Tag Archives: fall

Pumpkin Cookie Dough Bark

I don’t often make treats with pumpkin as an ingredient because I prefer my pumpkin in soup or as a vegetable rather than as a dessert.  With that being said, I love this Pumpkin Cookie Dough Bark recipe and I’m sure you will too.

1/2 cup Vegan Buttery Sticks, room temperature
3/4 cup packed organic light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2 tsps vanilla extract
1 cup 100% pumpkin puree
2 cups pasteurized whole wheat pastry flour *
3/4 cup mini chocolate chips
3 cups semi sweet (regular sized) chocolate chips

*To pasteurize flour, heat flour in a microwave until it reaches 160 degrees F.  The time will vary from microwave to microwave but it will take approximately 1 minute.  Don’t overheat as the flour will burn so be sure to check every 10 seconds.

 

Golden Brown Apple Crisp (Clean Eating and Vegan) with Caramel Drizzle

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This time of year the local orchards here in Pennsylvania are overflowing with apples of every species.  And if you think Pennsylvania apples are really good, just try the local made cider from Styer’s Orchard in Langhorne, PA.

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Apples are crisp, sweet, and healthy.  They are loaded with vitamins and fiber.  My doctor really did tell me to eat an apple a day.  One apple has the same amount of fiber as one dose of Metamucil and the apple is more appetizing.

Look anywhere and you’ll find some delicious apple crisp recipes.  The problem with them is that the only healthy ingredient in them is the apple.  The butter, sugars and flours take away from the health benefit of the apple.  So I came up with this high fiber clean version.

To make the streusel topping you will need:

1/2 cup whole wheat pastry flour
1/3 cup coconut palm sugar
1/2 cup old fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup Earth Balance Buttery spread or another brand such as Smart Balance

OPTIONAL: try adding nuts or dried fruit such as raisins or craisins.

Combine all of the ingredients in a bowl.  With clean hands mix well until it’s the texture of wet sand.  Put aside for now.

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Apple Filling:

1 1/2 pounds of baking apples peeled and cored.
Lemon juice and zest from 1 large lemon
1/2 cup apple cider
1 1/2 teaspoons ground cinnamon
2 tablespoons raw sugar or coconut palm sugar (1/2 teaspoon stevia can also be used)

Slice apples 1/4 – 1/2 inch thick and toss them in a bowl with the lemon juice, zest, and apple cider.  Add cinnamon and sugar and toss well.

Turn out into a 9 inch casserole dish. Pour streusel topping making sure all of the apples are covered.  Bake for 20-25 minutes at 375 then reduce to 350 for an additional 40 minutes.  When done the apples will be soft when pierced with a fork and the crumb topping will be crisp.  Cool on counter and drizzle with caramel topping (see below for recipe).

Caramel sauce:

1/2 cup raw sugar
1/4 cup almond milk or any milk of your choice.
2 tablespoons Earth Balance vegan buttery spread or another brand such as Smart Balance
Pinch of salt
1 1/2 teaspoons vanilla extract

Mix the sugar, almond milk, salt, and buttery spread in a saucepan on medium-low heat.  Cook while whisking gently for 5-7 minutes, until it gets thicker.   Add in vanilla extract and cook for another 1-2 minutes to thicken further.  Pour into jar and cool in the refrigerator.  This will thicken in the refrigerator.

 

Fall is Around the Corner

This year summer took me for a fast ride. I was unexpectedly busy with relatives visiting, vacations, spending so many nice days outdoors and baking less. Now that September is here the holidays pop up and I get my baking groove back. Even with a scheduled 10 day cruise coming up in November, I’ve already started. Here are some Halloween cookies I made with leftover cookie dough.

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In addition, I’m already planning some new baking tutorials to post here.  Some will be healthier clean eating treats and others will not.  See you real soon.