gooey maple caramel that will make you swoon!  This is totally crave worthy and so good served warm with a cup of coffee!  If you want a really special weekend brunch treat, definitely make this Vegan Pumpkin Spice Monkey Bread!

    Vegan Pumpkin Monkey Bread

    Makes 12

    Dough:

    • 1/4 oz active dry yeast
    • 1/2 cup warm water ( 105-110F degrees)
    • 1/2 cup warm coconut milk (I warmed it up on the stove)
    • 1/2 cup canned pumpkin
    • 1/4 cup maple sugar or coconut sugar
    • 1 tsp vanilla extract
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 3 3/4 cups whole wheat pastry flour or as needed

     

    Caramel:

    • 1/2 cup vegan butter (1 stick, 0r 8 Tbsp)
    • 1/2 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract

     

    For coating dough:

    •  3/4 cup maple sugar or brown sugar
    • 1 tsp cinnamon

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, pumpkin, maple sugar, vanilla extract, salt and flax mixture and mix together to combine.
    3. Add the yeast, spices and 2 cups of flour and mix to combine.
    4. Add the remaining 1 3/4 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little more flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. Meanwhile to make the caramel, combine the butter, maple syrup and salt in a sauce pan.  Bring to a boil (stir to combine while it is melting), then remove from heat and add vanilla.  Stir until incorporated, then set aside.
    8. When the dough is ready, mix cinnamon and sugar together in a bowl.  Turn the dough out onto the counter or a board and roll into a 2 inch rope.  Cut into 8 pieces then cut those into 8 more pieces.
    9. Roll each dough ball in the cinnamon sugar and place into an oiled 10 inch bundt pan.  Repeat until the balls are all in the pan, then drizzle the maple syrup mixture over them evenly, being sure to get the sides of the pan as well. Cover and let rise 45 minutes or until the bread has doubled in size.
    10. Meanwhile heat the oven to 350F degrees.
    11. When the bread has risen for 45 minutes, place it in the preheated oven and bake for about 35-40 minutes until starting to brown and cooked through.
    12. Remove from the oven and let cool 5 minutes.  Then put a plate over the bundt pan (open end) and invert onto the plate carefully.
    13. Serve warm.

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

  • Pumpkin Spice Latte Syrup

    Pumpkin Spice Latte Syrup

    I love a good pumpkin spice latte!  But it has to be one made with actual real pumpkin in it.  I am not a big fan of the ones that are just made with generic syrup by chain coffee shops.  My favorite pumpkin spice lattes come from local shops that make their own syrups that include pumpkin, and honestly I would enjoy one every day if I could but since my pocket book can’t really afford that I enjoy those on weekends and make my own at home if I want it the rest of the week.  I have come up with a Pumpkin Spice Latte Syrup which is pretty darn delicious in drinks and it tastes just as good as the fancy ones I have had in coffee shops!

    To be completely honest it took me a couple of tries on this, because the first few were ok but not quite coffee shop quality flavor.  Like for instance I added too much pumpkin to one and it was too pumpkiny and not enough sweetness or spices.  I think some of the shops use a sugar syrup, but I used maple syrup in mine because I love that flavor with coffee and then you don’t have to make a separate syrup.  Maple lattes are one of my other favorite drink flavors also, so I thought why not combine it with pumpkin?!

    So for the base of this I came up with a ratio of 2 parts maple syrup to 1 part canned pumpkin.  That seems to be the magic ratio for deliciousness and balance.  If you do not have canned pumpkin but you do have canned butternut squash or sweet potato, those would be delicious in this as well!  I have had coffee drinks made at my favorite shops with both of those ingredients and they were awesome and very similar to pumpkin.  I also added in pumpkin pie spices of course, 1 1/2 tsp worth because that seems like the perfect amount to me, and vanilla extract.  I made a smaller batch of this syrup, because I know not everyone will use it every day (like I have been, I made it a couple times already in fact) but you are welcome to double this if you think you will use a lot.  This recipe yields enough for 12 lattes.

    There is nothing better than enjoying a warm pumpkin spice latte in your cozy clothes while relaxing!  And now you don’t even have to go anywhere to get one!  I feel like this one is the perfect balance of sweetness and aromatic pumpkin spice with the coffee. I hope you all have a wonderful fall and I hope you do try out this Pumpkin Spice Latte Syrup!

    Pumpkin Spice Latte Syrup

    Makes 3/4 cup of syrup (enough for 12 lattes)

    Ingredients:

    • 1/2 cup maple syrup
    • 1/4 cup canned pumpkin
    • 1 1/2 tsp pumpkin pie spices
    • 1 tsp pure vanilla extract

    Whisk together all ingredients, and pour into a jar. Store in the refrigerator for up to 2 weeks.

    For Latte:

    • 1/2 cup steamed oat milk or your favorite plant based milk
    • 1 Tbsp pumpkin spice latte syrup (recipe above) or a little more if you like things more sweet
    • 8 oz hot coffee

    Froth the steamed milk with the pumpkin spice syrup, then pour over the hot coffee in a large mug.  Enjoy!

     

     

     

  • Vegan Maple Oatmilk Latte Popsicles

    Vegan Maple Oatmilk Latte Popsicles

    One of my favorite things lately is an iced oatmilk maple latte. Ever since I had one at a local coffee shop in Minneapolis called Dogwood Coffee back at the end of May.  It was the first time the shop had opened back up after all of the quarantine closures and I could not wait to have my favorite coffee again. It was sooo good, we all ordered one, and even Eric who isn’t even vegan had the oatmilk version and loved it. Since my pocket book can’t afford for me to go out to coffee more than once a week however, or I don’t always get into the cities every weekend, I have been making my own at home with the coffee beans I purchased there and they are just as good (I just don’t have the lovely atmosphere of the patio there to enjoy).

    When I was making some the other day and it was like 90F degrees, I decided that they would make amazing popsicles to cool off with. Why not?  They are already like a treat to me, and it would be easy enough to put them in my popsicle molds and freeze them. I love making home made popsicles and creating my own flavors. I usually find the store bought ones to be too sweet, and I like a little more unusual ingredients anyhow.

    For the base I used a combination of fresh brewed coffee chilled and of course the oat milk. Now of course you could use a different type of milk such as coconut milk if you wanted these even more like really rich ice cream bars and less like popsicles, but I like the oatmilk flavor best with coffee, and I have added in a little bit of cashew butter here for a little richness already. I added a little maple syrup for the sweetness as it is included in the classic latte that I love. Just enough to give it a little flavor but not make it overly sweet. If you prefer really sweet coffee drinks, you can add a few Tbsp more.

    These turned out sooo good though!  I don’t usually drink my coffee in the afternoon, but I have been having one of these after work to cool off with after the hot car ride home.  They are rich with coffee flavor mellowed out by the oatmilk, with just enough sweetness from the maple to make them dessert like.  If you are an oatmilk latte fan, definitely give these a try!

    Vegan Maple Oatmilk Latte Popsicles

    Makes 8

    Ingredients:

    • 1 cups oat milk
    • 1 cup strong brewed coffee
    • 1/2 cup raw cashew butter
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract

     

    Instructions:

    1. Combine the oat milk, coffee, cashew butter, syrup, and vanilla  in a blender and blend until smooth.
    2. Pour into popsicle molds.
    3. Place sticks into the molds, leaving about 1 inch at the top (if your molds don’t stabilize the sticks, wait until the mixture is half frozen to put them in), then place in the freezer until completely hard, about 4-6 hours (or overnight).
  • Vegan Maple Pecan French Toast Casserole 

    Vegan Maple Pecan French Toast Casserole 

    I always loved french toast growing up.  Even though it is something that is supposed to be made with leftover stale dry bread, I always thought it was special because I didn’t get to have it often. Yet, we always had the ingredients on hand. I thought that when I went vegan it would be harder to make delicious french toast, but I was wrong.  It is actually easy!  Especially if you go the route I did, and make it in a nice big casserole fit for a brunch feast!  Plus you don’t have all of the raw eggs and milk in it (which I am actually kind of grossed out by now, since I have been vegan for a while).

    I had a slightly stale good quality loaf of sourdough bread last week, and I decided that a fabulous french toast casserole sounded like the perfect way to use it. I could have gone the old fashioned route with french toast and made slices to cook individually, but since Easter is coming up, and Easter brunch is a big thing I thought why not develop a recipe that could feed more than a few people as a side. So I cubed up the bread and got to work on the soak for it. Traditionally it would have eggs, milk and a little sugar, but instead of the eggs, I used flax eggs (1 Tbsp ground flax seed plus 3 Tbsp filtered water per egg), oat milk and maple syrup instead.

    I let the bread soak in the mixture for a little bit and tasted a chunk and it had good flavor even before it was baked so I could not wait to try it!  I mixed in some pecans as well for texture and crunch and since they go so well with maple syrup and french toast. I lastly sprinkled it with some maple sugar so it would get nice and crispy on top.  It smelled amazing while baking.  The aroma of sweet maple filling the air!  Kind of like caramel rolls (because I like to use maple in mine).

    I could not wait to try it!  Once it cooled down a little I had to dive in.  It was totally crave worthy!  I haven’t had anything like this in years, and I have always wanted to make a french toast casserole. It was sweet, but just the right amount of sweet with a maple flavor throughout, with a tender soft texture at the bottom and crunch on top!  The crunchy pecans were a nice touch. If you are looking for a dish to share for Easter, this would be perfect!  Or just for a weekend treat, because you should definitely not wait to make this.

    Vegan Maple Pecan French Toast Casserole  

    Serves 4-6

    Ingredients:

    Casserole:

    • 2 Tbsp ground flax seed, mixed with 6 Tbsp filtered water
    • 1 3/4 cups oat milk (or your favorite plant based milk)
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 6 cups lightly packed cubed sourdough bread
    • 3/4 cup chopped pecans
    • 2 Tbsp maple sugar (or coconut sugar)

     

    Caramel:

    • 1/4 cup pecan butter (cashew or almond would also work)
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil a 1 1/2 or 2 quart baking dish (see bottom for other options).
    2. In a bowl, whisk together the flax mixture, oat milk, maple syrup, sea salt, and vanilla until well combined, then add the bread cubes and toss to coat in the mixture.  Toss the pecans with the bread.
    3. Transfer the mixture to the prepared baking dish, (including the liquid, pour it over it). Sprinkle with the maple sugar.
    4. Place in the oven on a tray, and bake for about 25-30 minutes (see bottom for other pan sizes baking times), or until the top is starting to brown and the liquid has absorbed and baked into pudding at the bottom.
    5. Remove from oven.
    6. Let cool about 10 minutes and enjoy warm!

     

    For 6 small ramakins: bake 15 minutes

    For 1 8×8 inch square pan or 2 quart baking dish: bake 30-40 minutes

  • Vegan Maple Pecan Cookies

    Vegan Maple Pecan Cookies

    I have only made one Christmas cookie this year so far, and I only have 3 more weeks, so I am getting on it making some! When I was little my Mom and I would pick out a bunch of cookies to make every year then store them in the freezer to enjoy throughout the holiday season.  We had our favorites from my Grandma’s recipes or church cookbooks, but we also liked to go to the library and get cookbooks to find recipes in. I still like to continue on this tradition of making a variety of cookies to enjoy for a month or two from the freezer and to give as gifts.  At one point we had made some really good pecan sugar type cookies, and I was craving them the other day so I decided to whip up a veganized batch.  I had just bought some maple sugar so it was perfect!

    I based them off of my vegan sugar cookie recipe using the maple sugar instead of regular sugar or coconut sugar to give them a bit of a maple flavor to start.  I love maple sugar because it is more delicate than coconut sugar and dissolves a little better in a recipe like these cookies. Plus I just love the flavor.  It is basically maple syrup turned into granules. I also added a bit of vanilla extract and maple extract to make these smell heavenly!  Lastly some toasted pecans for crunch.

    This cookie dough is actually really easy to make, just mix, roll into balls, and bake!  None of that whipping the dough for a while, or chilling or cutting out or all that jazz.  In the extra time you save since they are so easy to make I highly recommend sampling the dough, it is amazing!  I could not stop tasting it in fact.  But eating cookie dough is my favorite part of the cookie making process.  They baked up beautifully!  I could not wait to try them.

