Dessert Recipes: December 2nd Class

Farmington Health Ministry’s Desserts Recipes

 

Recipe Name: Easy Apple Crisp

 

Makes 12 servings in a 9 x 13” baking dish

  • 8 cups organic apples, medium diced, with skin on
  • 2 tablespoons ground flax seeds
  • 1 tablespoon cinnamon
  • ½ teaspoon of nutmeg
  • ¼ cup dried cranberries
  • ¼ cup dried raisins
  • 1 cup old fashioned oatmeal (raw)
  •  1 cup Trader Joe’s Organic toasted coconut granola
  • ½ cup chopped walnuts (optional)
  • 1 teaspoon baking powder (aluminum free)
  • 1 teaspoon baking soda
  • 1 tablespoon turbinado sugar
  • ½ cup whole wheat flour
  • ¼ cup almond milk
  • ¼ cup Trader Joe’s Organic unsweetened Apple Sauce (or ¼ cup canola oil)
  • ¼ stick of non-dairy butter (optional)

 

  1. In a large mixing bowl, combine apples, cranberries, raisins, cinnamon, nutmeg.  Mix well.
  2. Spray bottom of Pyrex 9 x 13” dish with olive oil, then add above mixture.
  3. In same mixing bowl, add dry ingredients, mix, then stir in milk and apple sauce. 
  4. Stir in this mixture into the apple mixture.  If too dry add some more milk/applesauce until moist.  Evenly slice butter on top. 
  5. Bake in oven at 375°F for 40 mins or until golden brown.

 

Recipe Name: Carrot Cake

 

  • 1 1/2 flax eggs (1 ½ Tbsp ground flaxseeds + 3 ¾ Tbsp water)
  • 1/4 cup olive oil (or applesauce)
  • 1/3 cup mashed very ripe banana
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar 
  • 1/2 tsp sea salt
  • ¼ tsp cumin
  • ¼ tsp cardamom
  • 1/2 cup non-dairy milk
  • 1 cup grated carrot
  • 1/2 cup finely grated apple
  • 2/3 cup rolled oats
  • 1 1/2 tsp baking soda
  • 1/2 cup almond flour
  • 1 cup gluten-free flour (King Arthur’s all-purpose baking gluten-free flour works well)
  • 1/4 cup raw nuts (such as walnuts or almonds, chopped, for topping)

Frosting

  • 1 1/4 cup raw cashews (soaked in very hot water for 30 minutes)
  • 1 Tbsp melted coconut oil 
  • 1/4 cup full-fat coconut milk 
  • 2 Tbsp lemon juice
  • 3 Tbsp maple syrup 
  • 1 tsp vanilla extract

 

 

  1. Preheat oven to 375° F and line 8x8 baking dish.
  2. Make flax eggs in a large mixing bowl (mix water and ground flax seeds).  Rest for 5 minutes.
  3. In bowl with flax mixture, add olive oil, mashed banana, and maple syrup and whisk to combine. Next add brown sugar, salt, and cumin, cardamom, and whisk to combine.
  4. Add almond milk and stir. Then add grated carrot and apple and stir.
  5. Add oats, baking soda, almond flour, and gluten-free flour and combine. Batter should be thick, add a bit more milk to thin.
  6. Pour batter into prepared baking dish and top with crushed nuts. Bake for 40-45 minutes deep golden brown and a toothpick inserted into the center comes out clean.
  7. Remove from oven and let rest in the pan for 15 minutes. Gently remove from pan and let cool at least 30 minutes. Frost once completely cool.
  8. Make frosting by adding soaked, drained cashews, coconut oil, coconut milk, lemon, maple syrup, and vanilla extract to a blender and blend on high until creamy and smooth. Adjust sweetness by adding more maple syrup or more tart by adding more lemon juice.
  9. Put frosting in fridge and allow to firm up for 2 hours.

