Posts tagged: lifecoach

Yuca Coffee Cake With Walnuts

Yuca flour (aka cassava flour) is the key to this light, moist, gluten-free coffee cake. A vanilla glaze adds a dash of decadence.

Made with naturally gluten-free yuca flour (aka cassava flour), this lightly sweet coffee cake can be served plain or dressed up with an easy-to-make drizzle topping. Look for yuca flour online and in health food stores.

INGREDIENTS

DRIZZLE TOPPING

• 3 tablespoons unsweetened, unflavored plant-based milk
• 2 tablespoons date paste
• 1 teaspoon almond butter
• ¼ teaspoon pure vanilla extract

CAKE

• 1 ripe banana
• 1 cup unsweetened, unflavored plant-based milk
• 1½ teaspoons flaxseed meal
• 1½ teaspoons almond butter
• 1½ teaspoons apple cider vinegar
• 1 cup yuca flour (cassava flour)
• ½ cup pure cane sugar
• ¼ cup rolled oats
• ¼ cup chopped walnuts
• 1 teaspoon regular or sodium-free baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 1 teaspoon pure vanilla extract

INSTRUCTIONS

1. To make optional Drizzle Topping: In a blender combine all Drizzle Topping ingredients. Blend until smooth. If desired, transfer to a squeeze bottle or small resealable plastic bag. Chill until ready to use. If using the resealable bag, snip off a corner to make a small hole for drizzling.
2. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. In a blender combine banana, 1 cup of the plant-based milk, the flaxseed meal, 1½ tsp. of the almond butter, and the apple cider vinegar. Blend until smooth.
3. In a bowl stir together the next seven ingredients (through cinnamon). Add milk mixture to flour mixture; mix well. Stir in orange zest and vanilla. Pour batter into prepared pan, spreading evenly.
4. Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack 30 minutes. Cover pan and refrigerate at least 2 hours. If desired, just before serving, add Drizzle Topping.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Apple-maple Cinnamon Rolls

Apple season begins in the fall but continues through midwinter, too. These melt-in-your-mouth cinnamon rolls make a great holiday-breakfast treat.

These Apple-Maple Cinnamon Rolls are a heavenly taste of autumn. A light brushing of pure maple syrup on fresh-from-the-oven rolls sweetly elevates their flavor.

INGREDIENTS

• • 1 cup warm unsweetened almond milk (105°F to 115°F)
  • 1 package active dry yeast
  • 2½ cups white whole wheat flour
  • ½ cup unsweetened applesauce
  • ⅓ cup pure maple syrup
  • 2 tablespoons flaxseed meal
  • ½ teaspoon sea salt
  • 1 to 1½ cups all-purpose flour
  • 2 cups peeled and finely chopped cooking apples
  • ¼ cup raisins
  • 3 tablespoons apple cider or juice
  • 3 tablespoons pure maple syrup
  • 1 tablespoon arrowroot
  • 2 teaspoons ground cinnamon

INSTRUCTIONS

1. In a large bowl combine milk and yeast; let stand 5 minutes. Stir in the next five ingredients (through salt). Stir in as much of the all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a bowl. Cover and let rise in a warm place until double in size (1½ to 1¾ hours).
2. Meanwhile, for filling, in a medium saucepan combine apples, raisins, 2 Tbsp. of the cider, and 2 Tbsp. of the maple syrup. Bring to boiling; reduce heat. Cook over medium 5 minutes, stirring occasionally. Combine arrowroot and the remaining 1 Tbsp. cider; stir into apple mixture. Stir in cinnamon. Cook and stir 1 minute more; cool.
3. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Line a 13×9-inch baking pan with parchment paper.
4. Roll dough into an 18×12-inch rectangle. Spread filling over dough, leaving 1 inch unfilled along a long side. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (45 minutes).
5. Preheat oven to 375°F. Bake 30 minutes or until golden. Brush with the remaining 1 Tbsp. maple syrup. Using parchment paper, lift out rolls. Cool on a wire rack 30 minutes. Serve warm.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Pear Spice Cake

Opt for one of the several pear varieties that are at their best right now to make this warmly spiced cake, which is a fan-favorite.

