Vegan Shepherd's Pie (Tasty)

Vegan Shepherd's Pie

Source: Tasty @ Facebook. 

Serves: 6

Ingredients:
- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy milk (or rice milk)
- vegan butter

Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.

Enjoy!

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Vegan Shepherd's Pie - French Lentil

Vegan Shepherd's Pie - French Lentil

Source: Plantz St.

Ingredients

BOTTOM LAYER

• 1 cup French or green lentils 
• 5 cups low-sodium vegetable broth or water 
• 4 carrots, diced 
• 1 yellow onion, diced 
• 10 crimini mushrooms, diced 
• 1 cup broccoli, diced 
• ½ cup rolled oats (optional) 
• 1 tablespoon poultry seasoning 
• 1 teaspoon dried rosemary 
• 1 teaspoon dried thyme 
• 1 teaspoon garlic granules 
• ½ teaspoon black pepper 
• 1 cup frozen green peas, thawed 

TOP LAYER

• 8 medium Yukon Gold potatoes 
• ½ cup cup water 
• ½ cup unsweetened, non-dairy milk 
• ½ teaspoon black pepper 
• ½ cup cashews (optional) 

Instructions

1. In a large pot with the lid on, bring 1 to 2 inches of water to a boil. While the water heats, chop potatoes. Add a steam basket to the pot and fill it with potatoes. Steam potatoes for about 20 minutes. They should be soft and will split nicely using a fork. Turn off heat and set aside.
2. In another pan, heat lentils and water over med-high heat. Once it reaches a boil, reduce heat to a simmer. Let lentils cook until they are tender, about 30 to 40 minutes.
3. Preheat oven to 350°F. Note, it is fully cooked before it goes in the oven so baking the pie is an optional step. Baking reduces some of the moisture so that when the pieces are cut and served, they hold together better.
4. While the starches are cooking, heat carrots and onions in a large sauté pan over medium heat. Keep the pan covered and stir frequently. If the veggies start to stick to pan, add a little water. Once onions are translucent, add mushrooms and broccoli. Continue to cook until the veggies are tender. Add peas and turn off the heat.
5. After the lentils have been cooking for about 20 minutes, stir in herbs, garlic, and black pepper. Add rolled oats, stirring often so the oats do not clump together. Lentils will become thick and creamy. Add vegetable broth or water as needed, keeping the lentils moist at this point so they don’t become to dry in the oven.
6. Stir veggies into lentils and mix well. Pour lentil-veggie mix into a 9×13 inch casserole pan.
7. Transfer potatoes to a large bowl. Add water, non-dairy milk, and black pepper. Mash potatoes until they are creamy. Layer mashed potatoes over lentils. If using cashews, grind them in a spice grinder and sprinkle powder over potato layer.
8. Bake for 15 minutes. Then let the casserole site for 5 to 10 minutes before serving.

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Raw Pecan Pie (Raw Doreen)

Raw Pecan Pie

Source: Raw Doreen.

One of my favorite pies is Pecan so of course I want to share with you a raw version.

Crust

• 2 cups Pecans 
• 1 cup Raisins 
• ¼ tsp Salt 

Filling

• 1 cup Pecans 
• 1 cup Medjool Dates 
• ½ cup Maple Syrup 
• ½ cup Coconut Butter 
• 1 Tbsp Vanilla 

Topping

• 1 ½ cups Pecans 
• 3 Tbsp Maple Syrup 

Instructions

1. Put the crust ingredients in a food processor and process until they well broken down and just start to stick together. Then remove to your pie plate and press down to make a crust. You do not need to oil the pan first. There is enough oil from the nuts so it will not stick. 
2. To make the filling, put the crust ingredients in a food processor and process until it becomes a smooth and creamy mixture. Transfer into the crust shell and spread out with a spatula. Mine was very thick. Gently spread it out to the edges and smooth it down. 
3. For the topping, go through your cup and a half of pecans and pick out ¾ of a cup of the nicest looking ones. I actually used just over ¾ of a cup to cover the whole top, as you can see in the picture below. Then take the rest of the pecans and put them in the processor with the 3 tablespoons of maple syrup and pulse chop until pecans are in small uniform pieces. 
4. Now the big decision to put the whole pecans down first or the crumbly pecan topping you just processed. It will look great either way.

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Thanksgiving Vegan Pumpkin Pie (Fat Free Vegan Kitchen)

Thanksgiving Vegan Pumpkin Pie

Source: Susan Voisin at Fat Free Vegan Kitchen.

Paige's Recipe Notes: Needs a crust, sub sugar for maple syrup.

Ingredients

• 1 1/2 cups soy milk or other non-dairy milk
• 1 tablespoon Ener-G egg replacer see Notes
• 1/4 cup water see Notes
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 2 cups pureed or mashed cooked pumpkin or cushaw or winter squash, see Notes
• 1/2 cup brown rice flour see Notes
• 2 teaspoon baking powder
• 3/4 cup sugar
• 1/4 teaspoon ginger powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
2. Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
3. Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

Recipe Notes

*If you don’t have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs.

**The pie will come out best if the pumpkin is very dry, so after my pumpkin is mashed, I drain all the water off completely by putting it into a cheesecloth-lined colander and letting it drip over a bowl.

***I have made this pie with white rice flour and with whole wheat, and the rice flour pie was infinitely better than the ww, which was gluey. If you use another type of flour, do so at your own risk. Check the comments to see what has worked for other people.

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Apple Carrot Beet Pie With Banana Walnut Ice Cream (Dr. Fuhrman)

Apple Carrot Beet Pie With Banana Walnut Ice Cream

Source: Dr. Fuhrman, courtesy Dr Oz.

Ingredients
Pie Crust

• 1 cup pitted dates
• 1 cup of almonds
• 1/3 cup of oatmeal
• 2 tbs of ground Chia seed
• 1/4 cup of water

Pie Filling

• 1 cup of cut dried but unsulfured apples
• 1/2 cup of sweet dessert wine, ex: Muscat
• 3 grated apples
• 1/4 cup of walnuts
• 1/3 cup of raisins
• 1/ 2 cup of chopped coconut
• 1 1/2 cups of chopped carrots
• 1 1/2 cups of chopped beets

Banana Walnut Ice Cream

• 1/3 cup of almond milk or vanilla soy milk
• 2 Frozen grown bananas
• 1/2 oz of walnuts

Orange Sesame Dressing

• 2 table spoons of sesame seeds (unhulled)
• 2 peeled oranges
• 2 tablespoons of Dr. Fuhrman’s Riesling Raisin Vinegar
• 1/8 cup of cashew butter or 1/4 cup of cashew nuts
• Some Orange juice (if needed)

Instructions

1. First, You need to freeze the bananas for at least 12 hours in advance before preparing this recipe.
2. Freeze bananas by peeling, cutting and wrapping them tightly in a plastic wrap and leave in freezer for 12 hours.
3. Mix each of the Almonds and Oatmeal in a blender.
4. Mash dates with ground chia seeds and water, this will make a to a date chia paste.
5. Place the date chia paste into the almond or Oat flour, then press into glass pie plate.
6. Mix and marinate the dried apples with wine overnight in fridge.
7. Blend the dried apple mixture with each of the apples, raisins and walnuts.
8. when smooth, mix in a bowl with the chopped beet, carrots and coconut.
9. Spread the mix over the pie crust and press it down into the pie.
10. Place in refrigerator and cover it with a glass plate, ane leave until its ready to be served with banana walnut ice cream.
11. In a high powered blender, blend all of the frozen bananas, walnuts and soy milk together until smooth.
12. Over medium heat, Toast the sesame seeds in a dry skillet for around 4 minutes, while shaking the pan repeatedly.
13. In a high powered blender, Mix sesame seeds, oranges, vinegar and cashews. If you’d like you can add orange juice to adjust consistency.

