Apple crisp is a classic fall dessert. Incredibly easy to make and loved by the masses! A great way to use up some apples after going apple picking. This gluten-free and vegan apple crisp is a healthier way to make the famed dessert.
Category Archives: Baked Goods
These muffins are screaming fall. Butternut squash and pumpkin seeds? Come on! I didn’t actually make this recipe myself. I was lucky enough to come home to an apt. smelling of delicious muffins made by girlfriend. I had been wanting to make butternut squash muffins, ever since we bought a bushel at the market a couple weeks ago. 8$ for a bushel of butternut squash! Can you believe it?
She beat me to it! That’s okay. As someone who is constantly cooking, it is really nice when someone else makes something delicious. She found the recipe for these delicious butternut squash muffins on a blog called Kirsten’s Kitchen. Kirsten as it turns out, runs a food and juice bar in Halifax called Wild Leek. If ever I am in the Halifax, I will be sure to check it out.
Who doesn’t love a loaf of fresh, sweet zucchini bread straight out of the oven. What’s even better is one that is free of highly refined flours and sweeteners. This vegan and gluten free zucchini bread turned out to be amazing! I would be lying if I said I was 100% confident with how it would turn out.
I don’t do too much baking, because I like to make stuff up as I go, and just go with the flow. This style doesn’t usually lend itself too well to baking. Once in a while, I decide to give it a go, and see what happens.
My friend Justin brought my gf and I a huge zucchini from his wine tasting trip in Ontario. When I say huge, I mean huge! Zucchini this big are also known as marrow. The skin was hard like a squash, and the seeds were big like a squash. Since we had so much zucchini to use up, it only seemed fitting we make some zucchini bread.
After having some delicious homemade granola this past weekend at my aunt and uncle’s in Toronto I was inspired to make some granola of my own. I have only made granola once before and it turned out quite well. The first time was this summer and I made an almond and hemp seed granola with currants in it.
My idea for granola this time around was chocolate coconut. I decided to do a little google search just to see if anyone else had made a chocolate coconut granola before. The first one I found was a raw cacao and coconut granola by Kelly Childs. Unfortunately I didn’t have all the ingredients to make a raw granola not to mention a dehydrator. Something that is on my list of kitchen wants.
The second recipe I checked out was the type of granola I had in mind and was very similar to the recipe I had made up in my head. It is from a blog called Sugar and Charm. The blog itself is quite amazing. The design, the photos, and the videos. Very professional and quite beautiful. The blog is “a lifestyle and entertaining blog focusing on hosting tips, sweet recipes, charming crafts, design, photography.” Continue reading
Apples, apples, apples. They are everywhere in the fall. All different varieties. Apple crisp is a dish that my mother makes a lot for family dinners. It is a classic. You can’t go wrong with a good apple crisp. The apple crisp I ate growing up was definitely not vegan. It most definitely had butter and refined sugar.
This year I thought I would try my hand at making apple crisp at home with my mother, but without the butter and with a less refined sweetener. We also added pecans to the topping which was absolutely wonderful.
The second time I made this recipe I added fresh cranberries to the mix. One of the vendors at the market has this massive wooden box filled with cranberries. They were beautiful and I couldn’t resist. A little bitter, but they work nicely in the apple crisp. They are of course optional here.
The topping is made with rolled oats, buckwheat flour, pecans, coconut sweetener (sap), coconut oil instead of butter, cinnamon and nutmeg. It is definitely different from the traditional topping for crisp, but not to worry it is good. Nutty and sweet. Whether you are vegan, eat gluten free, or just like desserts, this dessert will surely please you.
Vegan Gluten-Free Apple Crisp
1 kg apples (like cortland or another type of apple that is good for cooking) peeled, cored and sliced
1 cup of fresh cranberries, cut in half
1/4 cup lemon juice (about 1 lemon)
1 cup rolled oats (not quick oats)
1/2 cup buckwheat flour
1/2 cup coconut sweetener
1 cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup coconut oil, melted
Preheat oven to 375F.