Add interest to the holiday dessert table with this warmly spiced homemade cake, which is topped with pears and pecans. The beautifully arranged pear slices make it a spectacular way to end a meal. Or serve it at a festive brunch. 

See Ingredient IQ: Pears for help selecting pears plus more tips for incorporating the sweet, tender fruits in your cooking.

INGREDIENTS

CRUST AND CRUMBLE TOPPING

• • 2 medium pears
  • 1¾ cups whole wheat pastry flour
  • 1 Tbsp. cornstarch
  • 1½ tsp. baking soda
  • 1 tsp. ground ginger
  • ½ tsp. sea salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 1 cup unsweetened applesauce
  • ½ cup light molasses
  • ½ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • ¼ cup chopped pecans, toasted
  • Powdered sugar

INSTRUCTIONS

1. Preheat oven to 350°F. Core and cut 1 pear lengthwise into very thin slices. Peel and chop remaining pear.
2. In a large bowl stir together the next seven ingredients (through cloves). In a medium bowl stir together the next four ingredients (through vanilla) and 2 Tbsp. hot water. Add applesauce mixture to flour mixture; whisk just until well combined. Stir in chopped pear. Spoon batter into a 9-inch round or square silicone baking pan, spreading evenly. Arrange pear slices over batter. Sprinkle with pecans.
3. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack. If desired, remove cake from pan. Sprinkle cake lightly with powdered sugar. Serve warm or cooled.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Chocolate-orange Dessert Donuts

We’re at peak orange season. These deluxe doughnuts feature a triple dose of the sunshiny citrus fruit, using orange juice, segments, and zest.

These chocolaty dessert doughnuts incorporate orange juice, zest, and segments for moist and flavorful results. If you don’t have a doughnut mold, use a standard 2½-inch muffin pan and fill cups two-thirds full with batter. Tip: You can easily make this recipe gluten-free by using certified gluten-free oat flour.

INGREDIENTS

CRUST AND CRUMBLE TOPPING

• • 2 tablespoons flaxseed meal
  • 1¼ cups oat flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon regular or sodium-free baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 4 oranges, divided
  • ¾ cup unsweetened, unflavored plant-based milk
  • 1¼ cup orange juice, divided
  • 3 tablespoons tahini
  • 1 teaspoon pure vanilla extract
  • ¼ cup pure cane sugar
  • 1¼ teaspoons arrowroot powder
  • Dark chocolate shavings

INSTRUCTIONS

1. Preheat oven to 350°F. In a medium bowl combine flaxseed meal and ¼ cup water. Let stand 10 minutes.
2. In another bowl stir together the next five ingredients (through salt). Remove 1 tsp. zest from an orange; add to bowl. Add the milk, ¼ cup orange juice, the tahini, and vanilla to the flaxseed mixture; mix well. Add to flour mixture; stir until combined.
3. Pour batter into a large piping bag or resealable plastic bag. Cut tip or corner of bag to ½ inch. Pipe batter into eight 3½-inch nonstick or silicone doughnut molds, filling each mold about halfway. Bake doughnuts 12 to 15 minutes or until tops spring back when lightly touched.
4. Meanwhile, make the Orange Sauce: In a small saucepan combine the sugar and arrowroot powder. Remove ½ tsp. zest from an orange; add zest to sauce pan. Stir in 1 cup of the orange juice. Bring to boiling; reduce heat. Cook and stir 1 to 2 minutes or until thickened.
5. Remove doughnuts from oven. Cool in pan on a wire rack 5 minutes. Loosen edges of doughnuts from sides of pan and carefully invert pan to remove. (You may need to firmly tap one edge of the pan against counter to loosen doughnuts.)
6. Peel and slice oranges. To serve doughnuts, spoon about 1 Tbsp. Orange Sauce on each dessert plate. Top with a doughnut and orange slices. Drizzle remaining sauce over doughnuts. Top with shaved chocolate.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Cranberry-pear Crumble Pie

In the mood for crumble? Unlike traditional fruit crumbles, which use oodles of refined sugar and butter, this fruity beauty is whole-food, plant-based all the way. The combination of an earthy oat-walnut crust filled with a pear and cranberry filling is heaven in a pie dish. Don’t forget to reserve some of the crust to crumble over the top. 

