Wonky Fruit Tarts

Wonky Fruit Tarts
Prep Time
25 minutes
Number of Servings
12 tarts
Ingredients
  • 1 sheet pre-rolled shortcrust pastry
  • 1 (12 oz) jar raspberry jam
  • 7 oz frozen raspberries
  • Confectioners’ sugar, to dust
Directions
  1. Preheat oven to 350˚. Grease a 12-hole muffin tin.
  2. Unroll sheet of shortcrust pastry on a lightly floured surface, and use a (4 inch) round cutter to stamp out as many circles as possible. Clump any remaining pastry together and use a rolling pin to roll out again, until 12 circles total are formed.
  3. Push 1 round of pastry down into each hole of prepared muffin tin so sides come up and form a rough tart case. These look lovely if they’re a bit wonky, so don’t worry if they’re not perfectly uniform.
  4. Spoon a heaping tablespoon of raspberry jam into each mini tart case. Top with a few frozen berries. Transfer tin to preheated oven for 12 to 14 minutes, until pastry is crisp and golden.
  5. Remove tarts from oven and leave to cool slightly in tin. Use a kitchen palette knife to carefully remove tarts from tin.
Nutrition Info
1 tart: 100 Calories, 0 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 15 g Total sugars (14 g Added sugars), 1 g Fiber, 1 g Total fat (0 g sat), 14 mg Sodium, [nutrition:1] Vitamin C

Whoopie Pies

Whoopie Pies
Prep Time
90 minutes
Number of Servings
12 pies (about [q:2 1/2]" each)
Ingredients

Cake

  • 2 cups all-purpose flour
  • [q:1/2] cup unsweetened cocoa
  • powder
  • [q:1 1/4] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] stick unsalted butter,
  • softened
  • [q:2/3] cup light brown sugar
  • 1 egg
  • 1 cup plain Greek yogurt
  • [q:1/4] cup low-fat milk
  • 1 tsp vanilla extract

Filling

  • 1 cup low-fat cream cheese, softened
  • [q:1 1/4] cups powdered sugar
  • [q:1/4] cup plain Greek yogurt
  • 2 tsp vanilla extract
Directions
  1. Preheat oven to 350˚.
  2. Oil two rimmed baking sheets, or line them with parchment paper. Set aside.
  3. Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
  4. With a hand mixer or a standing mixer, beat butter and sugar until well combined. Add egg and beat in. Add yogurt, milk, and vanilla extract until combined. Slowly add in flour mixture in three additions.
  5. With an ice cream scoop or a large spoon, create 24 mounds with the batter, placing them 2 inches apart on baking sheets with 12 mounds per sheet.
  6. Bake 10 to 12 minutes, rotating sheets halfway through cooking time, until a toothpick inserted into center of a cake comes out with just a few crumbs stuck to it. Transfer cakes to a wire rack to cool.
  7. With a high-speed mixer or a stand mixer, beat softened cream cheese, powdered sugar, yogurt, and vanilla extract until smooth. Chill filling for 30 minutes to stiffen it up for spreading.
  8. Drop a generous spoonful of filling onto flat side of one cake. Gently press flat side of a second cake over filling. Repeat until all cakes have been filled.
Nutrition Info
1 whoopie pie: 269 Calories, 7 g Protein, 38 mg Cholesterol, 41 g Carbohydrates, 22 g Total sugars (20 g Added sugars), 2 g Fiber, 9 g Total fat (5 g sat), 241 mg Sodium, [nutrition:1] Vitamin B12, Phosphorus

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread
Prep Time
15 minutes, plus 30 minutes Cook Time
Ingredients

Banana Bread

  • [q:1 3/4] cups all-purpose flour
  • [q:1/4] cup almond flour (ground blanched almonds)
  • 4 tsp baking powder
  • [q:1/3] cup coconut sugar
  • 3 tbsp almond butter
  • 3 medium ripe bananas (1 cup, peeled and mashed with a fork)
  • 3 tbsp almond milk
  • 3 tbsp vegan butter (melted)
  • [q:1/4] tsp salt
  • [q:2/3] cup pecans (chopped)
  • 1 banana, halved lengthways (for topping)
  • vegan butter (for brushing)

