Pumpkin Spice Granola

Have you seen this meme on the internet?  Brace-yourselves-Pumpkin(http://makeameme.org/meme/Brace-yourselves-Pumpkin)

 

 

 

 

 

 

 

 

If you have, it’s possible you contemplated not even bothering to come see my new recipe because you are tired of seeing pumpkin in everywhere, too.  But how could I not share a fantastic recipe with you?  Even if it is pumpkin.  🙂

Pumpkin Spice GranolaActually, this was an effort to try to convince my not-that-thrilled-with-granola family that granola can be special and just as tasty as the more expensive boxed cereals.  I think it worked at least for one of them, because I didn’t end up having to eat it all myself!

The great thing about this granola is that you put it in the oven for 6-8 hours and forget it.  Go to work, go to sleep; it will be there when you get back to it.  When you walk in the door, or get out of bed, the house will smell amazing!  Your stomach will begin to growl, and you might just decide to have a bowl of it right then before it has had much of a chance to cool off.

Pumpkin Granola

  • 10 c. rolled oats (not quick or instant oats)
  • 1 c. unsweetened shredded coconut
  • 1 1/2 c. walnuts, pecans, cashews, or your favorite nut to find in granola
  • 1/2 c. juice (apple, white grape, or another gently-flavored juice that blends well with pumpkin)
  • 1 14-16 oz. can of pumpkin puree (1 1/2 c. if you are using a pumpkin cooked from scratch)
  • 1/2 c. real maple syrup
  • 1/2 c. demerara sugar, raw sugar, or brown sugar
  • 1/4 c. coconut oil, melted
  • 1 T. vanilla (or more if you like)
  • 1 1/2 tsp. salt
  • 1 – 1 1/2 tsp. cinnamon
  • 1 – 1 1/2 tsp. pumpkin pie spice

Break nuts into pieces – whatever size you like to chew in your granola.  I break a walnut half into about 4 pieces, roughly.  In a large bowl, mix oats, coconut, and broken nuts.  In a separate bowl, whisk the remaining ingredients.  Pour pumpkin mixture over the dry ingredients and mix until well coated.

Spread evenly onto 2 large cookie sheets.  (I really need to get another stoneware baking sheet.  It works incredibly well here.)  Put on racks in oven and set it to “warm” or 175°.  Bake for 6-8 hours.  (Note:  I have allowed a similar granola to bake for as long as 12 hours before, but it does get very, very crunchy.  If you choose 6 hours, it will be moist enough that you should store it in a cold location if you won’t finish it in a week.)  Place on cooling racks.  Store in an airtight container only once it has completely cooled down.  What you eat before that is up to you!  😉

This is great served with raisins or date pieces.

Cinnamon Pecans

It’s almost Christmas.  You have everybody’s gifts ~ but wait!  No!  You forgot your kids’ piano teacher (or Great-Aunt Agnes, or the next-door neighbor, or….)  What in the world will you be able to find at this late date?  Never fear…Cinnamon Pecans in a pretty glass canister or a decorative tin will be her favorite teacher’s gift this year.

Cinnamon PecansI highly recommend making a double batch for several reasons.  The biggest reason is you will be sorry if you don’t!  lol  The other reason is that it takes the same amount of time to make a double batch as a single one…and they store well…if they last that long.

These are decadent, let me tell you!  I have never served (or given) them without rave reviews.  In fact, I have to make sure to keep some back in the kitchen, or they will be devoured completely ~ even a double recipe ~ because people can’t stop eating “just one more.”  🙂

As I made these tonight, they were almost to the sugaring point when the electricity went out as a storm came through!  I gave a howl for somebody to bring a flashlight to me quickly.  There was just enough warmth left in the flat ceramic cooktop to complete the process…barely.  They usually look a bit bumpier than these, but the sudden loss of heat changed them a tiny bit.