    But I wanted to add something to make them even more delicious first, a maple pecan glaze!  I whisked together a bit of pecan butter, maple syrup and coconut butter and it was perfect on the cookies!  If you don’t have pecan butter you could use another nut butter like cashew or almond.  The cookies were sooo good!  They tasted rich buttery and delicious with the aroma of maple and crunch of toasted pecans!  If you are a big maple fan like me, definitely give these a try!

    Vegan Maple Pecan Cookies

    Makes 28 cookies
    Ingredients:
    • 2 Tbsp ground flax seed
    • 1/4 cup plus 2 Tbsp filtered water
    • 1 cup coconut oil, warmed to liquid
    • 1 1/2 cups maple sugar
    • 1 teaspoon vanilla extract
    • 1 tsp maple extract
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 3 1/2 cups organic whole wheat pastry flour*
    • 1 cup chopped toasted pecans

     

    Instructions:

    1. Preheat your oven to 350F degrees.
    2. In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    3. In a large bowl, mix coconut oil with sugar and mix until well combined.
    4. Mix in the vanilla extract, maple extract and flax mixture until well combined.
    5. Add the baking soda, salt, then the flour, a cup at a time, mixing between each addition, until well combined.
    6. Mix in the pecans.
    7. Roll dough into about 1 1/2 inch balls, and place on prepared cookie sheets a couple inches apart, pressing them down slightly to flatten a bit.
    8. Place in the oven and Bake for about 13 minutes, until puffed and just starting to brown slightly.  Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool.
    9. Repeat with remaining cookies and let cool completely before you make the glaze.

    *If you want to make these gluten free, swap the whole wheat pastry flour 1:1 with Bob’s Red Mill All Purpose Baking Flour.  I have tried this brand and know it works well (I can not say the same for all other brands as I have not tried them).

  • Vegan Sweet Potato Casserole and Vegan Sweet Potato Maple Cake with McCormick Spices!

    Vegan Sweet Potato Casserole and Vegan Sweet Potato Maple Cake with McCormick Spices!

    This post is sponsored by McCormick® but the content and opinions expressed here are my own.

    There are so many things to be excited about around the holidays!  Seeing friends and family you might not normally see the rest of the year because they live far away, the celebrations, and of course the amazing food!  I have to say, ever since I was a little kid, the food has always been pretty important to me, even when I did not make it myself.  I loved helping my Mom and Grandma in the kitchen, preparing the meals and desserts for the holidays!  I am so happy I get to continue the tradition of making food for my loved ones around the holidays, even if my Grandmas are no longer around to celebrate with me.  I know they would love the things I am making.  Good recipes start with good ingredients, which is why I love McCormick® Spices.  They are really good quality (they know a thing or two about making spices since they have been around for over 100 years) and they are affordable which is important to me!  Also, you can find them at Walmart, which is where I bought mine, in the baking aisle with all of the other seasonings and baking goodies!  I don’t know about you, but it is one of my favorite aisles.  Maybe I am biased because I love to bake!

    I picked up some McCormick® vanilla (one of my most used ingredients in my recipes), nutmeg and cinnamon at Walmart. I planned on making a dish that my family loves, Sweet Potato Casserole!  We have always been fond of sweet potatoes, and although back in the day my Grandma used to make the casserole with the marshmallows, our tastes have changed a bit and we now prefer it a little simpler and less sweet (but still plenty sweet enough).  It is really simple to make, and so good!  I just take sweet potatoes or yams and roast them into sweet flavorful perfection in the oven, then scoop out the flesh and mash it until it is light and fluffy with a bit of McCormick® cinnamon, nutmeg and maple syrup, then top it off with crunchy pecans and a little bit of maple sugar!  When it is all baked and the topping is all crispy it is heavenly!  The perfect side dish for your holiday meal!  Recipe follows post.

    If you happen to have leftovers from the casserole, I also have a delicious Maple Sweet Potato Cake that I made with them.  Don’t have time to make something right away with them?  Put them in a container and freeze them for later.  Just thaw before using in your recipe.  I love leftover sweet potatoes in general, there is so much you can do with them.  Make pancakes, muffins, bread, or the cake that I just mentioned if you want to be a little more over the top.  I love making cakes, so of course that is what I chose.  Not only that, it is perfect for Holiday entertaining as well!  Who doesn’t love cake?  I know my family does.  My Grandma and Mom passed down their love of maple to me, so that is what gave me the idea to pair the sweet potatoes with maple in this!  Not only that, I already had the McCormick® spices and flavors on hand I would need for it!  So wins all around!

    I know some people like to make pie for the holidays, and we do as well, but I like cake even more because it just seems so festive!  For this one, I made a flavorful batter with the leftover mashed sweet potatoes, plus maple sugar and of course McCormick® cinnamon, nutmeg and vanilla for an aromatic cake.  Let me tell you, it fills your home with the most heavenly aroma! What you get is a soft, moist but light and fluffy cake with a slight caramel maple flavor and sweet spices!  It would be good on its own, but I decided to make a luscious faux cream cheese frosting for it!

    That has always been my favorite type of frosting after all.  I was so happy when I figured out how to veganize it!  I use a coconut cream base with a bit of cashew butter to give it a nice texture along with maple syrup to sweeten, and this time I added some McCormick® pure vanilla extract to it!  Like I said earlier in the post, it is my most used flavor ingredient in my recipes.  The frosting was heavenly alone but I knew it would be even better on the cake!  Once it was all frosted and ready to go we couldn’t wait to try it!  It was sooo good, the soft sweet spiced cake with a hint of sweet potato and maple flavor plus the luscious creamy frosting!

    I hope you give these recipes a try this holiday season, my family loved them and I have a feeling you will too!  Definitely check out the McCormick® Spices next time you are in Walmart, or on their website HERE. They are just what you need for making super delicious holiday recipes, and so convenient!

    Vegan Sweet Potato Casserole

    Serves 8-10

    Sweet Potatoes:

     

    Topping:

     

    Instructions:

    1. Preheat the oven to 425F degrees.
    2. Prick sweet potatoes with a fork all over, and place in the oven on a baking sheet. Roast until tender, about 1 hour. Remove from the oven and cool until cool enough to handle.
    3. Remove the skins, place in a bowl, and add the maple syrup, coconut milk, McCormick Sea Salt, and McCormick® Ground Cinnamon and Nutmeg. Mash together with a potato masher or a large fork, and then place in an oiled 8 or 9 inch square baking dish (or two smaller casserole dishes).
    4. Sprinkle the pecans over the top, drizzle with the maple syrup and mix together the sugar and McCormick® Ground Cinnamon and sprinkle over the casserole.
    5. Lower the oven temperature to 375F degrees, and place the dish in. Bake for 20 minutes until warmed through and the topping is toasted and lightly brown.
    6. Remove from the oven and cool slightly before serving.
    7. Enjoy!

    Keeps refrigerated for up to 1 week, when kept in an airtight container and the leftovers are perfect for using in my maple sweet potato cake recipe (see below)!

     

    Vegan Maple Sweet Potato Cake
    Makes 1 6 inch 2 layer cake
    2 6 inch cake pans
    Cake:

     

    Frosting:

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil.
    3. Whisk flour, baking soda, McCormick® Ground Cinnamon, McCormick® Ground Nutmeg, McCormick® Sea Salt, and sugar in a large bowl to blend well.
    4. Whisk sweet potato, pecan butter, McCormick® Maple Extract, McCormick® Vanilla Extract, and water together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk in cider vinegar until pale bubble swirls form in the batter and it is well combined (but don’t over mix).
    6. Fold in pecans.
    7. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out almost clean with a few moist crumbs attached, about 25-30 minutes.  Remove from oven.
    8. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pans to loosen. Turn cakes out onto platter; peel off parchment paper.
    9. Meanwhile, to make the frosting, combine all ingredients but the coconut butter, in a high speed blender or food processor and blend until smooth.  With the motor running, add the coconut butter and process a minute more (if it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures.  Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer).
    10. Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream, whisking every 15 minutes (this may take anywhere from 15 minutes to hour to an hour depending on how warm it has gotten and which appliance you used).
    11. When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second. Spread remaining frosting over the top and down the sides of the cake. You can tint the remaining frosting with natural food coloring if you wish and decorate the top, or just decorate with pecans.
    12. Refrigerate for at least 1 hour before serving.

    Store any leftover cake in the refrigerator, keeps in an airtight container for up to 1 week.

  • Vegan Maple Pecan Brownie Sundaes

    Vegan Maple Pecan Brownie Sundaes

    A lot of restaurants have brownie sundaes on their menu. I have seen other people order them, but I have never actually had one of my own. One of the restaurants I went to this year for my Birthday had a brownie sundae that came free if it was your birthday, but it wasn’t vegan sadly, so they brought it and my family ate it and I just watched. Don’t worry I wasn’t sad, but I was inspired to create my own brownie sundae at home! Why not? I like to bake brownies, and make ice cream!

    Now I could have gone with the standard plain brownies with fudge and vanilla ice cream, or maybe chocolate ice cream, but I was in the mood for caramel. So I decided to pair the caramel with what it pairs best with, pecans and maple. My decision may have just been influenced a little by the fact that I had recently made some maple pecan ice cream and happened to have it on hand. That and the fact that I love pecans, caramel and chocolate together. I mean, turtle (not the animal, the candy and flavor combo) is amazing.

    All I had to do was bake the brownies and make the caramel. I like my brownies super fudgy. So I made them a little different than usual and used a combination of nut butter and applesauce. Which also means that these brownies happen to be oil free as an added bonus! They turned out super delicious all fudgy and intensely chocolaty just how I like them with crunchy pecans and rich dark chocolate chips!

    I layered the brownies with my home made creamy rich maple pecan ice cream and some quick one minute caramel that I make often, plus the crunchy pecans and it was so heavenly! I am sure this is much better than that non vegan brownie sundae ever would have been!

    Vegan Maple Pecan Brownie Sundaes

    Vegan Maple Pecan Ice Cream

    Makes about 4 cups

    Ingredients:

    • 2 15 oz cans full fat coconut milk
    • 1/2 cup maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 3/4 cup chopped toasted pecans, chopped lightly
    1. To make the ice cream, combine all ingredients but the pecans in a blender and blend until smooth.
    2. Pour it into an ice cream maker and process according to the directions. (If you do not have an ice cream maker, alternatively, you may pour it into a bowl, place in the freezer and whisk every half hour until it becomes the consistency of thick malt and proceed with the recipe).
    3. When it has finished, stir in the pecans, then pour into a freezer safe container with a lid and let chill and firm up a few hours more before serving.
    4. Enjoy!

    Vegan Pecan Brownies

    Makes 16 regular sized brownies or 9 large ones

    Brownies:

    • 3/4 cup applesauce
    • 1/4 cup pecan butter ( or smooth almond butter if you don’t have pecan)
    • 1 1/2 cups coconut sugar
    • 3 Tbsp ground flax seed
    • 1/2 cup plus 1 Tbsp filtered water
    • 1 1/2 cups organic whole wheat pastry flour
    • 3/4 cup cacao powder or unsweetened cocoa powder
    • 1/2 teaspoon sea salt
    • 1 cup vegan chocolate chips plus more for sprinkling on top
    • 1/2 cup chopped toasted pecans

    Directions:

    1. Preheat the oven to 350F degrees, oil and 8×8 inch pan and line it with parchment.
    2. Whisk together the sugar, apple sauce and almond butter until well combined and the sugar is starting to break down. Add the flax eggs and beat until smooth. Add the flour, cacao powder and sea salt and beat until smooth.  Stir in chocolate chips and pecans.
    3. Scrape the batter into the prepared pan and sprinkle more chocolate chips over it.
    4. Place in the oven, and Bake for about 30-35 minutes or until set (but do not over bake).
    5. Let cool completely before cutting into bars, for the sundae recipe I cut them a little bigger than normal, 9 pieces instead of 16. But you can cut them the size you like.

