Adopted from an Emeril recipe to veganize. The mix of tart and sweet is very lovely and it made a pretty Winter Solstice dessert. My apologies for the less than stellar picture. We got busy eating and I forgot to take one until I was putting away leftovers!
2 – 3 pounds firm apples (I used 6 Honeycrisp and Gala apples) peeled and chopped
1 package fresh cranberries, rinsed and sorted
½ cup raw sugar
3 tablespoons whole wheat pastry flour
1 teaspoon pure vanilla extract
1.5 tablespoons orange juice
¾ cup whole wheat pastry flour
¾ cup rolled oats
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
8 tablespoons vegan butter
Combine first 6 ingredients in a large bowl, tossing well to be sure fruit is coated. Layer on the bottom of a baking pan (I used a 12″ square stoneware dish).
Combine next 6 ingredients (all dry). Chop butter coarsely and add. Use electric beaters or a stand mixer to combine well. This will create a dough, of sorts. Drop dough by small balls onto the fruit mixture.
Bake at 375* for one hour. The fruit should look done and the crumble slightly browned on top. Allow to cool before serving.
It’s time for another holiday festival of scone making. This is weekend #2 of making these little delicious pastries and there may be one more to go (we’ll see). Scones are delicious, easy, and last well, making good gift treats for friends, family, and coworkers.
My baking supervisor, Charlie
Ingredients 2 cups flour
1 T baking powder
1/4 t salt
2 T turbinado sugar (plus more for board)
1/4 C vegan margarine (soften if needed)
2/3-3/4 C soy milk
1/2 C raisins and 3 T cinnamon
1/2 C dried cranberries, 2 T orange zest, 1/2 orange juiced
1/2 C chocolate chips
½ C chopped almonds and 2 t of vanilla extract
Process Mix dry ingredients. Use a pastry cutter to cut in margarine until it forms crumbles in the flour. Add flavorings and stir. Add soy milk bit by bit until dough forms into a ball. I use a stand mixer for this with a dough hook.
Cover a cutting board with a thin layer of turbinado sugar. Divide ball into 4-6 even pieces, place on your sugared board, flatten to about 1/3 inch thick and sprinkle liberally with sugar.
Use a pizza cutter or knife to cut into pie shaped slices. Bake at 400* until slightly browned on the top. This will take around 20 minutes.
Yes, I know, I really need to post something besides cookie recipes. But, until I do that, here is another one. They have some decently healthy ingredients, even.
Ingredients 2/3 cup natural peanut butter
1 1/2 cup raw sugar
1/3 cup soymilk
2 tsp. vanilla extract
1 cup unsweetened applesauce
1/2 cup vegan protein powder
2 cups whole wheat pastry flour
1 tsp. baking soda
2 cups quick oats
1 cup vegan chocolate chips
1 cup chopped pecans
1 cup dried cranberries
1 cup coconut shreds
Mix wet ingredients and sugar – 1-5. Mix dry ingredients – 6-9. Combine and fold in extras – 10-13.
Bake at 350* for 15 minutes. Check. When tops begin to crack and edges of bottom are slightly brown, remove from open and allow to cool on cookie sheet.