Cinnamon Pecans

  • 1 c. pure maple syrup (grade B gives the best flavor here)
  • 2 T. Better Than Milk soy or rice milk powder (or enough of whatever non-dairy milk powder you have on hand that would make 1 cup of milk if you added water ~ only don’t add the water)
  • 1/2-1 tsp. cinnamon (Saigon, Vietnamese, etc., if possible) ~ or to taste
  • 1/2 tsp. salt ~ or to taste, but don’t leave it out, because it adds depth to the flavor
  • 1/2 tsp. vanilla
  • 3 c. pecans (or a mix of your favorite raw nuts ~ while pecans are my favorites, almonds, walnuts, etc., or a mix of them work exceedingly well)

Mix and heat all ingredients in a 3-quart or larger saucepan (a 4-5-quart pan for a double batch) over medium high heat.  Don’t worry if the milk powder doesn’t mix in well at first.  It will dissolve as the mixture is heated.

Spread a 2-ft long sheet of waxed paper out on a counter top or table.  (I use 2 sheets side-by-side for a double batch.)  Continue to cook, stirring/folding frequently.  As syrup thickens, turn the heat down as needed and stir/fold more often.  Don’t try to hurry the process by using too high a heat except at the very beginning.  You’ll only end up burning the maple syrup.  This is a relatively slow process.  Eventually, you will need to constantly stir them and keep a close eye on them.  You’ll know they need constant stirring when the syrup begins to get long strings as you fold it over the nuts.  Cook until nuts are completely sugared with no syrup left in the pan. You may need to keep tossing them for a little bit with the heat turned off and just the warmth of the pan to finish them off.  You don’t want them glossy, but completely sugared.

Spread onto the waxed paper and let cool.

Eggnog Snickerdoodles

I love snickerdoodles!  I love eggnog (veggie-style)!  To combine them together?  Oh, yum.  These are chewy and flavorful.  Mmmm…

Eventually, I need to experiment with a gluten-free model, because right now I’m having a terrible time not stuffing one of these into my mouth Cookie-Monster style eating one of these.  The ones you see pictured are actually for my son-in-law’s birthday.  (Never mind that I promised him a batch of these almost a year ago…shhhhh.)

To make them as regular snickerdoodles, omit the rum and brandy extracts/flavorings.  Replace the nutmeg with cinnamon.  That’s about it.

Eggnog Snickerdoodles

  • 3/4 c. Earth Balance vegan buttery sticks
  • 1 1/2 c. evaporated cane juice crystals or sugar
  • 1/2 tsp. rum extract/flavoring
  • 1/2 tsp. brandy extract/flavoring
  • 1 T. Ener-G egg replacer powder (no water)
  • 1/4 c. non-dairy milk (may increase 1-2 T. later if dough seems dry)
  • 1/2 tsp. salt
  • 2 T. soy sour cream
  • 1 1/2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 2 3/4 c. white whole wheat flour (King Arthur’s or Trader Joe’s brands are my favorites)
  • 1/4 c. evaporated cane juice crystals or sugar
  • 1 tsp. nutmeg

Heat oven to 400°.  Cover cookie sheets with parchment paper.  Combine “butter,” sugar, and extracts/flavorings in a large mixing bowl.  Stir in Ener-G powder and salt.  Add half of the milk, stirring until well combined.  Add the other half of the milk and mix heartily until things are fluffy (a wooden spoon does the best job of this fluffy business.)  Fold in the sour cream.  Mix the cream of tartar and baking soda in, followed by the flour.  Mix 1/4 c. sugar and nutmeg in a cereal bowl.  Roll dough into balls (ping-pong-ball sized) and put into the nutmeg mixture.  Swirl the cereal bowl to cover each cookie completely with sugary nutmeg.  Place on cookie sheets and bake for 8-10 minutes.  Cool on racks.

Yields approximately 40 cookies.

Apple Pecan Muffins

I got a message from a friend who is cooking for a group of young people involved in an Christian outreach program this summer.  She needed 2 dozen vegan muffins ~ could I help?  How could I say no?  Especially since this amazing woman is cooking for these kids even though she recently fell and broke her shoulder!