    For Sundae Assembly

    Caramel and Pecans:

    • 1/4 cup maple syrup
    • 1/4 cup pecan butter (or almond butter if you don’t have pecan butter)
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • filtered water as needed
    • toasted pecans

    Instructions:

    1. To make the caramel, whisk together the maple syrup, pecan butter sea salt and vanilla until smooth, adding a few tablespoons of filtered water, plus more if it seems too thick. You want to be able to pour it but not have it too runny.
    2. To assemble the sundae, place a brownie on a plate, then top it off with ice cream, the caramel and chopped pecans!
    3. Enjoy!
  • Maple Almond Chocolate Mousse Tart

    Maple Almond Chocolate Mousse Tart

    When I was in high school, my friend gave me a dessert book, and some of the recipes in it quickly became staples. One of which was a super simple chocolate mousse. You just whipped up chilled heavy cream, then poured melted dark chocolate into it while whisking and it created the most deliciously rich heavenly mousse I had ever tasted. I made it almost every weekend for a while at one point. I even made a version of it with a bit of bourbon which was crave worthy! I make a version of this mousse now, even to this day but with thick full fat coconut milk. I think it is even more amazing with the coconut milk.

    I decided last weekend that I wanted to make a tart with that mousse as the filling. My Mom recently asked if I could make something with maple as well, and it was her Birthday last weekend, so I decided to make this a maple almond mousse tart with a little smooth almond butter to give it a lovely almond flavor. That’s the thing about this mousse, it is so versatile, you can add anything to it to give it the flavor profile you want.

    For the crust, I used my classic pie crust with a little cacao butter added and it turned out pretty good! Normally for things like this, I would just make a no bake oat crust, but I like the texture of this crust better. I was the perfect base also for that rich smooth mousse because it was buttery and crunchy providing a nice contrast.

    The mousse for this was so good just on its own even before it made it into the crust. I could have just eaten it just like it was, and if you don’t feel like making this into a tart, just spoon it into glasses and enjoy. But boy was this tart heavenly. The dark chocolate was rich and intense in the mousse with a light sweet almond flavor and the aroma of maple, The chocolate crust made it even better! I garnished it with some maple almonds because why not?! If you are in a chocolate sort of mood, give this crave worthy tart a try!

    Maple Almond Chocolate Mousse Tart

    Makes 1 8 inch tart

    Ingredients:

    Crust:

    • 1 1/4 cups Bob’s Red Mill all purpose gluten free baking flour
    • 2 Tbsp cacao powder
    • 3 Tbsp coconut sugar or maple sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-4 Tbsp cold water

     

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 2 cups vegan dark chocolate chips
    • 2 Tbsp almond butter
    • 3 Tbsp maple syrup
    • 1 tsp maple extract (optional)

     

    Garnish:

    • 1/2 cup almonds
    • 1 Tbsp maple syrup
    • 1 Tbsp maple sugar
    • 1/8 tsp sea salt

     

    Instructions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, cacao powder, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    3. Roll out into a 9 inch circle using floured parchment underneath and floured rolling pin. Transfer dough to an 8 inch tart pan and fit into the pan (don’t worry if it tears, just patch it up and nobody will know). 
    4. Place in the oven, and bake until set, more dry and starting to brown a little, about 25 minutes.
    5. Remove from the oven and let cool completely.
    6. For the filling, melt the chocolate in the top of a double boiler, then pour into a glass measuring cup with a spout.
    7. Place the coconut milk, almond butter and maple syrup in a food processor and blend until smooth.
    8. Turn the food processor on, and with the motor running, slowly pour the chocolate into it and blend until uniform in color.
    9. Pour the filling over the crust and spread evenly.  Place in the freezer to firm up (about 1-2 hours).
    10. Meanwhile, make the maple almonds for the garnish. Preheat the oven to 350F degrees, toss the almonds with the maple syrup, sugar, and salt and spread out on an oiled sheet pan. Place in the oven and roast for about 15 minutes until starting to brown and fragrant. Cool completely.
    11. When the tart has chilled enough, garnish the top with the almonds.
    12. Enjoy!
    13. Tart keeps refrigerated for 1 week in an airtight container.
  • Vegan Eggnog Creme Caramel

    Vegan Eggnog Creme Caramel

    For Eric’s Birthday I always ask him if he wants me to make him a cake or some sort of dessert.  Because he has the biggest sweet tooth I know, and I am always happy to make one!  In past years it has always been cake, but this year he said he wanted a creme caramel with cinnamon and bourbon.  I thought to myself, that kind of sounds like eggnog, so it would be perfect for this time of the year too!  I was totally game to try making some!  I have never actually made a creme caramel before.  Well, a non raw traditionally cooked one with thickening agents at least. I made a raw pumpkin one in the past but that was different because I just used coconut butter to thicken it.  I wanted these to taste as traditional as possible.  So, I looked at many recipes online to see how other people made them, and then made one with the best concepts combined.

    I wanted to make these without refined white sugar, so I made them with maple sugar.  The maple flavor is so delicious with the ingredients in this as well, so it was perfect! I will admit, I was a bit intimidated when I started this because I was concerned about the caramel not being the right texture and the custards not setting and whatnot, but I went for it.  The caramel part turned out good, and made my kitchen smell like a maple syrup factory!  So then it was time for the custards.  First off, I tried making them with coconut milk and a little cashew butter mixed in because I thought it would make them richer and less coconutty tasting.  Well, it worked…sort of.  They turned out a bit lumpy and cracked, with a little bit of an odd texture not smooth but ended up tasting good.  I did not consider that a win however even though they tasted good because I wanted them to be perfect for Eric’s Birthday (and because I am kind  of a perfectionist when it comes to making things for people), so I tried making the custard again, only with just coconut milk and no cashew butter this time.

    The second round came out perfect!  Nice and smooth, with a good flavor.  I had added a hint of cinnamon, nutmeg and bourbon and they tasted just like eggnog. You couldn’t really taste the coconut.  I crossed my fingers as I un-molded them because I was afraid that they might crack.  But they all came out really nicely and I was super happy with them!  But the most important thing was that Eric liked them!  These are an easy dessert to make, and it can be done ahead of time, so they would be the perfect dessert for a Holiday meal!

    Vegan Eggnog Creme Caramel
    Makes 4

    Ingredients:

    4 1 cup ramekins

    Caramel:

    • 1/4 cup of maple sugar
    • 2 Tbsp filtered water
    • 2 tsp bourbon

     

    Custard:

    • 1 3/4 cups full fat coconut milk
    • 3 Tbsp maple sugar
    • 1/4 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1 Tbsp bourbon (make sure it is vegan on Barnivore)
    • 3/4 tsp agar powder
    • 1 Tbsp cornstarch

     

    Instructions:

    1. Set 4 one oz ramekins on a tray.
    2. In a small saucepan, combine the maple sugar, bourbon and water and bring to a boil.  Cook for about 3-4 minutes, stirring constantly until it begins to darken in color and all sugar is dissolved.  Remove from heat, and pour into  the bottoms of the ramekins.
    3. To make the cream, combine the coconut milk, maple sugar, cinnamon and nutmeg in a saucepan and bring to a simmer.
    4. Mix the bourbon with the vanilla, agar powder, and cornstarch in a small bowl, and then whisk into the hot coconut milk.  Whisk until just thickened, then pour into the prepared ramekins over the caramel.
    5. Place the tray of ramekins in the refrigerator until chilled completely.  For at least 2 hours, or overnight.
    6. Once the custards have set and you are ready to serve, place a plate on top of each one, then flip it over.  If they are sticking at all, run a knife along the sides to loosen being careful not to disturb the custard.
    7. Enjoy!  Refrigerate any leftovers.

     

     

  • Vegan Maple Cinnamon Sweet Potato Bread

    Vegan Maple Cinnamon Sweet Potato Bread

    Sweet potatoes are one of my all time favorite things to eat.  Baked to perfection with the sweet flavors intensified, then stuffed, or mashed with a hint of lime and sea salt, or cut into yam fries and baked, or roasted crispy in salads, or in chunks in soups…the possibilities are endless and I include them in my savory dishes all the time.  It is rare that I have some leftover, but on the occasion that I do, I always find uses for them.  I love them in sweet things as well, so I had some leftover and I decided to make some maple cinnamon sweet potato bread.  You know, like banana bread, but with sweet potatoes instead of bananas, and with some delicious maple added.  I don’t make sweet quick breads often, but when I do I always appreciate them.  They remind me of when I used to bake banana bread or pumpkin bread with my Mom when I was little and I would get super excited about it. They are so easy to make and so good!

    This one comes together in less than an hour, and you can be enjoying warm bread quick! This bread happens to be gluten free and oil free  but you would never guess by tasting it.  I used Bob’s Red Mill all purpose gluten free baking flour in case you are wondering what brand. I use this in most of my cakes and they always come out with a nice texture. I wanted this bread to have lots of maple flavor, so I used maple sugar in the batter as well as a bit of maple extract. I added also a bit of warming spices in the form of cinnamon and nutmeg since they are so lovely with sweet potatoes.  Instead of the oil that would be in a traditional quick bread recipe I added some almond butter instead.  I like to swap out oil for nut butter sometimes because I always have it on hand and I feel like it is a bit better for you since it has protein and healthier fats.

    The batter for these tasted delicious so I knew they would be awesome once baked.  They filled my kitchen with the most heavenly aroma!  Once they were done baking I thought they deserved a maple glaze to make them prettier as well!  They were so good!  Moist and soft with a light texture, lightly spiced and sweet with maple.  These would be the perfect thing to make if you have leftover mashed sweet potatoes from Thanksgiving!

    Vegan Maple Cinnamon Sweet Potato Bread
    Makes 4 mini loaves

    Ingredients:

    • 1 1/2 cups gluten free all purpose flour
    • 1 cup maple sugar or coconut sugar
    • 2 Tbsp cinnamon
    • 1/2 tsp ground nutmeg
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup pureed sweet potatoes
    • 1/4 cup almond butter
    • 1 Tbsp pure vanilla extract
    • 1 tsp maple extract
    • 1/2 cup + 2 Tbsp filtered water
    • 2 Tbsp apple cider vinegar
    • 2 Tbsp coconut butter
    • 2 tsp maple syrup
    • 1/2 tsp vanilla
    • 2 Tbsp filtered water (or as needed)

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven. Oil four small bundt pans.
    2. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well.
    3. Whisk sweet potatoes, nut butter, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    4. Whisk in cider vinegar until pale swirls form in the batter and it is well combined.
    5. Transfer batter to prepared pans and bake until tester inserted into center comes out clean, about 25 minutes.
    6. Remove from the oven, and cool in pan on rack, about 30 minutes. Then un-mold.
    7. To make the glaze, whisk together coconut butter, maple syrup, vanilla and water until smooth (adding a little more water if needed to create a smooth pour-able glaze), and drizzle over the breads.
    8. Enjoy!
  • Sweet and Spicy Roasted Brussels Sprouts

    Sweet and Spicy Roasted Brussels Sprouts

    One of my all time favorite items to make in the Fall is roasted brussels sprouts.  They are like savory candy honestly.  Tender on the inside, crispy and salty on the outside…sooo good!  I make them all the time at work with just a little olive oil and sea salt and they are amazing.  I could seriously eat a giant bowl of them and be happy.  Funny because as a kid I thought brussels sprouts were gross.  Probably because my Grandma steamed them for Thanksgiving and they were kind of mushy and stinky (they are a cruciferous vegetables after all).  I would take some just because I felt like I needed to take a little of everything but they were definitely not my favorite. It all depends on how you cook them though!  They are so delicious when roasted to crispy perfection!  So that is mainly how I make them.  Sometimes I will add them halved to a stir fry, but I don’t over-cook them.

    My Mom gave me a bag of them that she had picked up at Trader Joes and asked me to try making a side dish with Asian flavors that could be used for Thanksgiving with them.  Of course I was down for that, I do enjoy them after all!  So I created a simple dish that was easy to make, and I was enjoying delicious roasted brussels sprouts in about 45 minutes! I wanted them to be salty, sweet and have a little kick to them.  So I combined some home made chili oil, maple syrup, tamari, lime juice and garlic as a sort of marinade, tossed the brussels sprouts with that, and roasted them to flavorful perfection.

