Vegan Apple Crisp
Yields: 10 servings
8 medium-large apples , 4 tart (like granny smith), 4 sweet (like honey crisp)
1 lemon, juiced
2/3 cup coconut sugar (or sub organic cane sugar)
1 ½ teaspoons ground cinnamon
3 tablespoons cornstarch
1/4 cup fresh apple juice (or water)
3/4 teaspoon fresh grated
1 pinch nutmeg
1 cup gluten-free rolled oats
1/2 cup almond meal
1/2 cup unbleached all-purpose flour
1/2 cup coconut sugar (or sub organic cane sugar)
1/2 cup muscovado sugar (or sub organic brown sugar)
1/2 cup pecans, roughly chopped
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2)
Preheat oven to 350F.
Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise.
Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a baking dish.
Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.
Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
Let rest at least 30 minutes before serving.
Chocolate Chip Pecan Bars
Brown Eyed Baker
Serves: 24 Bars
For the Crust:
1½ cups all-purpose flour
½ cup (1 stick) salted butter, at room temperature
¼ cup packed light brown sugar
3 large eggs
¾ cup light corn syrup
¾ cup granulated sugar
2 tablespoons salted butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
1½ cups chopped pecans
Preheat oven to 350°F. Grease a 9×13-inch baking pan.
For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.
Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature.
Gluten Free Pumpkin Cupcakes
Yields: 16 cupcakes
6 ounces mascarpone, at room temperature
6 ounces cream cheese, at room temperature
3 3/4 cups confectioners' sugar, sifted
1 tablespoon pure vanilla extract
1 ½ cups gluten free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3/4 cup packed light brown sugar
3/4 cup granulated sugar
3/4 cup vegetable oil
3 large eggs, at room temperature
1 1/4 cups pure pumpkin puree
¼ cup chopped or sliced crystallized ginger
In a medium bowl, using an electric mixer, beat the mascarpone and cream cheese until smooth. Add the confectioners' sugar and beat until incorporated. Beat in the vanilla. Cover and refrigerate the frosting until it is firm enough to spread, about 1 hour.
Preheat the oven to 350°F. Line 16 muffin cups with paper liners. In a large bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, allspice and nutmeg. In a medium bowl, whisk the brown sugar with the granulated sugar, vegetable oil and eggs. Add the wet ingredients to the dry ingredients and whisk until smooth; whisk in the pumpkin puree.
Spoon the batter into the prepared muffin cups. Bake for about 25 minutes, until the cupcakes spring back when gently pressed. Transfer the cupcakes to a rack and let cool completely.
Frost the cupcakes and garnish with the crystallized ginger and serve.