Tag Archives: apples

Maple-Glazed Apples (with spiced non-dairy yogurt and buckwheat granola)

I rose this morning to a beautiful winter’s day and to the sweet sound of my 10 year-old strumming “Jingle Bells” on her guitar. Ahhh, I am so thrilled she loves to practise. 😉

Over a hot cup of chai tea, I decided to go through my binder of old recipes. I came across this one which I thought was a perfect dish for celebrating our first Sunday of Advent.

maple-glazed apples

I used to make this a few years ago with unsalted butter, non fat yogurt, and a low-fat granola. Like most recipes, this one can easily be made without all the dairy and be just as tasty, if not better.

Today, I used a wee bit of coconut oil, yoso coconut yogurt (a carrageenan-free, non-dairy yogurt), and an adapted version of Laurie Sadowksi’s tasty and wholesome Raw Cacao Buckwheat Granola.  So delicious!

MAPLE-GLAZED APPLES (WITH SPICED NON-DAIRY YOGURT AND BUCKWHEAT GRANOLA)

  • 4 spartan apples, cored, and each cut into 8 slices
  • 5 tablespoons maple syrup
  • 1/4 tablespoon organic virgin coconut oil
  • 1/2 cup yoso creamy cultured coconut (plain unsweetened) yogurt
  • 1/4 teaspoon ground cinnamon
  • pinch of ground cloves
  • pinch of grated nutmeg
  • 1/2 cup buckwheat granola

1. Preheat oven to 375 degrees F.

2. Place apples, 3 tablespoons of maple syrup and melted coconut oil in a 13 x 9 inch baking dish. Toss until well coated.

3. Roast apples for approximately 20 minutes, stirring occasionally, until apples are crisp and tender.

4. Meanwhile, whisk yogurt, spices and remaining 2 tablespoons of maple syrup in a small bowl.

5. Spoon roasted apples into a shallow bowl. Sprinkle with granola, then drizzle with spiced yogurt.

*Note on the granola: I have made Laurie Sadowski’s granola recipe a few times now and love it. In my latest version of her recipe, I substituted raw almonds for hazelnuts, added dried cranberries, and eliminated the cacao and cacao nibs. My kids enjoy eating a bowl with my homemade almond milk, but I prefer eating the large clumps as an afternoon snack.

As I write this, it’s early afternoon and the snow has been flying since dawn. Our tree is lit (soon to be decorated) and my daughter is busy putting together our advent wreath. My plan is to spend the afternoon pouring over, once again, all the amazing vegan dishes at last month’s Virtual Vegan Potluck. Tonight I will make my final decision and vote for my favourite dish in each category. (December 2 is the last day to vote). Have you checked it out, yet? If not, you must! (uberdish brought a side dish – herbed spaetzle with beet puree!)

Banana-Apple Oatmeal Energy Chews

banana-apple oatmeal energy chews_edited-1

A few weeks ago, my daughter was feverishly pouring through my cookbooks looking for a healthy “granola bar-like” snack that she could take to the skating rink for her long evening practices.  In the end, she bookmarked a recipe from Lindsay Nixon’s book, Everyday Happy Herbivore,  with a sticky that read “Mom, please make for me”.  The recipe was for “Oatmeal Chews” – a no added sugars or fat cookie that was easy-to-make and looked delicious.

In our house, this cookie has evolved over the past two or three weeks.  After the first batch, we quickly decided that this recipe absolutely had to be doubled to make 30 cookies.  Thirty cookies should take us right through to the end of the school/work week.  It should, but we have yet to make that one happen.

Next, we decided to add some additional ingredients.  Our recipe now includes chia seeds, grated nutmeg and a chopped McIntosh apple.  On Tuesday morning, I thought I was brilliant when I mixed in a chopped Vega Maca Chocolate Bar  prior to baking.  (On this particular day, chocolate was absolutely necessary for survival). 😉

These chews make a perfect snack prior to any workout. They are also great for those mornings when you find yourself on-the-run.

