Monthly Archives: February 2021

Pistachio Apricot Muffins

pistachio apricot muffins
pistachio apricot muffins

As the United States is in the midst of American Heart Month, I thought a heart-healthy recipe would be fitting. Muffins are usually a healthier option, and when they are loaded with fruit flavor they can be especially tasty. Then, when you accent them with nuts, you boost the nutrition. The combination of apricot and pistachio in these muffins makes them so delicious that you’ll forget they are good for your heart.

Several fruity recipes caught my eye while I was doing research, but I knew a vegan recipe with no oil would be a bonus. I found one and then altered it for altitude by reducing the leavener. I also amped up the apricot flavor by adding apricot jam and the apricot soaking water to the batter. Another change was to include non-dairy yogurt as part of the egg substitute, thereby reducing the sugar content. Yes, these muffins sound way too healthy. But I really enjoyed their flavor and I know you will, too.

Pistachio Apricot Muffins adapted from Healthy Vegan Cherry-Pistachio Muffins

1/3 cup diced dried apricots, packed
1 cup unsalted shelled pistachios, divided
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
up to 3/4 cup unsweetened almond milk
2 TBS apricot jam
2 TBS unsweetened applesauce
1/4 cup unsweetened non-dairy yogurt
1 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup maple syrup

Preheat oven to 375 F. Line 14 standard muffin cups with paper liners and set aside. Place diced dried apricots in a small bowl and cover with warm water to rehydrate. Meanwhile, place half of the pistachios in the bowl of a food processor. Process to the consistency of coarse crumbs. Sift flour, baking powder, baking soda, and salt together into a medium bowl. Stir in the pistachio crumbs.

Strain the apricots over a glass measuring cup, saving the liquid in the cup. Set the apricots aside. Fill the measuring cup with almond milk until it reaches 3/4 cup. Put this mixture into a large bowl along with the apricot jam, applesauce, yogurt, apple cider vinegar, vanilla, and maple syrup. Whisk to combine.

Roughly chop the remaining pistachios, reserving a small handful for decorating the tops of the muffins. Whisk the wet ingredients again, then add the dry ingredients to the bowl. Stir until no dry flour remains. Fold in the strained apricots and the larger amount of pistachios. Scoop batter into the muffin cups, filling them ¾ full. Sprinkle reserved handful of pistachios on top of each muffin. Bake for 16 to 18 minutes. Muffins are ready when the tops are firm to the touch. Place muffin tins on a wire rack for 5 minutes, then remove the muffins to a wire rack to cool completely. Store muffins in an airtight container in the refrigerator.

Until next time, happy baking!

Almond Butter Brownies with Strawberry Frosting to Celebrate Love

almond butter brownies with strawberry frosting
almond butter brownies with strawberry frosting

Today I was going to make an easy recipe for Valentine’s Day. A no bake treat or a quick cupcake sounded good. But, as I was scanning through my recipe files my sweetie leaned over my shoulder, peered at the computer screen, and said, “Yum, brownies.” So, today I have brownies. Not just any brownies for my favorite sweets tester. As a nod to the holiday I made brownies slathered in strawberry frosting because Cupid’s day often demands strawberries and chocolate.

The vegan brownie recipe my love ogled had peanut butter as an ingredient. He doesn’t do well with peanuts, so I used almond butter instead. You can choose any nut butter, but keep in mind that the amount of salt used in the brownies can change due to the salt content of your nut butter. I also added aquafaba to help give the brownies more rise that can be lost at high altitude. And, I added strawberry extract to ramp up the strawberry-ness. If you don’t have it, you can add more vanilla extract.

A search on Food Network offered me a recipe for the perfect frosting. To veganize it I used vegan margarine and shortening in place of butter, in addition to substituting the milk with a non-dairy variety. I also halved the recipe as it was plenty for one tray of brownies. The marriage of strawberries and chocolate is sublime, and these brownies are sure to be a hit with your Valentine.

Almond Butter Brownies with Strawberry Frosting adapted from My Quiet Kitchen and Food Network

Almond Butter Brownies

1 cup plus 2 TBS old-fashioned rolled oats
1/2 cup raw cacao powder
1 scant tsp baking soda
1/2 cup dark brown sugar
1/8 tsp cardamom
1/8 tsp salt
3/4 cup unsalted almond butter
1/2 cup plus 2 TBS unsweetened almond milk, or other non-dairy milk
1/4 cup maple syrup
1.75 tsp vanilla extract
1/4 tsp strawberry extract
1 TBS aquafaba (bean water)
1/2 cup mini vegan chocolate chip

Preheat oven to 350F. Line an 8 x 8” baking pan with parchment paper. Process the oats in a food processor until there are only a few little pieces. Add the cacao powder, baking soda, brown sugar, cardamom, and salt. Pulse to combine. Transfer the dry mixture to a bowl. To the now empty food processor add the almond butter, non-dairy milk, maple syrup, vanilla extract, strawberry extract, and aquafaba. Process until smooth. Add the dry mixture to the food processor and pulse until all is combined. Fold in the mini chocolate chips, then spread the batter into the prepared pan.

