You guys, Thanksgiving just went up on a whole nother level with this incredibly yummy apple crumble. If you’re like me and you don’t exactly feel like eating a heavy pie after a big meal, crumbles are really nice, light dessert idea. I recommend serving this crumble a la mode with the ice cream of your choice. Enjoy!
Spiced Apple Crumble
Serving Size – 6-8 servings
Prep Time – 20 minutes
Cook Time – 45 minutes
INGREDIENTS – APPLE FILLING:
4 large red sweet apples
1 large lemon
1/4 cups raw cane sugar
2 tbsps all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
INGREDIENTS – CRUMBLE:
1 cup chopped pecans
1 cup all-purpose flour
1 1/3 cups rolled oats
1/2 cup raw cane sugar
1 teaspoon cinnamon
dash of salt
8 tbsps vegan butter (unmelted)
1/2 teaspoon nutmeg
Preheat oven at 350 degrees.
Peel all four apples. Then, cut them up four ways, throw away the core and slice them up into about 1/4 thick slices then into cubes.
In a large mixing bowl, add your apples and rest of “filling” ingredients: lemon juice, sugar, flour, cinnamon, nutmeg and vanilla extract. Mix it all up to coat the apples.
Transfer your apples now into an oven-safe baking dish.
In another bowl, add all of your crumble ingredients: oats, flour, pecans, sugar, cinnamon, dash of salt, nutmeg and the butter.
With your hands (don’t forget to wash them!), squeeze and mix up the crumble together. You’ll want to get a nice lumpy, crumbly mixture.
Transfer the crumble over to the baking dish with your apples. Spread it all around the top.
Place in the oven and bake for about 45 minutes.
Optional, serve a la mode with some ice cream. Enjoy!
It’s that time of year where I enjoy waking up early in the morning to bake a yummy loaf, maybe some muffins, cookies, you get it. There’s just something about the cold weather, warm coffee and baked goods. Am I right?
This is my take on “banana bread” friends. It’s spiced up with some pumpkin spice and of course, pumpkin puree. Hope you enjoy this recipe, maybe roast up some coffee or sip up some hot tea. Get ready to get cozy!
Spiced Banana Pumpkin Bread
Serving Size – 10 servings
Prep Time – 10 minutes
Cook Time – 40 minutes
3 cups organic all-purpose flour
1 cup sugar in the raw
2 tsps of ground cinnamon
1 tsp of nutmeg
1.5 tsps pumpkin spice
2 tsps of baking powder
1 tsp of baking soda
1 tsp of salt
2 ripe bananas
1/2 cup pumpkin purée
1 cup canola oil
1 cup coconut milk
*Optional: garnish with some raw almond slices
Pre-heat the oven at 375 degrees.
Add all your dry ingredients to a large mixing bowl. Mix them all up with a whisk.
In another bowl, add your bananas and mash them up. Add all remaining ingredients (pumpkin, coconut milk and canola oil) and mix all that up together with a whisk.
Transfer the banana/pumpkin mix to the dry ingredients bowl. Whisk the batter together.
Transfer the batter to a non-stick loaf baking pan. (I like to spray my loaf pan with coconut oil spray just to get an easier release of the loaf when it’s done).
If you want to add the optional almond slices on top, sprinkle a handful on top of the mix in the loaf pan.
Bake at 375 degrees for 40 min.
To check, poke a knife through the center. If nothing sticks to the knife, it’s ready! If you get some batter on the knife, put loaf bake in oven and bake for a few more min till knife comes out clean!
If you’re looking for a different take of empanadas, have you ever tried sweet empanadas? These take me back to my childhood when we’d go to the local panaderia (Puerto Rican bakery shop) and stop to get some quesitos (cheese pastries like danish) and pastelillitos de guava (guava puff pastries).
Mmmm, now those were the good ol’ days! Here in LA, I haven’t been able to find some guava paste, but I guess I could just order some online now a days haha. Anywho, I wanted to come up with a sweet empanada that was simple, easy to make and tasty. Here’s what I came up with friends. Enjoy!
Apple Butter Empanadas
Serving Size: 10-12 small empanadas
Cook Time: 30 minutes
1 pack of frozen (vegan) puff pastry
1/2 cup of organic apple butter (can swap for any jam or fruit butter)
1/4 cup powdered sugar
Take out puff pastry from freezer and thaw for at least 25-30 min (until soft).
Preheat oven at 375 degrees.
Lay out your puff pastry sheets and cut out small circles 2-3 inches in width. (I use the “small” sized round pastry cutter from my set of 3).
Take each circle pastry, add 1 tbsp of apple butter to the center and fold empanada in half.
With a fork, press the edges to make closed ridges.
With coconut oil spray (or whichever you prefer for baking) spray the non-stick baking pan. I like to use Trader Joe’s easy spray coconut oil.
Transfer all your assembled empanadas to the baking pan and spray them all as well with a little coconut oil on top.
Bake empanadas for 25-30 min until golden flaky brown color achieved.
Once ready, take them out and sprinkle them with powdered sugar.
The perfect combination of sweet, tangy and spice!
This easy vegan muffin recipe is the perfect treat for Halloween or Thanksgiving! Once fall starts, I don’t know about you but I want to eat all the warm and cozy pumpkin-y treats.
For these muffins I wanted to make them breakfast-friendly so I decided to add a little bit of citrus and the cranberry tangy touch. It was my first time using organic orange zest extract -careful cause it’s strong! If you’re not feeling the zangy/citrus twist, remove the orange extract and cranberries and add in your favorite vegan chocolate chips or perhaps some pecans or pumpkin seeds. Your pick! Let’s cook.
Cranberry Orange Pumpkin Spice Muffins
Serving Size: 18 muffins
Cook Time: 30 minutes
1 serving of 15 oz canned pumpkin
1/2 cup of almond milk (or any plant based milk)
1/3 cup of melted triple filtered coconut oil*
1 3/3 cups of raw cane sugar (or brown sugar)
1 1/4 cups of all purpose flour
1 tablespoon of flour
1 tablespoon of baking powder
1/2 teaspoon of pumpkin spice powder
2 teaspoons of cinnamon powder
1/4 teaspoon of salt
1/2 teaspoon of organic orange extract
1/2 cup of dried cranberries (sweet or unsweetened)
Preheat oven at 375 degrees.
With coconut oil (or whichever you prefer for baking) oil the muffin pan. I like to use Trader Joe’s easy spray coconut oil. If you are using cupcake liners, oil those too for easy non-stick removal. Set your muffin pan aside while you mix up the muffin batter.
In a large bowl, add the pumpkin, sugar, almond milk, coconut oil and orange extract. Whisk together until it makes a smooth mixture.
With a large sifter, add to the wet mixture all the dry ingredients. This includes: flour, baking powder, pumpkin spice, cinnamon and salt.
Whisk all the ingredients together until you get a smooth fluffy batter. Add in the dried cranberries and whisk together into batter.
Fill up your muffin cups about 2/3 of the way each. Just be sure to leave some space for them to rise.
Bake for 20-25 minutes. Take a toothpick and poke all the way through and remove. If nothing comes off the muffin, they are ready! If you get a little batter on the toothpick, leave them in for a few more min until you get clean toothpicks.
Remove from oven and let them cool. Option to add some icing or decorations of your choice. Make them spooky for Halloween 🙂
Enjoy, or as we say in Puerto Rico, Buen Provecho!