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Ann Wigmore - Recipes for Sweets

Ann Wigmore's Recipes for Sweets

To make Pate or PIE CRUST
With almonds. In food processor:

• Add nuts
• Veggies (green onions, celery tomatoes,)
• Herbs lemon or lime juice

SWEETS

Raw Tembleque (Puerto Rican Dish)

• 2 C young coconut meat
• 1/3 cup pitted dates (3 large dates that have been soaking for a few hours)
• a bit of coconut water, if needed
• ½ tsp vanilla extract (chop up vanilla bean and soak it – 1 stick with water)
• cinnamon

1. Blend first four ingredients until smooth. Serve and sprinkle with cinnamon.

Note: can sub coconut with avocado for a pudding.
Note: put in ice cube trays, put in omega and make ice cream.



Mark Anthony Carrot Cake

• 2/3 C almonds, soaked and peeled
• 1 C raisings, soaked
• 1 C pitted dates soaked minimally
• 6 cups finely grated carrots
• 1.5 C shredded coconut
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 TB grated lemon peel

1. Process almonds, raisins, and dates through omega juicer with the blank plate or with food processor. 
2. Place in a large bowl. Knead in remaining ingredients until well mixed, but do not over handle. 
3. Frost with lemon cream frosting or decorate with nuts, raisins, coconut, carrots, etc. 
4. For best flavor and texture, refrigerate cake 4 hours or overnight before serving. It can be kept for a week.

Lemon Cream Frosting

• 1 C (full cup plus 2 dates) pitted dates, soaked 1 hour
• 1 C overflowing cup avocado
• 2 TB lemon juice
• 1.5 tsp grated lemon peel

1. Blend dates, avocado, lemon juice, and lemon peel in food processor or blender until smooth, adding soak water if necessary. 
2. For best texture, refrigerate frosting at least 6 hours or overnight before use.

Ice Cream

1. Take frozen pineapple and mango - process in food processor to make ice cream.

Apple Pie
The Crust:

• 2 cups almonds soaked min 12 hours, peeled
• 1 cups dried figs, cut in ½ soaked min 1 hr. (save soak water)

Note: can use dates or apricots.
Note: add nutmeg, cardamom, vanilla, cinnamon for flavor
Note: instead of nuts, sprout and dehydrate buckwheat.
Note: buckwheat, almonds, and grated lemon – not sweet crust.

1. With omega juicer (whole plate or food processor), pass almonds alone one time, then pass the almonds with the figs, mix well, pass the almonds with the figs a third time. 
2. In a pyrex dish container, spread the mixture evenly from the bottom to the sides. 
3. The crust could be done in advance and dehydrated for 12 H, or use fresh.

Apple Sauce (small apples)

• 5 organic apples, wholes, no core, and sliced in chunks
• ½ tsp cinnamon
• ½ vanilla bean, sliced whole and soaked in water

1. Blend well in vitamix.

Sliced Apples

• 7 organic apples, peeled, sliced thin thin with mandolin (save some slices to decorate on top)

Note: let sit in water and lemon to prevent oxidation (1/4 C water, ½ lemon juice).



Mise en Place

1. In pyrex container, put a layer of apple sauce, fresh apples, apple sauce, fresh apple, finish with apple sauce, decorate like a fan with apples, garnish with cinnamon. 
2. Save in fridge until served or put in dehydrator 2 hours before serving to warm up

Chocolate Sauce

• blended soaked figs.
• the water that figs were soaking in
• raw cacao powder

Chocolate Pudding 

• coconut pulp
• cocoa powder
• dates
• coconut oil
• coconut water

1. Blend.

Cookies

1. Use fig water. Mix with almond pulp. Add cocoa powder - make cookies.

Quinoa Rejuvelac (in a big glass jar)

1. Soak quinoa for 8 hours.
2. Then rinse 3-4 times a day for 2 days. Placed slanted on a dish drainer. When you see sprouts. Rinse in strainer 3 times.
3. Cover with water about 2 times heights of quinoa and let sit for 3 days. Strain and drink.
4. Lasts 3 to 5 days.
5. Shake a few times a day
6. Second time- save quinoa only, add double the amount of water not triple. Discard after that.

Pink Champagne

• quinoa rejuvelac
• cherries
• a few dates

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Guava Cobbler

Guava Cobbler

Instructions

1. Peel guavas, scoop seeds out, and boil 2 cups with lemon and ¾ cup sugar. 
2. Mix 1 ½ cup flour, 1 ½ cup sugar, teaspoon baking powder, and 1 cup cream. 
3. Melt 1 stick butter and pour mix in 13 “ x 9” pan.
4. Bake at 350 F until brown.

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Mrs. Knowles' Coconut Pie

Mrs. Knowles’ Coconut Pies

Makes: 2 round pies.

Ingredients

• half cup flour
• 4 eggs 
• quarter cup melted butter
• one and a half cups sugar 
• 2 cups cream or milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 x 7 ounce bag coconut 
• 2 x 14 ounce bags coconut or 2 cups fresh coconut

Instructions

1. Mix all ingredients together, then fold in coconut.
2. Butter and flour pan.
3. Bake until golden brown.

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Raw Coconut Pie (Raw Doreen)

Raw Coconut Cream Pie

Source: Raw Doreen, on January 8, 2014.

I love Hail Merry’s Coconut Cream pie but hate the price. It’s $4.99 for one piece. So I set out to make one that tastes the same and I can get an entire 9 inch pie for about the same price. So if you love coconut (like I do) then you are going to flip over this.

Crust Ingredients

• 2.5 cups dry organic coconut flakes
• 1/8 tsp sea salt
• 1 cup packed, finely chopped dates
• 1/4 tsp raw vanilla powder

Pie Filling

• 1 1/4 cups coconut milk (this is coconut meat and water blended together- not canned coconut milk.
• 3/4 cups coconut meat
• 3/4 cup packed, finely chopped dates
• 1/2 tsp vanilla powder
• 2 pinches salt
• 1/2 cup + 2 tbsp raw coconut butter

Instructions

1. Crust ~ Sprinkle some extra dried coconut flakes onto the bottom of the pan to prevent sticking.
 Blend all ingredients in a food processor and press into a 9-inch pie pan.
2. Filling ~ Blend all ingredients except coconut butter in blender until smooth. Add coconut butter last and blend until smooth. If you have a Vita-mix this will be easy
3. Pour into prepared crust and top with coconut flakes. Refrigerate or freeze for about an hour. AMAZING!!!