Fall in love with autumnal fruit when you make this stunning pie! A lightly salted crust and crumble topping made from walnuts, flaxseed meal, oats, and dates surrounds the sweet and tart inner filling. Pumpkin pie spice accentuates the seasonal flavors, and maple syrup adds a hint of rich sweetness to bring it all together. Perfect for a Thanksgiving feast, this pretty pie uses frozen cranberries because they keep their color and won’t bleed like fresh berries.

INGREDIENTS

CRUST AND CRUMBLE TOPPING

• 1¼ cups whole wheat flour
• ¾ cup walnuts
• ¾ cup pitted dates or date paste
• ½ cup rolled oats
• 2 tablespoons flaxseed meal (preferably golden)
• 1 teaspoon baking soda
• ¼ teaspoon sea salt

FILLING

• • 5 pears, peeled and thinly sliced (5 cups)
  • ¼ cup + 2 tablespoons pure maple syrup, divided
  • 2 tablespoons whole wheat flour
  • ½ teaspoon pumpkin pie spice
  • ½ cup frozen cranberries

INSTRUCTIONS

1. Preheat oven to 350°F. In a food processor combine 1¼ cups flour and the walnuts, dates, oats, flaxseed meal, baking soda, and salt. Pulse until crumbly. Add ¼ cup of water and pulse a couple more times, until mixture binds. Reserve 1¼ cups of the mixture for the crumble topping.
2. For crust, pour the remaining flour mixture into a 9-inch pie plate. Pat the mixture into a thin layer over the bottom and up the sides of the plate. Bake 15 to 20 minutes or until lightly crispy.
3. For pear filling, in a large bowl combine the pears, ¼ cup of the maple syrup, the flour, and the pumpkin pie spice.
4. For cranberry layer, in a food processor combine cranberries and the remaining 2 tablespoons maple syrup. Pulse until crumbly.
5. Pour pear filling into baked crust, smoothing the top. Top evenly with cranberry mixture. Bake 10 minutes. Remove from oven. Sprinkle top evenly with the reserved 1¼ cups flour mixture. Bake about 15 minutes more or until top is lightly browned. Let pie cool at least 30 minutes before serving.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Persimmon Cake With Pistachios

We’re at the tail-end of persimmon season, so try to scoop up some of the juicy red-orange fruits while you still can for this gooey, gorgeous dessert. (Tip: Check Asian markets, as they tend to more reliably carry persimmons in my experience.)

Fuyu persimmons are best for these picture-perfect baby cakes. These fruits are similar to tomatoes in appearance and feel the same when ripe. They can be hard to find fresh, so this recipe takes advantage of dried persimmons. If you don’t have a doughnut mold, use a standard 2½-inch muffin pan to make these cakes, filling the cups two-thirds full with batter.

*Tip: Persimmon pulp can be found in some food markets and online. If you can’t find it, make your own. Choose ripe Fuyu persimmons. Remove stems; quarter persimmons. Remove seeds; place persimmons in a blender or food processor. Cover and blend until smooth. Press pulp through a fine-mesh sieve. Or chop ½ cup (2 oz.) dried persimmons. Top with 2 cups boiling water; let stand 30 minutes. Drain, reserving ⅔ cup soaking liquid. In a small food processor combine drained persimmons and reserved soaking liquid. Process until smooth.

