DRIED FRUIT AND MAPLE SYRUP CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 cups (270 g) (9.5oz) flour

1⁄2 cup (40 g) (1.4oz) almond flour

1 cup (180 g) (6.3oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

6.75 ounces (200 g) water

2⁄3 cup (130 g) (4.6oz) sunflower oil

1⁄4 cup (30 g) (1.1oz) walnuts

1⁄4 cup (30 g) (1.1oz) toasted hazelnuts

1⁄3 cup (40 g) (1.4oz) raisins

3 dates

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

Maple syrup

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, almond flour, sugar, baking soda, salt, and baking powder). Chop the walnuts, hazelnuts, raisins, and dates into irregular sized pieces. In a mixing bowl, combine the water, oil, hazelnuts, walnuts, raisins, and dates. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 27 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Fill a hole in the centre of each cupcake with maple syrup and decorate with creamy cheese. Serve immediately.

PEAR AND MAPLE SYRUP CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 Conference pear

1 tsp vanilla extract

5.25 ounces (160 g) soy milk

2⁄3 cup (150 g) (5.3oz) sunflower oil

FOR THE COMPOTE

1 Conference pear

1 cup (125 g) (4.4oz)blueberries

6 dried apricots

1⁄2 cup (70 g) (2.5oz) raisins

1⁄2 tsp cinnamon

1 tbsp Cointreau

6 1⁄2 tbsp (80 g) (2.8oz) sugar

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese with maple syrup

Pear and blueberry compote

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 50.7g
Protein: 4.5g
Sugar: 41.1g
Sodium: 80mg

METHOD

In a mixing bowl, combine all the dry ingredients (flour, sugar, baking soda, salt, and baking powder). Peel and cut the pear into 3/8 inch (1 cm) wide cubes. In a saucepan, cover with water and cook for 2 minutes over low heat. Strain and set aside to cool to room temperature. To the dry ingredients, add soy milk, oil, and vanilla extract. Whip the mixture with a wire whisk. Continue whipping until the diced pear is combined with the batter.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Peel and cut the pear into 3/8 inch (1 cm) wide cubes for the compote. Cut the apricots and raisins into small chunks. In a saucepan, combine the diced pears, blueberries, raisins, dried apricots, sugar, liqueur, and cinnamon. Cook for 10 minutes over low heat, stirring occasionally to ensure that the mixture does not stick, and the blueberries do not become crushed. Refrigerate it until the sauce reaches a warm temperature.

Decorate each cupcake with maple-flavoured cream cheese, leaving a hole in the centre to fill with pear and blueberry compote. Refrigerate them for at least 2 hours before serving.

SALTED VANILLA MAPLE BLONDIES

SERVES 12 BARS

1 1/2 cups oat flour (certified gluten-free if necessary)

1/4 cup sweet white rice flour

1/4 cup coconut sugar (or brown sugar)

2 tbsp. tapioca powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup cashew butter

1/2 cup maple syrup

1/2 cup unsweetened applesauce 1 tbsp. coconut oil, melted

1 tbsp. apple cider vinegar

Scrapings from inside 1 vanilla bean (or 1 tsp. vanilla powder)

1 tsp. vanilla extract

Flaked sea salt

NUTRITIONAL VALUES

Calories: 114kcal
Fat: 1.9g (1.2g S.Fat)
Carbs: 22.7g
Protein: 1.6g
Sugar: 12.9g
Sodium: 150mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line an 8 × 8-inch baking dish with parchment paper. Allow some to hang over the edges of the pan to make it easier to remove the blondies from the pan.

In a medium mixing bowl, combine the oat flour, rice flour, coconut sugar, tapioca powder, baking soda, and salt.

In a large mixing bowl, combine the cashew butter, maple syrup, applesauce, and coconut oil with a hand mixer. Combine the vinegar, vanilla bean scrapings, and vanilla extract in a mixing bowl. Stir the dry ingredients into the wet ingredients until well combined. Pour the batter into the prepared baking dish and sprinkle with sea salt flakes.

30–35 minutes, or until the top is golden brown and firm, and a toothpick inserted into the center comes out clean. Allow to cool completely in the pan after removing from the oven.

When the blondie is cool enough to handle, lift it out of the baking dish with the parchment paper. Cut into 12 pieces. The blondies can be stored at room temperature in an airtight container, but they will keep their moisture longer if refrigerated. They can be stored for 3 to 4 days.

VARIATION

I'm sure I don't have to tell all you crazy chocoholics out there that these blondies beg for chocolate chips. Before transferring the batter to the baking dish, fold in 1/2 cup vegan chocolate chips.