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Thanksgiving - Old-Fashioned Apple Pie (Food & Wine)

Old-Fashioned Apple Pie

Source: Food & Wine. 

Active: 1 HR
Total time: 4 HRS 30 MIN
Servings: 8

Ingredients
Crust

• 2 1/2 cups all-purpose flour, plus more for rolling 
• 1 teaspoon salt 
• 2 sticks unsalted butter, cut into 1/2-inch dice and chilled 
• 1/4 cup ice water 

Filling

• 3 pounds apples, such as Pink Lady, Golden Delicious, Cortland or Jonathan—peeled, cored and sliced 1/4 inch thick 
• 1 cup sugar 
• 1/3 cup all-purpose flour 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon freshly grated nutmeg 
• Pinch of salt 
• 2 tablespoons fresh lemon juice 
• 2 tablespoons unsalted butter, cut into small dice 
• 1 large egg, beaten 
• 2 tablespoons turbinado sugar, for sprinkling 

Instructions

1. In a food processor, combine the flour and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather any crumbs and pat it into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 30 minutes. 
2. Preheat the oven to 425°. On a floured work surface, roll out 1 disk of the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a 9- to 10-inch deep-dish glass pie plate. Roll out the second disk of dough to a 12-inch round. Transfer to a wax paper–lined baking sheet and refrigerate. 
3. In a bowl, combine the apples with the sugar, flour, cinnamon, nutmeg and salt. Add the lemon juice and toss well. Let stand for 10 minutes, until the sugar dissolves slightly. 
4. Scrape the apples and any juices into the pie plate and dot with the butter. Cover with the top crust and gently press the edges together. Trim the overhanging dough to about 1 inch and pinch to seal. Fold the dough rim under itself and crimp decoratively. Brush the pie with the beaten egg and sprinkle with the turbinado sugar. Cut 3 small gashes in the top of the pie to vent the steam. 
5. Bake the pie on the lowest shelf of the oven for 30 minutes. Lower the oven temperature to 365° and bake the pie for 45 to 50 minutes longer, until the fruit juices are bubbling through the steam vents and the crust is deeply golden on the top and bottom; cover the pie loosely with foil halfway through baking to keep it from getting too dark. Transfer the pie to a rack and let cool for at least 2 hours before serving. 

Make Ahead: The cooled pie can be refrigerated for up to 2 days. Rewarm before serving.

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Granz' Apple Pie

Granz’ Apple Pie

Ingredients

• 2 granny smith (green) apples peeled and cut in chuck
• a little cup of cinnamon/sugar mixed (more sugar than cinnamon)
• 2- 9inch crusts 
• 2 cups flour 
• 1 cup shortening
• ¾ cup milk
• pinch of salt

Instructions

1. Rolling out – wax paper floured, flour rolling pin and sprinkle dough with flour –roll out to size. 
2. Mix shortening, flour, and salt until well blended. Add milk gradually until dough starts to stick together - test with fingers. “Remember you can always add but not take away.” (Granz)
3. Form ball with floured fingers.
4. Cut in two.
5. Roll out one to size of pan and place on pan; sprinkle with cin/sug on bottom.
6. Add apples – sprinkle with cin/sugar, dot with butter.
7. Roll out second ball – decorate. Make slits as shown below – one in middle going vertical and three horizontal on the sides of the one in the middle:
   - -
   -!-
   - -
8. Place on top - dampen bottom crust. Lightly press cut off excess dough and fork to seal
9. Make sure crust is sealed.
10. Make pinwheels with excess crust – slice dough lengthwise, sprinkle with cin/sugar roll and bake.

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Thanksgiving RAW Pie Crust (The Pure Bar)

Raw Pie Crust

Source: The Pure Bar.

Paige's Recipe Note: Used for Pumpkin Pie on Thanksgiving (really good crust).

It’s easy and super yummy, and best of all it is guilt free!

Ingredients
Crust

• 2 cups almonds
• 1 cup dates, soaked 1 hour to soften
• ¼ tsp vanilla
• ¼ tsp cinnamon
• splash of water if needed

Instructions

1. Place almonds in food processor and process until mealy. Slowly add in dates, water, vanilla, and cinnamon to form a dough consistency. Pat into a glass pie plate so that crust is at least ¼ inch thick.

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RAW Pumpkin Pie (This Rawsome Vegan Life)

Raw Vegan Pumpkin Pie with Whipped Coconut Cream

Source: This Rawsome Vegan Life.

Ingredients
Crust

• 2 cups walnuts
• 2 cups raisins
• Pinch of salt (optional) 

Pie Filling

• 1 sugar pumpkin, peeled, seeded and cubed (about 6-7 cups) 
• 1/4 cup melted coconut oil 
• 3-5 tablespoons coconut nectar or other preferred sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon each of nutmeg, ginger and cloves 
• Whipped coconut cream or cashew cream 

Instructions

1. To make the crust: pulse the walnuts in a food processor until they're crumbs, add the raisins and salt and process until it begins to stick together. Press into a pie dish and put in the fridge.
2. To make the filling: blend all the ingredients until smooth, adding however much of the spices you like. If it's quite runny, let it thicken in a bowl in the fridge. Spread into your crust and refrigerate overnight until it's set. Slice and serve with whipped coconut cream, cashew cream or your fave vegan ice cream!

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Vegan Pumpkin Pie (The Spunky Coconut)

Vegan Pumpkin Pie
gluten-free, grain-free, egg-free, dairy-free

Source: The Spunky Coconut.

Ingredients

Crust

• 2 cups almond meal flour (I use Bob's) or ground walnuts*
• 8 soft pitted dates (soak first if they are dry)
• 1 tsp cinnamon

Instructions

1. Add to food processor: almond meal flour or ground walnuts, dates, cinnamon. 
2. Puree until it begins sticking together. 
3. Press into a deep ceramic pie dish.

Note: You don't need to grease or line the dish first. The raw crust won't stick.

Ingredients
Filling

• 1.5 cups coconut milk
• 1.5 cups pumpkin puree
• 1/2 cup coconut sugar (which is low glycemic index)
• 20 drops vanilla liquid stevia
• 1/2 tsp sea salt
• 2 to 3 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp ground nutmeg
• 1/4 1/8 tsp ground cloves
• 1/2 tsp cardamom (optional)
• 4 tsp agar powder (Not flakes! You would need far more if you use flakes!)

Instructions

1. Add all ingredients except agar powder to a small pot. If you'd like a chai flavor, include cardamom.
2. Simmer till coconut sugar is just dissolved.
3. Add 4 tsp agar powder (Not flakes! You would need far more if you use flakes!).
4. Whisk agar powder vigorously while simmering for about one minute.
5. Pour over crust.
6. Refrigerate to set.I prefer to eat it room temperature.

Note: Ground walnuts are my favorite. I think they create a crust that tastes similar to a graham cracker crust. But I used almond flour in the photo above.

