Fruity Baked Goods
As a baker, I am reluctant to let go of certain sacrosanct ingredients. Eggs are one of those precious commodities. Then a colleague who is gluten and egg-free asked me if I could convert a coffee cake recipe so she could enjoy, too. I recalled that, back in the days when I owned the Gluten-Free Pantry, I had made many recipes where I replaced eggs with silken tofu, flax gel (1 tablespoon flax meal with 3 tablespoons of hot water) or even with applesauce. I dug out my favorite coffee cake recipe, already gluten-free, and went to work. The results are delicious. Recipe and photo contributed by Beth Hillson, author of Gluten-Free Makeovers. Read More→
Print This Post
This date-based, no-sugar-added caramel sauce does double duty by sweetening both the apple filling and the crumbly topping. Use a crisper variety of apple, such as Pink Lady, Jazz, or Honeycrisp, for best results. Serve with vegan vanilla ice cream for a nice warm/cold contrast. This recipe is from Practically Raw, copyright © 2012 Amber Shea Crawley. Used by permission, Vegan Heritage Press. Read More→
Print This Post
Inspired by the traditional country French dessert, this version uses applesauce in the batter and chopped sautéed apples in the base. The result is a moist and delicious dessert that is part pie and part cake. You can substitute another fruit for the apples if you wish, including pears or peaches. Recipe is from Vegan on the Cheap by Robin Robertson © 2011, published by John Wiley & Sons. Read More→
Print This Post
This makes a great company dessert when peaches are in full season. The stuffing can also be used with pear halves. Recipe from World Vegan Feast (©2011, Vegan Heritage Press) by Bryanna Clark Grogan. Read More→
Print This Post
As I looked around for ideas to use up some organic apples that I found in the discount bin (still nice and firm, but begging to be turned into a baked goodie!), I came across oodles of recipes for one of our favorite desserts, Apple Crisp, or is it an Apple Crumble? Really, what is the difference? My mother-in-law calls it a crumble, but I have always called it a crisp, and they both seem pretty much the same. So what is a baffled baker to do? I googled. Read More→
Print This Post
This delicious and very pretty cake was contributed by Dynise Balcavage from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine. It’s a lovely dessert to serve at Thanksgiving and Christmas, but you need not wait for a special occasion to make and enjoy it. Read More→
Print This Post
This dessert is super easy to throw together, even at the last minute. Surprisingly, the most common brand of puff pastry is actually vegan. Though it’s not the healthiest product in the world, it’s a great way to make an impressive dessert quickly. Check the freezer section for it; it’s sold in sheets that come in a narrow, rectangular box. If you’re serving company, double the recipe (two puff pastry sheets come in the box)—it goes fast! Recipe from Vegan Yum Yum by Lauren Ulm. Read More→
Print This Post
This delicious gluten-free apple pie is perfect for winter holiday fare. And because it’s so easy to make, it’s a nice way to lighten your load when you’ll be doing a lot of other cooking. In the unlikely event that you have any leftovers, it’s also great for breakfast, served topped with a dollop of yogurt. Dates balance the tartness of Granny Smith apples beautifully, but you can make endless variations on this pie by choosing almost any fruit that’s in season and pairing it with whatever dried fruit seems appealing. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook. Read More→
Print This Post