    They turned out so good!  Sweet, spicy, salty and tender. I think these would make a perfect Thanksgiving side dish!  I shared them with my Mom and she approved as well.  I think that if people served these instead of steamed brussels sprouts a whole lot more people would learn to love them!  I will definitely be making these again soon! Speaking of Thanksgiving side dishes, what is your favorite?  Mine were always mashed potatoes and stuffing, but of course now I can add brussels sprouts to the list!

    Sweet and Spicy Roasted Brussels Sprouts
    Serves 4

    • 2 Tbsp chili oil
    • 3 Tbsp maple syrup
    • 2 Tbsp tamari
    • 1 Tbsp lime juice
    • 2 garlic cloves, minced
    • 2 lbs fresh organic brussels sprouts, trimmed
    1. Preheat the oven to 350F degrees, and oil a sheet pan.
    2. Add all ingredients to a bowl, and toss the brussels sprouts until coated in the mixture.
    3. Spread out on the sheet pan, place in the oven and roast until the brussels sprouts are tender, about 45 minutes.
    4. Remove from the oven, and enjoy!

     

     

  • Vegan Maple Pecan Scones

    Vegan Maple Pecan Scones

    The deli I work in makes the most delicious smelling scones.  I say delicious smelling because I have never actually tasted them since they aren’t vegan.  I don’t actually bake at work, surprising I know considering my blog.  But it keeps making desserts and baked goods enjoyable to me.  I am the one who makes all of the salads and the vegan soups, plus vegan hot food bar.  My work station is next to the cooling rack and as I am chopping my veggies, the heavenly aroma always makes me happy.  I mean, yes the cookies and everything else smells good too, but a couple of the scone flavors are my favorite smells.  In the Summer it is the strawberry, but in the Fall, it is the maple pecan.  Whenever my coworker makes them I always want to go home and bake some vegan ones so I can enjoy one.  Surprisingly though, I have never made them until this week.  I have been telling myself I should make some for years.  I have made other flavors but not the maple pecan.  Finally I got decided I had to.

    I actually learned the art of making scones from my coworker that makes the scones at work.  I have a pretty darn delicious vegan scone base I have developed over the years.  The trick is not to mix the dough too much, you don’t want it smooth, you want to leave clumps of coconut oil and to make sure that the milk and coconut oil are nice and cold before starting. For this specific scone dough, since I made pecan scones, I also added pecan meal to the dough.  It makes it extra rich and delicious!  I love adding nut meal to scones, and also pie crust sometimes for this reason.

    I didn’t actually use maple syrup in these, although you could brush them with it when they are done baking.  I used maple sugar because it has that same lovely maple flavor without the moisture.  The dough for these tasted amazing before they were baked, and I sampled quite a bit.  Yes I always have to test my dough for everything and give it a taste.  It is part of the fun of baking!  But they were even more amazing once they were done!  My kitchen smelled amazing, just like the scones at work.  Only this time I could eat them!  They have the most delicious tender buttery texture with crunchy nutty pecans and the scent of sweet maple. These would make the perfect addition to your weekend brunch!  Trust me, these aren’t your standard dry dense coffee shop scones, these are crave worthy deliciousness!

    Vegan Maple Pecan Scones
    Makes 8

    Ingredients:

    Scones:

    • 2 1/2 cups Bob’s Red Mill all purpose gluten free baking flour*
    • 1/2 cup pecan meal*
    • 1/2 cup maple sugar or coconut sugar
    • 2 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup solid virgin coconut oil, cut into chunks (if your house is above 65F degrees, chill it first)
    • 1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)
    • 1 Tbsp pure vanilla extract
    • 1 tsp maple extract (optional)
    • 1/2 cup chopped pecans
    • coconut milk for topping (if needed)
    • maple sugar or coconut sugar for sprinkling

     

    Instructions:

    1. Preheat oven to 425F degrees with the rack set at the middle position.
    2. Line a baking sheet with parchment.
    3. In a large bowl, combine the flour, pecan meal, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy.
    4. Fold in pecans until evenly distributed.
    5. Place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into 8 triangles.
    6. Place scones on the prepared baking sheet, reshaping slightly if necessary.
    7. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar.
    8. Place in the oven and bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven).
    9. Cool on a wire rack.
    10. Enjoy!

     

    *If you prefer to make these not gluten free, you can swap the gluten free flour for organic whole wheat pastry flour.

    *For the pecan meal, blend about 3/4 cup pecans in a blender or food processor just until ground finely, but not too long or they will become butter. This should give you enough for the recipe.

  • Autumn Apple Fig Salad with Lemon Maple Tahini Dressing

    Autumn Apple Fig Salad with Lemon Maple Tahini Dressing

    I still haven’t been to an apple orchard yet this year.  Maybe next weekend.  But I have bought some amazing local apples at the grocery store.  The Honeycrisp apples are still my favorite.  The local ones are the best though, and taste slightly different than the ones that are flown in from elsewhere.  Not only do I enjoy using them in desserts like a really good apple pie, I love them in savory things like salads as well.  Since I had an abundance of apples I had bought last weekend, I decided to use one in a salad.  Now when I make salads, I like them to be substantial.  None of this just greens with a dressing stuff that doesn’t fill you up.  You know, like the ones you get in a restaurant that has no vegan entrees that you have to order because it is all that you can possibly get from the menu that won’t have animal products in it?  Or the ones that people who don’t know much about the vegan diet think that we all eat.  I like lots of delicious add ins.  I was at a restaurant up in Duluth (MN), Canal Park Brewery  with my family last weekend, and I ordered a salad and I was pleasantly surprised.  Not only was it large, it was filled with delicious stuff.  Berries, and beets, and pecans, and cranberries, fresh greens, and some grilled portabello mushroom (that I ordered extra to top it because it sounded good). It was not a wimpy salad.  It was a meal.  Now that is how I like my salads!

    So this salad is substantial too.  I gave it an arugula base, because it is my favorite type of greens, and I have it on hand at all times. It has the apples of course, but I added figs and cranberries as well.  Yes, I know it is kind of a sweet salad, but trust me on this it is so good.  I love dried figs, they have such a satisfying chewy texture and delicious flavor.  I also added in some Sunbiotics probiotic truffle almonds that Raw Guru sent me.  That might sound odd in combination with the other ingredients, but these almonds are amazing.  Not chocolate truffle by the way, truffle as in the expensive mushrooms that give things a delicious flavor.

    The salad needed a good dressing as well, and I get a little tired of vinaigrettes sometimes so I went for my favorite type of dressing a creamy nut/seed butter dressing. Tahini dressing has always been one of my favorites, so I used some Dastony tahini whisked together with some lemon juice and maple syrup to make a delicious dressing.  I usually make it very savory with just the lemon juice and a little cumin.  But since this salad has fruit I decided to add the sweet maple syrup instead.  I wasn’t sure how it would taste, but it was so good! It was perfect with the sweet fruit and peppery arugula on the salad! If you like big salads too, and are in the mood for something with apples, give this a try!

    Autumn Apple Fig Salad with Lemon Maple Tahini Dressing
    Serves 2

    Ingredients:

     

    Instructions:

    1. Combine the arugula, apple, figs, almonds, and cranberries in a bowl, and toss until combined.
    2. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and sea salt, along with water if needed if it seems to thick to pour (you want it thick enough to coat your salad, but not so thick that it stays in clumps).
    3. Pour some of the dressing on the salad and toss to coat. Then divide between plates and drizzle a little more dressing on the salad.  Serve!
  • Vegan Maple Brandy Apple Hand Pies 

    Vegan Maple Brandy Apple Hand Pies 

    I am so ready for Fall.  It was still 90F degrees here this weekend, and it still feels like Summer, but you can tell that Fall is starting to creep in.  Some of the trees are just starting to change color or drop their leaves and it has been cooler at night.  There is nothing like waking up to a cool morning and going for a run with the crunchy leaves on the ground and aroma of Fall in the air.  I can’t wait for that. Also, wearing cozy clothes like flannels and sweaters and drinking hot toddies and baking apple pies.  It is my favorite season in case you can’t tell.  Just one more week and it will technically be here.  But I am getting started early with the baking.  The apples are already really amazing right now, so I decided that apple pie was in order.  I haven’t made it out to the apple orchard to get my bag of Haralson apples, my favorite for baking, but I had some delicious honeycrisps on hand so that is what I went with. They are the perfect balance of tart and sweet, and hold up well, so they are perfect for using in pies.

    I love a good mile high apple pie loaded up with filling, but I decided to go with cute little hand pies this time so I could easily share them.  Also, I like to switch up flavors in my desserts, so I decided to give these a little brandy and maple to make them extra good instead of just classic apple pie. I didn’t think that the difference would be all that noticeable, but it totally was!  The brandy is so good with the apples, and of course you probably already know that maple is amazing with them too so it was all together a heavenly combination! I made these a little different than most people make hand pies, and cooked the filling first before stuffing it into the dough.  That way you don’t have to bake them as long (it is only about 30 minutes baking time), and you know that the inside is done when the crust is browned.  I find that sometimes it gets way too dark by the time the filling is cooked so this eliminates that.

    They smelled so incredibly good while baking!  I love the heavenly aroma of apple pie, it reminds me of when my Mom used to make apple pie or crisp when I was little.  She always made the best pies!  Now I share my pies with her, because I know they are one of her favorites too. These hand pies turned out so good!  The filling was gooey, sweet and that scent of brandy and maple just put it over the top!  The crusts were tender and rich, and I had drizzled a maple brandy glaze over them that made them extra good.  If you have apples on hand, give these a try!  If you don’t wish to make them gluten free, just swap out the gluten free AP flour for organic whole wheat pastry flour.

    Vegan Maple Brandy Apple Hand Pies 
    Makes 6

    Crust:

     

    Filling:

    • 4 cups organic sweet apples (such as honeycrisp) cut into small 1/2 inch cubes
    • 3 Tbsp maple syrup
    • 2 Tbsp brandy (make sure it is vegan on Barnivore)
    • 1/2 tsp cinnamon
    • 1 tsp pure vanilla extract
    • 2 tsp cornstarch (dissolved in 1/2 Tbsp lemon juice)

     

    Glaze:

    • 3 Tbsp coconut butter, warmed to liquid
    • 1 Tbsp maple syrup
    • 1 Tbsp brandy
    • pinch sea salt
    • 3-4 Tbsp filtered water or as needed

     

    Instructions:

    1. To make filling, heat the apples, maple syrup, brandy and cinnamon in a small saucepan over medium heat, and cook them until they are very soft, about 10 minutes.  Add the vanilla, and cornstarch and lemon juice mixture and cook until thickened.  Remove from heat, and set aside and let cool completely before using with the pastry (you don’t want it too warm or it will make the crusts melt too much).
    2. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    3. Roll out into a large rectangle and cut into 12 squares or rectangles.  Chill briefly in the refrigerator if too soft before assembling.  You want the dough a little pliable so you don’t want to chill it more than a few minutes, but not so warm that it will break (temperature is key to the success of this dough). Preheat oven to 375F degrees.
    4. To assemble, place about 3 Tbsp apple filling mixture in the middle of half of the dough rectangles (leaving a boarder so you can attach the dough at the sides). Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork or the edge of something with a flat edge, like a spatula. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
    5. Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pour-able). Spoon some of the glaze over each pie, and smooth it out to cover the top. Let set before serving.
  • Cinnamon Maple Chestnut Pecan Butter

    Cinnamon Maple Chestnut Pecan Butter

    We have all heard the Holiday song with the line “Chestnuts roasting on an open fire…” but how many of us have actually tried chestnuts?  I admit, I did not try them until I was about 21 when I saw them at the local co op, and decided to be adventurous and try them.  I am all for trying any fruit, vegetable nut etc. that is completely vegan.  I had no idea how to prepare them and I had to look it up in a cookbook, which ended up being the Martha Stewart Holiday cookbook I had gotten from the library.  I roasted them in the oven, no open fires at my house.  They smelled really delicious and ended up being really yummy!  I was hooked, and for the rest of the season, I was buying them every week to enjoy.  I still buy them when I see them at the store because they are sort of a special seasonal treat, and you only get them for a few months here.  I had never actually bought them pre-cooked, I usually roast my own, but my Mom gifted me with a container of roasted chestnuts she bought at Trader Joes.  They were actually really good and tasted just like the ones I make myself, just not as warm and toasty.  But, perfect for using in recipes when you don’t want to mess with cooking them (which can be kind of tedious since you have to cut an x in the top of each one before roasting to let the steam escape).