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Vegan Thanksgiving Ideas (Whole Foods Market)

Vegan Thanksgiving Ideas

Source: Whole Foods Market.

Gratitude Salad
A generous lacinato kale salad massaged to perfection with ripe red bell peppers, shredded carrots, and sunflower seeds in a creamy tahini miso dressing.

Savory Quinoa Stuffed Winter Squash
Baked winter squash stuffed with a medley of savory vegetables and quinoa with mushroom gravy.

Ooey Gooey Pumpkin Pie
A healthy twist on an old favorite. All raw – all vegan. Fully fresh ripe sugar pie pumpkin and sweet gooey dates in a pecan crust make this a dessert to LIVE for.

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The Perfect Apple Crumble (AllRecipes)

The Perfect Apple Crumble

Source: chorazy, AllRecipes.

Paige's Recipe Notes: Really Good

Serves: 8

Ingredients

• 7 large green apples 
• 1/4 cup caster sugar 
• 1 teaspoon cinnamon (ground) 
• 1 cup plain flour 
• 3/4 cup (packed) dark brown sugar 
• 3/4 cup rolled oats 
• 3/4 cup coconut 
• 1 tablespoon cinnamon (ground) 
• 2 teaspoons nutmeg (ground) 
• 2/3 cup butter (melted) 
• 2 teaspoons vanilla essence 

Preparation: 45min

Cook: 45min

Ready in: 1hour 30min 

Instructions

APPLE MIX

1. Peel and core apples, then cut into rough 1-2cm cubes. Place apples in large saucepan and cover with water. Simmer (but don't boil) covered with lid on med-high until apples are just tender but not too soft (usually 5mins once water is simmering). Drain apples well and place in large bowl 
2. Combine caster sugar and cinnamon (ensures even spread), then toss through the apples. If you like the apples to be less sweet and more tart you can omit the sugar in this step, though there may be excess juice as a result. 

CRUMBLE MIX

1. Combine flour, brown sugar, rolled oats, coconut, cinnamon and nutmeg in a large bowl until evenly mixed through. 
2. Melt butter (do not burn or boil it) and add vanilla essence to butter, stir through. 
3. Add butter mix to dry ingredients and mix well using a fork. Ensure all ingredients are moist and mixture has a crumbly texture. 

BAKING

1. Place apple mix evenly in medium casserole dish. Spread crumble mix over top of apple. Bake at 180 degrees C for 30-40 minutes, or until crumble topping is slightly browned. 
2. Serve with vanilla ice cream, cream, or custard and ENJOY!

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Various Desserts + Jam Jar Salad Dressing

Angel Food Cake

ANGEL CAKE I

Sift twice: 

• 1 1/2 cups sugar

Sift separately before measuring: 

• 1 cup cake flour

Resift the flour 3 times with 1/2 cupful of the sifted sugar and: 

• 1/2 teaspoon salt

Whip on a platter until foamy: 

• 1 1/4 cups egg whites: 10 egg whites (2 tablespoons water or 1 tablespoon water and 1 tablespoon lemon juice)

Add: 

• 1 teaspoon cream of tartar

Whip the egg whites until stiff but not dry. Gradually whip in, about 1 teaspoonful at a time, 1 cupful of the sifted sugar. Fold in: 

• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract

Sift about 1/4 cupful of the sugar and flour mixture over the batter. Fold it in gently and briefly with a rubber scraper. Continue to do this until all the mixture is used. Pour the batter into an ungreased 9 inch tube pan. Run a knife through the batter in widening circles to break up the air bubbles. Bake the cake in a moderate oven 375° for 15 minutes. Reduce the heat to 250° and bake it until done, for about 1/2 hour in all. 

See preceding rule for Angel Cakes. 

A good angel cake may be made by this rule using: 

• 1 1/4 cups sugar
• 1 cup egg whites

The rest of this recipe part cannot be read.

ANGEL CAKE II

Part I

Combine and set aside: 

• 1 1/2 cups egg whites
• 2 1/2 tablespoons cold water
• 1 1/2 teaspoons cream of tartar
• 1 scant teaspoon vanilla
• 1 teaspoon almond extract
• 1/2 teaspoon salt

Part II

Sift, then measure: 

• 1 cup cake flour

Add and resift 6 times: 

• 1/2 cup sugar or confectioners' sugar

Beat Part I by hand or with an electric(?) mixer until well blended. Then ? with an egg beater until stiff but not(?) dry. Stop beating while the mixture is(?) still glossy. Fold in, about 2 ?spoonfuls at a time: 

• 1 cup sifted sugar

Fold in Part II lightly with a ? scraper, a little at a time. You ? then fold in: 

• 1 cup chopped black walnut ? meats or 3/4 cup blanched ? thinly sliced toasted almonds

Bake the batter in an ungreased ? inch tube pan. Run a knife through ? batter in widening circles to break ? the air bubbles. Bake the cake in a moderate oven 375° for 1/4 hour. Reduce the heat to a slow oven 250° ? bake it about 15 minutes longer until done. Invert the cake until ? cold. Remove it from the pan. ? it as desired.

Apple Honey Tart

Ingredients

• 2 large or 3 medium tart baking apples, such as Granny Smith
• 2 Tbsp fresh lemon juice or vinegar
• 3 Tbsp unsalted butter
• 1/3 cup Wholesome Sweeteners Fairtrade Organic Honey
• 1/2 tsp ground cinnamon
• 1/4 cup cream
• Zest of 1 large lemon
• 10-inch tart pan lined with pie dough

Instructions

1. Preheat oven to 425°F. Peel and core apples. Cut in half and then into 1/2" thick slices. Add 2 tablespoons lemon juice or vinegar to a small bowl of water. Dip apples into water, drain, and set aside. Bring butter, honey and cinnamon to a boil in a small saucepan over medium-high heat. Boil for 3 to 4 minutes. Remove from heat and slowly stir in cream, then add lemon zest. Cool for 10 minutes. 
2. While sauce is cooling, arrange apple slices in decorative pattern over the tart crust. Pour sauce evenly over apples and place in oven. After 12 minutes, lower heat to 350°F without opening oven and cook for another 20 - 30 minutes, until golden brown. Place under broiler for 1-2 minutes, watching carefully, for an even deeper caramelized look. Cool briefly and serve. 

Apple-Walnut Crumble

30 minutes prep time | Serves 6

Ingredients

For topping:

• 1 Tbsp vegetable oil
• 1 Tbsp xylitol or 2 tsp agave syrup
• 1 c old-fashioned oats*
• 1/2 c chopped walnuts
• Pinch of salt

For filling:

• 5 c peeled, chopped apples, such as Honeycrisp ? a blend of Granny Smith and Cortlands
• 3 Tbsp xylitol or 2 Tbsp agave syrup
• 1 tsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 425°. 
2. In a small saucepan heat oil and xylitol or agave syrup over medium heat. Add oats and sauté for approximately 10 minutes, or until oats turn golden, stirring occasionally. 
3. Reduce heat to medium low. Add walnuts and sauté for an additional 3 minutes, stirring occasionally. Add pinch of salt and stir. Remove mixture from heat and set aside. 
4. In a large bowl, combine apples, xylitol or agave syrup, cornstarch, and spices. Toss well to coat. 
5. Place apple mixture into a glass baking dish. Sprinkle oat topping over. Bake for 25 to 30 minutes, until apples are tender. 

