Tag Archives: apple

My Favorite Fall Recipes

It’s a chilly afternoon- even a little blustery. It’s also the first day I noticed some leaves changing color. The first official day may have actually been a few days ago, but as far as I’m concerned, today is my first day of fall.

I love inventing and trying new recipes; so much so that I often forget some good ones I’ve made in the past. This slideshow may be for my benefit as much as yours. So let’s all reminisce and get re-inspired together, shall we?

And of course, there are plenty of other great recipes for fall- and all seasons- here.

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Apple Cinnamon Donuts

With Thanksgiving just days away, is anyone else having visions of apple pie yet?

Consider this your [healthier] fix.

Topped with apple butter, these are perfection. And if I haven’t convinced you to buy a donut pan yet, I hope that this does.

Baked Apple Cinnamon Mini Donuts

1 ¾ cups oat flour

2 tsp baking powder

1 tbsp cinnamon

pinch of salt

1/4 cup sugar

2 tbsp brown sugar

1/3 cup almond milk

1 flax egg (1 tbsp flax soaked for 10 minutes in 3 tbsp water)

¼ cup unsweetened applesauce

1 tbsp vanilla extract

Mix dry ingredients in a medium bowl. Beat together wet ingredients in a larger bowl, and add the dry ingredients. Stir until combined. If the batter is too thick, add a couple tbsp milk. Pour into lightly greased mini donut pan to fill each mold about ¾ of the way. Bake at 350 for about 15 minutes until slightly golden and firm to touch. Makes 24.

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Apple Cinnamon Rolls

Let me tell you about my work mornings.

Get up, get out of bed, gulp down breakfast, catch the bus, sleep on the bus, stumble bleary-eyed into the charming Port Authority.

Inhale.

NO, I don’t mean the exhaust from the buses. I mean the blissful, mouthwatering scents from Cinnabon. It too is enough to make me slightly woozy. On a crisp, chilly fall morning, there isn’t anything much better than the smell of buttery cinnamon and vanilla frosting.

Is Cinnabon vegan? No. Is it healthy? HELL no. Hey, I’m all for an indulgence every so often; I’ve said before that I think that that is completely healthy!

But what if I want my cinnamon buns every morning???

Enter this recipe. Cooking with yeast can be a bit of a pain in the you-know-what, but the good news about this is that the bulk of it can be done the night before, so that you just have to plop them in the oven first thing. And they also keep for a few days, so you can have your cinnamon-y bliss all week long if you want. Oh, and they’re vegan, and wayyy better for you than Cinnabon, so you can at least justify them a bit.

But trust me when I say that the flavor justifies these quite enough, even if they aren’t the healthiest things in the world. Throw in the apple butter as the filling, and you’ve just filled your home with the scent of apple pie. And your belly with deliciousness.

Apple Cinnamon Rolls

1 cup almond milk, warmed

1 packet instant yeast

3 cups oat flour + 1 cup set aside

1 tbsp + 1 tsp baking powder

2 tbsp brown sugar

2 tbsp sugar

1 tsp cinnamon

¼ tsp salt

¼ cup unsweetened applesauce

Apple Butter

Brown Sugar

Cinnamon

Heat the almond milk until slightly warmed in the microwave. Add the yeast, stir, cover bowl with a dish towel, and set aside.

Meanwhile, mix all of the dry ingredients (3 cups flour, sugars, baking powder, cinnamon, salt). When the yeast mixture is proofed (foam or bubbles at the top), add it to the flour mixture, along with the applesauce.

Knead dough by hand for about 10 minutes, until smooth and elastic. I kept about 1 cup of flour set aside to add as needed, as my dough was a bit sticky.

Once kneaded, wrap loosely in plastic wrap, put it back in the bowl, put a dish towel over the bowl and set aside in a warm but dark place (I put mine by my oven). Let rise for about an hour and a half.

Remove dough and punch dough on a lightly floured surface.

Roll out to a large rectangle and spread apple butter on top with a spatula, leaving about an inch clear on one of the long sides.