    So what to do with them?  I usually use them in a dessert, but I wasn’t in a dessert mood that day so I decided to make a nut butter out of them.  I figured since they are a lower fat nut, I would combine them with pecans which are rich in fat to make a smooth and delicious nut butter. A lot of times I do mix the nuts in my nut butter to achieve a smoother nut butter, or a certain flavor.  I sometimes like my nut butters more savory and leave them with just a little sea salt, but I decided to add a little cinnamon and maple to this one.  It blended up nicely and the combination was super yummy.  I already love pecan butter for its caramel like flavor, but this one was even more delicious with the chestnuts.

    This is simply heavenly for snacking with a spoon.  But it would also be awesome on apple slices, stirred into your oatmeal, or on toast…you get the idea!  If you happen upon some chestnuts, be sure to give them a try.  If you want to make them yourself, here is how you do it.  Preheat the oven to 400F degrees, and cut an X in the top of each chestnut with a knife.  Spread them out on the sheet pan, and place them in the oven.  Bake them until they start to smell fragrant and the insides are looking toasted, about 10-15 minutes depending on your oven.  Remove them from the oven, and let cool until you can handle them.  Then, remove the shell by pressing down on them (it usually cracks in half if they have roasted long enough). Trust me, it is something you must make at least once in your life, they are super delicious even just plain and fresh roasted!

    Cinnamon Maple Chestnut Pecan Butter
    Makes about 2 cup

    Ingredients:

    • 12 oz roasted chestnuts
    • 3 cups chopped pecans
    • 1/4 cup maple sugar
    • 1 tsp cinnamon
    • 1/4 tsp sea salt

     

    Directions:

    1. Place all ingredients in a high speed blender and blend until smooth.
    2. Pour into a jar.  Store in the refrigerator for 1 month.

     

     

     

     

  • Vegan Vanilla Maple Bourbon Apple Pie

    Vegan Vanilla Maple Bourbon Apple Pie

    I feel like sometimes people are a bit prejudiced against vegans.  I mean, how could you dislike someone that genuinely cares about all life so much that they won’t eat things or use things that harm animals or other creatures?  Well yes, I know a few vegans sometimes come across as too preachy and in your face (just because they are passionate), but I find that most of us are actually really kind nice people that just want to spread the word that we can live without hurting other things and still enjoy ourselves. It is probably because they don’t know the truth that they judge us.  Everyone becomes a “health expert” or a “nutritionist” when they find out you are vegan.  I mean, the other day I had someone tell me that I must be deficient in vitamins and protein and I was only healthy because I was young and I could not possibly be healthy not eating animal products.  I told them that I have done my research on how to eat a vegan diet and thrive, making sure all of the nutrients that I need are there for me.  I have my blood tested a few times a year and it always comes back normal.  I have never been deficient in iron, so it just goes to show I do not need to eat red meat.  And I do not feel good just because I am only 32, it is because of my diet that I feel good.  Not only that I told them that there have been recent studies showing that meat and dairy contribute to cancer.  I would never go back to a diet that includes animal products because I feel sad when I think of killing animals because of the selfish reason of wanting to eat them or wear them, and also, I feel great eating this way so why would I go back!  And, when asked “Well, don’t you ever crave meat or dairy and want to cheat?” I always answer, I never feel deprived or crave meat, because I have plenty of good things to eat.  And, I love to make things and share them with non-vegans to allow them to see how delicious vegan food can be!  Like the pie I made last weekend.

    It was a delicious maple bourbon apple pie.  Actually, it is one of my old recipes from when I first started my blog that I revamped and made even better. The old one was not gluten free, but for this one, I made a delicious gluten free crust including pecans to make it even more melt in your mouth. I love nut crusts.  I assembled this pie a little differently than most people do, kind of par baking the crust and cooking the filling until it was almost done before baking it.  It may seem a bit odd, but it cuts down on baking time, and ensures that the crust doesn’t get too dark before the filling is soft enough.  For the filling I included my favorite Minnesota baking apples, the Haralsons.  My Mom always used them and they make the most delicious pies.  If you don’t have them where you live, use another tart sweet apple.  They don’t need as much sweeteners as other apples, and they bake up beautifully.  The filling also had to include bourbon of course, and I used a good 3 Tbsp.  For the sweetener I used maple sugar to give this pie that beautiful maple aroma and flavor.  Lastly, I topped this pie off with a crumble topping.  I apologize to those of you that are sick of my crumble crusts lately (well, sorry not sorry), but I am obsessed with them and they are so much more flavorful in my opinion that just pie crust on the top.  That streusel…I could just eat a bowl of it!

    This pie smelled amazing while baking.  I could not wait to try it!  But, I had to wait until it cooled completely which unfortunately was overnight.  But, OMG was it ever delicious when I finally was able to try it! It was just the right amount of sweetness in the apples, the cinnamon and maple giving it one of the most beautiful Autumn aromas, and the crust was rich and buttery and the crumble topping sweet and crunchy!  Sooo good!  I shared some with my family, who are not vegans and my Mom loved it and my Grandpa said he wanted to keep the other half of the pie to eat himself!  That is a big compliment.  If you are craving apple pie, give this a try!

    Vegan Maple Bourbon Apple Pie
    Makes one 9 inch pie

    Filling:

    • 8 large Haralson (or other tart sweet apples) cut into 3/4 inch cubes
    • 1/2 cup maple sugar (or brown sugar)
    • 1 Tbsp cinnamon
    • 3 Tbsp bourbon (make sure it is vegan on Barnivore)
    • 1 tsp maple flavor (optional)
    • juice of one lemon
    • a pinch of sea salt
    • 1/4 cup plus 1 Tbsp Bob’s Red Mill all purpose gluten free baking flour

     

    Crust:

     

    Topping:

     

    Instructions:

    1. Preheat the oven tp 400F degrees.
    2. To make the filling, combine the apples, maple syrup, and cinnamon in a saucepan, and cook covered over medium heat, stirring often for about 15 minutes, or until the apples are softer and starting to turn translucent.  Stir in the the bourbon, lemon juice, and flour until thickened, and remove from heat and set aside.
    3. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 9 inch pie dish.  Flute the edges, and place on a baking sheet.  Prick the crust a few times with a fork, and place it in the oven. Bake for 15 minutes.
    4. Meanwhile, mix together the topping ingredients in a bowl and squeeze with your hands to form clumps.
    5. Pour the filling into the pie crust.
    6. Scatter the topping over the pie, place in the oven and bake for about 15 minutes until the edges of the crust are lightly brown, and pie is set.  Remove from the oven to a wire rack.
    7. Allow to cool completely before serving.

    *Place about 1/4 cup pecans in the blender and blend until a fine flour, about 30 seconds.

    *If you don’t prefer gluten free flour, whole wheat pastry flour, or sprouted whole wheat flour will also work here.

  • Vegan Maple Bourbon Caramel, Fudge and Bacon Ice Cream Sundae

    Vegan Maple Bourbon Caramel, Fudge and Bacon Ice Cream Sundae

    I always see these outrageous ice cream sundaes full of decadent ingredients on Instagram and Pinterest, so I was inspired to make my own.  I have always loved the idea of a Sundae.  I would have a small mudslide sundae at Dairy Queen when I was little, and I thought it was the bomb.  That gooey caramel and fudge with nuts and soft sweet ice cream was pretty amazing to my 8 year old self.  I no longer eat Dairy Queen as an adult, because obviously they are not vegan friendly.  But I still like to create my own vegan creations that are similar, not to mention more real and healthy than the sundaes I had as a child.  I have made ones just like the mud slide with date caramel and fudge.  But this time I decided to make the sundae over the top with some crunchy elements as well.  Coconut bacon was the main one.  It is one of my all time favorite things lately.  I make a big batch and keep a bag in the refrigerator at all times.  It is great on salads or savory dishes (added at the last minute so it doesn’t get soggy), but I love it on sweets even more.  I love a little salty and crunchy with my sweet!  It goes especially well with anything maple or caramel.

    So, for the sundae I mentioned, I made a delicious creamy maple bourbon ice cream.  It was delicious on its own, and I knew it would be out of this world once paired with the other ingredients. It was sweet and creamy, and it stayed soft once frozen.  That is one of the challenges of home made ice cream sometimes, keeping it soft and scoop-able.  But here is a tip.  Adding 1 Tbsp or two of alcohol keeps it soft, so the bourbon had a double use here.  For the caramel I used a date base again, and added some bourbon.  I divided it in half and added cacao powder to one bowl to make it fudge.  They were both luscious.  I have always been a huge fan of fudge and caramel on my sundaes.  Not that chocolate syrup stuff though, the gooey fudge which is accomplished perfectly using dates as the base!

    I layered these things all together with the crunchy coconut bacon, chocolate chips and pecans and it was amazing!  It was the most amazing mudslide ever.  I am a big textural person when it comes to desserts, and this one had it all.  creamy, gooey and crunchy. Plus the salty sweet combo which is irresistible!  The next time you are in the mood for something decadent, give this a try.  Might as well as we are at the warmest time of the year and I can not imagine anything better than an ice cream sundae right now!

    Vegan Maple Bourbon Caramel, Fudge and Bacon Ice Cream Sundae
    Makes about 3 1/2 cups ice cream, enough for about 2-3 Sundaes

    Ingredients:

    Coconut Bacon:

    • 1 1/2 cups large flake coconut
    • 2 Tbsp tamari
    • 2 Tbsp liquid smoke
    • 1 Tbsp maple syrup

     

    Ice Cream Base:

    • 1 15 oz can full fat organic coconut milk
    • 1/2 cup raw pecan butter or almond butter
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract (optional)
    • 2 Tbsp bourbon (make sure it is vegan on Barnivore)

     

    Fudge & Caramel:

    • 1 cup pitted soft medjool dates (if not soft, soak in water 30 minutes and drain before using)
    • 1/2 cup filtered water
    • 1/3 cup raw pecan butter almond butter
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1 tsp maple extract
    • 2 Tbsp maple syrup
    • 2 Tbsp bourbon (make sure it is vegan on Barnivore)
    • 3 Tbsp cacao powder or unsweetened cocoa powder

     

    For serving:

    • pecans
    • vegan dark chocolate chocolate chips

     

    Directions:

    1. To make the coconut bacon, preheat the oven to 350F degrees, and line a sheet pan with parchment.
    2. Toss the large flake coconut with the tamari, liquid smoke and maple syrup and spread out on the pan.  Place in the oven and bake for about 12-15 minutes (depending on your oven), keeping a close eye at the end and checking it in the final minutes because it burns fast.  Remove from oven and let cool.
    3. To make the ice cream, combine coconut milk, nut butter, maple syrup, vanilla, maple extract, bourbon and sea salt in a blender and blend until smooth. Pour into an ice cream maker and process according to directions. Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
    4. Pour the ice cream into a freezer safe container with a lid.  Place in the freezer with the lid on, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
    5. Meanwhile, place all caramel and fudge ingredients except the cacao powder in a high speed blender or food processor and blend until smooth, adding a little more water if too thick.  Divide between two bowls, and mix the cacao powder into one.  If either is too thick add a little more water and mix well.
    6. When ready to serve, spoon some of the fudge and caramel into a dish, then scoop some of the ice cream over it, then a little more fudge and caramel, then more ice cream, then sprinkle the coconut bacon, dark chocolate chips and pecans over that and enjoy!
  • Vegan Maple Glazed Bacon Doughnuts

    Vegan Maple Glazed Bacon Doughnuts

    I feel like so many people are obsessed with bacon.  Well, guess what?  I used to be too before I became vegan.  Well vegetarian first so the bacon was long gone by the time I went vegan because it has been a total of about 14 years since I have eaten meat.  I have tried many bacon substitutes, and I have to be honest, I have not cared for most and they were not like bacon.  But the closest thing to bacon I have made is coconut bacon which I recently discovered (finally).  OMG it is sooo good.  Salty, crunchy and smokey just like bacon.  I used it in a caramel corn recipe and it was yummalicious, so I thought to myself, why not add it to maple doughnuts like I see other people doing with regular bacon?  Coconut bacon is after all so much more appealing on a dessert (at least to me).