* This dessert can be made gluten free if gluten-free oats are used. 

Per serving: 314 Calories, 8 g Protein, 48 g Carbohydrates, 7 g Fiber, 11 g Total fat, 57 mg Sodium

Vitamins B12, C, E, Calcium, Manganese

Pecan Pie with Candied Ginger and Rum

Double-Crust Apple-Apricot Pie

ACTIVE: 1 HR; TOTAL: 4 HR | MAKES ONE 9-INCH PIE

Ingredients

• 2 cups pecan halves (7 ounces)
• All-purpose flour, for dusting
• Perfectly Flaky Yogurt-Butter Pie Dough (recipe, p. 122)
• 1 cup lightly packed light brown sugar
• 1/4 cup light corn syrup
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 3 large eggs
• 2 tablespoons rum
• 1/4 cup finely chopped crystallized ginger

Instructions

1. Preheat the oven to 350°. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool. 
2. Increase the oven temperature to 400°. On a floured work surface, roll out the dough to a 13-inch round; patch any cracks. Fold the round in quarters and transfer to a 9-inch glass pie dish; unfold the pastry and gently press it into the pie plate. Using scissors, trim the overhanging dough to 1/2 inch. Tuck the edge of the dough under itself and crimp decoratively. Line the dough with foil, shiny side down, and prick all over with a fork, piercing the foil and pie dough. Freeze for 15 minutes.
3. Fill the pie with pie weights or dried beans and bake in the lower third of the oven for 30 minutes. Remove the foil and weights. Return the crust to the oven and bake until lightly browned, about 12 minutes.
4. Meanwhile, in a heatproof bowl, combine the brown sugar, corn syrup, butter and salt. Set the bowl over a saucepan filled with 1 inch of simmering water and whisk in the eggs 1 at a time. Cook, whisking gently, until the filling is warm to the touch. Remove from the heat and whisk in the rum. 
5. Arrange the pecans in the pie shell and scatter the crystallized ginger on top. Pour the filling over the pecans. Bake for about 25 minutes, until the filling is jiggly but not cracked; cover the edge of the crust with strips of foil halfway through baking to prevent over-browning. Let the pie cool on a wire rack. Cut into wedges and serve.

Banana Bread

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar (1/2 cup - for less sweet)
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas) - Diane puts 4 bananas
• 1/3 cup plain low-fat yogurt
• 1 teaspoon vanilla extract
• Cooking spray

Instructions

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

South American Banana Bread

Coconut makes this South American banana bread extra moist. Preparation time: 20 minutes. Baking time: 1 hour. Makes 16 (1-slice) servings. 

Ingredients

• 1 cup sugar
• 1/4 cup soft margarine
• 1/2 cup liquid egg substitute (or substitute 2 eggs)
• 1 1/2 cups mashed ripe banana (3 to 4 bananas)
• 1/3 cup water
• 1 2/3 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1/4 cup coconut
• nonstick cooking spray

Instructions

1. Preheat oven to 350 degrees. In a large bowl, mix sugar and margarine. Add egg substitute. Stir until blended. Add bananas and water. Beat 30 seconds. Stir in remaining ingredients, except coconut, just until moistened. Fold in coconut. Spray bottom of a 9- by 5- by 3-inch loaf pan with cooking spray. Pour batter into pan.
2. Bake for about 1 hour or until knife inserted in center comes out clean. 
3. Cool 5 minutes. Loosen sides from pan and then remove loaf. Cool completely.

Cherry-Almond Clafoutis

TOTAL: 1 HR PLUS COOLING | 8 SERVINGS

Ingredients

• 1 cup granulated sugar, plus more for dusting
• 5 large eggs
• 1/2 vanilla bean, split, seeds scraped
• 3/4 cup all-purpose flour, sifted
• 3/4 cup plus 2 tablespoons almond flour or almond meal
• 1 teaspoon kosher salt
• 1 cup whole milk
• 1 cup heavy cream
• 12 ounces sweet cherries, pitted
• Confectioners' sugar, for dusting
• Sweetened whipped cream, for serving

Instructions

1. Preheat the oven to 350°. Butter a 10-inch round gratin dish and dust with granulated sugar. In a large bowl, whisk the 1 cup of granulated sugar with the eggs and vanilla seeds. Whisk in the all-purpose flour, almond flour and salt until just incorporated. Add the milk and cream and whisk until light and very smooth, 3 minutes. Pour into the prepared gratin dish and arrange the cherries on top. 
2. Bake for 35 to 40 minutes, until the clafoutis is set. Let cool. Dust with confectioners' sugar and serve with whipped cream. 

MAKE AHEAD: The clafoutis can be refrigerated overnight. Serve at room temperature. 

WINE: Sweet sparkling red wine: 2011 Tenimenti Ca'Bianca Brachetto d'Acqui.

Chocolate Cookie Cake

Ingredients

• 1 cup of each - margarine & crisco
• 1 1/2 cup of each - white & brown sugar
• 3 eggs
• 1 1/2 tsp vanilla
• 4 1/2 cups all purpose flour
• 1 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 1/2 bags of chocolate chips = (3 1/2 cups)

Instructions

1. Preheat @ 325°
2. Cook for 45 minutes

Coconut Banana Bread

Ingredients

• 4 tbsp Superfood Protein blend
• 2 bananas, or at least 1 heaping cup of chopped bananas
• 4 fresh dates, pitted and chopped (soak in warm water if they are quite dry)
• 4 medium organic free-range eggs
• 1/4 cup coconut oil, melted
• 1 tbsp maple syrup or raw honey
• 1/2 cup coconut flour
• 1/2 tsp aluminum-free baking powder
• 1/4 tsp unrefined sea salt
• 1/2 tsp ground cinnamon

Tools You'll Need

• Loaf pan
• Oven

Instructions

1. Preheat oven to 350F (180C). 
2. In a bowl, mash the bananas with the chopped dates.
3. In another bowl, whisk the eggs until they are fluffy, then combine with the banana-date mash. Stir in the oil and maple syrup or honey. Add the flour, baking powder, salt and cinnamon. Combine well. 
4. Transfer the batter to a loaf pan, greased and lined. Flatten with a rubber spatula.
5. Bake for 35-40 minutes, or until a knife comes out clean. 
6. Serve while warm, or cool and store in an air-tight container in the fridge.

