Recipes
Chocolate Hazelnut Cake
Ingredients 4 batches Flax eggs 1 cup unsweetened plain almond milk 1 1/2 tsp apple cider vinegar 3 tsp baking soda 2/3 scant cup maple syrup or agave nectar 2/3 cup cane or granulated sugar 1/2 cup melted coconut oil 1 tsp pure vanilla extract 2 cups unsweetened applesauce 1/2 tsp sea salt 1 cup unsweetened cocoa powder 1 cup almond meal 1/2 cup gluten-free oat flour 1 1/2 cups gluten free flour blend FROSTING / TOPPINGS 1/2 cup unsweetened plain almond milk 1 1/4 cups dairy-free dark or semi-sweet chocolate (chopped) 1/4 cup melted coconut oil 1 1/4 – 2 cups powdered sugar 1 1/2 cups roasted unsalted hazelnuts Instructions Make Flax Eggs: (4 Tbsp flaxseed meal + 10 Tbsp water) Preheat oven to 350 degrees F (176 C) Butter two 8″ round cake pans Dust with gluten free flour and shake out excess. Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes. Add baking soda to the almond milk vinegar mixture and stir. Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix. Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine. It should resemble a semi-thick batter that’s pourable. Divide batter evenly between cake pans Bake cake for 35-45 minutes Let rest in the tin for 15-20 minutes. FOR FROSTING: Add almond milk and microwave for 1 minute. Immediately add chocolate to warm milk Stir and then add coconut oil or softened butter and cover. Let rest untouched for another 10 minutes. Use your mixer to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20 minutes. Remove from fridge and beat again. Transfer the bottom layer of the cooled cake to a serving plate/dish. Spread a semi-generous layer of frosting on the top of the bottom layer. Carefully top with second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting – not too thick, not too thin. Add hazelnuts, and dark chocolate, as garnish. around the perimeter of the top of the cake. Slice and serve.
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Baked Apple Pie
Ingredients Apples 3 tart apples like Granny Smith, McIntosh, or Pink Lady 3 sweet apples like Honey Crisp, Fuji, or Ambrosia ½ cup brown sugar ¼ cup flour 1 Tbsp lemon juice 1 tsp cinnamon Optional: pinch of ground nutmeg, ground cloves, or ground ginger Crisp 1 cup flour 1 cup rolled oats 2 Tbsp brown sugar 1 tsp cinnamon ¼ tsp salt ½ cup cold unsalted plant-based butter Instructions Apples: Preheat oven to 350°F . Peel and quarter the apples. Remove the core and seeds. Chop into bite-sized pieces. In a large bowl, toss apples together with remaining "Apple" ingredients. Crisp: In a separate bowl, stir together flour, oats, brown sugar, cinnamon, and salt. Cut the butter into cubes, then add it to the flour mixture. Use a pastry cutter, 2 forks, or your fingers to work the butter into the mixture until it resembles coarse pea-sized crumbs. Bake: Bake for 45 minutes. Serve warm. Topped with your favorite plant-based ice cream.
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Baked Cinnamon Apples
Ingredients ½ cup + 2 tablespoons whole rolled oats ½ cup almond flour ⅓ cup brown sugar ¼ cup crushed walnuts ½ teaspoon Apple Pie Spice or cinnamon ¼ teaspoon sea salt ¼ cup firm coconut oil 4 apples, cored and halved Melted coconut oil, for drizzling Vanilla ice cream, for serving Instructions Preheat the oven to 375°F. Combine toppings in a small bowl: combine the oats, almond flour, brown sugar, walnuts, apple pie spice, and salt. Work in the firm coconut oil until the mixture crumbles. If mixture is dry, add a few drizzles of water until the mixture starts to stick together. Scoop out a bit of the center of each apple half. Place in an un-greased baking dish large enough to hold the apples. Drizzle with melted coconut oil and rub it all over the apples. Cover with foil and bake for 10 minutes. Uncover and top each half with generous spoonfuls of the topping. Drizzle a little more coconut oil on top and bake for 20 minutes, or until the apples have softened and the topping is crisp. Let cool slightly and serve with vanilla ice cream.
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Chocolate Raspberry Tart
Ingredients For the crust 1½ cups almond flour ¼ cup unsweetened cocoa powder ¼ cup coconut oil- melted 1 tablespoon pure maple syrup kosher salt For the filling ½ cup canned full-fat coconut milk 6 oz. bittersweet chocolate, finely chopped ¼ cup raspberry preserves, 100% fruit 2 cups fresh raspberries Instructions Lightly grease a 9-inch pan with a removable bottom with coconut oil. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust. Garnish the top with raspberries. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve. Store all leftovers in an airtight container in the refrigerator.