    So, I baked up some maple cake doughnuts.  I have this lovely doughnut pan I picked up a few years back and I love it!  The batter for these is actually sweetened with dates, so they have sort of a caramel maple flavor that is sooo yummy!  They smelled amazing while baking too.  Sort of like pancakes with the whole maple thing going on.  I love the aroma of maple.  My coworker was baking maple scones the other day and the scent always makes me happy. It reminds me of when my Mom used to make pancakes when I was little. I had to top these off with something delicious so that the bacon would stick to them, so I topped them off with a sweet maple glaze.

    It has a coconut butter base actually and was super simple to make, but tasted so good on the doughnuts, especially once the bacon was added.  These were simply heavenly!  Thank goodness for maple bacon!  If you have never tried it, you simply must!  These would be perfect for baking on a lazy weekend morning!

    Vegan Maple Glazed Bacon Doughnuts
    Makes 6

    One 6 hole doughnut pan

    Doughnuts:

    • 3/4 cup Bob’s Red Mill all purpose gluten free baking flour
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 3/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and 3/4 cup of the water reserved
    • 2 Tbsp raw pecan butter (or raw almond butter)
    • 2 tsp pure vanilla extract
    • 1 tsp maple flavor
    • 1/2 cup filtered water
    • 1 Tbsp apple cider vinegar

     

    Coconut Bacon:

    • 1 1/2 cups large flake coconut
    • 2 Tbsp tamari
    • 2 Tbsp liquid smoke
    • 1 Tbsp maple syrup

     

    Glaze:

    • 1/3 cup coconut butter, warmed to liquid
    • 1 ½ Tbsp maple syrup
    • 1 ½ Tbsp filtered water or as needed
    • Pinch sea salt
    • ½ tsp maple extract (optional)

     

    Instructions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Oil a 6 hole doughnut pan.
    2. Whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well. Place dates, reserved water, pecan butter, water, maple, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    3. Transfer batter to prepared pan and bake until tester inserted into center comes out clean, about 15-20 minutes until set and a toothpick inserted into the center comes out almost clean with a few moist crumbs attached.  You don’t want to over-bake.
    4. To make the coconut bacon, preheat the oven to 350F degrees, and line a sheet pan with parchment.
    5. Toss the large flake coconut with the tamari, liquid smoke and maple syrup and spread out on the pan.  Place in the oven and bake for about 12-15 minutes (depending on your oven), keeping a close eye at the end and checking it in the final minutes because it burns fast.  Remove from oven and let cool.
    6. To make the glaze, whisk together all ingredients until smooth (adding more water if too thick, you want it to be pour-able but not too thin).  Spoon over the doughnuts, allowing it to drip down the sides.  Sprinkle with the coconut bacon. Let set until dry (which happens faster if you put them in the refrigerator for 15 minutes).  Enjoy!

  • Vegan Maple Sandies

    Vegan Maple Sandies

    Before I discovered coconut sugar, there was a time I bought loads and loads of maple sugar for all of my desserts.  It is a wonderful substitute for regular sugar because it has a similar texture.  But of course it has that maple aroma, which I never minded since I love it!  But then I discovered coconut sugar and since it was more wallet friendly than the maple, it became my primary granulated baking sugar.  Now and then I still buy the maple, if I have something special in mind for it, or want to add more maple flavor without extra moisture.  If you want just a smaller amount, it can usually be found in the bulk section at your local health food store (that is where I find it).  This past weekend I had something in mind to use it in.  I have been wanting to make buttery rich little maple cookies for a while now and I was finally going to get around to it!

    The recipe I came up with to make these buttery and rich like I had imagined was based off of a shortbread cookie I used to make often.  These behave differently though, because I use coconut oil as the fat source.  The dough tastes wonderful I should note, like maple sugar cookies.  They made my kitchen smell wonderful while baking as well!  Whenever I am in a bad mood I like to bake.  That aroma alone makes me feel better.  Not that I was in a bad mood when I made these, actually I was in a good mood and feeling very motivated to get a lot done.

    They baked up nicely and I decided to drizzle them with sort of a quick maple caramel glaze.  Just to make them even more tasty and a bit prettier.  OMG were they ever delicious!  Melt in your mouth buttery little morsels , scented with beautiful maple, and the caramel glaze was the perfect topper!  I called them sandies because of the texture. The aroma of maple reminds me of lazy weekends, and pancake breakfasts when I was little, or going to the bakery with my Mom and getting maple glazed long john doughnuts.  All good stuff.  If you are a maple lover too, give these a try!

    Vegan Maple Sandies 
    Makes about 28 cookies

    Ingredients:

    • 1 1/2 cups Bob’s Red Mill gluten free all purpose baking flour
    • 1/2 tsp baking soda
    • 1/2 cup plus 3 Tbsp coconut oil, warmed to liquid
    • 2/3 cup plus 1/4 cup maple sugar or coconut sugar
    • 1 Tbsp pure vanilla extract
    • 1 tsp maple flavor (optional)
    • 1/4 tsp sea salt

     

    Maple Glaze:

    • 1 Tbsp raw pecan butter
    • 1 Tbsp coconut oil, softened
    • 2 tsp maple syrup
    • pinch sea salt

     

    Instructions:

    1. Preheat oven to 350F degrees.
    2. In a small bowl, whisk together flour and baking soda.
    3. In a large bowl, mix together coconut oil, maple sugar, vanilla, maple, and salts until blended completely.
    4. Mix in dry ingredients until well combined.
    5. Roll the dough into little one and a half inch balls, and place on a parchment lined sheet pan.  Press them down slightly.
    6. Place in the oven, and bake in the oven for 13-15 minutes or until set and starting to brown just at the edges.
    7. Allow to cool completely.
    8. Meanwhile, mix together glaze ingredients until smooth in a small bowl, then place in the refrigerator until it thickens up slightly, about 15 minutes.
    9. Drizzle the glaze over the cookies, then place them in the freezer for about 10 minutes to set.  Enjoy!
  • Vegan Maple Bacon Caramel Corn with Dark Chocolate Drizzle

    Vegan Maple Bacon Caramel Corn with Dark Chocolate Drizzle

    Back in the day, way before I went vegan I was a huge bacon eater.  Saturday mornings at Grandma’s house always involved bacon, the aroma filling the whole house as it cooked.  I especially liked it when she made Denver sandwiches with it.  And, when I went out to eat at a local pancake restaurant with my Mom I would always order bacon alongside my short stack. As if the pancakes weren’t enough.  I had to have that  crunchy salty crispy smoky goodness on the side.  I wasn’t a stranger to bacon cheeseburgers either.  A Wendy’s jr. bacon cheeseburger was at the top of my list when I was 16.  That all changed though when I went vegetarian in 2003 (I went full vegan in 2012), no more bacon.  It makes me really sad to think about the lives that pigs who are raised for food live, and my rule is if I wouldn’t want something done to me or my family I don’t do it to others.  Including animals.  Even if it is indirect, like the farm is killing the bacon and people just consume it.  You are still creating a demand for this product.  People can totally live without real bacon.  I have done so for 14 years, and I have not really missed it.  Eating animal flesh grosses me out. If there was something I missed about it, it was definitely not the fact that it was animal.  It was the flavor, texture and aroma.  All of which can be recreated in vegan form. I have made tempeh bacon, and attempted eggplant bacon.  But surprisingly not coconut bacon which I had always wanted to try.

    Well, I was browsing Pinterest and I saw some maple bacon caramel corn.  It was made with real bacon, and I said to myself.  That would be really good if it were vegan. I thought coconut bacon might be perfect for using in a vegan version too, so I finally threw some together.  I looked up a few recipes, then winged it with amounts of the ingredients I thought would work, and it turned out amazing!  The secret to making it taste like bacon is salty tamari, and smokey liquid smoke.  My house smelled like bacon as it was cooking.  Only 15 minutes and you can be enjoying vegan bacon deliciousness!  I made a vegan maple caramel corn with my classic caramel corn recipe and the bacon was a perfect addition.  This caramel corn doesn’t really require any cooking to make the caramel, it is sort of a faux quick caramel you just have to whisk together and it is super delicious.

    It wasn’t enough to just leave it like that though, as good as it already was.  I decided to drizzle it with dark chocolate too to make it even more heavenly.  I think any vegan or non-vegan would agree that this is some pure delicious goodness!  I will just say that about 1/4 of the tray was gone before I even got to taking photos.  If you are vegan and craving the flavors of bacon, I encourage you to try this.  I think this popcorn would cure most cravings.  It has it all.  Crunchy, salty, sweet, and chocolate all in one.

    Vegan Maple Bacon Caramel Corn with Dark Chocolate Drizzle
    Makes 8 cups

    Coconut Bacon:

    • 1 1/2 cups large flake coconut
    • 2 Tbsp tamari
    • 2 Tbsp liquid smoke
    • 1 Tbsp maple syrup

     

    Popcorn:

    • 1/3 cup maple syrup
    • 1/3 cup coconut butter, warmed to liquid
    • 1/3 cup pecan butter (or almond butter)
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp maple flavor (optional)
    • 8 cups plain organic popped corn
    • 3/4 cup vegan dark chocolate chips

     

    Instructions:

    1. To make the coconut bacon, preheat the oven to 350F degrees, and line a sheet pan with parchment.
    2. Toss the large flake coconut with the tamari, liquid smoke and maple syrup and spread out on the pan.  Place in the oven and bake for about 12-15 minutes (depending on your oven), keeping a close eye at the end and checking it in the final minutes because it burns fast.  Remove from oven and let cool.
    3. When the bacon has cooled, to make the popcorn, in a glass measuring cup (or bowl) whisk together the maple syrup, coconut butter, pecan butter, sea salt and maple, vanilla until well blended. Pour over the popcorn in a large bowl, along with coconut bacon and mix well. Spread out onto a lined sheet pan, and place in the freezer until it is hard.
    4. Meanwhile, melt the chocolate chips in the top of a double boiler.  Once melted, drizzle over the popcorn.  Place back in the freezer until the chocolate has hardened.  Enjoy!

     

  • Vegan Maple Nut Cheesecake Dark Chocolates

    Vegan Maple Nut Cheesecake Dark Chocolates

    maple-nut-cheesecake-chocolates-3

    I have been in a candy making mood lately.  Most likely because Halloween is coming up, and I don’t buy candy at the store, but I love making it!  When I make my own, I can control the ingredients that go into it, which are always good quality.  I have made copy cat versions of Halloween candy classics, like Snickers, Twix, and Reese’s Peanut Butter Cups, but I like to create new delicious types of candy too.  Always chocolate though, I was never a fan of any Halloween candy that wasn’t chocolate.

    maple-nut-cheesecake-chocolates-2

    I made some Vegan Maple Nut Cheesecake Dark Chocolates last night, and they were so good I had to share the recipe with you all.  These are sort of like grown up Halloween Candy.  They were inspired by a raw cheesecake I made a while back with the same flavors.  It was simple but so good.  Also, maple and nuts make me think of fall.  Probably because of my family’s love for pecan pie.  But I would take cheesecake over pecan pie most days, so pecan cheesecake is what I was craving.  These are pretty simple to make, which is always a plus for me!  I don’t know about you, but I am not always in the mood for making something super complicated when I get home from work in the evening.  For the filling, I used a mixture of cashew butter, pecan butter, and coconut butter, and it was the most luscious delicious mixture!  Especially with the maple added.  Omg…I could have eaten it like that with a spoon!

    maple-nut-cheesecake-chocolates

    I did with some…but most of it made it to the being dipped in chocolate stage after pecans were added to it.  I chose pecans for my chocolates, but I am leaving it up to you what type of nuts you would like to use.  I know pecans can be spendy, or maybe you like walnuts or almonds better so if you like those swap them in for the pecans.  It is always ok to make recipes your own!  That is what I have always done after all, and how I learned how to create and make things!  Anyways, back to the chocolates…these turned out simply heavenly!  Chocolate covered nutty cheesecake heaven!  If you could create your own Halloween candy, what would you make?