Cinnamon Swirl

  • 3 Tbsp vegan butter (melted)
  • [q:1/4] cup coconut sugar
  • 2 Tbsp ground cinnamon
Directions
  1. Preheat the oven to 400° F. Line a standard 9×5 baking tin with parchment then spray or brush with vegan butter.
  2. Add the pecans to a parchment lined baking tray and roast until golden and fragrant, 5 minutes. Remove from the oven and allow to cool then roughly chop. Reserve 2 tbsp for topping the banana bread.
  3. In a small bowl, mix the flour, almond flour, baking powder, coconut sugar and salt.
  4. In a medium bowl, mix together the almond milk, melted butter and almond butter.
  5. Add the dry ingredients to the wet mix and stir to combine. Fold in the mashed banana and pecans with a spatula.
  6. In a small bowl, whisk together the cinnamon sugar ingredients: melted vegan butter, brown sugar and cinnamon.
  7. Spread [q:1/3] of the batter on the bottom of the tin. Add [q:1/3] of the cinnamon swirl mix in dollops on top and use a sharp knife or toothpick to swirl a little. Add [q:1/3] of the remaining batter and swirl with again. Repeat one more time – you should have 3 layers.
  8. Press the two halves of the banana onto the top, cut side up, and brush with a little melted vegan butter, and top with reserved pecans.
  9. Bake for about 30 to 35 mins, covering loosely with foil if it starts to brown too much after about 20 minutes. Leave to cool for 10 minutes in the tin then place on a wire rack to cool before slicing.
Nutrition Info
332 Calories, 5 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 18 g Total sugars (11 g Added sugars), 4 g Fiber, 17 g Total fat (8 g sat), 214 mg Sodium, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B1 (thiamine), [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Calcium, Folate, Iron, Magnesium

Apple Pie Bombs

Apple Pie Bombs
Prep Time
50 minutes
Number of Servings
Serves 10
Ingredients
Directions
  1. Preheat oven to 375 degrees. Lightly oil a 10-inch cast iron skillet.
  2. In a large saucepan, heat 2 tablespoons butter over medium heat. Whisk in heavy cream, cornstarch, vanilla, brown sugar, [q:1/2] teaspoon cinnamon, nutmeg, cloves, ginger and salt.
  3. Add apples to saucepan, stirring well to coat. Cook on medium-low heat for 6 to 8 minutes, until apples are fork tender. Let cool.
  4. Using your hands or a rolling pin, flatten each piece of biscuit dough into a 4-inch round.
  5. Place 1 to 2 tablespoons apple mixture in center of each biscuit. Wrap dough around filling, pressing edges to seal.
  6. Place seam-side down in prepared cast iron skillet, leaving a little room between each one for dough to rise.
  7. In a small bowl, add sugar and remaining [q:1/2] teaspoon cinnamon, whisking to combine.
  8. Melt remaining 2 tablespoons butter. Brush on tops of biscuits, then sprinkle with cinnamon-sugar mixture.
  9. Bake for 18 to 20 minutes, or until golden brown.
Nutrition Info
146 Calories, 2 g Protein, 16 mg Cholesterol, 20 g Carbohydrates, 9 g Total sugars (6 g Added sugars), 1 g Fiber, 6 g Total fat (4 g sat), 138 mg Sodium, [nut:1] Vitamin B1 (thiamine)

Dot’s Peach Cobbler

Dot’s Peach Cobbler
with Crystallized Ginger
Prep Time
60 minutes
Number of Servings
Serves 8
Ingredients
  • 8 Tbsp (1 stick) unsalted butter
  • 4 large ripe peaches, peeled, pitted, and cut into medium slices (about 3 cups)
  • [q:1 1/4] cups sugar, divided
  • 1 Tbsp plus [q:1 1/2] tsp finely chopped crystallized ginger
  • 1 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • [q:1/2] tsp kosher salt
  • 1 cup whole milk
  • 1 tsp pure vanilla extract
  • Vanilla ice cream, for serving (optional)
Directions
  1. Preheat oven to 350º. Place butter in a 13×9-inch baking dish.
  2. In a large bowl, combine peaches, [q:3/4] cup of the sugar, and the crystallized ginger, tossing to distribute everything evenly.
  3. In a separate large bowl, whisk together flour, remaining [q:1/2] cup sugar, baking powder, and salt.
  4. Place baking dish in oven for 3 to 5 minutes, just until butter has melted. (Don’t let it burn.) Meanwhile, whisk milk and vanilla into flour mixture until well blended. Batter will be thin.
  5. Transfer hot baking dish to stovetop and tilt it just enough so melted butter coats entire bottom. Pour batter evenly over melted butter, without stirring. Spoon peach mixture over batter, again without stirring. Pour any fruit juices from bowl evenly across fruit.
  6. Return baking dish to oven. Bake for 40 to 50 minutes, rotating baking dish from front to back halfway through, until batter has risen to the top around the peaches and is crisp and browned. The puffed-up batter will sink a bit after baking.
  7. Serve warm with ice cream, if desired.
Nutrition Info
Without ice cream: 346 Calories, 3 g Protein, 56 g Carbohydrates, 43 g Total sugars (31 g Added sugars), 2 g Fiber, 13 g Total fat (8 g sat), 256 mg Sodium, [nutrition:2] Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Folate