PUMPKIN CINNAMON ROLLS WITH MAPLE GLAZE

SERVES 12 CINNAMON ROLLS

FOR THE DOUGH:

1 cup pumpkin puree, canned or cooked fresh

1 cup soy, almond, or rice milk

1⁄2 cup plus 1 tbsp sugar, divided

1⁄2 tsp salt

8 tbsp vegan margarine

1 tsp pure vanilla extract

1⁄4 cup warm water, about 43°C/110°F

1 (11⁄2 tsp) packet active dry yeast

41⁄2 to 5 cups all-purpose flour, plus extra, for rolling

Canola oil, for greasing

FOR THE FILLING:

3⁄4 cup packed brown sugar

2 tbsp sugar

1 1⁄2 tsp ground cinnamon

4 tbsp vegan margarine, melted

1 cup raisins

FOR THE GLAZE:

1 1⁄2 cups powdered sugar

3 tbsp maple syrup

2 to 3 tbsp water

NUTRITIONAL VALUES

Calories: 1219kcal
Fat: 11.2g (1.7 S.Fat)
Carbs: 255.4g
Protein: 23.5g
Sugar: 84.2g
Sodium: 204mg

METHOD

To make the dough: Over low heat, whisk together pumpkin puree, non- dairy milk, 1/2 cup sugar, salt, and margarine in a small saucepan. Remove from the heat and stir in the vanilla extract. Allow it to cool until it is very warm to the touch, approximately 43°C/110°F.

While the pumpkin mixture is cooling, in a 1-cup glass measuring cup, combine the warm water, remaining 1 tbsp sugar, and yeast. Set aside for about 10 minutes after stirring for a second or two. The yeast will foam up, double in size, and reach the 3/4-cup mark. If it does not, the yeast is dead or the water was not at the correct temperature, so make another yeast mixture before moving on to the next step.

Combine the pumpkin mixture and the yeast mixture in a stand mixer fitted with the paddle or whisk attachment and beat on medium speed for about 1 minute. Reduce the speed to low and gradually add 2 1/2 cups flour. After about 2 minutes, add 2 more cups flour and mix for another 2 minutes. 1 minute more on the beater. Take the dough out of the mixing bowl. It will be a little wet and sticky. Place it on a floured surface and knead it with your hands for a minute or two. If necessary, add a pinch of flour to prevent the dough from sticking to your hands.

Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours).

Remove the kitchen towel and punch your fist into the center of the dough to deflate it. Remove the dough and place it on a floured surface, cover with a kitchen towel, and set aside for 10 minutes.

To make the filling and assemble the rolls: Preheat oven to 190°C/375°F. Lightly grease a 9- x 13- inch pan.

Roll the dough into a 20-by-13-inch rectangle on a lightly floured surface.

In a small bowl, combine brown sugar, sugar, and cinnamon. Brush or spread the melted margarine all over the dough's surface. Spread the sugar-raisin mixture evenly over the surface.

Roll the dough up evenly with the long end facing you. Cut the log in half, seam side down, with a sharp knife. Then, divide each half into six equal parts. You'll get 12 cinnamon rolls. Place the rolls, cut side up, in four rows in the prepared pan, three rolls in each row, with some space between them. Cover with a dry kitchen towel and set aside in a warm area of the kitchen for the second rise, about 1 hour, until the cinnamon rolls have risen and expanded.

Bake for 20 minutes, uncovered. Allow the rolls to cool for 10 minutes before glazing.

To make the glaze: To make the glaze, whisk together powdered sugar, maple syrup, and 1 tbsp water at a time in a medium mixing bowl until smooth.

Drizzle the glaze over the rolls, coating them completely. Warm or at room temperature, serve.

MAPLE-PEANUT BUTTER PANCAKES

SERVES 8 PANCAKES

3/4 cup oat flour (certified gluten-free)

3/4 cup gluten-free flour blend (soy-free if necessary)

1 tbsp. cornstarch

1 tbsp. baking powder

1/2 tsp. salt

1 1/4 cups non-dairy milk (nut-free and/or soy-free if necessary)

1 1/3 cup maple syrup, plus more for serving

1/4 cup unsalted, unsweetened peanut butter (or nut or seed butter of your choice)

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

Vegan cooking spray (soy-free if necessary)

Vegan butter (soy-free if necessary), optiona

NUTRITIONAL VALUES

Calories: 178kcal
Fat: 0.7g (0.2 S.Fat)
Carbs: 43g
Protein:1.1g
Sugar: 31.3g
Sodium: 154mg

METHOD

Whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt in a large mixing bowl. In a medium mixing bowl, combine the milk, maple syrup, peanut butter, vinegar, and vanilla extract. Stir the wet ingredients into the dry ingredients until well combined. For a few minutes, heat a large frying pan or griddle over medium heat. Cooking spray should be used sparingly. Scoop the batter onto the pan with a 1/3-cup measuring cup and cook until the top begins to bubble, and the edges begin to lift. Flip the pancake with a spatula. Cook for an additional minute or two. Lift the edge of the pancake gently to ensure it is golden brown, then transfer it to a plate (or the oven, as in Tip below). Rep with the remaining batter, making sure to re-grease the pan in between pancakes. Serve the pancakes with a drizzle of maple syrup and a pat of butter, if desired. Refrigerate leftovers in an airtight container for 1 to 2 days.

VARIATIONS

These can also be made with 1 1/2 cups unbleached all-purpose flour instead of the oat flour, gluten-free flour, and cornstarch. If the batter is too thick, thin it out with a few tablespoons of nondairy milk. This batter can also be used to make waffles by cooking it in a waffle maker according to the manufacturer's instructions.

RECIPE NOTES

If you aren't going to serve the pancakes right away, preheat the oven to the lowest setting before you begin making the batter. On a baking sheet, place a cooling rack. When a pancake is done, place it on a cooling rack and place the baking sheet in the oven. Continue to transfer all of the pancakes to the rack (avoiding overlapping if possible) and leave them there for up to 20 minutes.