Makes 25 squares
Makes 25 squares
I’m behind, I have barely started my 2013 Christmas baking. I know, I know, I better get on it. I have finished my Christmas shopping though so I guess it balances out. That being said, the fact that I haven’t really baked anything gives me more time to scour the interweb for delicious recipe inspiration. Here’s a sample of what I have came across thus far!
|Vegan Fruit and Nut Ginger Cookies|
– Linzer Cookies from A Canadian Foodie
– Turtle Cookies from A Pretty Like in the Suburbs
– Sparkling Toffee Cookies from Jelly Toast
– Chocolate Drop Cookies from Kitchen Heals Soul
– Christmas Card Cookies from The Simple, Sweet Life
– Double Chocolate Chip Oatmeal Cookies from Kitchen Treaty
– Masala Chai Snickerdoodles from Oh Ladycakes
– Chocolate Toffee Pecan Cookies from Clockwork Lemon
– Gluten Free Lace Cookies from Wheat Free Mom
– Merry Cherry Icebox Cookies from Bakersbeans
– Holiday Lemon Cheesecake Bars from The Kitchen Magpie
– Salted Caramel Swirl Brownies from What’s Gaby Cooking
– Peanut Butter, Chocolate and Oat Cereal Bars from Bake or Break
– Nanaimo Bars from Warm Vanilla Sugar
– Toffee Triangles from If You Give a Blonde a Kitchen
– Dolce de Leche Bars from Buttered Up
– Cookie Butter Oatmeal Bars from Chelsea’s Messy Apron
– Cranberry Almond Brown Butter Cereal Bars from Lovely Little Kitchen
– Cranberry Cheesecake Brownies from Eat Good 4 Life
– Raspberry Almond Streusel Bars from TasteFood
|Cranberry Pomegranate Spritzers|
– Gingerbread marshmallows from Joy the Baker
– Creamy Crockpot Cocoa from Barefeet in the Kitchen
– Chocolate Caramel Tart with Sea Salt from Eats Well with Others
– Spiced Nuts from Dinner with Julie
– Raspberry Nanaimo Pops from SugarHero!
– Buckeye Bark from Chocolate Chocolate and More
– Kransekake from Kumquat
– Gingerbread Train from Sweet Explorations
– Seven Layer Chocolate Truffles from the Kitchn
– The Best Almond Brittle from Say Yes to Hoboken
Vegan Apple Pear Streusel Bars
Makes 9 portions
– 3/4 cup flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon cinnamon
– 2 tablespoons canola oil
– 2/3 cup brown sugar
– 1/4 cup pumpkin puree or unsweetened applesauce
– 1 cup rolled oats
– 2 apples, peeled and sliced thinly
– 1 pear, peeled and sliced thinly
– 1/2 tsp. cinnamon
– 1/8 tsp. each allspice and cloves
– 2 tbsp. maple syrup
– 1 tbsp. flour
– 1 cup rolled oats
– 1/2 cup flour
– 1/2 cup brown sugar
– 1/4 cup slivered almonds
– 1/4 cup canola oil
1. Heat your oven to 350F. Line a 9″ square pan with parchment paper.
2. To make the base, mix together the canola oil and pumpkin puree (or applesauce). Add the brown sugar and stir until it forms a paste of sorts.
3. Add the flour, baking powder, salt, cinnamon and oats. Stir until combined and press into the bottom of your prepared 9″ pan.
4. For the filling, mix the sliced apples and pears with the cinnamon, allspice, cloves, maple syrup and flour. Pour this on top of the base.
5. Finally the topping. Mix together the oats, flour, brown sugar, almonds and oil. It should be crumbly but moist enough that when you squeeze a handful of it, it somewhat holds together. Sprinkle this over top of the apples in a nice, even layer.
6. Bake at 350F for about 30-35 minutes.
7. Cool for at least 20-30 minutes before removing the vegan apple pear streusel bars from the pan. Slice and serve!
|Getting in on the photo action.|
Raw Vegan Chocolate Nut Bars
Adapted from This Rawsome Vegan Life
1/2 cup dates
1/2 cup almond flour
2 tbsp. sliced almonds
1/4 cup almond butter (or as needed to hold it all together)
pinch of salt
1/4 cup almond butter
1/4 cup coconut oil
1/2 cup dates
1/4 cup peanuts
2 tbsp. almond flour
5 tbsp. coconut oil
1 tbsp. cocoa powder (more accurately, you should use cacao if you want it to be a totally raw dessert, as it turns out, cocoa powder is actually roasted before it is ground…oops…but they basically taste the same so if it doesn’t concern you, don’t worry about it)
3 tbsp. maple syrup
For each layer, blend all of the required ingredients in the food processor. For the crust, add as much almond butter you need in order for everything to stick together cohesively. As for the filling, the original recipe called for cashew butter which I think may be thicker than the almond butter I used, hence the need for additional peanuts and almond flour to hold the works together. The chocolate topping is probably the easiest part. You don’t really even need to use the food processor, you can just mix all 3 ingredients by hand until they are smooth and incorporated. Once all 3 components are prepped, you can layer them into the pan/Ziploc container/serving vessel of your choice. Even muffin tins would work if you are so inclined. Crust, then nut filling, then chocolate topping. Easy as that. Freeze or refrigerate until everything is solidified, preferably overnight. Slice and serve. Sprinkle the tops with coarse see salt if you are into that type of thing (which I definitely am). Hopefully you don’t have a nut allergy 😉
1 cup flour (I used pastry but all-purpose is fine)
3/4 cup brown sugar
1/4 cup butter
1/4 cup extra virgin olive oil
1/2 tsp vanilla extract
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup Rainier cherries (or fruit, nuts, chocolate, etc. of your choice)
|Parchment is your best friend, I promise you this.|
Line an 8×8 pan with parchment and preheat your oven to 350 F.
Melt the butter and combine it with the olive oil, brown sugar, egg and vanilla. In a separate bowl combine the flour, salt, baking powder, baking soda and cherries. Mix the wet and dry together until everything is well incorporated. Pour it into the prepared pan and bake for about 20 minutes (I went closer to 25 and it turned out a tad dry for my liking). Cool and slice.
I served this with a swipe of blueberry compote on the plate and then I took that same compote and macerated some more Rainier cherries along with blackberries to cascade over the side of the blondie. The compote itself I made the other day by cooking down fresh blueberries with a touch of maple syrup to bring out their sweetness and a splash of lime juice. Citrus goes surprisingly well with blueberries. I pureed it with my favorite Bamix (hand blender, really, don’t I rant about it enough?) and that was that. Yumster!