APRICOT PISTACHIO CHOCOLATE BARK

SERVES 10 TO 12 PORTIONS

2 1/2 cups vegan dark chocolate chunks (or chips; soy-free if necessary)

2 tsp. coconut oil

1/3cup roughly chopped pistachios

Heaping 1/2 cup chopped dried apricots

Flaked sea salt

NUTRITIONAL VALUES

Calories: 64kcal
Fat: 1.9g (1.1g S.Fat)
Carbs: 11.9g
Protein: 1.9g
Sugar: 6.4g
Sodium: 69mg

METHOD

Use parchment paper or a silicone baking mat to line a baking sheet. If possible, use binder clips to secure the paper's edges to the sheet's rim. This will keep it in place while you spread the chocolate.

Melt the chocolate and coconut oil in a double boiler or a heatproof bowl on top of a pot of boiling water until smooth, stirring frequently.

Pour the chocolate onto the prepared baking sheet and spread it with a silicone spatula until it's about 1/4 inch (6 mm) thick. Sprinkle the pistachios and apricots on top, followed by the salt. Refrigerate for 1 hour, or until thoroughly chilled.

Break the bark into small pieces and store them in cellophane bags tied with string or in a cute box. Keep it in a cool, dry place.

VARIATIONS

Of course, you can experiment with different dried fruits and/or nuts in this bark. Simply use the same amounts as listed and you'll be fine.

Use shelled sunflower seeds or pepitas instead of nuts for a nut-free alternative (pumpkin seeds).

RECIPE NOTES

To make this bark truly stand out, use high-quality, cacao-rich chocolate.

MAKE-YOUR-OWN CORNBREAD IN A JAR

SERVES TWO 1-QUART JARS

3 cups fine cornmeal (certified gluten-free if necessary)

3 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)

1/4 cup coconut sugar (or brown sugar)

1/4 cup flax meal

2 tbsp. baking powder

1 tsp. baking soda

1 tsp. salt

NUTRITIONAL VALUES

Calories: 1012kcal
Fat: 8.4g (0.3g S.Fat)
Carbs: 212.6g
Protein: 25.4g
Sugar: 24.5g
Sodium: 1824mg

METHOD

In a large mixing bowl, combine all of the ingredients. Divide the mixture evenly between the two jars. Each jar's lid should be tightly screwed on. Attach a card to the jar with the following instructions:

Preheat the oven to 350°F (180°C, or gas mark 4). Coat a 10-inch cake pan or skillet, or an 8-inch baking dish, lightly with cooking spray or olive oil.

Combine 11/4 cup non-dairy milk and 1 tablespoon apple cider vinegar in a large mixing bowl and set aside for 5 minutes. Incorporate 1/3 cup sunflower oil or melted coconut oil. Add 2 tbsp maple syrup if you want a sweeter, moister cornbread. Stir in the contents of the jar until smooth. Stir in 1 cup fresh corn kernels OR 1 cup fresh blueberries OR 1/4 cup canned diced green chiles OR 2 tbsp. diced jalapenos if desired.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow for a 10-minute rest before serving. Enjoy! (Serves 8–10)

RECIPE NOTES

Before serving, the lemon bars should be chilled in the refrigerator for 8 hours or overnight.

RESCUE PUPPY CHOW

SERVES 9 CUPS

8 cups vegan waffle square cereal (such as Chex, using a gluten-free variety if necessary)

1 cup vegan chocolate chips (or chunks)

1/2 cup unsalted, unsweetened, smooth natural peanut butter

2 tbsp. vegan butter (soy-free if necessary)

1 tsp. vanilla extract

1/4 tsp. salt

1 cup powdered sugar (or xylitol)

NUTRITIONAL VALUES

Calories: 258kcal
Fat: 6.3g (2.2g S.Fat)
Carbs: 46.2g
Protein: 5g
Sugar: 19.6g
Sodium: 524mg

METHOD

Pour the cereal into a large mixing bowl. Place aside.

Melt the chocolate in a double boiler or a heatproof bowl on top of a pot of boiling water, stirring frequently, until smooth. Combine the peanut butter, butter, vanilla, and salt in a mixing bowl. Stir until completely combined, melted, and smooth.

Pour the chocolate mixture over the cereal and mix well. Stir everything together until it's smooth. Toss in the powdered sugar until evenly coated.