Sprinkle brown sugar and cinnamon as desired.

Gently roll up dough so it resembles a log. Slice dough with a SHARP knife (so you don’t skew your rolls!) into 1/2 inch slices and place in a greased dish (I used two glass loaf pans).

At this point, if you are making these night before (which I did), cover the pans in plastic wrap and put them in the fridge. If you are making them day of, cover with plastic wrap and a dish towel and set aside to rise again for about an hour.

When ready to bake, preheat oven to 350 degrees. Sprinkle brown sugar, regular cane sugar, and cinnamon on top of the rolls.

Bake rolls for about 20-25 minutes, or until golden brown and slightly crisp to touch.

For the glaze, mix together vegan powdered sugar, almond milk and vanilla extract, adding powdered sugar until you reach your desired consistency. Drizzle on top of the rolls.

P.S. I entered my Pumpkin Spice Latte in Silk’s Holiday Recipe Contest on Facebook! If I get enough votes, I could win a KitchenAid stand mixer, which I could really use (I’ve never had a stand mixer before). Vote here. Thank you!!!

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Apple Breakfast Pizza

I just made your new favorite breakfast.

Seriously.

It’s Apple Pie! For breakfast. And it’s healthy, vegan, and gluten free. It’s drizzled with vegan caramel sauce. It’s super fun to make. And best of all, this is a pizza that you can (and will WANT) to polish off the entire pie, no guilt. That’s what I call success.

Apple Breakfast Pizza with Vegan Caramel Drizzle

For the Crust:

(Adapted from Chocolate-Covered Katie)

Apple Breakfast Pizza with Vegan Caramel Drizzle

For the Crust:

(Adapted from Chocolate-Covered Katie)

1/2 cup oat flour

1 teaspoon baking powder

Stevia (or other sweetener) to taste

¼ cup water

2 tbsp applesauce

pinch of salt

1 tsp vanilla extract

1/4 tsp almond extract

2 tsp cinnamon

pinch of ground cloves

Apple Butter

1 apple sliced into thin slices

Vegan Caramel Sauce

Bake for 10 minutes at 420 degrees (don’t preheat the oven!!!). Remove and spread some apple butter on the half-baked crust. Top with apple slices, sprinkle with cinnamon and a bit of stevia or sugar if you would like.

Put back in the oven and bake for another 10-15 minutes, or until the edges start to brown slightly and turn a little crispy. Remove and let cool.

Drizzle caramel sauce over top the pizza. Slice and serve. Or eat whole (I wouldn’t judge, trust me.)

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Apple Soy Baked Tofu and Vegetables

Like I said before, I’m a sucker for any food that’s Asian inspired. Let me tell you, when this was in the oven, the kitchen was wafting with scents that I associate with the best Chinese food… so. good. And it tastes as good as it smells. Really. Savory and sweet and zesty. Make it now.

Apple-Soy Baked Tofu and Vegetables

1/3 package tofu, cut into 1-inch cubes and drained

1 cup chopped carrots

1 cup sliced mushrooms

3 cloves garlic, minced

½ cup unsweetened apple sauce

4 tbsp soy sauce

2 tbsp vinegar

Pinch of stevia

Salt, pepper, and ground ginger to taste

Chop the carrots, slice the mushrooms, mince the garlic and put  all together in a medium-sized bowl.

In a separate bowl or measuring cup, mix the applesauce, soy sauce, vinegar, stevia, and spices.

Add the sauce and the drained, pressed, and cut tofu into the bowl of vegetables. Mix so everything is coated, and cover and  let marinate in the fridge for at least an hour.

Remove from refrigerator and spread all the contents of the bowl in a small glass baking dish (I used a loaf pan).

Cover with tin foil, and begin to bake at 350 degrees for an hour. Every 15 minutes or so, remove and stir. After a half an hour in the oven, remove tin foil and let bake for the remainder of the time uncovered.

Remove from the oven and serve alone, over salad, or in a sandwich. NOM.

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