    maple-nut-cheesecake-chocolates-1

    Vegan Maple Nut Cheesecake Dark Chocolates
    Makes 12

    • Cheesecake filling:
    • 1/3 cup raw pecan butter, walnut butter, or almond butter at room temperature
    • 1/3 cup raw cashew butter at room temperature
    • ¼ cup coconut butter, warmed to liquid
    • 2 Tbsp maple syrup
    • Pinch sea salt
    • ¼ tsp maple extract
    • ¼ cup chopped pecans, walnuts, or almonds

     

    Coating:

    • 6 oz vegan dark chocolate, chopped

     

    1. Whisk together all of the ingredients for the filling except the pecans.   Place in the freezer for about 10 minutes until the mixture is a little thicker.
    2. Drop the mixture onto a parchment lined tray by the heaping teaspoonful, and sprinkle with pecans (pressing in lightly). Place back into the freezer until firm.
    3. Meanwhile, melt the dark chocolate in the top of a double boiler.
    4. Dip each ball of cheesecake into the chocolate and place back on the lined tray (I like to use a fork to set the candy on to dip it so that the excess can run off, and then I carefully use a knife to slide it off touching only the bottom, onto the tray).  One they are all dipped, place back in the freezer until the chocolate has set, about 10 minutes.
    5. Store chocolates in the refrigerator in a sealed container.
  • Vegan Pumpkin Doughnuts with Maple glaze

    Vegan Pumpkin Doughnuts with Maple glaze

    vegan-pumpkin-doughnuts-with-maple-glaze-3

    When I was little, my Mom and I used to go to a local bakery and get doughnuts every once in a while.  My favorite were these ones with maple glaze.  They were sooo good!  I haven’t had one since I was probably 10 years old, but I still remember exactly how they tasted, and smelled.  Because the aroma was wonderful!  So, my coworker at the deli was glazing some pumpkin cookies with a sweet maple glaze that smelled just like those doughnuts, and I thought to myself, how good would pumpkin doughnuts with maple glaze be?!

    vegan-pumpkin-doughnuts-with-maple-glaze-2

    So, I decided to make some when I got home.  For the doughnut part, I chose to use a batter similar to my pumpkin cake batter, because it is the perfect balance of sweet and spiced, and has the perfect soft texture.  It is also sweetened with dates, which gives it almost a caramel note in the flavor. These doughnuts smelled amazing while baking!  I love the aroma of spice and sweets in the air, and warming up my kitchen with the oven on a cool day!

    vegan-pumpkin-doughnuts-with-maple-glaze-1

    Once they had cooled, I make a maple glaze, like the one mentioned earlier.  However, mine would not contain the large amounts of powdered sugar that one did, I used coconut butter laced with maple syrup and thinned out a little and it was perfect!  These doughnuts smell and taste wonderful!  If you are looking for a healthier fall doughnut give these a go!  I can guarantee they will leave you feeling better than if you ate the sugary fried ones from the bakery.

    vegan-pumpkin-doughnuts-with-maple-glaze

    Vegan Pumpkin Doughnuts with Maple glaze
    Makes 6 large doughnuts

    Ingredients:

    Doughnut Pan (mine is large size)

    Cake:

    • 3/4 cups quinoa flour (or all purpose gluten free flour)
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 Tbsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp cloves
    • 1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and ½ cup of the soaking water reserved
    • 2 Tbsp almond butter
    • 1 ½ tsp pure vanilla extract
    • 1/2 cup pumpkin puree
    • 1 Tbsp apple cider vinegar

    Glaze:

    • 1/3 cup coconut butter, warmed to liquid
    • 1 ½ Tbsp maple syrup
    • 1 ½ Tbsp filtered water or as needed
    • Pinch sea salt
    • ½ tsp maple extract (optional)

     

    Directions:

    1.      Preheat the oven to 375F degrees and position rack in center of oven. Oil a 6 hole doughnut pan.

    2.      Whisk flour, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.

    3.      Place dates, reserved water, almond butter, pumpkin puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 15-20 minutes (depending on your oven). Cool completely in the pan, about 1 hour. Remove from pan.

    4.      To make the glaze, whisk together all ingredients until smooth (adding more water if too thick, you want it to be pourable but not too thin).  Spoon over the doughnuts, allowing it to drip down the sides.  Let set until dry (which happens faster if you put them in the refrigerator for 15 minutes).  Enjoy!

     

  • Vegan Blueberry Maple Cobbler with Pecan Biscuits

    Vegan Blueberry Maple Cobbler with Pecan Biscuits

    Blueberry Maple Cobbler with Pecan Biscuits 1
    When I was younger I used to go to the library every week and check out cookbooks.  I would sit with a big old pile of them and page through them looking for new recipes to try.  This is how I taught myself to cook in fact!  One Summer in college, I would make 1 new recipe a day.  It kept things interesting.  I made a lot of savory things, but one if my favorite books was a pie book.  It had all of the best ideas in it as far as I was concerned, and I loved pie.  I made quite a few recipes from that book, one of which was a maple blueberry pie.  I made it during the Summer when fresh, local blueberries were available, and it was amazing. It was simple, but so good. No wild flavors here, just maple and blueberries with a classic pie crust.  Minnesotan all the way, because we grow some delicious blueberries here this time of the year, and produce local maple syrup.
    Blueberry Maple Cobbler with Pecan Biscuits 5
    Saturday I was thinking about that pie and how good it was, and how much I wanted to make it, but I also wanted to make a blueberry cobbler, because the previous weekend I had made a peach one and it was so good.  So, I decided to make a blueberry cobbler with the same flavors as the pie.  But, I added in pecan as well.  Because blueberry maple pecan, now that is out of this world good!  A cobbler is a little easier than making a pie too, provided you don’t overmix the biscuits so that they stay flaky.  But no rolling stuff out and worrying that it will tear and whatnot.  That is always what intimidated me about pies.  I kept the filling pretty simple for this, to allow the flavor of those delicious blueberries to shine.  For the biscuits, I made my usual with pecan meal and they tasted amazing.  One of my coworkers at the deli makes these maple pecan scones and these taste like those but even better.

    <

    Blueberry Maple Cobbler with Pecan Biscuits
    This smelled like heaven while it baked and bubbled away in the oven.  I could not wait to dive in and top it with some of my blueberry walnut lavender ice cream I had in the freezer.  Lets just say this was devoured fast.  Maybe normal people might get four servings out of this but I get two.  I love my fruit desserts.  This tasted like Summer, the jammy sweet blueberries a perfect pairing with the flaky nutty maple scented biscuits that topped it off. If you have blueberries on hand, give this a go, you will be happy you did!
    Vegan Blueberry Maple Cobbler with Pecan Biscuits

    Serves 4

    Fruit:
    • 3 cups fresh organic blueberries
    • 2 Tbsp maple syrup
    • 2 Tbsp gluten free all purpose flour
    • 1 Tbsp lemon juice
    • 1 tsp pure vanilla extract

     

    biscuit topping:
    • 3/4 cup gluten free all purpose flour
    • 1/2 cup pecan meal*
    • 2 Tbsp maple sugar or coconut sugar
    • 1/2 tsp plus 1/8 tsp baking powder
    • 1/8 tsp sea salt
    • 2 Tbsp solid coconut oil, cut into chunks
    • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract (optional)

     

    6 inch wide ovenproof bowl or pie plate

    Instructions:

    1. Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, lemon juice, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, pecan meal, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
    3. Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler. When all biscuits are on top of cobbler, sprinkle with coconut sugar and return to the oven. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!

     

     *raw pecans ground to a flour consistency in a food processor



  • Vegan Maple Pecan Muffin Pancakes

    Vegan Maple Pecan Muffin Pancakes

    Maple Pecan Pancake Muffins 4

    I saw on a local news show, a segment about muffin tin pancakes and apparently they are all the rage lately on social media.  I must be out of the loop, because I had not heard about them until that point.  Whoever invented them though is genius, because they are so much easier to make than flipping pancakes.  They may not be as pretty, but they certainly are functional.  I remember going to these pancake breakfasts as a kid for fund raisers, and they would be stacking loads and loads of pancakes off of the ginormous grills and serving them up to the long lines of hungry people.  I kind of loved those, because the pancakes were always fluffy and delicious and I could have as many as I wanted.  I used to be a huge pancake lover and I could eat a lot.   They had to have butter though, and actually whipped cream and strawberries were my favorite topper, even over the classic maple syrup.  So, imagine having these muffin pancakes at a big event to serve, they might look a little different and be a little smaller, but hey, you could serve a crowd fast with no flipping.  I shared them with Eric, who always seems to have trouble wrangling up breakfast when it gets busy in the morning. Maybe you are like that too, if so read on!

    Maple Pecan Pancake Muffins 3

    I a modified version of my usual pancake batter, adding in pecan butter, chopped pecans and maple to make them extra delicious!  To be honest, when I was making these I did not know if they would turn out like the non-vegan ones that inspired them, but I prayed about it and crossed my fingers.  When I took a peak in the oven after a few minutes, they looked promising!  They were done fast, like in about 12 minutes, and they popped out of the muffin tins beautifully!  But did they taste like pancakes was the question.  I made a maple pecan syrup for them, because it just sounded good at the time, to echo the pecan maple theme of these.  They were delicious!  They tasted just like pancakes, and of course they are, they are just presented a little differently.

    Maple Pecan Pancake Muffins 2

    I hated to eat breakfast when I was a kid, so my Mom would give me portable things like bars to bring to school.  But I could see these being a good portable breakfast with the syrup in a container on the side, or even if you stuffed them with jam instead of using syrup so the stickiness was on the inside.  I would have loved these for breakfast, and even been excited about eating them.  Because I have always loved cute little unconventional things.  So, if you are looking for an easier way to make pancakes, give these guys a go!

    Maple Pecan Pancake Muffins 1

    Vegan Maple Pecan Muffin Pancakes
    Makes 14

    Pancakes:

    • 1 1/2 cups gluten free all purpose flour
    • 2 tsp baking powder
    • 1/2 cup plus 2 Tbsp pecan butter
    • 1 cup plus 2 Tbsp filtered water
    • 2 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1 tsp maple extract
    • 3 Tbsp maple syrup
    • 1/2 cup chopped, toasted pecans

     

    Syrup

    • 1/2 cup maple syrup
    • 1/4 cup pecan butter

     

    Instructions:

    1. In a food processor, combine all pancake ingredients (except the pecans) and process until just blended, stir in the pecans, then pour into a bowl with a pour spout and set aside.
    2. To cook pancakes, preheat oven to 375F degrees. Oil a 14 hole muffin pan with coconut oil.  Pour the pancake batter into the muffin tins, and place in the oven.  Bake for about 12 minutes, or until the pancakes are set in the center.  Remove from oven.
    3. To make syrup, whisk together the maple syrup and pecan butter. Top the pancakes with it!

    *Note: If you do not have a non-stick pan, and don’t mind these not being oil free, go ahead and use a little coconut oil when cooking them to prevent sticking.



  • Vegan Maple Pecan Pumpkin Cookies

    Vegan Maple Pecan Pumpkin Cookies

    Vegan Pumpkin Maple Pecan Cookies

    Happy first official day of Autumn!  Don’t get me wrong, I enjoy Summer but crisp fall mornings are one of my favorite things.  I have been enjoying wearing sweatshirts and feeling a bit of a chill in the air.  This weather makes for great runs and comfortable walks, all the while crunching the leaves on the ground as you go and admiring the beautiful painted trees.  A few days back, I decided that it was close enough to Fall to bake pumpkin cookies.  Most of my days off involve some form of baking or another and this one was no exception.  My perfect day off is a long run, baking, enjoying the outdoors with my man, and relaxing with a home cooked meal.

     

    Vegan Pumpkin Maple Pecan Cookies 1

    The last time I had made pumpkin cookies they were raw, but I decided to bake some this time, and jazz them up a bit.  I have always felt like pumpkin cookies are a little tougher than regular old drop cookies to make, because the batter seems to always be so wet and runny, but these turned out awesome and a little chilling quickly before baking did the trick.