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Peach Sorbet
Ingredients 8 ripe yellow peaches - fresh or frozen 800g sliced & peeled 200 g caster sugar 1 tbsp lemon juice Instructions Slice the peaches into 8, and peel each slice. Place peach slices in the bowl of a food processor, along with sugar and process until smooth, scraping down the sides as you go. Once smooth, add lemon juice to taste. Freeze for 6-7 hours, or until firm. Notes Don't add all of the lemon juice in at once - you need to add it to taste. The ratio of fruit to sugar you are looking for to get the right consistency is basically 4:1 fruit to sugar. If you want to scale the recipe up or down, it should still be a good consistency as long as you stick with that ratio of 4:1 fruit to sugar.
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Vegan No-Bake Passionfruit Cheesecake
Ingredients Base 1 cup almonds 6 medjool dates, pitted Filling 3 cups raw cashews (soaked for at least 3 hrs) ¼ tsp vanilla extract ½ cup coconut oil, melted 1/4 cup passionfruit pulp ⅓ cup maple syrup ½ cup coconut cream Jelly ¾ cup water ½ tsp raw sugar 1 tsp agar agar ¼ cup passionfruit pulp Instructions For the base: place the almonds and dates in a food processor with the ‘S’ blade attachment and blend until you can pinch the mixture and it sticks together. Press the mixture down into a 21cm or springform cake tin lined with unbleached baking paper. If it’s sticking to your fingers, use the back of a silicone spatula. For the filling: add all ingredients in the food processor with the ‘S’ blade attachment and blend for around 4-5 minutes until you reach a creamy smooth consistency. Pour the filling on top of the base and place it in the freezer for around 1.5-2 hours or until the filling has firmed up. Make the jelly while the cake is setting. In a small saucepan, bring the water, sugar and agar agar to the boil. Once boiling, reduce and simmer for around 4 minutes, stirring. Ensure that the sugar has completely dissolved. Add in the passionfruit and stir. Let it cool for about 5-7 minutes, then pour over the set cake. Put the cake in the fridge to set. This should take no more than 20-30 minutes. Serve cold.
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Raw Berry Crisp
Ingredients 6 cups mixed berries, such as blackberries, blueberries, raspberries and sliced strawberries 1 tablespoon pure maple syrup, varies depending on the sweetness of berries 1 cup raw pecans 1/2 cup raw walnuts 1/2 cup pitted dates, roughly chopped 1/2 teaspoon ground cinnamon Instructions In a 2-quart baking dish, toss berries with maple syrup. Put pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground. Scatter nut mixture over berries Serve immediately, or chill until ready to serve.
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Vegan Pumpkin Cinnamon Rolls
Ingredients DOUGH 1 cup unsweetened almond milk 2 Tbsp vegan butter (Earth Balance option) 1 packet = 2 1/4 tsp instant yeast 1 Tbsp organic cane sugar 1/4 tsp sea salt 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1/3 cup pumpkin puree 2 3/4 - 3 1/4 cups Bob's Red Mill Unbleached All Purpose Flour FILLING 2 1/2 Tbsp vegan butter 1/2 cup pumpkin butter 1/3 cup organic cane sugar 1 Tbsp cinnamon 1/2 tsp pumpkin pie spice 1/2 cup raw pecans TOPPING 2 Tbsp vegan butter 1 Tbsp pumpkin butter 1 Tbsp organic cane sugar 1/4 cup raw pecans Instructions DOUGH: Large mixing bowl in the microwave, heat the almond milk and vegan butter in 30 second increments until melted (Don't reach boiling) Remove from microwave and let cool to 110 degrees F. It should be warm but not too hot or it will kill the yeast. Sprinkle in yeast, sugar, and salt and let activate for 10 minutes. Add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. (Adding flour as needed) Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size. On a lightly floured surface, roll out the dough into a thin rectangle. FILLING: Brush with melted vegan butter and pumpkin butter, then add sugar, cinnamon, pumpkin pie spice, and the pecans. Starting at one end, tightly roll up the dough and situate seam side down. Serrated knife or floss, cut the dough into 1.5 - 2 inch sections and position in a well-greased 8x8 square. TOPPING: Brush with vegan butter mixed with pumpkin butter, sprinkle with cane sugar and pecans, and cover with plastic wrap. Set on top of the oven to let rise again. Preheat oven to 350 degrees F Bake rolls on a center rack for 30-40 minutes. Let cool for at least 10 minutes before serving. For a glaze, try my dairy free cream cheese frosting. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.
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Rhubarb Crunch
Ingredients 3 cups diced rhubarb 1 cup white sugar 3 tablespoons all-purpose flour 1 cup packed light brown sugar 1 cup quick cooking oats 1 ½ cups all-purpose flour 1 cup butter Directions Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish. In mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir then combine butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold.
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