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Fruity Baked Goods

Granny Smith Apple Crumb Pie (Gluten-Free)

Granny Smith apples

This delicious gluten-free apple pie is perfect for winter holiday fare. And because this recipe is so easy to make, it’s a nice way to lighten your load when you’ll be doing a lot of other cooking. 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.* Continue Reading…

Grain-Free Autumn Fruit Crumble

Autumn Fruit Crumble2 ricki heller

This fruit crumble can be a “dessert for breakfast.” Since it’s grain-free and full of delicious fall fruit, this recipe offers a great low-glycemic way to start your day. Add a bit more protein, and you’re all set! For best results, select crisp, sweet apples, such as Gala, Honeycrisp, or Pink Lady, and firm pears, such as D’Anjou or Bosc.

From Naturally Sweet and Gluten Free: Allergen-Friendly Vegan Desserts by Ricki Heller. Photo by Celine Saki. Reprinted by permission of Sellers Publishing, ©2013.

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Easy Rustic Summer Berry Pie

Easy Rustic Summer Berry Pie

Summertime means that beautiful and delicious fresh berries are here, so why not cook them in this Easy Rustic Summer Berry Pie recipe?

 

Easy Rustic Summer Berry Pie
Serves: 8
 
Ingredients
Filling
  • 5 cups berries of your choice, trimmed and sliced
  • ½ cup sugar
  • ¼ tsp cinnamon
  • 1 tsp vanilla
  • 1½ tsp cornstarch
  • ½ orange, for juice and zest
  • 1 tbsp vegan butter, cut in small pieces
Crust
  • 1 package store-bought pastry dough
  • 2 tbsp almond milk
  • raw sugar, to sprinkle
Instructions
  1. In a large bowl, combine all the ingredients for the filling, except the butter. Set berry filling aside.
  2. Place the rack in the center of the oven preheated to 400°F.
  3. On a floured surface, roll out the dough and form a 13" diameter circle. Place on a baking sheet lined with parchment paper.
  4. Place the berry mixture in the center of the dough, leaving a 3" border. Sprinkle berry filling with pieces of vegan butter.
  5. Fold the dough border over the berry mixture.
  6. Brush the milk over the edges of the pie. Sprinkle with raw sugar.
  7. Bake pie for 15 minutes at 400°F. Then bake about 35 more minutes at 350°F or until the filling is bubbling and the crust is golden brown. Rotate the pie a few times during cooking.
  8. Let cool on a rack before serving.

 

Gluten-Free Peach Pie

Gluten-free Peach pie with teff crust

Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious and both are available at natural foods stores to make great gluten-free pie crust and other baked goods. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook. Photo by Stephanie Ferrate of Gluten-Free West. Delicious served over nondairy ice cream, as shown. Continue Reading…

Apple-Cranberry Pie

Apple Cranberry Pie

“Easy as pie” surely does fit this 6-ingredient vegan pie — a luscious combination of apples and cranberries, perfect for fall. If you love the tart burst of healthy fresh cranberries, you’re sure to love this pie. Photos by Evan Atlas. Continue Reading…

Fresh Chunky Applesauce Cake

Fresh Chunky Applesauce Cake

Your own homemade chunky applesauce is the key to this flavorful cake. That way, the cake is just as much (if not more) about the fruit than the batter. It’s a healthy cake to snack on and to add to portable lunches, as well as to serve to fall and winter company. Photos by Evan Atlas. Continue Reading…

Rustic Strawberry Tart

Vegan Rustic Strawberry Tart

As with all desserts that spotlight fresh fruit, the season’s best berries make this tart shine. This dessert was inspired by a large basket of spring strawberries from Fall Creek Farm in Granbury, Texas, where Cullen and Ashley Crisp’s mantras are “the smaller, the sweeter” and “the redder, the better.” If you’re purchasing the grocery-store variety, pony up for organic—it’s worth it. Reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style * © 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney. Continue Reading…

Apple Crumble Pie

apple pie leslie cerier

Apples scented with cinnamon — YUM! When I created this pie crust recipe, I imagined an oatmeal cookie crust. Most oatmeal cookies have eggs, butter and sugar. Not this one! Here, I subbed chia seeds and water for eggs; coconut sugar and coconut oil for a super delicious, healthy twist. And, it’s vegan! Photos by Tracey Eller. Continue Reading…

Cherry Basil Crumble Bars

Cherry Basil Bars Kathy Hester

It’s beans that allow the crust to be oil-free, but it’s the cherries and basil that make them extra special. This unusual dessert has a crust made healthy and high-protein with a secret ingredient — white beans. It also has easy gluten-free options. Recipe and photo reprinted by permission, from The Great Vegan Bean Book* by Kathy Hester ©2013, Four Winds Press. Photo by Renée Comet.

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Orange-Cranberry Muffins or Mini-Loaves

Vegan Orange Cranberry Muffins

These delicious and healthy vegan muffins or mini-loaves prove that pairing orange and cranberry makes for a lively flavor combination in baked goods. If I’m in the mood to make muffins for a weekend brunch, this is one of my top choices! And for winter holiday baking or giving, this batter is nice made into mini-loaves.This makes 1 dozen muffins, or 3 to 4 mini-loaves. Photos by Evan Atlas. Adapted from The Vegetarian Family Cookbook.

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Chocolatey Banana Pizza

Chocolate Banana Pizza

The preparation of this banana pizza is almost ridiculously easy, consider how impressive the results are. The first time I actually had this for dessert was in an Italian restaurant in Paris, presented as “Banana Pizza Chocolatino.” Combining a good-quality pizza crust and chocolate chips with bananas and another fresh fruit is a combination of pure genius and absolute simplicity.

Use a neutral-flavored crust for this (no herbs, dried tomatoes, or other savory flavors). I like sourdough, as its slight bite contrasts nicely with the sweet dark chocolate. Photos by Hannah Kaminsky. Continue Reading…

Gluten Free and Vegan Pear Coffee Cake

Gluten-free and vegan pear coffee cake Beth Hilson from Gluten-free MakeoversAs 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.* Continue Reading…

Raw Fig & Cherry Bars

raw fig and cherry bars

I originally developed these bars for a cooking class on bone health. Almost every ingredient here is high in calcium, resulting in a bar that delivers about 12% of this mineral’s daily requirement for women. They’re also high in protein and work as a great energy bar. I often carry these in the car with me for a mid-afternoon pick-me-up. Recipe and photo courtesy of Ricki Heller, from Sweet Freedom. Continue Reading…

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Vegan recipes by VegKitchen