VEGAN APPLE COOKIES
This is my healthier version of a cookie that is sold at one of our local bakeries. These are not your normal cookie as they stay in nice little soft mounds packed with little bits of dried apples and nuts without being overly sweet. **This is an original recipe and the amount of apple juice is always between 1/3 and 1/2 cup so you will have to use your baking skills when making these.
Provided by Debbwl
Categories Drop Cookies
Time 22m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- pre heat oven to 350°F.
- In large bowl stir together flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon, and flaxseed meal.
- Add chopped dried apple and walnuts to flour mixture.
- In small bowl whisk together applesauce, vanilla, oil and 1/3 cup apple juice.
- Stir liquid into dry ingredients without over working **over stiring will make them though** adding a little more apple juice if need be.
- Drop a cookie scooper full or generous tablespoon full of dough onto Silpat(can use paper-lined or greased baking sheet But silpat works best), these cookies won't spread much so you can get a few more per baking sheet.
- Bake in the preheated oven at 350 F for 12-15 minutes or until toothpick inserted in the center comes out clean. These cookies are more cake-like, so they will not get crisp and will only color slightly.
- Allow to cool on the baking sheet for 5 minutes and then remove to wire racks to cool completely.
Nutrition Facts : Calories 58.2, Fat 1.8, SaturatedFat 0.2, Sodium 33.4, Carbohydrate 10, Fiber 1.2, Sugar 3.4, Protein 1.2
DEEP-DISH VEGAN APPLE PIE
Extra-virgin coconut oil is a great substitute for butter in both the pie dough and the apple filling to make this all-American fruit pie vegan-friendly. We use a mix of apples for the filling: The Golden Delicious keep their shape and are a nice contrast to the soft McIntoshes, and the Granny Smiths give a nice tartness.
Provided by Food Network Kitchen
Categories dessert
Time 8h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Special equipment: a 9 1/2-inch deep-dish pie pan
- For the dough: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to overnight.
- For the filling: Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
- To assemble: To make rolling easier, let the dough soften a bitit should be slightly soft when pressedat room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll 1 disc of dough out into a 13-inch round on a lightly floured surface or between two pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9 1/2-inch deep-dish pie pan. Add the cooled filling, mounding it slightly in the center.
- Roll out the remaining dough disc into a 12-inch round; place it over the filling, and press the 2 crusts together around the edges. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with the almond milk, and sprinkle generously with sugar. Pierce the top with a knife (or make decorative cutouts) a few times to let steam escape. Chill for at least 1 hour.
- Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 425 degrees F; preheat for at least 30 minutes. Place the pie on the hot baking sheet, and lower the oven to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed. (Cover the edges with foil if they brown too quickly.) Transfer to a rack, and cool until set, about 3 hours.
VEGAN APPLE PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, organic sugar, kosher salt, vegan butter, ice water, granny smith apples, organic sugar, lemon, cornstarch, lemon, coconut oil, salt, cinnamon
Provided by Merle O'Neal
Categories Desserts
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the crust: In a large bowl, combine the flour, sugar, and salt.
- Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
- Gradually add the ice water and mix just until the dough can be pressed together.
- Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 350˚F (180˚C).
- Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups (200 G) of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
- On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
- Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
- Bake for 1 hour, until crust is starting to turn golden brown.
- Let cool for 10 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 889 calories, Carbohydrate 138 grams, Fat 37 grams, Fiber 10 grams, Protein 6 grams, Sugar 81 grams
VEGAN APPLE CAKE
Make this apple and almond cake to fill your cake tin. It's an ideal treat for anyone following a dairy-free or vegan diet, and is delicious for afternoon tea with a cuppa
Provided by Esther Clark
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- Use the spread to butter a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature.
- Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the butter and ½ tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.
- Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Once cool, will keep in an airtight container for up to three days.
Nutrition Facts : Calories 445 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium
VEGAN APPLE MUFFINS
I got this recipe from a vegan cookbook. The first time I made them they were ok but not great. Than I made them again and made the apples a bit smaller and added 1/4 a cup more of sugar and they came out wonderful. Enjoy!
Provided by Italianl3abex
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F; grease muffin tins.
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in a separate vessel.
- Add wet to dry and mix well. Batter will be lumpy.
- Mix in chopped apple.
- Pour into muffin tins and bake at 400°F for 20 minutes.
- Enjoy! Tastes great with cinnamon butter.
VEGAN APPLE DUMPLINGS
A fun recipe to make for any occasion! Vegan apple dumplings make a quick and easy appetizer or excellent gift to family and friends for the holidays.
Provided by ishallbevegan
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Whisk flour, vegan margarine, baking powder, and salt together in a bowl until fine crumbs form. Add water and mix to combine. Separate dough into 10 equal pieces.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Chop each apple eighth into 4 chunks. Place apple chunks in a saucepan and bring to a boil. Cook until soft but not mushy, about 5 minutes. Set aside to cool.
- Combine brown sugar, water, vegan margarine, vanilla extract, and cinnamon in a microwave-safe bowl. Heat in the microwave until butter has dissolved, about 30 seconds. Stir marinade and pour over cooked apples in the saucepan. Let apples marinate for 10 minutes.
- Flatten a piece of dough into a circle. Place 4 apple chunks in the center and wrap dough around; pinch to seal. Place on the prepared baking sheet. Repeat with remaining dough and apples; reserve remaining marinade.
- Drizzle remaining marinade over dumplings on the baking sheet.
- Bake in the preheated oven until golden brown, 15 to 30 minutes. Serve hot.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 33.8 g, Fat 9 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 447.7 mg, Sugar 13.7 g
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