Sweet Potato Benne Seed Biscuits

Sweet Potato Benne Seed Biscuits
Prep Time
60 minutes
Number of Servings
6 biscuits
Ingredients
  • 2 cups all-purpose flour, plus extra for folding and cutting
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 tsp ground cinnamon
  • [q:1/2] tsp kosher salt
  • [q:1/4] tsp baking soda
  • 1 stick (8 Tbsp) unsalted butter, cold
  • 1 cup mashed sweet potatoes, cold (about 1 medium potato)
  • [q:3/4] cup plus 2 Tbsp whole milk, cold
  • 2 Tbsp benne seeds (sesame seeds)
  • 2 Tbsp melted butter or honey, for brushing biscuit tops (optional)
Directions
  1. Adjust an oven rack to middle position and preheat oven to 450˚.
  2. Place flour, baking powder, sugar, cinnamon, salt, and baking soda in a large bowl. Whisk to combine.
  3. Using slicing side of a box grater, slice butter into flour mixture. Toss sheets of butter in flour until butter is thoroughly coated. Then lightly work butter pieces between your fingers or use a pastry cutter to break them up and coat them with flour. Stop when dough resembles coarse sand and there are still some small visible pieces of butter.
  4. Place biscuit mixture into the freezer for 15 minutes.
  5. Place sweet potatoes and [q:3/4] cup milk into a separate bowl. Whisk to combine. Add sweet potato mixture to chilled flour mixture. Stir gently with a spatula until dough begins to form into a ball and no dry bits of flour are visible. Dough will be shaggy and sticky.
  6. Turn dough onto a lightly floured surface and lightly dust with flour. With floured hands, gently pat dough into a [q:1/2]-inch-thick 11x6 inch rectangle. Fold ends of rectangle toward center, one end on top of other, to create a trifold. Dust top lightly with flour, press out to same size rectangle again, and repeat folding. Repeat this process a third time. After third folding, pat dough to a [q:1/2]-inch thickness and cut out biscuits using a floured [q:3 1/2]-inch biscuit cutter. Be careful to press straight down and do not twist the cutter.
  7. Place biscuit rounds 1 inch apart on a parchment-lined baking sheet. Gather scraps, reshape them, and pat them out to a [q:1/2]-inch thickness. Cut out as described above. Discard any remaining scraps.
  8. Brush tops of biscuits with remaining 2 tablespoons milk. Sprinkle with benne seeds.
  9. Bake for 12 to 15 minutes, rotating pan once halfway through, until tops are golden brown. If desired, brush tops of baked biscuits with melted butter or honey. Serve immediately.
Nutrition Info
356 Calories, 6 g Protein, 44 mg Cholesterol, 42 g Carbohydrates, 5 g Total sugars (2 g Added sugars), 2 g Fiber, 18 g Total fat (11 g sat), 294 mg Sodium, [nutrition:5] Vitamin A, [nutrition:4] Phosphorus, [nutrition:2] Calcium, [nutrition:1] Vitamin B1 (thiamine)

Pumpkin Spice Bread

Pumpkin Spice Bread
Number of Servings
1 Loaf (Serves 8)
Ingredients
  • About [q:2 1/2] cups Namaste Foods Spice Cake Mix
  • 2 eggs
  • [q:1/4] cup water
  • [q:1/3] cup canned pumpkin
  • [q:1/2] cup dried cranberries (optional)
Directions
  1. Heat oven to 350° F. Spray loaf pan with non-stick vegetable spray.
  2. Combine eggs, water and pumpkin. Add Spice Cake mix and blend well. Fold in dried cranberries if using. Pour batter into pan.
  3. Bake for approximately 36 to 38 minutes or until toothpick inserted in center comes out clean.
Nutrition Info
263 Calories, 3 g Protein, 40 mg Cholesterol, 66 g Carbohydrates, 38 g Total sugars (0 g Added sugars), 1 g Fiber, 1 g Total fat (3 g sat), 340 mg Sodium, [nutrition:1] Vitamin A, Iron

