Vegan Pumpkin Scones

These scones are the perfect autumn late afternoon snack, or treat with dinner. Light and healthy yet rich and satisfying at the same time - can't beat that!

I've listed the ingredient amounts for both the full and half recipe, just in case I (or you) don't have enough ingredients on hand (like the first time I made them).  I know, it's easy to just half it yourself, but a quick reference is always handy too :)

12 scones:

• 1/2 cup organic cane sugar
• 3 1/2 cups flour (I use whole spelt)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp allspice
• 1/2 cup Earth Balance buttery spread
• 2 cups pumpkin (canned or not)

6 scones:

• 1/4 cup organic cane sugar
• 1 3/4 cups flour (I use whole spelt) 
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp allspice
• 1/4 cup Earth Balance buttery spread
• 1 cup pumpkin (canned or not)

method:

Preheat oven to 425 degrees.

Line two cookie sheets (or 1 for the half recipe) with parchment paper. 

Soften Earth Balance if it has been in the fridge.

In a large bowl whisk together all the dry ingredients. 

Cut in the Earth Balance, a bit at a time, then add the pumpkin.

Mix until very well combined. I use a large serving fork to mix.

Knead lightly on a floured surface.

Form dough in to a fat circle and cut in to 12 or 6 pie shapes. Or, divide dough as you wish in to the sizes you  like.

Place on cookie sheet and bake 12 - 15 minutes.  (In my oven it's 15)

Remove from oven when slightly golden brown on top, and top of scones spring back under a gentle touch.

Allow to cool on a wire rack before serving.

Enjoy!

pumpkin pie bars

If you like pumpkin pie, make way for these bars! These bars have a spongy, moist texture with a rich fullness to them despite being virtually fat free. If you're not too concerned about a bit of sugar, they're actually quite healthy. 

  Ingredients:

• 4 oz. silken tofu
• 1/2 mashed banana
• 3/4 cup applesauce (sweetened or unsweetened - up to you)
• 1 1/2 cups organic cane sugar (a bit less if sweetened applesauce is used)
• 2 1/4 cups unsweetened canned pumpkin
• 2 - 2.5 cups unbleached flour (depending on how wet mixture is)
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp xanthan gum
• 1/4 cup arrowroot or potato starch
• 1 Tbsp. cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground allspice
• 1/2 tsp. sea salt
• 1.5 tsp vanilla extract
• Optional: maple syrup for topping

Method: Preheat oven to 375. 

Oil a 9"x12" pan (I use Earth Balance), or line pan with parchment paper.   

In a food processor, blend together tofu, banana, applesauce, pumpkin and sugar. You may need to stop the processor a couple times to scrape down the sidewalls with a spatula to ensure everything is evenly mixed. 

Slowly blend in flour (I do it in 1/2 cup increments), baking powder, soda and spices. Blend until mixture is very smooth. 

Pour mixture into pan and spread out evenly with a spatula. 

Bake 25 minutes. Cool for 1 hour on counter, then in refrigerator for several hours to "set" tofu. Once fully cooled, into squares and drizzle maple syrup overtop for added yumminess. 

Recipe adapted from from: vegweb.com

Perfect Pumpkin Pie

This is "THE" official recipe in my house for pumpkin pie. I was fooling around with some pumpkin pie making ingredients and thought I'd see how this turned out as I've never been 100% pleased with my pumpkin pie recipes in the past (usually too strong tasting and too gooey / wet). Well, I finally hit the nail on the head! The key is to puree it in the blender past what you think it'll need to make it extra silky smooth.

ingredients:

• 1 28 oz can pure pumpkin (not pie filling)
• 320 ml coconut milk (canned, regular, not light; this amount is 2 mini-cans)
• 1.5 cups brown sugar or organic cane sugar
• 1/2 tsp salt
• 2 tsp plus a few shakes allspice
• 1/5 - 1 tsp cinnamon
• 2 tsp vanilla extract
• 7 Tbsp corn starch (or arrowroot powder)

crust:

• your favorite pie crust recipe

method:

Preheat oven to 350 degrees
In a food processor, blend together all ingredients. Blend until very smooth. Blend past what you think is done, and then it will be smooth enough. Adjust flavouring to your taste if necessary (more spices, sugar, etc).
Pour into a pie shell.

Bake at 350 for 1 hour.

Remove from oven and let set at room temperature for about an hour. Place in fridge and let set for 4 hrs before serving, or preferably overnight.