These are some of my favorite muffins and I wanted to share them with you.  But I confess I haven’t made them recently, because hubby and I would be tempted to eat them, wheat and all.  So, this was the perfect excuse to bake them for the recipe photo-op, but with temptation being removed!  🙂

I’ve been making this recipe for a very long time.  I made and froze these before my last baby was born so that once I needed them, hubby could bring them to me in the hospital to eat.  (Hospital food and veganism just don’t seem to dovetail very well.)  That baby is now 15!!  And I’ve been making them longer than that.  I hope you enjoy them as much as I used to.

Apple Pecan Muffins

  • 2 c. white whole wheat flour (King Arthur’s or Trader Joe’s are good)
  • 1 c. quick oats
  • 2 tsp. cinnamon (best if you can get ahold of Saigon or Ceylon, etc.)
  • 2 tsp. baking powder, sieved
  • 1/2 tsp. baking soda, sieved
  • 1/2 tsp. salt
  • 1 1/2 tsp. Ener-G egg replacer powder (do not add water)
  • 1 c. chopped apple (the finer you chop it the softer it will be)
  • 1/4 c. broken pecan pieces (or chop if you want finer pieces)
  • 1-1 1/2 T. fresh lemon juice
  • soy milk added to lemon juice to make 1 c. total**
  • 3/4 c. unsweetened applesauce (or 1/2 c. applesauce & an extra 1/4 c. oil)
  • 1/4 c. extra light olive or melted coconut oil
  • 1/2 c. maple syrup or honey

Preheat oven to 375°.  Spray muffin cups with oil.  Whisk lemon juice and soy milk together and set aside.

Mix flour, oats, cinnamon, baking powder, baking soda, salt, and egg replacer powder in a mixing bowl.  Add pecans and chopped apple, tossing to coat apple with flour mixture.  In a smaller mixing bowl, whisk together the soy milk/lemon juice mixture (which should have curdled into vegan buttermilk) with the applesauce, oil, and maple syrup/honey.  With a rubber spatula, scrape wet ingredients into dry ingredients and fold together until no dry spots remain. 

Spoon batter into prepared muffin cups.  As you can see from the picture of the unbaked batter, these will be very full muffin cups!

Bake for 20-25 minutes or until golden brown.  Place muffin pan on wire rack to cool for at least 15 minutes.  (Trust me on this, okay?  It’s absolutely necessary, or your muffins will not let go of the pan and you’ll have muffin pieces that are slightly gooey because they haven’t finished setting up in the pan.)  Remove from pans with fingers ~ if they won’t let go with just a tiny tug, then let them cool a little longer (esp. in the summer if you don’t have the A/C on.)  Place on rack to finish cooling.

** I have only tried this with soy milk.  It probably works with other non-dairy milks, but I cannot vouch for how they behave.

Island Cookies

I love taste testing my cookie recipes!  😀  Of course, sometimes it gets out of hand….  Like this time.  (By the way, you can click on the pictures to see bigger versions.)

Last weekend, I needed a new cookie recipe, because somebody (or bodies) had snacked on the chocolate chips and I couldn’t make the requested lunch box favorites – chocolate chip cookies.  I also needed a gluten-free cookie.  This is what I found.  It was based off of this recipe.  I was intrigued, but frustrated.  Too often gluten-free, grain-free recipes call for massive amounts of eggs.  It can be difficult to substitute, because often they are doing more than one job – leavening, binding, moisture, flavor.  I can fix the moisture issue, as a general rule, but the leavening/binding issues can be tricky.  Flavor can be adjusted to make up for the lack of eggs, too.  I did some reading on other websites about replacing eggs in things (thus reinforcing the on-going thought that we all stand on the shoulders of those who have gone before us when it comes to creating something “new.”)

Often times, you don’t know for sure how things will work out until you’ve made at least one batch….or two…or….well, you get the picture.

My first attempt came out ~ well ~ in my mind…plain.  Remember what I said about eggs giving things flavor?  Hmmm…they had a very mild flavor.  I was afraid my non-taster hubby wouldn’t be impressed.  I was sure tweaking would be in order.  Guess what?  All the guys liked them!  The impression they got was of a sugar cookie with a little cinnamon.  Who knew?  However, I wasn’t finished tweaking.