Vanilla Bean Apple Pie

Vanilla Bean Apple Pie
Prep Time
30 minutes, plus 1 hour Cook Time
Number of Servings
Serves 8
Ingredients
Directions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, toss apples with apple cider vinegar or lemon juice.
  3. In a medium-sized bowl, combine sugar and vanilla bean. Stir until well combined, then add [q:1/4] cup brown sugar, cinnamon, allspice, cloves, nutmeg, 3 tablespoons flour, and salt.
  4. Pour over apples and mix until well coated, then put in prepared, unbaked pie crust.
  5. In a medium-sized bowl, combine remaining [q:1/2] cup brown sugar and butter. Mix until well combined, then add remaining [q:1/2] cup flour and oats. Spread evenly over pie filling. Bake for 45 minutes to 1 hour.
Nutrition Info
Made with lemon juice: 392 Calories, 3 g Protein, 11 mg Cholesterol, 71 g Carbohydrates, 40 g Total sugars (22 g Added sugars), 5 g Fiber, 12 g Total fat (6 g sat), 199 mg Sodium, [nut:1] Vitamin C

Summer Berry Cobbler with Rosemary

Summer Berry Cobbler with Rosemary
Prep Time
55 minutes
Number of Servings
Serves 9
Ingredients

Fruit Filling

  • 5 cups fresh, frozen, or canned mixed berries (drained, if canned)*
  • 1 tsp vanilla extract
  • 1 tsp ground cardamom
  • Juice of [q:1/2] orange

Dough

  • [q:1/2] cup whole wheat flour**
  • [q:1/2] cup all-purpose flour**
  • [q:1/2] cup old-fashioned oats
  • [q:1/4] cup chopped pecans
  • 1 Tbsp chopped fresh rosemary, or 1 tsp dried
  • [q:1 1/2] tsp baking powder
  • Pinch of salt (optional)
  • [q:3/4] cup plain unsweetened plant-based milk
  • 2 Tbsp vegetable oil
  • [q:1/2] tsp monk fruit sweetener
Directions
  1. Preheat oven to 375ºF.
  2. In a 9-inch square baking dish, combine berries, vanilla, cardamom, and orange juice. Stir well.
  3. In a medium bowl, combine both flours, the oats, pecans, rosemary, baking powder, and salt (if using). Stir well. Create a well in middle of mixture and add milk, oil, and monk fruit. Gently stir until just blended; do not overmix.
  4. Using a spoon, drop dough on top of fruit in 9 even mounds. Bake until dough is cooked through and golden, 35 to 45 minutes.
  5. Remove from oven and let cool slightly. Serve warm.
Nutrition Info
178 Calories, 4 g Protein, 0 mg Cholesterol, 27 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 6 g Total fat (1 g sat), 134 mg Sodium, [nutrition:3] Vitamin C, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Calcium, Magnesium, Folate

Blackberry Popovers

Blackberry Popovers
Prep Time
50 minutes
Number of Servings
12 popovers (serves 6)
Ingredients
  • 2 large eggs, room temperature
  • 1 cup buttermilk*
  • 1 tsp vanilla extract
  • [q:1⁄4] cup sugar
  • [q:1⁄2] tsp salt
  • 1 cup flour
  • 1 cup fresh blackberries
Directions
  1. Preheat oven to 400 °F.
  2. Spray a 12-cup nonstick muffin pan with cooking spray.
  3. Whisk eggs until frothy in a medium bowl. Whisk in buttermilk, vanilla, sugar, and salt.
  4. Whisk flour into batter. Gently fold in blackberries.
  5. Divide batter evenly among muffin cups. Bake for 30 to 35 minutes, or until popovers are golden. Remove pan from oven, and immediately poke a small hole or cut a small slit in the center of each popover to release steam.
  6. Serve popovers fresh and warm.
Nutrition Info
2 popovers: 163 Calories, 6 g Protein, 55 mg Cholesterol, 30 g Carbohydrates, 13 g Total sugars (8 g Added sugars), 3 g Fiber, 2 g Total fat (1 g sat), 276 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B12, Phosphorus
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