 

 

 

Recipe Name: Vegan Sugar Cookies

 

  • 1 stick vegan butter
  • 3/4 cup organic cane sugar 
  • 1/4 cup pumpkin puree
  • tsp vanilla extract
  • 1 3/4 cups unbleached all-purpose flour 
  • 1/2 Tbsp cornstarch or arrowroot powder 
  • tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1-2 tsp non-dairy milk

 

  1. Preheat oven to 350°F.
  2. Add softened butter to a large mixing bowl (or stand mixer) and cream.
  3. Add sugar, vanilla, pumpkin puree, and beat for 1 minute.
  4. Place sifter over bowl and add flour, cornstarch, salt, baking soda and baking powder. Sift into butter/sugar mix. Mix well.
  5. Add non-dairy milk and mix until a soft dough is formed. Add more flour if dough is too wet.
  6. Remove dough and wrap in plastic wrap and freeze for 15 minutes or refrigerate for 30-45 minutes.
  7. Scoop 1 Tbsp of chilled dough and roll into balls.
  8. Place cookies on a nonstick baking sheet (or baking tray covered with parchment paper) 2 inches apart to allow for spreading. If dough was rolled into balls, dip the bottom of a clean glass into cane sugar and gently smash down into a disc to help them cook more evenly.
  9. Bake for 10-12 minutes for or 8-10 for cutout shapes or very slightly golden brown.
  10. Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.

FROSTING:

  1. Add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
  2. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Add a little non-dairy milk to thin.
  3. Can color with vegan food coloring or beet juice.
  4. Frost cooled cookies.

 

Recipe Name: Gluten-free, Vegan No-bake Snowballs

 

  • 1 and 1/4 cup shredded coconut
  • 1/3 cup almond or oat flour
  • 1/4 cup maple or agave syrup

 

  1. Add 1 cup of shredded coconut, almond or oat flour, and maple or agave syrup to a food processor and blend until well combined.
  2. Scoop ½ tbsp (1 tbsp for bigger balls) of mixture and form into balls.
  3. Roll balls in some shredded coconut (about 1/4 cup). Enjoy!

 

 

Recipe Name: Gluten-free, Vegan Carob Clusters

 

  • 2 cups carob chips
  • 2/3 cup natural peanut butter
  • 2 cups preferred chopped nuts, dried fruit, or puffed rice cereal

 

 

  1. Set a small pot of water to boil, then place carob chips and natural peanut butter in a microwave safe bowl. Place bowl over boiling water to melt carob chips and peanut butter. Or microwave carob chips and peanut butter for 1 min 30 seconds.

 

  1. Stir then add nuts, oats, dried fruit, puffed rice cereal.

 

 

Recipe Name: Decadent Vegan Pecan-Pie

 

  • 1 pie crust
  • 1 ½ cup water
  • 6 Tbsp ground flax seed
  • 1 1/3 cup maple syrup
  • 1 ½ cup pitted dates
  • 1 tsp vanilla
  • 1 tsp maple flavoring
  • 1 tsp salt
  • ½ cup water (additional)
  • 5 Tbsp cornstarch
  • 2 cups pecans, chopped
  • 3 Tbsp maple syrup (additional)

 

  1. Combine 1 ½ cup water and ground flax seed in a saucepan. Bring to boil and stir for about 4- 5 minutes.
  2. Pour mixture into blender and blend until smooth.
  3. Add 1 1/3 cup maple syrup, dates, vanilla, maple flavoring, salt, additional ½ cup water, and cornstarch to blender and blend smooth.
  4. Toast pecans in 300° F oven for 10 minutes. Remove and place in a separate bowl and add 3 tbsp of maple syrup to coat pecans.
  5. Increase oven to 350° F and bake pie crust for 8 minutes.
  6. Remove crust and pour blended filling into pie shell and bake for 15 minutes more.
  7. Remove from oven and arrange maple-coated pecan on top of filling, pressing slightly into filling.
  8. Bake 20 more minutes. Cool then serve with vegan ice cream or coconut whipped topping!

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