Vegan Apple Crisp

Vegan Apple Crisp

A great dessert any time of year but always a holiday favorite.

Ingredients

FILLING

• 8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) // organic when possible)

• 1 lemon, juiced (1 lemon yields ~ 2 Tbsp )

• 2/3 cup coconut sugar

• 1 1/2 tsp ground cinnamon

• 3 Tbsp arrowroot starch or cornstarch (for thickening)

• 1/4 cup fresh apple juice (or water)

• 3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)

• 1 pinch nutmeg (optional)

TOPPING

• 1 cup gluten-free rolled oats

• 1/2 cup almond meal

• 1/2 cup Gluten Free Flour (or unbleached all-purpose flour)

• 1/2 cup coconut sugar (or sub organic cane sugar)

• 1/2 cup muscovado sugar (or sub organic brown sugar)

• 1/2 cup pecans (roughly chopped)

• 1/4 tsp sea salt

• 1 tsp ground cinnamon

• 1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2)

Instructions

1. Preheat oven to 350 degrees F

2. Peel apples, quarter, remove cores, thinly slice lengthwise

3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size // as original recipe is written // use smaller or larger is altering batch size) baking dish.

4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.

5. Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.

6. Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.

7. Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F oven until warmed through.

Inspired by: Minimalist Baker

Peanut Butter Choc Chunk Cookies

Inspired by The Plant Power Way

INGREDIENTS

• ½ tsp/ or spray coconut oil
• 2 Tbsp ground flax seeds
• ¼ cup of water
• ½ tsp baking soda
• ½ cup oat flour
• 1- 1 ¼ cup organic raw brown sugar or coconut sugar
• 2 tsp vanilla extract
• 1 cup of crunchy thick organic peanut butter
• 1 bar of high quality dark chocolate
• 1 tsp of flake sea salt

METHOD

1. Pre-heat oven to 350 F and grease cookie sheet with the coconut oil or the spray.
2. Make a fax egg with the 2 Tbsp of flax seed and the ¼ cup of water. Mix until a thick consistency.
3. In a medium bowl mix in flax egg, peanut butter , sugar and vanilla. Then add in oat flour and baking soda, combine together.
4. Roll 1 tbsp of mixture into a ball and place on oiled cookie sheet.
5. With a fork, press down the dough ball in a crisscross pattern.
6. Place a small square of the chocolate bar in the center of the cookie.
7. Bake cookies for 11-12 minutes.
8. Important: When removing the cookies from oven, leave on the cookie sheet to cool before removing carefully with a spatula.
9. Store when cooled in an airtight container.

Coconut Date Cookies

A tasty easy treat to make

Serves 15

INGREDIENTS

• 6-7 dried pitted dates
• 1 cup rolled oats
• 2 cups whole wheat flour
• ½ cup shredded coconut
• ½ tablespoon cinnamon
• ¼ tablespoon nutmeg
• ½ cup olive oil
• ½ cup maple syrup

METHOD

1. Soak dates in 1 cup of water for 30 minutes.
2. Preheat oven to 375 degrees.
3. Combine oats, flour, coconut, cinnamon and nutmeg in a bowl.
4. Add oil and syrup and mix until all ingredients are moist.
5. Form little balls and place on a lightly greased cookie sheet.
6. Press cookies lightly so they do not roll off cookie sheet.
7. Bake for 10 minutes.
8. Take out cookie sheet and flip cookies.
9. Bake an additional 10 minutes.