Allow the mixture to cool completely on a baking sheet. Divide the mixture among gift bags or jars, or store in an airtight container. You can either refrigerate it or store it at room temperature for 5 to 7 days.

VARIATION

For the peanut butter lovers in the family, try substituting puffed peanut butter cereal (such as Barbara's Peanut Butter Puffins) for the waffle cereal.

MINI SALTED CHOCOLATE CARAMEL PRETZEL TARTS

SERVES 2 PORTIONS

Vegan cooking spray (soy-free if necessary)

PRETZEL CRUST

1 heaping cup broken pretzels (gluten-free if necessary)

2 tbsp. coconut sugar (or brown sugar)

1/3cup oat flour (certified gluten- free if necessary)

3 1/2 tbsp. vegan butter (soy-free if necessary)

FOR THE CARAMEL LAYER

1/3cup chopped pitted Medjool dates

1/3cup full-fat coconut milk

1 tbsp. maple syrup

1/2 tsp. vanilla extract

1/4 tsp. salt

FOR THE CHOCOLATE GANACHE

2 heaping tbsp. vegan dark chocolate chips (or chopped vegan chocolate)

1/4 cup full-fat coconut milk

1 tsp. coconut oil, melted

Flaked sea salt, optional

NUTRITIONAL VALUES

Calories: 524kcal
Fat: 10.6g (3.1g S.Fat)
Carbs: 85g
Protein: 36g
Sugar: 34g
Sodium: 897mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray two 41/2-inch tart pans with cooking spray.

To make the crust: In a food processor, combine the pretzels, sugar, and oat flour to make a coarse flour. Transfer to a large mixing bowl and cut in the butter until the dough is crumbly and holds together when squeezed.

Divide the dough evenly between the two tart pans, pressing it into the bottom and up the sides. Bake for 12 minutes, or until the top is dark golden brown. Allow the pans to cool completely on a cooling rack.

To make the caramel: In a food processor, combine all of the ingredients. Blend until smooth. Refrigerate for 30 minutes after dividing the mixture between the two crusts.

To make the ganache: In a heatproof bowl, place the chocolate. Bring the coconut milk to a boil over medium heat, then remove from the heat and immediately pour over the chocolate. Allow it to rest for a few minutes before stirring gently until smooth. Add the coconut oil and mix well. Pour the ganache over the tarts and evenly distribute it. If desired, sprinkle the tops with flaked sea salt.

Refrigerate the tarts for at least 1 to 2 hours, or until the chocolate is firm. Refrigerate until ready to serve. Refrigerate leftovers in airtight containers for 2 to 3 days.

GINGERBREAD COOKIES

SERVES 24 COOKIES

2 tsp. flax meal

1 tbsp. warm water

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

1/2 cup brown rice flour

1/4 cup almond flour

1 tbsp. arrowroot powder

1 tsp. baking soda

1 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/4 tsp. xanthan gum

1/3 cup coconut oil, melted

1/4 cup blackstrap molasses (or regular molasses)

1/4 cup coconut sugar (or brown sugar)

1 tsp. grated fresh ginger

1/2 tsp. vanilla extract

CINNAMON SUGAR

3 tbsp. coconut sugar

1 tbsp. ground cinnamon

NUTRITIONAL VALUES

Calories: 120kcal
Fat: 9.6g (1.3g S.Fat)
Carbs: 12.5g
Protein: 10g
Sugar: 5.2g
Sodium: 113mg

METHOD

In a medium mixing bowl, combine the flax meal and water. Set aside for about 5 minutes to rest.

In a large mixing bowl, whisk together the oat flour, rice flour, almond flour, arrowroot, baking soda, ground ginger, cinnamon, salt, nutmeg, and xanthan gum.

To the flax mixture, add the coconut oil, molasses, sugar, grated ginger, and vanilla extract. Mix until everything is well combined. Stir together the wet and dry ingredients until well combined. Refrigerate the dough for at least 30 minutes.

Preheat the oven to 350°F (180°C, or gas mark 4) when you're ready to bake. Two baking sheets should be lined with parchment paper or silicone baking mats. Take the dough out of the refrigerator.

To make the cinnamon sugar: In a shallow bowl, combine the sugar and cinnamon.