The “worst” of it was that I didn’t finish tweaking until about half of the cookies were baked!  😀  I had the dough mixed up and decided if I threw in some rum flavoring it would add a lot to the overall flavor.  Then I thought, “What about some coconut flakes?”  Before I threw those in, I made up 2 cookies from the original dough in the mixing bowl – 1 to taste test and 1 for the photo shoot.  (Those taste a lot like coconut snickerdoodles.)

While I was stirring in the coconut, I thought about how much hubby prefers chocolate chips in his cookies.  So, I put 2-cookies-worth of coconut-laden dough onto the cookie sheet and added chocolate chips.  I no longer thought they would need to be rolled in the cinnamon sugar.  One cookie later told me ‘no.’  It stuck like crazy to the glass I was using to flatten the cookie balls.  Back to the sugar…but I really thought just plain sugar (aka: evaporated cane juice crystals) would be good enough.

By this time, I had the first pan in the oven – can you believe it?  Finally.  When the cookies came out, I almost burned my mouth tasting the first one before they cooled!  By this time, the 2nd pan was already in the oven with plain-sugar-coated cookies on it.

I bit into the first cookie ~ the plain one.  MMmmm…it was SO much better than my first attempt.  I only ate a bite, because I hadn’t been hungry this morning and hadn’t actually had breakfast yet.  Next I broke off a piece of the coconut-flakes-added cookie.  Oh, man, this was even better than the last one!  I couldn’t wait to try the ones with chocolate chips.  All set to get a bigger burst of flavor than before, my mouth watered….ah, let down.  Without the cinnamon sugar, they were just plain ol’ cookies!

Quickly I got the next pan ready with cinnamon-sugar on them.  When they came out of the oven, I finally got that amazing burst of flavor I knew was coming!

Overall, I love each of these cookie variations for different reasons.  They were all moist inside with a nice crumb.  Since I made a double batch, by the time I got to the very last pan, the coconut flour had soaked up a little too much moisture and the finished product was a bit on the fragile side as it came off the pan.  If you make a single batch, it shouldn’t be a problem.

Island Cookies

  • 3/4 c. evaporated cane juice crystals or sugar
  • 1/4 c. Earth Balance buttery spread sticks (1/2 a stick)
  • 1/4 c. softened virgin coconut oil
  • 1/2 tsp. vanilla
  • 1/2 tsp. rum extract
  • 1/4 tsp. salt
  • 1 T. molasses
  • 2 T. Ener-G egg replacer powder
  • 1/2 c. Silk vanilla coconut milk (you could probably substitute canned coconut milk)
  • 1/2 tsp. baking powder, sieved to remove lumps
  • 3/4 c. coconut flour, sifted
  • 1/2 c. coconut flakes – I used sweetened ones (opt. – if not using chocolate chips, increase)
  • 1/2 c. chocolate chips (opt.)
  • 3 T. evaporated cane juice crystals or sugar
  • 2 tsp. cinnamon (use the good stuff for the best flavor – Saigon, etc.)

Preheat oven to 375°.  Cover cookie sheets with parchment paper.

Beat the sugar, Earth Balance, coconut oil, vanilla, rum extract, salt, and molasses until creamy.  Stir in the egg replacer powder.  Add roughly a 1/3 of the coconut milk, stirring until batter begins to fluff up.  Add another 1/3 of the coconut milk, again mixing well.  Reserve the remaining coconut milk.  Sprinkle the baking soda over the dough and whip into the batter.  Stir in the coconut flour and when almost all is incorporated, add the reserved coconut milk.  Add coconut flakes and chocolate chips if using.  Let rest for 5 minutes while mixing remaining sugar and cinnamon in a cereal bowl.

Form dough into no-bigger-than-ping-pong-sized balls and roll/toss in the cinnamon-sugar mixture.  Place on cookie sheets and press lightly down with the bottom of a wide drinking glass.  (If you prefer, you can use a fork, but I didn’t care for the looks as much.)  If the chocolate chips resist the pressing, just wiggle the glass a bit and they will give in.  😀

Bake for 12-14 minutes.  Cool on racks.Yields 25-28 cookies