Coconut Chiffon Bundt Cake with Coconut Frosting

ACTIVE: 30 MIN; TOTAL: 2 HR 30 MIN

MAKES ONE 10-INCH BUNDT CAKE

CAKE

• 1 3/4 cups cake flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 1/4 cups sugar
• 1 cup sweetened shredded coconut
• 7 large eggs, separated
• 3/4 cup unsweetened coconut milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract

FROSTING

• 1 1/4 cups confectioners' sugar
• 1/4 cup unsweetened coconut milk
• Toasted shredded coconut, for garnish

Instructions

1. MAKE THE CAKE Preheat the oven to 350°. Lightly grease a 10-inch Bundt pan and dust with flour. In a large bowl, sift the 1 3/4 cups of cake flour with the baking powder, salt and 3/4 cup of the sugar. Stir in the shredded coconut. In another large bowl, whisk the egg yolks with the coconut milk, oil and vanilla. 
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites until frothy, 1 to 2 minutes. With the mixer on, gradually add the remaining 1/2 cup sugar and beat until the whites are glossy and soft peaks form, 1 to 2 minutes. 
3. Make a well in the center of the dry ingredients. Mix in the coconut milk mixture until incorporated. Stir one-fourth of the beaten egg whites into the batter, then carefully fold in the remaining beaten whites until no streaks remain. Scrape the batter into the prepared pan. 
4. Bake the cake for 45 to 50 minutes, until golden and the edges start to pull away from the pan. Transfer to a rack and let cool for 1 hour. Run a paring knife around the side of the cake to loosen it, then invert the cake onto a plate. 
5. MAKE THE FROSTING In a medium bowl, whisk the confectioners' sugar with the coconut milk until smooth. Spoon the frosting over the cooled cake, allowing it to drip down the side. Garnish with toasted shredded coconut.
6. MAKE AHEAD The cake can be stored at room temperature for up to 2 days.

Coconut Tart

Ingredients

Crust

• 2 cups flour
• 3 tsp.(?) baking powder
• 3 tbs sugar
• 1/2 tsp salt
• 1/3 cup shortening
• 1 egg, beaten
• 1/2 cup milk

Filling

• 2 2/3 cups grated coconut
• 3/4 cup sugar
• 1/4 tsp cinnamon
• 1/2 tsp ground nutmeg
• 3/4 cup nutmeg
• 3/4 cup water

Instructions

1. In a bowl mix flour, baking powder, sugar and salt. With a fork cut in shortening until it resembles breadcrumbs. Mix milk and egg together. Gradually add milk, tossing with fork until flour is moist and pastry cleans side of bowl. 
2. Divide ball of pastry in half. Shape each half into round, about 1/4" thick. Transfer one round into 9" pan. Set another 1/2 in the fridge.
3. In saucepan, combine filling. Simmer on med. heat until sugar dissolves and water evaporates. Stir frequently. Cool. 
4. Spoon filling onto pastry in pan. Cut the cooled pastry into 1/2" strips. Place 6 strips across filling. With next 6 strips weave a cross strip, from the centre as the first cross-weave. Bake at 350° for 30-40 mins.

Date-with-an-Angel Cookies

PREP: 15 MINUTES | BAKE: 8 MINUTES/BATCH | COOL: 1 MINUTE/BATCH | OVEN: 350°F

Ingredients

• Nonstick cooking spray or parchment paper
• 3 egg whites
• 1 teaspoon vanilla
• 1 cup sugar
• 1 cup all-purpose flour
• 1 cup chopped pitted dates
• 1 cup chopped walnuts or pecans, toasted
• Powdered sugar (optional)

Instructions

1. Preheat oven to 350°F. Lightly coat cookie sheets with cooking spray or line with parchment paper. In a large mixing bowl beat egg whites and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Slowly add the sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form and sugar is almost dissolved. Fold in flour, dates, and nus. 
2. Drop by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake 8 to 10 minutes or until bottoms are lightly browned. Let cool on cookie sheets for 1 minute before transferring to wire racks to cool completely. If desired, dust with powdered sugar. Makes about 36 cookies.

Nutrition Facts per serving (1 cookie): 70 cal., 2 g total fat  (0 g sat. fat), 0 mg chol., 5 mg sodium, 12 g carbo., 1 g dietary fiber, 1 g protein.

Banana Cake

German Chocolate Cake

One-Layer Chocolate Cake

BANANA CAKE

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 cup mashed ripe banana
• 1/2 cup buttermilk or sour milk
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla

Instructions

1. In a bowl combine flour, sugar, baking powder, baking soda, and 1/2 teaspoon salt. Add banana, buttermilk, shortening, eggs, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 3 minutes. 
2. Pour batter into 2 greased and floured 8 x 1 1/2- or 9 x 1 1/2-inch round baking pans. Bake in a 350° oven for 30 to 35 minutes or till a toothpick comes out clean. Cool on racks for 10 minutes. Remove from pans; cool on racks. Serves 12.

GERMAN CHOCOLATE CAKE

Ingredients

• 1 4-ounce package German sweet cooking chocolate
• 1 2/3 cups all-purpose flour
• 1 1/3 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup buttermilk or sour milk
• 1/2 cup margarine or butter, softened, or shortening
• 1 teaspoon vanilla
• 3 eggs
• Coconut-Pecan Frosting (see recipe, page 90)

Oven 350°

Instructions

1. In a saucepan combine chocolate and 1/3 cup water; cook and stir over low heat till melted. Cool. In a bowl combine flour, sugar, baking powder, soda, and 1/8 teaspoon salt. Add chocolate mixture, milk, margarine, and vanilla. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. 
2. Add eggs and beat 2 minutes more. Pour into 2 greased 8 x 1 1/2- or 9 x 1 1/2-inch round baking pans. Bake in a 350° oven for 30 to 40 minutes or till a toothpick comes out clean. Cool on racks 10 minutes. Remove from pans. Cool on racks. Frost with Coconut-Pecan Frosting. Makes 12 servings.

ONE-LAYER CHOCOLATE CAKE

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup milk
• 1/4 cup shortening
• 1/2 teaspoon vanilla
• 1 egg

Oven 350°

Instructions

1. In a bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt. Add milk, shortening, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour into a greased and floured 9 x 1 1/2-inch round baking pan. 
2. Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on a rack for 10 minutes. Remove from pan. Cool thoroughly on a rack. Serves 8. 
3. Microwave directions: Prepare batter as above, except substitute softened margarine or butter for shortening. Grease the bottom of a 2-quart ring mold; line with waxed paper. Pour batter into the mold. Micro-cook, uncovered, on 50% power (medium) for 10 minutes, giving dish a quarter-turn every 3 minutes. If not done, cook on 100% power (high) for 30 seconds to 2 minutes more or till surface is nearly dry. Cool on a wire rack for 5 minutes. Invert onto a plate, remove waxed paper. Cool.
4. One-Layer Mocha Cake: Prepare as above, except add 1 to 2 tablespoons instant coffee crystals to the milk; stir to dissolve.
5. One-Layer Peanut Butter and Chocolate Cake: Prepare as above, except reduce the shortening to 2 tablespoons and add 1/4 cup peanut butter to the flour mixture.

