Desserts

Grandma Jan's Apple Pie...

...adapted by Sarabeth

Crust:
2 2/3 cups flour (400g) (can use half all-purpose and half w.w. pastry)
1 tsp. Salt
1 cup plus 1 tbsp (200g) Spectrum Organic Non-hydrogenated shortening
7-8 tbsp. Ice water

Filling:
8-9 cups apples, peeled, cored, and sliced into 1/4”x1” slices
1 Tbsp. Lemon juice
1/3 cup All-purpose flour
2/3 cup White sugar or sucanat
pinch salt
1 tsp. Cinnamon
¾ tsp. Nutmeg

3 Tbsp. Butter or Earth Balance non-dairy spread

Ginger Snaps

Makes about 4 dozen cookies

From "May All Be Fed: Diet For a New World" by John Robbins. "Molasses and maple syrup give these cookies a rich, sweet flavor, and the fresh ginger gives them an unforgettable snap."

3/4 cup pure maple syrup
1/4 cup unsulphured (not blackstrap) molasses
1/2 cup canola or safflower oil
3 tbsp. finely grated fresh gingerroot
2 1/2 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350f. Lightly oil 2 baking sheets, or line with parchment paper.

Raspberry-Almond “Torte” Cookies

I think this recipe was first made popular by Annemarie Colbin, and has existed in many variations in and out of the macrobiotic community ever since.

1 c. ground (in blender) almonds, walnuts, or sunflower seeds - or a combination
1 c. ground (in blender into course meal) rolled oats
1 c. w.w. pastry flour (can use arrowroot instead, I think, or brown rice, but would be crumbly)
¼-1/2 tsp. cinnamon

½ c. maple syrup (or ¼ c. syrup + ~5 tbsp. applesauce)
½ c. canola or other vegetable oil

2-4 oz. raspberry jam or puree (or other flavor)

Preheat oven to 350f.

Poached Pears With Raspberry Sauce

From "May All Be Fed" by John Robbins

Makes 4 servings

These pears are simmered in spiced apple or pear juice and then smothered in a naturally sweetened raspberry sauce.

4 Bosc pears, peeled

2 1/2 cups apple or pear juice

1 tsp. whole cloves

1/4 tsp. grated nutmeg

1 tbsp. grated fresh ginger

1 cinnamon stick

1 tbsp. arrowroot powder (maybe more)

2 cups fresh or frozen raspberries

Cut a thin slice from the bottom of each pear to make them stand upright.

Chocolate Cake for a Crowd

Makes 2 long pans, enough for 70-100 servings, depending on how you cut it and how hungry folks are! You could probably stretch the batter into 3 long pans if necessary, for less-tall cakes that bake more quickly.

If you want to make a single 9x13" sheet cake, just use 1/4 of the ingredients and bake for slightly less time.

10.5 cups (1575 g.) All-purpose flour
6 cups (1350 g.) Granulated sugar
3 cups (340 g) Dutch process cocoa
6 Tbs. Baking soda
3 Tbs. Salt

~8 cups water
2 1/4 cups Canola/vegetable oil
1 cup + 2 Tbs. White vinegar
6 Tbs. Vanilla extract

Really Decadent, Non-Healthy, Super Tasty Pumpkin Seed Brownies

Well, you might as well do it right, if it's gonna be brownies! This recipe adapted from “The Family Baker,” by Susan G. Purdy.

6 tbsp. (¾ stick) unsalted butter, plus extra for the pan
½ cup unsifted unsweetened Dutch-processed cocoa
1 cup granulated sugar
2 large eggs, at room temperatures
1 tsp. vanilla extract
½ cup unsifted unbleached all-purpose white flour
1/8 tsp. salt
1 cup (6 oz.) dark chocolate chips or solid chocolate, coarsely chopped
½ cup (2 ounces) toasted pumpkin seeds or walnuts, optional

Cashew Ice Cream

Cashew Ice Cream (Vanilla or Chocolate) - no ice-cream machine required!

Soak 2c. cashews in water for 1-3 hours; drain.

Put cashews in blender, and add 1/2 c. agave nectar, 1/2 tsp. vanilla (1/4 c. cocoa powder, if you wish), and water to reach the 3 c. line. Blend till smooth, and freeze.

Enjoy the next day! :) It's uncannily good.

Apple (or Pear) Cinnamon Muffins

Apple (or Pear) Cinnamon Muffins
(I'm planning to work on these, and make them sourdough)
12 muffins

2 eggs
3 Tbsp. oil
2 Tbsp. honey
1 1/2 Tbsp. lemon juice -PLUS-
soymilk or rice milk to equal 3/4 cup
2 med-large apples or pears, such as MacIntosh, Ida Red, Empire, Bosc, or Bartlett, unpeeled and cut into chunks

3/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 7/8 cups brown rice flour
1/16 tsp. (just a pinch) xanthan gum

Nalani's Carrot Cake

1 10-inch cake
(I'm planning to test this with my sourdough starter for a gluten-free fermented version)

3/4 cup maple syrup
1/2 cup oil
3 eggs
1 tsp. vanilla
2 cups whole wheat pastry flour (can use half and half, brown rice and quinoa)
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts
3 cups shredded carrots

1. Preheat oven to 350f.

2. Mix wet ingredients together (except for carrots and nuts) in a large bowl.

3. Sift dry ingredients together a few times, then add dry to the wet, mixing on slow speed till wet.

Molasses, Olive Oil Gingerbread Cake

2 1/2 cups all-purpose white flour

1 1/2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/2 cup sugar

1 large egg

1 cup dark unsulphured molasses

1 cup hot (not boiling) water

Adjust the oven rack to the middle position. Oil an 8x8-inch pan. Preheat the oven to 350f for a metal pan or 325f if using an ovenproof glass pan.

Syndicate content