INGREDIENTS

• 12 small dried persimmon slices
• 2 tablespoons + ½ cup dried cranberries or chopped dried cherries
• 2 tablespoons flaxseed meal
• 2 cups whole wheat pastry flour
• 1 teaspoon regular or sodium-free baking powder
• 1 teaspoon pumpkin pie spice or apple pie spice
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup mashed persimmon pulp (*see recipe intro)
• ⅓ cup packed pure cane brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• ½ cup shelled whole pistachio nuts
• 2 tablespoons shelled chopped pistachio nuts

INSTRUCTIONS

1. Place persimmon slices and the 2 Tbsp. dried cranberries in two separate bowls. Cover with boiling water. Let stand 20 to 30 minutes to soften. Drain, reserving soaking liquids. In a saucepan bring 1 cup of the combined soaking liquids to boiling. Reduce heat to medium; simmer about 15 minutes or until reduced by half.
2. Preheat oven to 350°F. Line twelve 2½-inch muffin cups with foil or silicone cup liners. Arrange soaked persimmon slices and soaked cranberries in bottoms of muffin cups.
3. In a bowl combine flaxseed meal and ¼ cup water. Let stand 10 minutes.
4. In a medium bowl whisk together the next five ingredients (through salt). In a separate bowl whisk together flaxseed mixture and the next four ingredients (through vanilla). Add wet mixture to flour mixture; stir just until combined. Stir in the ½ cup cranberries and ½ cup pistachios. Spoon into prepared muffin cups, spreading evenly.
5. Bake 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Cool in cups on a wire rack 10 minutes. Remove from pan. Cool slightly on wire rack. Invert cakes and remove cup liners. Brush cakes with reduced soaking liquid and sprinkle with the chopped pistachios. Serve with remaining soaking liquid.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Fall Fruit Trifle With Pumpkin Gingerbread

In this special-occasion dessert, the combination of intensely flavored roasted winter fruits layered with gingerbread, vegan yogurt cream, and fresh pomegranate creates a truly memorable dish.

This is the ultimate showpiece dessert for your holiday table. Decadent layers of spicy homemade gingerbread, sweet roasted fruit, and silky vanilla cream bring together all the best warming flavors for the chilly winter months. Assemble it in a glass dish to see each beautiful layer before serving—it’s as much a feast for your eyes as it is for your belly!

INGREDIENTS

• 4 Medjool dates, pitted
• 1 15-oz. can pumpkin
• ¾ cup unsweetened, unflavored plant-based milk
• ¼ cup blackstrap molasses
• 2 tablespoons flaxseed meal
• 2 cups white whole wheat flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons regular or sodium-free baking powder
• 1¼ teaspoons sea salt
• 3 pears or quince, cored and sliced
• 3 apples or persimmons, cored and sliced
• 3 oranges, peeled and sliced
• 6 fresh or dried figs, quartered
• ¼ cup apple cider
• ¼ cup pure maple syrup
• 1 teaspoon grated fresh ginger
• ½ teaspoon ground cinnamon
• 2 star anise
• ½ cup pomegranate seeds
• ½ cup aquafaba (liquid from canned no-salt-added chickpeas)
• 2 tablespoons pure cane sugar
• 2 teaspoons pure vanilla extract
• ⅓ cup vanilla-flavored vegan yogurt
• ¼ cup chopped toasted pecans

INSTRUCTIONS

1. For gingerbread, preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or use a silicone baking pan. Place dates in a small bowl. Add boiling water to cover; let stand 10 minutes. Drain well.
2. In a food processor or blender combine soaked dates and the next four ingredients (through flaxseed meal). Process until smooth. Let rest 5 minutes.
3. In a large bowl combine the white whole wheat flour, pumpkin pie spice, baking powder, and 1 teaspoon sea salt. Add pumpkin mixture to flour mixture and stir just until moistened. Pour into the prepared pan, spreading evenly.
4. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut gingerbread into 1-inch cubes. Transfer to an airtight container; let stand overnight.
5. For Roasted Fall Fruit, preheat oven to 400°F. Line two 15×10-inch baking pans with parchment paper or silicone baking mats. In a large bowl combine pears or quince, apples or persimmons, oranges, and figs. In a small bowl stir together apple cider, pure maple syrup, grated fresh ginger, ground cinnamon, star anise, and ¼ teaspoon sea salt. Add to fruit; toss to coat. Divide fruit between prepared pans. Roast 30 minutes or until fruit is just tender and lightly browned at edges. Let cool; remove star anise. Fruit can be made 24 hours ahead and refrigerated until ready to eat.
6. For Vanilla Yogurt Cream, combine aquafaba, pure cane sugar, and pure vanilla extract in a large bowl. Beat with a mixer on medium to high until foamy. Beat on high until stiff peaks form (tips stand straight). Gently fold in vanilla-flavor vegan yogurt. Chill up to 3 hours or until ready to use. Yogurt cream can hold up to 6 hours, but you will need to beat again to form soft peaks (tips curl) before serving.
7. To assemble trifle, place one-third of the Roasted Fall Fruit and pomegranate seeds in a large trifle dish or glass bowl. Top with half of the gingerbread cubes and half of the Vanilla Yogurt Cream. Repeat layers; end with the remaining fruit and pomegranate seeds. Sprinkle with pecans. Serve within 30 minutes of assembly.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Cranberry-orange Bread Pudding