Healthy Chocolate Cake

Ingredients

CAKE:

• 1 2/3 cups whole wheat flour
• 1 teaspoon baking powder
• 3 teaspoons baking soda
• 3 cups dates, pitted, divided
• 1 cup pineapple chunks in own juice, drained
• 1 banana
• 1 cup unsweetened applesauce
• 1 cup shredded beets
• 3/4 cup shredded carrots
• 1/2 cup shredded zucchini
• 4 tablespoons natural, non-alkalized cocoa powder
• 1/2 cup dried currants
• 1 cup chopped walnuts
• 1 1/2 cups water
• 2 teaspoons vanilla extract

CHOCOLATE NUT ICING:

• 1 cup raw macadamia nuts or raw cashews
• 1 cup vanilla soy, hemp or almond milk
• 2/3 cup dates, pitted
• 1/3 cup hazelnuts
• 2 tablespoons natural, non-alkalized cocoa powder
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350° F. 
2. Mix flour, baking powder, and baking soda in a small bowl. Set aside. 
3. In blender or food processor, puree 3 cups of the dates, pineapple, banana ??? and applesauce. 
4. Slice remaining 1/2 cup dates into 1/2 inch thick pieces. In large bowl, m??? sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, ??? vanilla and flour mixture. 
5. Add the blended mixture and mix well. Spread in a 9.5" x 13.5" nonstick ??? baking pan. 
6. Bake for 1 hour or until a toothpick inserted into the center comes out cl???.
7. ICING: Using a high powered blender*, combine all icing ingredients until smoot??? and creamy. Place a dollop over warm cake and serve. If desired, you ma??? spread on cooled cake instead. 

*A food processor may be used to combine icing ingredients but the icing will not be as smoo???

Special Buckwheat Banana Bread

Ingredients

• 1/2 cup chopped prunes or dried fruit
• 1 3/4 cups buttermilk
• 1/2 cup brown sugar
• 2 1/3 cups Hodgson Mill Buckwheat Flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1 medium banana

Instructions

1. Preheat oven to 325 degrees F. Prepare 1 medium loaf pan or 1 small and 3 miniature loaf tins, greased or lined with parchment or wax paper. 
2. Coarsely chop the prunes or dried fruit and place in a bowl. Pour buttermilk over fruit and let soak for about 10 minutes to plump the fruit. Combine flour, sugar, salt and baking powder into medium bowl. Stir in buttermilk mixture and banana until well blended. 
3. Spoon the batter into prepared pan or pans and work in corners with spatula. Smooth tops with spatula. Let rest for 10 minutes. 
4. Place the pans in the oven and bake for 45 minutes (30 minutes for miniature loaves), or until the loaves are a rich brown. Test done when a wooden toothpick inserted in the center comes out clean. 
5. Remove the bread from the oven. Turn the pans on their sides and gently pull the wax paper to slip the loaves onto a metal rack to cool. 

Jam Jar Salad Dressing

Ingredients

• 1/4 clove garlic, finely chopped
• Handful of fresh herbs, finely chopped
• 1 tsp dijon mustard
• 1 tbsp (15 mls) apple cider vinegar
• 1/3 cup (80 mls) extra virgin olive oil
• 1/2 tsp Superfood Greens powder
• Sea salt, to taste

Instructions

1. Peel and finely chop the garlic and place in the jar. 
2. Add the remaining ingredients to the jar. Place the lid on the jar and shake vigorously for 30 seconds.

Tip: This dressing will keep well in the refrigerator for 7 days. The jam jar makes it easy to store the dressing and to shake it up again when you next use it. 

Mini Apple Crumbles

MAKES 12 CRUMBLES

PREP TIME: 10 minutes

COOK TIME: 15 minutes

Ingredients

FOR THE CRUMBLE TOPPING

• cooking spray
• 1/2 cup rolled oats
• 1/2 cup whole-wheat flour
• 1 teaspoon ground cinnamon
• pinch kosher salt
• 1/3 cup maple syrup
• 2 tablespoons cold, unsalted butter, cut into small pieces

FOR THE APPLE FILLING

• 2 firm apples, peeled, cored, and diced
• 2 tablespoons maple syrup

Instructions

1. Preheat oven to 350°F. Lightly coat a 12-cup mini muffin pan with cooking spray and set aside. 
2. To make the crumble topping, combine oats, flour, cinnamon, and salt in a medium bowl. Stir in maple syrup until well coated. Use a fork to smash the butter pieces into the oat mixture until crumbly. Set aside. 
3. To make the apple filling, add apples, maple syrup, and 1/2 cup water to a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Remove from heat and let cool slightly. 
4. Meanwhile, place 1 teaspoon of the oat mixture into the bottom of each muffin cup. Use your fingers to gently press down to form a solid crust. Place 1 tablespoon of the apple mixture over each and top with remaining crumble, distributing evenly among all muffin cups. Bake for 10 to 15 minutes or until golden brown. Remove from oven, let cool to room temperature, then use an offset spatula or a butter knife to gently remove from pan. Serve at room temperature. 

Perfectly Flaky Yogurt-Butter Pie Dough

TOTAL: 20 MIN PLUS 2 HR CHILLING - MAKES ONE 9-INCH CRUST

Ingredients

• 6 ounces bleached all-purpose flour (1 1/4 cups)
• 1 stick cold unsalted butter - 5 tablespoons cut into 1/4-inch dice, the rest left whole
• 1/4 cup cold plain whole yogurt (not Greek-style)
• 1/2 teaspoon salt

Instructions

1. Measure the flour into a glass or ceramic bowl and freeze for 15 minutes. Freeze the 3-tablespoon-size chunk of butter for 15 minutes. Put the 5 tablespoons of diced butter on a plate and refrigerate for 15 minutes. In a glass measuring cup, combine the yogurt and salt with 1 tablespoon of cold water and refrigerate for 15 minutes. 
2. Using a pastry blender or two butter knives, cut the diced butter into the flour until the mixture resembles coarse meal. Using your hands, rub the mixture between your hands until all of the fat is evenly distributed and the mixture resembles fine oat flakes. Using a sharp knife or a cheese plane, very thinly slice the remaining 3 tablespoons of butter and freeze the slices for 5 minutes. 
3. Add the butter slices to the bowl. Toss gently to separate the slices and cut once or twice to combines them with the flour; the slices should remain cold and intact. Drizzle the cold yogurt into the bowl, using a rubber spatula to stir and toss as you drizzle. Continue tossing  the dough, scraping any off the spatula and the side of the bowl, until it is crumbly and evenly moistened. Press the dough into a 6-inch disk and wrap in plastic. Refrigerate the dough for at least 2 hours or overnight, or freeze for 1 month. 

TWO WAYS TO CRIMP A CRUST

1. The Thumb Crimp - To create an angled, wave-like edge, work on the bias, pinching the pie dough between your thumb and bent forefinger at even intervals.

2. Traditional Fluting - To create an even, triangular crimp, form a V with your thumb and forefinger, pressing the edge of the dough into the V with your other forefinger.