    Vegan Pumpkin Maple Pecan Cookies 3

    The dough tasted amazing.  The sort of thing that I can not get myself to stop sampling.  But no regrets it was sooo good.  I stirred in pecans and cranberries and scented the dough with vanilla, maple and the classic pumpkin spices.  They baked up beautifully.  Pillowy yet crunchy on the outside as the perfect pumpkin cookie (in my opinion) should be.  I then drizzled them with a maple glaze and they were just as I had envisioned them to be in my head before I made them. Which is always a good thing because sometimes things totally don’t turn out as I had wished.  They smell of Autumn, and I can imagine no better thing to enjoy on a chilly afternoon with a mug of hot apple cider…which I am really craving now so I am going to have to get some soon!

    Vegan Pumpkin Maple Pecan Cookies 4

    Vegan Maple Pecan Pumpkin Cookies

    Makes 16 large cookies

    2 Tbsp ground flaxseed

    1/4 cup plus 2 Tbsp filtered water

    1 cup coconut oil, warmed to liquid

    2 cups coconut sugar

    2 tsp pure vanilla extract

    1 tsp maple extract

    1 cup pumpkin puree

    4 cups gluten free all purpose flour

    2 tsp baking soda

    1/2 tsp sea salt

    1 Tbsp cinnamon

    2 tsp ground ginger

    1/2 tsp ground nutmeg

    1/2 tsp cloves

    2 cups chopped pecans

    1 cup dried cranberries

    Glaze:

    2 Tbsp coconut butter, warmed to liquid

    1 Tbsp maple syrup

    pinch sea salt

    3 Tbsp filtered water (or as needed)

    Pre heat the oven to 350F degrees. Line 2 baking pans with parchment paper.

    Whisk together the flax seed and water and set aside in the refrigerator for 15 minutes.

    In a large bowl, whisk together coconut oil and sugar until blended.  Then add the vanilla and maple extracts, flax mixture and pumpkin and whisk until smooth. Add the flour, baking soda, spices, and sea salt and mix until smooth.  Stir in the pecans and cranberries.

    Chill the dough for about 10-15 minutes until it becomes thicker (like the texture of regular chocolate chip cookie dough), then drop the cookie dough by the scant 1/4 cup on the prepared baking sheets, leaving a lot of space between cookies (I got about 8 per pan).  Bake for 15-18 minutes until cooked through and lightly browned.  Remove from oven and let cool.

    To make the glaze, whisk together all ingredients until smooth adding more water if necessary to create a pourable glaze.  Drizzle over the cookies, and allow to set (you may pop them in the freezer for about 5 minutes to make it set faster).  Store cookies in an airtight container for 1 week.

    Vegan Pumpkin Maple Pecan Cookies 5



  • Vegan Salted Caramel Maple Meringues

    Vegan Salted Caramel Maple Meringues

    Caramel Meringues

    The first meringues I ever tried to make had coconut sugar in them.  The ones that fell flat as I popped them into the oven making my heart sink.  I had so much hope for them!  The problem was that the aquafaba (chickpea liquid used to make vegan meringue) had not been whipped long enough and the sugar was not added carefully causing them to deflate.  Plus they had nothing to stabilize them.  Which I figured out after trying a few times to make them.  I figured out how to make xylitol meringues in the dehydrator (my Matcha Raspberry Meringues), my only success for crunchy ones so far because the others I tried  never dried out in the oven or they fell flat.  So…anyways, this is my success with using coconut sugar, the recipe I am sharing today. 

    Caramel Meringues 1

    What I did differently was to buzz it to powder first before adding it to the whipped chickpea liquid, and using stabilizers.  I am calling them salted caramel maple, because the nature of the coconut sugar is caramel flavored, I added a touch of maple extract, and a pinch extra of sea salt.  Hence the salted caramel which is what these taste exactly like!  If you would like these to be maple through and through, you can use maple sugar in place of the coconut sugar (I just use that more sparingly because it costs more) it works, I tested that out as well.  These are delicious little bites of goodness, which are simple which is just what some of us need when venturing into the art of vegan meringue.  Now to experiment with more meringue!  I have loads of chickpea liquid from work just begging to be made into something fabulous!

    Caramel Meringues 2 

    Vegan Salted Caramel Maple Meringues

    Makes 12

    1/2 cup aquafaba*

    1/2 tsp guar gum or xanthin gum

    1/2 tsp cream of tartar

    1/2 cup powdered maple sugar or coconut sugar**

    1/4 tsp sea salt (if your chickpea liquid has no salt)

    2 Tbsp arrowroot powder

    1/4 tsp maple extract

    1/2 tsp pure vanilla extract

    In a food processor (which is what I used, or you may use a stand mixer with a whisk attachment), whip up the chickpea liquid until it has reached pretty stiff peaks. This will take about 2 minutes in the food processor.  Add the guar gum and cream of tartar and process until incorporated.  Add the sea salt, sugar and arrowroot with the motor running, a little at a time through the feed tube (so you do not deflate it), then allow to process until the sugar is completely dissolved and the meringue is smooth, shiny and thick.  Add the vanilla and maple extract, and blend until uniform in color.

    Carefully place the meringue mixture into a pastry bag with a large tip, and pipe into meringues on a parchment paper lined dehydrator tray.

    Dehydrate at 155F for 16-20 hours, or until crisp (the time may vary according to your dehydrator and the moisture in the air).  Remove from the dehydrator and store in an airtight container.

    *Aquafaba is the liquid from chickpeas.  You may either use the liquid from canned chickpeas, or liquid from chickpeas you have cooked yourself (if it is thick enough).

    **I buzzed the sugar in the blender until fine before using in the recipe, this makes it less likely to deflate the meringue.



  • Raw Maple Cinnamon Pumpkin Seed Walnut Butter

    Raw Maple Cinnamon Pumpkin Seed Walnut Butter

    I am a big fan of making your own nut butter at home.  Not only is it usually more cost effective, but you can create new blends of nuts that you would not find in a store.  Sometimes I make flavors with dessert in mind like Raw Pecan Brownie Batter Butter or Raw Sugar Cookie Dough Butter, and other times it is just a blend like Macadamia Coconut Butter (which are all heavenly by the way).
    This last week when I was making nut butter I wanted something a little in between.  I had been grinding up pumpkin seeds at work for a recipe (I work in a deli), and I thought some pumpkin seed butter might be interesting.  I had never tried it and I am always up for trying something new.  I went for it when I got home and I was craving something a little sweet so I decided that maple and cinnamon would be lovely in the nut butter.  I ended up adding in a few walnuts as well to make it more creamy, and some coconut sugar for low glycemic sweetness.

    It ended up tasting amazing and has since become something that I stir into my morning oatmeal.  I enjoyed the pumpkin seeds so much that I decided to create a savory version as well that I have the recipe for below the sweet one. The savory nut butter is great for making a quick salad dressing.  I think I will keep using pumpkin seeds often in my daily use nut butters because they are cost effective (way cheaper than other nuts), packed with nutrients and yummy!

    Raw Maple Cinnamon Pumpkin Seed Walnut Butter
    Makes about 2 1/2 cups

    3 cups raw pumpkin seeds
    1 cup raw walnuts
    3/4 cup coconut sugar (or you may use maple sugar)
    1/4 tsp sea salt (or to taste)
    1 Tbsp cinnamon
    1 tsp pure vanilla extract
    1 tsp maple extract

    In a high speed blender, combine the seeds and nuts and blend until smooth (alternatively this can be done in a food processor but it takes a lot longer and will most likely not get as smooth). Add the coconut sugar, sea salt, cinnamon vanilla, and maple extract and blend until smooth.  Store in a jar.

    Variation: Savory Pumpkin Seed Walnut Butter
    Omit the sugar, vanilla and maple and replace the cinnamon with 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp dried thyme and 1/2 tspground chipotle powder.

    This savory nut butter makes a wonderful dressing if you combine 1 cup of the nut butter, 1 cup water 1 garlic clove, and 1/4 tsp salt in a blender and blend until smooth.  I like to keep a bottle of this in the fridge for salads.

  • Vegan Maple Oatmeal Walnut Pear Scones

    Vegan Maple Oatmeal Walnut Pear Scones

    I work in a deli, and my coworker often bakes scones. They all smell amazing, and I think they are my favorite thing to have sitting next to me on the cooling rack because the heavenly aroma they give off makes me happy.  I used to make a lot of scones at home, but sadly, it has been a while since that last batch.

    I haven’t baked scones in years actually, and I figured it was about time I revamped my old recipe and healthified it to fit my standards. Because they were sounding so good to me! So, one night last week when I wanted something warm from the oven, scones it was!  I have been wanting to try scones made with oat flour in place of regular flour and coconut oil in place of the butter for a while, so now was my chance.  Would they behave like my other scones did in the oven? Or would the coconut oil melt too much?

    Turns out they baked up beautifully!  I ended up making pear scones, since I had a lovely perfectly ripe pear sitting on my counter.  I added in oats for substance, walnuts for crunch and maple just because I love the scent of it with oats and fruit.  These smelled amazing while baking and tasted even better.  I think they may even be more delicious than my old scones!

    Vegan Maple Oatmeal Walnut Pear Scones
    Makes 8

    2 cups plus 2 Tbsp gluten free oat flour
    1 cup gluten free rolled oats
    1/2 cup coconut sugar
    2 1/2 tsp baking powder
    1 tsp cinnamon

    1/4 tsp salt

    1/2 cup coconut oil, cut into chunks
    1 cup cold full fat orgainc canned coconut milk (whisked until smooth if chunky)
    1 Tbsp pure vanilla extract
    1 tsp maple extract
    2 medium sized ripe, organic pears cut into chunks
    1/2 cup raw walnuts, coarsely chopped
    coconut milk for topping
    coconut sugar for sprinkling

    Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla and maple extract into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. fold in pears and walnuts until evenly distributed. place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into trianges. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops lightly with the coconut milk, and sprinkle with coconut sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack.



  • Raw Nut Goodie Bites

    Raw Nut Goodie Bites

     
    Nut goodies. The name brings back memories of biting into a maple cream and crunchy peanut goodness coated in smooth chocolate.  A child’s dream dessert.  I have to admit when I was little they ranked right up there with Reese’s PB cups if not higher.  They are made right here in Minnesota, and I was kind of shocked to find out that my boyfriend Eric who was born in Arizona and just recently moved here in the last 5 years had never heard of them or had one.  “WHAT?  You, the biggest chocolate lover I know missed out on having a Nut Goodie as a child?  You missed out!” I said.
     
     
    It soon occurred to me that maybe most of the world was missing out on nut goodies and I had to at least create a rawified vegan version so Eric could try one (and those of you who have never had one but still want to enjoy sweets without refined sugars can have one too)!
     
     
    For the filling, I made a maple cream from coconut (you can’t taste it, but it makes the texture perfect), some dates for sweetness a touch of maple extract (because it would not be a Nut Goodie without it), and some maca powder, which was perfect adding a bit more sweet and a little toasty note.  I then pressed some peanuts into them, dipped them in raw dark chocolate and voila!  Raw Nut Goodie goodness!  They tasted pretty damn near close to the real thing, and as Eric stood there enjoying about his 4th one with a chocolate mustache, I knew he approved. 
     

    Raw Nut Goodie Bites
    Makes about 12

    Filling:
    2 cups finely shredded raw coconut
    6 soft medjool dates, pitted
    2 Tbsp maca powder
    1/2 cup water
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 tsp pure maple extract
    2 Tbsp coconut butter

    1 cup raw jungle peanuts

    Raw Chocolate Coating:
    1/2 cup raw cacao powder
    1/2 cup raw coconut oil
    1/4 cup raw coconut nectar (or your choice liquid raw sweetener)

    In a high speed blender, combine all the filling ingredients and process until very smooth.  Remove from the blender and scoop onto a foil lined sheet by the Tbsp.  Press the peanuts into the tops of the filling mounds (but not too hard because you still want them to be mounds).  Set in the freezer until firm, about 30 minutes. 
    Meanwhile, whisk together the chocolate ingredients in a small bowl.  Once the filling has firmed up, set on a fork and dip into the chocolate, let the excess drain off, then place back on the foil.  Repeat with remaining candies, then place them all in the freezer for 5 minutes to set the chocolate.  Store extra in the fridge.