Scoop out a tablespoon of dough and shape it into a ball. Roll the ball in the cinnamon-sugar mixture, then place it on the baking sheet that has been prepared. Rep with the rest of the dough, spacing the balls about 2 inches apart. Flatten each cookie with a fork and make a crisscross pattern on top. Bake the cookies for 10 to 12 minutes, or until they are spread out and firm around the edges. Allow the cookies to cool for a few minutes on the pan before transferring them to a cooling rack. Allow to cool completely before serving. (As they cool, they will firm up even more.) Store at room temperature in an airtight container for up to 4 days.

VARIATION

To make gluten-free cookies, substitute 1 1/2 cups unbleached all-purpose flour for the oat, brown rice, and almond flours, and leave out the arrowroot powder and xanthan gum.

CHAMPAGNE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 tbsp. non-dairy milk (nut-free and/or soy-free if necessary)

1 tbsp. apple cider vinegar

1 3/4 cups unbleached all-purpose flour (or gluten-free flour blend, soy- free if necessary)

2 tbsp. arrowroot powder

1 cup coconut sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

8 tbsp. vegan butter (soy-free if necessary), at room temperature

2/3cup vegan Champagne(or sparkling wine)

1 tsp. vanilla extract

FOR THE FROSTING

8 tbsp. vegan butter (soy-free if necessary)

3 cups powdered sugar (or xylitol)

2 tbsp. vegan Champagne (or sparkling wine)

1/2 tsp. cream of tartar

1/2 tsp. vanilla extract

Additional vegan decorations, optional

NUTRITIONAL VALUES

Calories: 256kcal
Fat: 4.9g (1.2g S.Fat)
Carbs: 21.6g
Protein: 9.5g
Sugar: 14.5g
Sodium: 49mg

METHOD

To make the cupcakes: Preheat the oven to 350°F (180°C, or gas mark 4). Line a 12-cup muffin tin with paper or silicone liners.

Combine the milk and vinegar in a cup or small bowl. Place aside.

Whisk together the flour, arrowroot powder, coconut sugar, baking powder, baking soda, salt, and xanthan gum in a large mixing bowl (if using).

In a medium mixing bowl, cream together the butter and Champagne with a hand mixer. Mix in the milk mixture and vanilla extract until well combined. Slowly combine the wet and dry ingredients with a hand mixer until well combined.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 10 minutes in the muffin tin before transferring them to a cooling rack to cool completely.

Make the frosting while the cupcakes are cooling: Mix all of the frosting ingredients together with a hand mixer. Place in the refrigerator for at least 15 minutes, or until ready to use.

When the cupcakes are cool enough to handle, transfer the frosting to a pastry bag fitted with a decorating tip or a large resealable plastic bag with the corner cut out and pipe frosting onto each cupcake. Alternatively, spread frosting on each cupcake with a butter knife or silicone spatula. You can decorate if you want. Refrigerate until ready to serve or serve immediately. These cupcakes are best the day they are made, but they can be stored in an airtight container in the refrigerator for 1 to 2 days.

VARIATION

Replace the Champagne with vegan ginger ale or sparkling apple cider to make these alcohol-free.

CHOCOLATE-PEANUT BUTTER TRUFFLES

SERVES 10 TO 12 TRUFFLES

1/2 cup unsalted, unsweetened natural peanut butter

1/4 cup oat flour (certified gluten- free if necessary)

2 1/2 tbsp. powdered sugar (or xylitol)

Pinch of salt (exclude if using salted peanut butter)

1 cup vegan chocolate chips (or chopped vegan chocolate)

1 tsp. coconut oil

Chopped peanuts, optional

Flaked sea salt, optional

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 8.7g (2.6g S.Fat)
Carbs: 10.1g
Protein: 3.9g
Sugar: 6.8g
Sodium: 79mg

METHOD

n a medium mixing bowl, combine the peanut butter, oat flour, sugar, and salt with a fork (if using). Place the bowl in the freezer for 20 minutes, or until firm.

Use parchment paper or a silicone baking mat to line a baking sheet. Take the frozen peanut butter mixture out of the freezer. Scoop up 1 tbsp. and roll it into a ball with your hands. Place the ball on the baking sheet that has been prepared. Rep with the rest of the peanut butter mixture. Place the sheet in the freezer for at least 15 minutes while you melt the chocolate. If you don't intend to coat them with chocolate right away, place the sheet in the refrigerator for at least 30 minutes.