With orange zest, orange juice, and fresh (or frozen) cranberries, this succulent bread pudding bursts with fruity fall flavors. This cozy dessert is a sweet way to end any meal—it’s also a great way to use up not-so-fresh bread!

Not sure what to do with that not-so-fresh loaf of bread? Transform it into a succulent, sweet bread pudding! The zesty flavors of orange and cranberry mingle with ginger and cinnamon in this delicious dessert that’s worthy of a Thanksgiving spread. Drizzle a dairy-free orange cream sauce over the top or a dollop of aquafaba whipped cream for an indulgent treat that only uses good-for-you ingredients.

INGREDIENTS

• 1 cup + 1 to 3 tablespoons unsweetened, unflavored plant-based milk
• 1 cup + 1 tablespoon orange juice
• ½ cup Date Paste
• 2 tablespoons flaxseed meal
• 2 tablespoons white whole wheat flour
• 1½ teaspoons orange zest
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 8 oz. whole wheat bread, cut into ¾-inch cubes
• 1 cup fresh or frozen cranberries, coarsely chopped
• 6 oz. extra-firm light silken tofu
• 2 tablespoons pure maple syrup
• ½ teaspoon pure vanilla extract
• Sea salt, to taste

INSTRUCTIONS

1. Preheat oven to 350°F. In a large bowl combine 1 cup plant-based milk, 1 cup orange juice, the date paste, flaxseed meal, flour, 1 teaspoon orange zest, the cinnamon, and ginger. Let rest for 5 minutes. Add bread cubes and cranberries; mix well. Pour into an 8-inch square nonstick or silicone baking pan. Bake 25 to 30 minutes or until the top is golden-brown and firm to the touch. Transfer finished bread pudding to a wire rack; cool for 10 minutes.
2. For Orange Sauce, combine tofu, maple syrup, the remaining ½ teaspoon orange zest, the remaining 1 tablespoon orange juice, the pure vanilla extract, and salt in a blender. Cover and blend until smooth. Add plant-based milk 1 tablespoon at a time, until you reach drizzling consistency. Refrigerate until ready to serve.
3. Cut pudding into squares and spoon Orange Sauce over warm pudding just before serving.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Gingerbread Loaf with Poached Pears

Poached pears have never tasted so good as they do in this moist, perfectly sweet gingerbread loaf. For extra pizzazz, top with a sprinkle of cinnamon and Aquafaba Whipped Cream. Yum!

This is your favorite gingerbread with a surprise in the center—whole spiced poached pears! The absorbent fruits are soaked in a hot bath of apple cider, red wine, cinnamon, and cloves to infuse them with all the best holiday flavors. Homemade Aquafaba Whipped Cream creates a silky smooth topping that perfectly complements the sweet cake. Sprinkle everything with a little extra cinnamon and voilà, you have a restaurant-quality dessert for your winter feast!

