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

coconut raspberry squares

This is probably the most popular dessert I make. It's extra nice around Christmas with all the red & white, but truly yummy any time of year. Best of all, it's really quick and easy so you can make it if you need a great dessert in a pinch.

Yields: This recipe is sized for an 8"x8" pan. Frankly, that's just not enough. I always double the recipe and use a 9"x12" pan.

bottom layer:

• 1 1/4 cups sweetened shredded coconut


• 1 cup unbleached flour


• 1/4 tsp. sea salt


• 1/4 cup soy or rice milk (vanilla or plain)


• 1/4 cup maple syrup or honey


• 1/2 tsp. vanilla extract


• 2 Tbsp. sunflower oil

filling:

• LOTS of raspberry jam (just have a big jar on hand and use as much or little as you need when spooning out the filling. You want to err on the side of generous-ness)

topping:

• 3/4 - 1 cup sweetened shredded coconut


• 1/2 cup unbleached flour


• dash sea salt


• 2 Tbsp. sunflower oil

method:

Preheat oven to 350.

Bottom Layer: Mix together dry ingredients. Combine wet ingredients and mix into dry, stirring until just well mixed.

Spoon mixture into "greased" pan (I use Earth Balance) and press down.

Filling: Spread raspberry jam over bottom layer. It's better to use more than less; juicy squares are always tastier than dry ones.

Top Layer: Combine topping ingredients and work into a crumbly mixture with your hands. Sprinkle over raspberry jam and press down to lightly pack. (it will make cutting, serving & eating a lot easier)

Bake 28 - 30 minutes, until topping is a light golden brown and jam is bubbling a little.

Remove from oven and let cool before cutting into pieces.



Recipe from: "The Everyday Vegan", Dreena Burton

sweet things

cookies

chocolate almond cookies
coconut macaroons
date filled cashew cookies
ginger snaps
oatmeal rasin basics

cakes & squares

banana walnut bread
chocolate chocolate cake
coconut raspberry squares
pineapple upside-down cake
the real deal pound cake
pumpkin pie bars
harvest cake w/ "buttercream" frosting
un-brown brownies
vanilla cake with chocolate raspberry frosting

muffins

cranberry orange muffins

award-winning lemon poppyseed muffins

grand desserts

chocolate mousse
blueberry "cream" pie
raspberry banana apple crumble
pumpkin pie

other

cinnamon buns
co-co orb balls
vanilla "buttercream" icing
truffles

pies

pie crust
apple pie with carmel topping

raspberry banana apple crumble

Move over apple cobbler, here comes the ultimate in fruity crumbles!


fruit base:

• 2 cups "juicy" fruit - frozen raspberries (or strawberries), or fruity pie filling


• 1 apple; chopped


• 2 bananas, sliced into thin wedges


• large handful dates; chopped


• handful of cranberries


• 2 tsp cornstarch


• 2 tsp carageenan or xantham gum

crumble topping:

• 2 - 2 1/2 cups rolled oats (not quick oats)


• 2 handfuls slivered almonds


• 3 handfuls walnut crumbs


• 1/4 cup oil (coconut, or safflower)


• 1/4 cup maple syrup


• 1/4 tsp salt
  

method:

Preheat oven to 350.

Combine all ingredients for fruit base in a large bowl. Transfer to a large baking dish / casserole dish.

Combine all ingredients for crumble topping and spread evenly overtop of fruit, pressing down to make a firm layer.

Bake in oven about 30 min., or until top is golden.



Recipe by: Trudel; Jan.08

chocolate almond cookies

These are what angels eat in heaven...all...day...long

dry:

• 3/4 cup flour
• 1/4 cup cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/3 cup chopped toasted almonds
• 1/2 cup chocolate chips

wet:

• 1/4 cup sunflower oil
• 1/3 cup maple syrup
• 1/4 cup sugar
• 1 tsp. vanilla or almond extract

method:

Preheat oven to 350.

Chop whole almonds, then measure off 1/3 cup, then toast for no more than 10 min.

In a large bowl combine all dry ingredients.

In a smaller bowl whisk together wet ingredients until well blended.

Pour wet mixture into dry and stir until combined. The batter will be thick, and it will seem as though there are too many chocolate chips for the amount of dough. (I know, you ask, how can this possibly be?)

Roll dough into little balls between your hands and flatten into thick disks on a parchment lined baking sheet.

Bake 11 min for crisp cookies, 10 min. for slightly softer cookies.

Cool on wire rack.

Try not to eat them all in one day.


Recipe by: bunnyfoot.blogspot.com