Melt the chocolate and coconut oil together in a double boiler or heatproof bowl set over a pot of boiling water, stirring frequently, until completely smooth. Take the pan off the heat.

Take the peanut butter balls out of the freezer. Scoop up a ball with a fork and dunk it in the melted chocolate. Roll it around to completely cover it, then lift it out and drain off the excess chocolate with a spoon. Return the truffle to the baking sheet. Rep with the rest of the balls. Sprinkle with chopped peanuts and/or flaked sea salt on top (if using).

Return the baking sheet to the refrigerator and chill for 15 to 20 minutes, or until completely set, or until ready to serve. The truffles will keep in the fridge for 4 to 5 days if stored in an airtight container.

RECIPE NOTES

f your peanut butter is too runny, thicken it with 1 tbsp oat flour and 1 1/2 tsp powdered sugar or xylitol.

BROWNIE ICE CREAM SANDWICHES

SERVES 8 SANDWICHES

1 cup unbleached all-purpose flour (or gluten-free flour blend, soy- free if necessary)

3 tbsp. Dutch-process cocoa powder

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

1/2 tsp. salt

1 cup vegan dark chocolate chunks (or chips)

4 tbsp. vegan butter (soy-free if necessary)

1/2 cup coconut sugar (or brown sugar)

1/2 cup unsweetened applesauce

2 tbsp. aquafaba

1 tsp. vanilla extract

Vanilla Ice Cream; or 1 1/2 pints store-bought vegan vanilla ice cream)

NUTRITIONAL VALUES

Calories: 182kcal
Fat: 5.2g (2.3g S.Fat)
Carbs: 30.8g
Protein: 12g
Sugar: 8.3g
Sodium: 116mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line two 8 × 8-inch baking dishes with parchment paper. Use small binder clips to secure the parchment paper to the edges of the dishes if you have them. This prevents the paper from sliding as you spread the batter. Set aside the baking dishes. Whisk together the flour, cocoa, baking powder, baking soda, xanthan gum (if using), and salt in a medium mixing bowl.

Melt the chocolate and butter together in a double boiler or in a heatproof bowl set over a pot of boiling water, stirring occasionally, until smooth. Take the pan off the heat. Mix in the sugar, applesauce, aquafaba, and vanilla extract. Stir the dry ingredients into the wet ingredients gradually. Divide the batter evenly between the two baking dishes and smooth it out. If the batter is difficult to spread, you can place a sheet of plastic wrap over it and use your hand to push or spread it. Bake for 25 to 30 minutes, or until set and the edges are slightly pulling away from the pan. Remove from the oven and set aside for 1 to 2 hours to cool.

Remove the ice cream from the freezer about 15 minutes before using it to soften. In one pan, spread ice cream on top of the brownie layer. Make an even layer 1/2 to 1 inch thick. (To make it easier to spread, place a sheet of plastic wrap over the ice cream and pat it down with your fingers.)

Using the parchment paper, carefully remove the second brownie layer from the dish and place it on top of the ice cream. Gently press down on the sandwiches to compress them. Freeze the pan for 30 to 60 minutes, or until the ice cream is solid again. Take the pan out of the freezer. Lift the large sandwich from the pan and place it on a flat surface, such as a cutting board, using the parchment paper. Cut out your desired sandwich shapes with a knife, cookie cutter, or biscuit cutter. To get the sandwiches to pop up, use a cookie or biscuit cutter and gently push from the bottom, underneath the parchment paper. Place the sandwiches in an airtight container to keep them fresh. Freeze until ready to use, or up to 1 month.

STRAWBERRY-PEACH CRISP WITH VANILLA WHIPPED CREAM

SERVES 8 PORTIONS

FOR THE FILLING

Vegan cooking spray (soy-free if necessary)

1 lb. strawberries, hulled and quartered (fresh, frozen or dried)

3 medium peaches, pitted and thinly sliced

3 tbsp. coconut sugar (or brown sugar)

2 tbsp. lemon juice

1 tbsp. arrowroot powder

1 tsp. grated fresh ginger

FOR THE STREUSEL

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

1/2 cup corn flour (see Flour Power ; certified gluten-free if necessary)

1/4 cup brown rice flour

8 tbsp. cold vegan butter (soy-free if necessary)

1/2 cup rolled oats (certified gluten- free if necessary)

1/2 cup coconut sugar (or brown sugar)