INGREDIENTS

• 1 cup apple cider or juice
• 1 cup red wine or apple cider
• 2 cinnamon sticks
• 6 whole cloves
• 4 small fresh Bartlett pears (5 to 6 oz. each), peeled with stems left intact
• ⅓ cup blackstrap molasses
• ¼ cup unsweetened applesauce
• 1 tablespoon flaxseed meal
• 1¼ cups white whole wheat flour
• 2 tablespoons pure cane sugar
• 2 teaspoons regular or sodium-free baking powder
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• ⅛ teaspoon ground cloves
• 1 recipe Aquafaba Whipped Cream

INSTRUCTIONS

1. In a large saucepan combine the first four ingredients (through cloves) and 1 cup water. Add pears. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pears are nearly tender. Using a slotted spoon, transfer pears to a paper-towel-lined plate. Let cool and blot away any excess moisture.
2. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or use a silicone loaf pan. In a small bowl stir together molasses, applesauce, flaxseed meal, and ⅔ cup water. Let rest 5 minutes. In a large bowl combine the next eight ingredients (through cloves). Add molasses mixture to flour mixture and stir just until moistened.
3. Place pears, stem ends up, evenly distributed down center of loaf pan. Carefully spoon gingerbread batter around pears, keeping pears in center of pan.
4. Bake 35 to 40 minutes or until a toothpick inserted in loaf comes out clean. Transfer pan to a wire rack; cool 15 minutes. Carefully remove loaf from pan. Cool completely on wire rack.
5. Cut loaf so each piece will have a slice of pear. If desired, serve with Aquafaba Whipped Cream and sprinkle with additional ground cinnamon.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Vegan Apple Pie

Loved from coast to coast and around the world, apple pie is comfort-food heaven. It’s also a great way to use up all those apples. Packed with whole-food ingredients, this vegan apple pie features a subtly tart apple filling that pairs perfectly with the earthy tones of a date-sweetened oat crust. Top with a crumbly almond butter oat topping for extra richness. Serve with Vanilla Nice Cream.

This vegan apple pie is fruity, crumbly, and oh-so-delicious. It all starts with an oat-based crust that harnesses the sticky sweetness of dates for both flavor and shape as you press it into the pie tin. Next, a precooked filling of spiced apples ensures a tender interior that bakes quickly in the oven so you can get a slice on your plate without a long wait. But the crown jewel of this recipe is the almond butter and oat crumble topping, which is infused with the warming flavors of apple pie spice. A perfect crunchy complement to the moist filing, every ounce of this autumnal dessert is begging for a second serving. Free of oil and refined sugar, make this pie as a festive centerpiece for your vegan Thanksgiving feast!

INGREDIENTS

• ½ cup pitted whole dates
• 3 cups rolled oats
• ¼ teaspoon sea salt
• ¼ to ⅓ cup unsweetened, unflavored plant-based milk
• 6 medium apples, peeled, cored, and sliced (6 cups)
• 2 tablespoons lemon juice
• ½ cup unsweetened applesauce
• ¼ cup pitted dates, chopped
• ¼ cup apple cider
• 1 tablespoon + ¼ teaspoon apple pie spice
• 2 tablespoons maple syrup
• 2 tablespoons no-salt-added almond butter
• 2 tablespoons white whole wheat flour

INSTRUCTIONS

1. Preheat oven to 350°F. For piecrust, in a small bowl combine ½ cup whole dates and enough boiling water to cover. Let stand 10 minutes; drain well. In a food processor combine soaked dates, 2½ cups of the rolled oats, and the salt. Pulse until dates are finely chopped. Gradually add milk, pulsing until dough comes together. Press dough into a 9-inch pie pan, covering the bottom and sides (do not extend over the rim).
2. For filling, in a large bowl combine apples and lemon juice; toss to coat. Add applesauce, chopped dates, apple cider, and 1 tablespoon of the apple pie spice. Place apple mixture in an extra-large skillet. Cook, covered, over medium about 10 minutes or until apples are tender, stirring occasionally. Pour into piecrust.
3. For topping, in a medium bowl whisk together maple syrup and almond butter until smooth. Add the remaining ½ cup oats and ¼ teaspoon apple pie spice and the flour. Toss to combine. Spoon topping over pie. Lightly press down.
4. Bake 45 minutes or until crust and topping are lightly browned and filing is bubbling around edges. Let cool before cutting.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram