Date-Sweetened Apple Bake

This is another one of my go-to recipes. Whenever I'm getting tired of oatmeal or tofu scramble for breakfast, this is always a good replacement. It's mildly sweet, a perfect way to start the day (of course, if you want to eat straight up apple pie filling first thing in the morning, you can add a tablespoon or two of maple syrup). This also works as a dessert, if you'd like. However you eat it, I'm sure the hint of autumn will be a nice pick-me-up during this never-ending winter.

Date-Sweetened Apple Bake

• 1 apple, cut into 1/2-inch pieces
• 2 tablespoons chopped walnuts or pecans
• 2 tablespoons raisins, optional
• 3 medjool dates, pitted
• 1/2 cup water
• dash of salt
• 1/4 teaspoon ground cinnamon
• dash of cloves, allspice, and nutmeg
• 1 tablespoon apple cider, apple juice, or water

1) Preheat oven to 375°. Spray with cooking spray or lightly oil a small oven-safe dish (mine is 380ml or 2/3 cup). 

2) In a small sauce pan, combine dates and water, and cook over medium heat for several minutes, until dates are soft and beginning to break apart.

3) In a food processor, blend together the dates and cooking water until smooth. Add salt and spices and completely combine. 

4) Combine apple pieces, nuts, and raisins in a small bowl. Add date mixture and mix until the apples are completely covered. Evenly pour cider over apples.

5) Bake for 20-25 minutes, or until apples are soft. 

VeganMoFo Day Sixteen: Sugar-Free Stuffed Baked Apples

I have to admit that I didn't make these, but my mom did. And I'm not gonna lie, it was really nice to wake up to the aroma of baked apples filling the house. They were remarkably sweet, and I actually didn't believe her at first when she said there was any sugar in them at all (not even syrup!). I ate mine by itself and it was great that way, however, you could top it with some apple butter or maple butter or granola or vegan whipped cream or ice cream if you'd like. The recipe is originally from the book More Great Good Dairy-Free Desserts Naturally; I have mixed feelings about that book because every time I've made something from it, it's been disgusting, but whatever my mom makes is fantastic. She did change the amounts a bit, which is surprising for her, because she always follows recipes religiously. And I'm glad she did, because the apples were perfect!

Also, on a side note, most exciting thing that happened in Maine today (or like, in 14 years) was a 4.6 earthquake, with the epicenter five miles from my home. It was pretty crazy! I've never experienced an earthquake until now. My poor kitties are still terrified though, two hours later. :(

Sugar-Free Stuffed Baked Apples

• 4 apples
• 1 cup apple cider (or juice)
• 1/4 cup raisins
• 1/4 cup chopped nuts (pecans, walnuts, etc.)
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg

1) Preheat oven to 350°. Lightly oil an 8x8-inch baking dish or other dish large enough to hold 4 apples.

2) Core the apples from the top, stopping 1 inch from the bottom.  Peel the top quarter section of each apple. Put the apples in the baking dish, and pour the juice over them.

3) Mix the raisins, nuts, cinnamon, and nutmeg in a small bowl.  Spoon the mixture into the apples and sprinkle any leftover filling in the bottom of the baking dish.

4) Cover the apples with a sheet of parchment paper and overwrap with aluminum foil. Bake for 25 minutes. Uncover the dish and baste the apples with the pan juices. Bake 10 to 15 minutes longer, or until the apples are tender but not mushy. The total baking time will depend of the variety of apple.

5) Remove the baking dish from the oven. Serve the apples warm, spooning some of the pan juice over each.

VeganMoFo Day Six: Refined Sugar-free Apple Crisp

Today was such a nice day. It finally stopped raining and the weather was beautiful. I went for a drive through what is probably one of the prettiest areas in the state of Maine, at least in autumn. The leaves are all in their full colors, and it's just so gorgeous. I'm so thankful I live in New England.

Usually, I would have made at least 7,000 apple desserts by this time in fall, but for some reason I haven't this year. I guess since I've been trying to avoid refined sugars, the thought of baking just doesn't sound that appealing to me. But I'd been craving apple crisp for a while, which seemed unfortunate because I didn't think it'd be possible to use liquid sweeteners for something crisp. However, this turned out fabulously. I really would recommend using brown rice syrup, as maple syrup and agave would probably be too liquidy (you could try reducing the amount, but don't expect it to be perfect...); I'm probably very biased though, because brown rice syrup is basically the love of my life.

NOTE: I made this again later using an equal amount of maple syrup instead of the brown rice syrup, and it worked perfectly! Brown rice syrup is still my favorite, but if you don't have any on hand, that's not a problem at all.

(Refined Sugar-Free) Apple Crisp

• 5 apples, either chopped into 1-inch chunks or sliced (most recipes say sliced, but I like chopped better)
• 1 1/2 cup oats
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened coconut flakes
• 1/4 cup pecans or walnuts, chopped
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp vanilla
• 2 tbsp vegetable oil (or other mild-tasting oil..or maybe melted coconut oil if you want that flavor)
• 1/2 cup brown rice syrup (or other liquid sweetener)
• 1/4 cup apple cider or water

1) Preheat oven to 375°. Lightly oil a 10x10" casserole dish.

2) In a small bowl, combine oats, flour, coconut flakes, pecans, nutmeg, and cinnamon. Add vanilla, oil, and brown rice syrup and stir until completely combined (if it still won't stick together, add more syrup, one tablespoon at a time).

3) Place apples in dish. Using your hands, crumble the oat-syrup topping over the apples. Pour apple cider evenly over dish.

4) Bake for 25-30 minutes, or until the juice is bubbling and the topping is crispy. Let cool before serving. Always good with a scoop of vanilla vegan ice cream or some vegan whipped cream!

Autumn Apple Pie

The weather outside is getting chilly, the leaves are starting to change colors, and finally the apples are ready to be picked. As soon as apple season hits New England every September, we start picking apples at least once a week, sometimes more, depending on how many apple-based desserts and breakfasts and snacks we can stand. Of course, the first thing I make with apples is always pie because there's no better way to start autumn. 

Perfect Vegan Pie Crust

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons organic sugar
• 8 tablespoons vegan margarine, refrigerated
• 8 tablespoons vegetable shortening, refrigerated
• 4-6 tablespoons cold water
• 1 tablespoon apple cider vinegar

1) Mix together the flour, salt, and sugar in a large mixing bowl.  

2) Add margarine to flour mixture, cutting it into small pieces.  Stir until flour appears crumbly. Add the shortening, also cutting it into the flour. 

3) In a small glass, mix together 4 tablespoons of the cold water with the apple cider vinegar. 

4) Stir flour as you slowly pour water and vinegar mixture into the bowl. 

5) Knead the dough several times, adding more water if needed to hold it together. 

6) Divide dough into two pieces, wrap tightly in plastic wrap, and refrigerate until ready to use.

Apple Pie

• one recipe pie crust
• 6 apples
• 2 tablespoons lemon juice
• 3/4 cup organic sugar
• 3 tablespoons flour
• 1 teaspoon cinnamon
• 1/4 teaspoon grated nutmeg

1) Preheat oven to 425°F. Place a baking sheet on the bottom of oven or the lowest rack to catch drips. Lightly grease a 9-inch pie plate.

2) On a lightly floured surface, roll out one of the balls of pie crust into a 13-inch circle. Place crust in the prepared pie plate. Set aside.

3) Cut apples into 3/4-inch-thick slices. Place in a large bowl and toss with lemon juice to keep from browning.  

4) In a small bowl combine sugar, flour, cinnamon, and nutmeg.  Add to apples and toss well until evenly coated.

5) Roll out remaining piece of pie crust into a 12-inch circle.  Stir apples and place in prepared pie shell. Carefully cover with the crust. Trim edges to leave a slight overhang, press in and crimp rim. Cut three slits in the top of the pie.

(I was out of shortening and had to use only margarine, so I apologize for the lack of a picture-perfect crust!)

6) Bake pie in preheated oven for 15 minutes. Reduce oven temperature to 375°F, and bake for another 45-50 minutes, or until filling is bubbling and crust is browned. Place pie on a wire rack and let cool before serving. Tastes bests served warm and with a scoop of vegan vanilla ice cream!

view more photos here