1/2 tsp. salt

1/2 tsp. ground cinnamon

Scrapings from inside 1 vanilla bean, optional

FOR THE VANILLA WHIPPED CREAM

One 14.5-oz. can unsweetened coconut cream (or full-fat coconut milk)

1 tbsp. powdered sugar (or xylitol)

1/2 tsp. vanilla extract

NUTRITIONAL VALUES

Calories: 410kcal
Fat: 25.3g (14.2g S.Fat)
Carbs: 37.6g
Protein: 56.4g
Sugar: 58.7g
Sodium: 214mg

METHOD

Refrigerate the can of coconut cream the day before you intend to serve it. Preheat the oven to 400°F (200°C, or gas mark 6). Coat a 10-inch cake pan, pie pan, or cast-iron skillet lightly with cooking spray.

To make the filling: In a large mixing bowl, combine the strawberries, peaches, coconut sugar, lemon juice, arrowroot, and ginger. Pour into the baking dish that has been prepared.

To make the streusel: Combine the oat flour, corn flour, and rice flour in a mixing bowl. Cut in the butter until no pieces are larger than your pinkie fingernail and the mixture resembles wet sand. Just until evenly combined, stir in the oats, sugar, salt, cinnamon, and vanilla bean scrapings (if using). It should be clumpy but evenly distributed. Spread the streusel evenly over the fruit. 30 minutes in the oven, or until the topping is crispy and golden. Remove from the oven and set aside for 5 to 10 minutes to rest before serving.

While the crisp cools, prepare the whipped cream: Pour the solid coconut cream into a large mixing bowl, leaving the coconut water in the can (which you can totally keep to use for something else). Add the powdered sugar and vanilla extract to the cream and whisk on high speed with a hand mixer (fitted with a whisk attachment, if possible) until it has the texture of whipped cream. Place the bowl in the refrigerator until ready to use. Serve each crisp with a dollop of whipped cream on top. Both the crisp and the whipped cream will keep in the fridge for 2 to 3 days if stored in airtight containers.

VARIATION

Experiment with different fruit combinations, such as cranberries and persimmons, apples and pears, or blueberries and mango. Simply try to replace with similar quantities as much as possible, though a little more or a little less won't hurt the final product. For the same results, try different dried fruit combinations in similar amounts.

PUMPKIN CHAI SCONES

SERVES 8 SCONES

FOR THE SCONES

1/2 cup unsweetened vanilla non-dairy milk (nut-free and/or soy-free if necessary)

1 tsp. apple cider vinegar

2 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)

1/3 cup coconut sugar (or brown sugar)

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cardamom

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/4 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

8 tbsp. very cold vegan butter (soy- free if necessary)

1/2 cup pureed pumpkin (not pumpkin pie filling)

1 tsp. vanilla extract

Oat flour (certified gluten-free if necessary) for dusting and kneading

FOR THE ICING

1/2 cup powdered sugar (or xylitol)

1 tbsp. unsweetened vanilla non-dairy milk (nut-free and/or soy-free if necessary)

Pinch of ground cinnamon

NUTRITIONAL VALUES

Calories: 317kcal
Fat: 21.1g (10.2g S.Fat)
Carbs: 32.2g
Protein: 16.3g
Sugar: 23.1g
Sodium: 110mg

METHOD

Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat.

Set aside the milk and vinegar in a medium mixing bowl.

In a large mixing bowl, combine the flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, salt, and xanthan gum (if using). Whisk everything together until it's completely combined. Cut in the butter until all of the pieces are the size of your pinkie fingernail and the mixture resembles wet sand.

Stir in the pumpkin and vanilla extract until well combined. Stir together the wet and dry ingredients until well combined. The dough will be sticky and wet.

Flour your work surface liberally with oat flour. Turn the dough out onto the surface and, using your hands, scoop flour onto the ball of dough until it is coated on all sides. Flatten the dough slightly, then fold it over on top of itself. It's fine if it tears; simply patch it up as best you can. Flatten the dough again, then sprinkle with more flour and spread it out to coat the top. Fold it over on itself once more. Repeat flouring and folding about five more times, or until the dough is still soft and pliable and does not fall apart when folded, but not so much that the dough becomes tough.

Make an 8-inch circle out of the dough. Cut the pie into eight equal-sized triangles. Place them on the baking sheet that has been prepared. Bake for 15 to 20 minutes, or until the top is lightly browned and firm. Allow the scones to cool for about 10 minutes on the pan before transferring them to a cooling rack to cool completely.

Make the icing while the scones are cooling: In a small mixing bowl, whisk together all of the ingredients with a fork until smooth. Drizzle the icing over the tops of the scones once they have cooled. The scones will keep for 2 to 3 days in an airtight container at room temperature.

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.

PEANUT BUTTER OATMEAL COOKIES

SERVES 30 COOKIES

1 cup unbleached all-purpose flour (or gluten-free flour blend, soy- free if necessary)

1 cup rolled oats (certified gluten- free if necessary)

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

1/4 tsp. ground nutmeg

1 cup unsalted, unsweetened natural peanut butter

1/2 cup maple syrup

1/3 cup unsweetened applesauce (or mashed banana)

1/4 cup coconut oil, melted

1/4 cup coconut sugar, optional

1 tsp. vanilla extract

Optional add-ins: 1/2 cup raisins, chopped peanuts, and/or vegan chocolate chips

NUTRITIONAL VALUES

Calories: 107kcal
Fat: 6.3g (2g S.Fat)
Carbs: 10.5g
Protein: 2.7g
Sugar: 4g
Sodium: 99mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, combine the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until well combined.

Combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla in a medium mixing bowl. Stir everything together until it's smooth.

Stir together the wet and dry ingredients until well combined. If you're using add-ins, make sure to fold them in.

Scoop a heaping tablespoon of dough from the bowl, roll it into a perfect ball in your hands, and place it on the baking sheet. Repeat with the rest of the dough, spacing the balls 1 1/2 inches apart. Flatten each ball slightly with your fingers.

Bake for 10 to 12 minutes, or until the bottom is firm and slightly golden. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a cooling rack. Allow to cool completely before serving. The cookies will keep for 3 to 4 days in an airtight container (in the fridge if the weather is warm).

LEMON BARS

SERVES 16 2-INCH BARS

FOR THE CRUST:

1⁄2 cup vegan margarine

1 1⁄2 cups all-purpose flour

1⁄3 cup sugar

1⁄4 tsp salt

FOR THE FILLING:

1 cup soy, almond, or rice milk, divided

6 tbsp cornstarch or arrowroot

1⁄4 cup all-purpose flour

2 cups sugar

2⁄3 cup lemon juice

2 tbsp lemon zest (about 2 lemons)

Natural yellow food colouring, optional

Powdered sugar, for serving

NUTRITIONAL VALUES

Calories: 247kcal
Fat: 6.3g (1.1 S.Fat)
Carbs: 42.2g
Protein: 4.6g
Sugar: 5g
Sodium: 110mg

METHOD

To make the crust: Preheat the oven to 180°C/350°F. Line an 8-inch square pan with parchment paper that is long enough to overhang the edges. Grease the parchment paper lightly.

Pulse margarine, flour, sugar, and salt in a food processor until crumbly. In a pre-pared pan, press the dough. 18 minutes in the oven Remove from the oven and set aside to cool.

To make the filling: 1/2 cup non-dairy milk, cornstarch, and flour, whisked until completely smooth, in a small bowl Place aside.

Bring the remaining 1/2 cup non-dairy milk, sugar, and lemon juice to a boil in a medium saucepan. Reduce the heat to medium and gradually whisk in the cornstarch mixture. Continue to cook, whisking constantly, for about 5 minutes, or until the mixture is very thick, like pudding. Remove from the heat and stir in the lemon zest and, if using, the food colouring.

To make the lemon bars: Bake for 15 minutes after pouring the filling over the crust. Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife and dust with powdered sugar.

RECIPE NOTES

Before serving, the lemon bars should be chilled in the refrigerator for 8 hours or overnight.

HOMEMADE GRANOLA

SERVES 5 CUPS

3 cups rolled oats

3⁄4 cup sliced almonds

2 tsp ground cinnamon

1⁄4 tsp salt

1⁄2 cup maple syrup or agave

2 tbsp canola oil

1 tsp pure vanilla extract

1 cup raisins

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 11.2g (2.1 S.Fat)
Carbs: 19g
Protein: 5.7g
Sugar: 8g
Sodium: 69mg

METHOD

Preheat the oven to 165°C/325°F. Line a large baking sheet with parchment paper or Silpat.

Mix oats, almonds, cinnamon, and salt in a large mixing bowl with a large spoon. Stir in the maple syrup, oil, and vanilla extract until the oats are evenly coated. Bake for 30 to 40 minutes, turning occasionally with a spatula, on a prepared baking sheet. Remove from the oven, allow to cool completely, and then stir in the raisins.

RECIPE NOTES

Can be made ahead of time and frozen for up to two months.

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.

LEMON POPPY SEED MUFFINS

SERVES 14 MUFFINS

FOR THE MUFFINS:

2 cups all-purpose flour

3⁄4 cup sugar

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 cup coconut milk

1⁄2 cup canola oil

1⁄4 cup lemon juice

2 tbsp lemon zest (about 2 lemons)

1 tbsp pure lemon extract

1 tbsp poppy seeds

FOR THE ICING:

1 cup powdered sugar

3 to 4 tsp lemon juice

1 tbsp water

1 tsp lemon zest

NUTRITIONAL VALUES

Calories: 168kcal
Fat: 7.7g (1.7 S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg

METHOD

To make the muffins: Preheat the oven to 200°C/400°F. Line a 12-cup cupcake pan with cupcake liners.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together the coconut milk, oil, lemon juice, zest, and lemon extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Mix in the poppy seeds. Avoid overmixing.

Fill the cupcake liners about two-thirds of the way with batter. Bake for 15 minutes, or until a toothpick inserted into the center of the muffin comes out dry with a few crumbs attached. Allow the muffins to cool completely before icing.

To make the icing: In a small mixing bowl, combine the powdered sugar, lemon juice, water, and zest.

Cover each muffin with a thin layer of icing.

RECIPE NOTES

Muffins can be made ahead of time and frozen for up to a month. Thaw and ice before serving.

BAKED CHOCOLATE DONUTS

SERVES 14 DONUTS

FOR THE DONUTS:

1⁄2 cups all-purpose flour

1 cup sugar

3 tbsp unsweetened cocoa powder

2 tsp instant espresso powder

2 tsp baking soda

1 tsp salt

11⁄4 cup soy, almond, or rice milk

1⁄4 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tsp pure vanilla extract

FOR THE CHOCOLATE GLAZE:

1⁄4 cup semisweet chocolate chips (dairy-free)

2 tbsp plus 1 tsp soy, almond, or rice milk

1⁄2 cup powdered sugar

FOR OPTIONAL TOPPINGS:

Chocolate sprinkles

chopped toasted almonds

shredded coconut

and/or mini chocolate chips

NUTRITIONAL VALUES

Calories: 278kcal
Fat: 15.5g (9.7 S.Fat)
Carbs: 35.8g
Protein: 1.8g
Sugar: 23.3g
Sodium: 376mg

METHOD

To make the Donuts: Preheat the oven to 190°C/375°F. Lightly grease two doughnut pans.

In a large mixing bowl, combine the flour, sugar, cocoa powder, espresso powder, baking soda, and salt. In a medium mixing bowl, combine non-dairy milk, oil, vinegar, and vanilla extract. Whisk the wet ingredients into the dry ingredients until just combined. Avoid overmixing. The batter will be extremely sticky.

Pipe the batter into the prepared doughnut pans with a pastry bag or plastic bag with a cut tip and bake for 10 to 12 minutes. Remove the baking sheets from the oven and set aside for 5 minutes before unmoulding.

To make the glaze: Melt chocolate chips and non-dairy milk together in a double boiler or microwave. Mix in the powdered sugar until smooth. Allow for 5 to 10 minutes to allow the glaze to thicken and any powdered sugar clumps to dissolve.

To assemble the Donuts: Coat the tops of the doughnuts with the glaze. To give the doughnut a nice finish and prevent dripping, twist it as you remove it from the glaze. Sprinkle the topping over the glaze right away and set aside to set.

APPLE CIDER DONUT HOLES

SERVES 40 DOUGHNUT HOLES

FOR THE COATING:

1 cup sugar

1 tsp ground cinnamon

FOR THE DONUTS:

2 2⁄3 cups all-purpose flour

2⁄3 cup sugar

2 tsp baking soda

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp salt

1 cup apple cider or juice

1⁄4 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tsp pure vanilla extract

Canola oil, for frying

NUTRITIONAL VALUES

Calories: 81kcal
Fat: 6g (1.9 S.Fat)
Carbs: 12g
Protein: 5.3g
Sugar: 0.5g
Sodium: 828mg

METHOD

To make the coating: In a small bowl, combine sugar and cinnamon. Set aside.

To make the Donuts: In a large mixing bowl, combine flour, sugar, baking soda, nutmeg, cinnamon, and salt. In a medium mixing bowl, combine apple cider, oil, vinegar, and vanilla. Stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing.

Refrigerate the batter for 3 hours or overnight, covered. When the batter has been chilled, 2 inches of oil in a deep-sided heavy skillet or deep fryer Preheat the oven to 180°C/350°F, or until a small spoonful of batter sizzles in the oil. Scoop about 1 1/2 tbsp of batter into the hot oil with a cookie scoop. Cook in batches to avoid overcrowding the skillet. Around the Donuts, the oil should sizzle. Allow each doughnut to fry for about 4 minutes, flipping once or twice, until crispy and lightly browned on all sides. To check for doneness, cut into one doughnut to ensure it is fully cooked. Adjust the frying time as needed.

If the donuts begin to lose their shape while frying, place them in the refrigerator for about 10 minutes. Roll in cinnamon sugar after draining on paper towels. Serve right away.

NEW ORLEANS BEIGNETS

SERVES AROUND 70 BEIGNETS

1⁄4 cup vegan margarine

1 cup soy, almond, or rice milk

1 1⁄2 cups water

1⁄2 cup sugar

1 (1 1⁄2 tsp) packet active dry yeast

6 cups bread flour, plus extra for rolling

1 1⁄4 tsp salt

Canola oil for frying

Powdered sugar, for serving

Chocolate Sauce, optional

Raspberry Sauce, optional

NUTRITIONAL VALUES

Calories: 56kcal
Fat: 1g (0.2 S.Fat)
Carbs: 10.5g
Protein: 1.3g
Sugar: 1.7g
Sodium: 104mg

METHOD

Melt margarine in a medium saucepan over medium heat. Stir in the nondairy milk, water, and sugar until it reaches a temperature of 43°C/110°F to 45°C/115°F. Remove from the heat, add the yeast, and set aside for 5 minutes.

Meanwhile, combine flour and salt in the bowl of a stand mixer fitted with a whisk or paddle attachment. Mix in the yeast mixture on low until it is completely incorporated. Beat for 1 minute more, or until the dough is wet and sticky. Place the dough on a lightly floured surface and knead it with your hands for about two minutes. Add more flour if necessary to keep 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. Refrigerate the bowl for 3 hours or overnight, covered with plastic wrap.

Remove the dough from the refrigerator and punch it down. Roll out the dough on a lightly floured surface until it is about 14-inch thick. Cut the dough into 2-inch squares with a pizza cutter or a sharp knife.

Fill a deep-sided heavy skillet or deep fryer with about 2 inches of oil. Preheat the oven to 165° C/350° F. Fry the beignets in batches in hot oil. The oil should sizzle around the beignets. Allow each beignet to fry for about 2 minutes, then flip and fry for another 1 minute, or until golden brown. Drain on paper towels. Serve immediately, dusted liberally with powdered sugar.

TIRAMISU PANCAKES

SERVES 2 TO 3 PORTIONS

1 cup all-purpose flour

1 tbsp baking powder

1 tbsp instant espresso powder

1⁄2 tsp salt

3⁄4 cup water

1⁄4 cup maple syrup

1 tbsp dark rum

1⁄3 cup semisweet chocolate chips (dairy-free)

Canola oil, for greasing

Powdered sugar, for serving

Coconut Whipped Cream

NUTRITIONAL VALUES

Calories: 495kcal
Fat: 16.9g (8.2 S.Fat)
Carbs: 80.1g
Protein: 5g
Sugar: 37.1g
Sodium: 442mg

METHOD

In a large mixing bowl, combine flour, baking powder, espresso powder, and salt. In a separate small bowl, whisk together the water, maple syrup, and dark rum. Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps. Fold in chocolate chips gently.

Heat a large non-stick skillet or griddle over medium- high heat, lightly oiled. 1/4 cup batter should be poured into the skillet. It's time to flip the pancake when bubbles appear in the center. Cook for 1 minute more on the other side, or until lightly browned and cooked through. Rep with the rest of the batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a tablespoon of water at a time. Dust pancakes with powdered sugar and top with a dollop of coconut whipped cream to serve.