Prepare the apple and cranberries and place in a baking dish. 8x8x2 is a good size. You don’t want it too big or there won’t be enough topping, and too deep the apples won’t cook. Find the right balance.
Cover with the lemon juice and mix together.
In a large mixing bowl, combine all the ingredients except for the coconut oil and mix. Then add the coconut oil, and mix everything together.
Spread the topping evenly over the apple cranberry mixture.
Bake in the oven for 35-45 mins or until apples are cooked to your liking and the top is slightly browned.
Granola has been something that I have been wanting to make for quite a while. This week I finally did.
So many different ingredient combinations possible for granola. I kept it pretty simple for my first time. It turned out great and I can’t wait to try more variations. Continue reading
2 recipes in this one post. 2 recipes back to back last night. Here is how it happened…
My friend Erin walked in to my kitchen last night, which had 6 very ripe bananas out on the island, and right away said “are we making banana bread?”.
How can you say no to something like that? You can’t really. We were both really hungry and hadn’t eaten dinner. So we decided to take care of that problem first. Pulled my leftovers from the night before out of the fridge. Vegan adzuki bean sheppard’s pie and cabbage kidney bean coconut milk soup. Recipes for those coming soon.
With our hunger tamed, we could focus on the task at hand. Bananas and baking. I had recently bought some millet flour as well as some amaranth flour to experiment with. Both gluten free flours. This was the perfect chance to try them out. In what proportions? Who knows. We looked at a few other “healthy” banana bread recipes from various books and websites as a guide for proportions.
It’s freezing outside today (-12 celcius) and I am at home feeling a little cold so I decided to fire up the oven and bake something to warm me up a little.
I love cornbread. I also love Quinoa. Why not combine the two for a healthy delicious treat. Really easy and quick to make. Recipe uses quinoa flour and white quinoa seeds which gives the bread a little crunch which is nice. Prep, cooking and clean-up can all be done in around 30 mins. Awesome. If you have never baked before don’t worry about it. I promise you this is a really easy recipe.
Great to eat alone as a snack or serve with some chili or soup.
Recipe inspired from Vegan Soul Kitchen by Bryant Terry. I changed a few things because I didn’t have the exact ingredients he called for. I used soy milk instead of rice milk, and I used extra virgin olive oil instead of corn oil. Overall I pretty much followed the recipe though.
Here it is.
1/4 cup quinoa
3/4 cup cornmeal (I used coarse grind)
1/2 cup quinoa flour
1/2 unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
1 cup unsweetened organic soy milk
2 tablespoons apple cider vinegar
1/4 cup agave nectar
5 tablespoons extra virgin olive oil
a little oil for the pan – I used a little coconut oil
1. Preheat oven to 425 degrees Fahrenheit with rack in the middle
2. Put your quinoa in a frying pan and put on medium heat, shaking the pan occasionally. Approx. 3 minutes to toast it. Quinoa will begin to pop and turn a golden color. Remove form heat.
3. Transfer toasted quinoa to a large mixing bowl. Add the rest of the dry ingredients to the bowl. (Cornmeal, quinoa flour, all purpose flour, baking powder, baking soda, and salt) Whisk to combine. Set aside.
4. Grease 8 inch square bread pan with a little oil and put it in the oven to preheat pan for 5 minutes.
5. While your pan is pre-heating combine all the wet ingredients in a separate bowl and whisk together. (soy milk, apple cider vinegar, agave nectar, olive oil)
6. Combine wet ingredients into bowl with dry ingredients and mix together quickly until dry ingredients are all moist. Do not over mix.
7. Remove pan from oven and scrape batter into pan. Spread batter evenly in pan.
8. Bake in oven for 15-18 minutes. Bread should be golden brown and firm to the touch. Test with a toothpick. Bread is ready when you insert a toothpick and it comes out clean.
8 inch square bread pan
measuring cups and measuring spoons
2 mixing bowls
Delicious. Now I am headed back outside to face the cold.