BANANA-APPLE OATMEAL ENERGY CHEWS

  • 4 very ripe bananas
  • 1/2 cup soaked raisins (try soaking overnight)
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • dash of cinnamon
  • 1 teaspoon grated nutmeg
  • 1 tablespoon chia seeds
  • 1 1/2 cups gluten-free oats
  • 1 chopped McIntosh apple
  • 1 chopped Vega Maca Chocolate Bar (optional)

Combine bananas, soaked raisins, applesauce, vanilla, cinnamon and nutmeg in a blender and puree until smooth.  Transfer mixture to a mixing bowl.  Add chia seeds, oatmeal, apple and chocolate (if desired) and mix with a spoon until well combined.

Let batter rest for 5 minutes. Grease or line your cookie sheet and pre-heat your oven to 350 degrees F.

Drop by large spoonfuls onto your cookie sheet and then flatten slightly with the back of your spoon or with your hands.

Bake for about 14 minutes.  Let stand on your cookie sheet for a few minutes before transferring to a rack.

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We had a beautiful Wednesday morning this past week and I took full advantage of it.  I packed up some of our banana-apple oatmeal energy chews and took my kayak out on the Mississippi River here in Almonte.  It was so peaceful!  Not a soul on the river.  Just me, some blue heron, turtles, geese, and ducks.  I love this!

Sweet Potato Drop Biscuits and Apple-Date Butter

Sweetened only with maple syrup, these biscuits are a delicious and easy to make accompaniment to any soup, salad, or stew.  Last day, I reserved 1 cup of sweet potato puree (minus the butter, milk and seasonings)  from my Curried Coconut Sweet Potato Soup.  Making your own puree is simple and healthy,  but canned sweet potato puree works well for this recipe, too.

My family loves to smear butter or preserves on their warm biscuits.  Although a spread is certainly not needed, I decided to surprise my family with something different.  I had quite a few organic McIntosh apples in my fridge, so I chose to make apple butter!   This recipe uses a handful of pitted dates instead of sugar.  Dates work wonders in smoothies and baking, so I thought they would go nicely with the stewed apples.  I was right.  The outcome was outstanding!  And…it was made in my crock pot while I was out at the kids’ activities.

SWEET POTATO DROP BISCUITS

  • 1 cup mashed sweet potato
  • 2 tbsp. coconut oil
  • 1 tbsp. maple syrup
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. sea salt
  • 1 cup gluten-free all purpose flour*
  • 1/2 tsp. xanthum gum*
  • 2 tsp. baking powder
  • 1 tsp. ground nutmeg (I use fresh, grated nutmeg)
  • 2-3 tbsp. water

Preheat oven to 400 degrees Fahrenheit.  Line a cookie sheet with parchment paper.  Stir together mashed sweet potato, coconut oil, maple syrup, apple cider vinegar and sea salt in a large bowl.  Combine gluten-free all purpose flour, xanthum gum, baking powder, and ground nutmeg in a separate bowl.  Cut flour mixture into sweet potato mixture with a fork.  Add water, 1 tablespoon at a time,  to hold mixture together.  Drop golf size mix onto baking sheet and bake for approximately 15-17 minutes.  Serve warm with apple-date butter.

*Gluten-Free All Purpose Flour Blend – This recipe comes from a copy of one of my many Living Without magazines.  I purchase the ingredients from a bulk store and make it up in a large container for future baking.  I usually double or triple the recipe to guarantee quick access to the flour when needed.  I suggest copying the recipe and attaching it to your flour container.  Store your flour in the fridge to preserve its freshness.

  • 1/2 cup rice flour
  • 1/4 cup tapioca starch/flour
  • 1/4 cup potato starch

*Xanthum gum keeps your baking from crumbling! Some commercial flour blends contain xanthum or guar gum, so there is no need to add more.

APPLE-DATE BUTTER

  • 7 medium sized apples, cored and quartered (yes, I left the skins on!)
  • one handful of pitted dates
  • 2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. sea salt
  • about 1/4 cup water

Place all of the above ingredients in a crock pot.  Cook on high for the first hour, then reduce temperature to low for 5 hours.  Puree mixture with a hand-held mixer or, once cooled,  in a food processor.  Serve with warm biscuits.  Leftover apple-date butter can be stored in a glass jar in the fridge.  I plan to use 3 tablespoons as an egg substitute in some future oatmeal and raisin cookies!