Potato Bread (Exuma Style)

Ingredients

• 2 c. coconut, shredded 
• 3 c. grated sweet potatoes
• 1 c. grated red sweet potato or pumpkin
• 1 c. sugar
• 3 c. flour
• 1 c. oil or shortening
• 2 c. water
• 1 orange rind
• 1 tsp. salt
• 2 Tbsp. cinnamon
• 3 Tbsp. nutmeg
• 1 Tbsp. black pepper

Instructions

1. Grease 3 loaf pans with shortening; set aside. Mix all ingredients except flour, water, and salt. Mix salt and water and add to mixture. Add flour; mix until firm. Pour into prepared loaf pans, spread a little water over the top to smooth off, and bake at 400°F. for 2 hours or until brown on the top. Allow to cool completely before slicing. 

Raw Apple Crisp

Serves 8

Ingredients

• 4 crisp apples, such as Honeycrisp, chopped
• 1/4 cup orange juice
• 3/4 cup pecan halves
• 3/4 cup hazelnuts
• 3/4 cup raisins
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon

Instructions

1. Put apples in an 8-inch square baking dish or 2-quart casserole dish. Drizzle with orange juice, toss until the fruit is coated and smooth the top. In a food processor, combine pecans, hazelnuts, raisins, ginger and cinnamon and pulse just until chopped. Spoon the nut mixture over the apple mixture and serve.

Apple Butter Pie

Sliced Sweet Potato Pie

Apple Butter Pie

MAKES 8 SERVINGS | HANDS-ON 15 MIN.

TOTAL 2 HOURS, 50 MIN

Ingredients

• 8 oz. gingersnaps
• 3 Tbsp. butter, melted
• 1 (14-oz.) can sweetened condensed milk
• 1 cup spiced apple butter
• 3 large egg yolks
• 1 1/2 tsp. apple cider vinegar
• Garnishes: whipped cream, crumbled gingersnaps

Instructions

1. Preheat oven to 350°. Pulse gingersnaps in a food processor 20 times or until finely ground. With processor running, pour butter through food chute, processing until blended. Press mixture into a 9-inch pie plate. 
2. Bake at 350° for 15 minutes. Cool on a wire rack 5 minutes. 
3. Meanwhile, whisk together sweetened condensed milk and next 3 ingredients. Pour into prepared crust. Bake at 350° for 15 minutes. Chill 2 to 24 hours. 

Note: We tested with Smucker's Spiced Apple Butter.

Recipe from Sheri Castle, Chapel Hill, NC

Sliced Sweet Potato Pie

MAKES 8 SERVERS | HANDS-ON 20 MIN

TOTAL 3 HOURS, 15 MIN

We love the layered look of this ever-so-sweet streusel-topped treat. 

Ingredients

• 1/2 (14.1-oz.) package refrigerated piecrusts
• 2 1/2 lb. small, slender sweet potatoes, peeled and cut into 1/8-inch to 1/4-inch rounds
• 1/2 cup granulated sugar
• 2 (4 x 1-inch) orange peel strips
• 1/2 cup firmly packed light brown sugar
• 2 Tbsp. all-purpose flour
• 2 tsp. pumpkin pie spice
• 1 tsp. loosely packed orange zest
• 1/2 tsp. table salt
• Streusel Topping

Instructions

1. Preheat oven to 375°. Fit piecrust into a 9-inch deep-dish pie plate; fold edges under, and crimp. Bring potatoes, next 2 ingredients, and 1 cup water to a boil in a Dutch oven. Cover, reduce heat to medium, and simmer 6 minutes or until potatoes are just tender. 
2. Transfer potatoes to a large colander, reserving cooking liquid. Rinse potatoes with cold water. Transfer cooking liquid and orange peel strips to a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 10 to 12 minutes or until reduced to 1/4 cup. Reserve 2 Tbsp. potato-orange liquid; discard remaining liquid. 
3. Transfer potatoes to a bowl; toss with brown sugar, next 4 ingredients, and reserved 2 Tbsp. potato-orange liquid. Spoon into crust; sprinkle with streusel. 
4. Bake at 375° for 1 hour and 5 minutes to 1 hour and 15 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Cool completely. 

Streusel Topping

Stir together 3/4 cup coarsely chopped pecans, 1/4 cup plus 1 Tbsp. all-purpose flour, 1/4 cup firmly packed light brown sugar, 3 Tbsp. melted butter, 1 Tbsp. granulated sugar, 1/4 tsp. pumpkin pie spice, and 1/8 tsp. table salt. Let stand 30 minutes. Crumble into small pieces. MAKES 1 1/4 cups

Recipe from Sheri Castle, Chapel Hill, NC

Spice Cake

Ingredients

• 2 c. flour
• 1 1/2 c. brown sugar
• 2/3 c. butter
• 1 1/4 c. milk
• 2 tsp. baking powder
• 1/3 tsp. salt
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. mace
• 1 tsp. orange rind
• 1 tsp. vanilla flavor
• 2 tsp. cloves
• 3 eggs

Instructions

1. Prepare cake pan by greasing with shortening and dust with flour. Mix all ingredients in a large mixing bowl until well blended. Pour into prepared pan and bake at 350°F. for 1 hour or until cake is done.

Healthy Chocolate Frosting Recipe 

Instructions

1. In a mixing bowl, mix equal amounts of raw cacao powder and water or non-dairy milk until you achieve a smooth, spreadable consistency. 
2. Add your favorite liquid sweetener (agave syrup, maple syrup, etc.) and mix until evenly distributed. Add a little at a time, tasting, until the desired sweetness is achieved. 
3. OPTIONAL: For added smoothness and nutritional benefit (but also calories and healthy fats), add a little coconut oil until desired smoothness of consistency is achieved. 
4. Spread on top of your favorite protein bar or dip some strawberries or bananas for a tasty treat.

Pumpkin Bread

Ingredients

• 1-1/2 cups cooked and mashed or canned pumpkin
• 1 cup sugar
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 cup nuts, coarsely chopped

Instructions

1. In a medium sized mixing bowl stir together pumpkin and sugar. Add milk and oil; mix well. Sift or stir together flour, baking soda, cinnamon, salt, cloves and ginger. Add to pumpkin mixture. Add nuts. Pour into 4 greased and lightly floured 6x3x2" loaf pans. Bake in 350°F. preheated oven for 35 to 40 minutes. Cool 10 minutes and remove from pans onto wire rack. Cool completely. This freezes well. Yield: 4 small loaves.

Fig Food Pumpkin Pie

Ingredients

• 9" crust
• 1 box Fig Food Organic Pumpkin
• 1 c. unsweetened soymilk
• 3/4 c. brown sugar
• 3 T. ground flax seed
• 1 t. vanilla extract
• 1 t. ground cinnamon
• 1/2 t. salt
• 1/4 t. ground ginger
• 1/4 t. ground nutmeg
• 1/4 t. ground allspice

Instructions

1. Preheat oven to 425°. Combine soymilk, vanilla extract and ground flax seed in a blender, mix, and let stand for 15 minutes. Add remaining ingredients, and blend until smooth. Pour into crust. Bake 10 minutes at 425°, then reduce oven temperature to 325° for about 60 minutes or until filling is set. Set on wire rack to cool, then refrigerate overnight. See figfood.com for more tips and optional recipes. 

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