Bake for 29-32 minutes. The brownies are done when a toothpick inserted into the center (but not into a chocolate chip) comes out with a few crumbs. Remove the pan from the oven and let cool on a wire rack for 10 minutes. Using the parchment paper excess, remove the brownies from the pan and place on a wire rack to fully cool. Once completely cooled, spread the brownies with strawberry frosting (recipe below) and cut into squares.

Strawberry Frosting

2 TBS vegan margarine, at room temperature
2 TBS shortening
2 cups powdered sugar, sifted
2 TBS non-dairy milk, at room temperature
1/2 tsp vanilla extract
1 TBS strawberry all-fruit spread

In the bowl of a stand mixer, beat the margarine and shortening until there are no lumps. Add half of the powdered sugar, along with the non-dairy milk and vanilla, and beat until smooth and creamy. Add the remaining powdered sugar and the strawberry fruit spread, and beat until smooth.

Until next time, happy baking!

Chocolate Caramel Cream Valentine’s Day Tart

chocolate caramel cream tart
chocolate caramel cream tart

With Valentine’s Day on the horizon, I thought I would create a special dessert for my sweetie. It had to be more than decadent. I wanted it to be lavish so he would know how much I loved him. That, and I wanted to enjoy an amazing treat with him. Eying my new tart pan, I decided that a layered tart would be perfect. The indulgent delight I made has several steps, one of which requires advanced preparation, so I am sharing with you a week early to give you time.

My final creation is an amalgamation of several recipes. One of the recipes was not vegan, but it only required a butter substitution. And, although the crust is baked, it didn’t have to be adjusted for high altitude due to its lack of leaveners. So, I brought together a chocolate crust filled with a layer of carmel-like goodness and topped with rich ganache. The combined result is similar to a gooey chocolate bar with a crust. Yes, happy Valentine’s Day to me, too!

Chocolate Caramel Cream Valentine’s Day Tart, with a nod to Rodelle Kitchen, Vegan Richa, and Deborah Durrant

Chocolate Crust

1 cup old-fashioned oats

1/3 cup all purpose flour

1/3 cup dark brown sugar

2 TBS dutch process cocoa powder

1 tsp vanilla extract

1/2 tsp fine sea salt

6 TBS cold vegan Flora Butter

Caramel Cream

3/4 cup pitted medjool dates (8-9 dates)

1 TBS almond butter

1 TBS agave syrup

1.5 TBS coconut oil

1/3 cup unsweetened almond milk

1/8-1/4 tsp fine sea salt, to taste

Chocolate Ganache

1 cup raw cashews

1/4 cup unsweetened almond milk

1/2 cup maple syrup

1/2 cup raw cacao powder

1.75 tsp vanilla extract

Pinch sea salt

1/4 cup melted cocoa butter, allowed to cool but not harden

Advance prep: Soak 1 cup raw cashews for the ganache in cold water for at least 2 hours or overnight in the fridge.

Chocolate Crust: Preheat the oven to 350 F. Line the bottom of a 9” diameter removable-bottom tart pan with parchment paper, and lightly spray with oil. (This size is best. I used my new rectangular pan but had leftovers that I put in a small pan). Using a food processor, combine oats, flour, brown sugar, dutch process cocoa powder, 1 tsp vanilla extract, 1/2 tsp salt, and vegan butter. Pulse until mixture resembles wet sand. Firmly press mixture into the bottom and up the sides of the pan. Pressing down with the flat bottom of a measuring cup makes this easier. Bake for 12-15 minutes until the crust is firm. Cool the pan on a wire rack before filling the tart.

Caramel Cream: Soak the dates in hot water for 15 minutes. Drain the dates. Add drained dates to a food processor, along with almond butter, agave syrup, coconut oil, 1/3 cup almond milk, and 1/8 tsp salt. Process into a smooth puree. Taste and adjust for salt, the amount dependent on the salt content of your almond butter. Spread a thin, even layer of this caramel cream on the cooled, baked crust.

Chocolate Ganache: Drain soaked cashews and rinse under cold water. To a food processor, add drained cashews, 1/4 cup almond milk, maple syrup, raw cacao powder, 1.75 tsp vanilla extract, and pinch salt. Process for 1 minute. With the food processor running, slowly pour in the melted cocoa butter. Process until the ganache is smooth and glossy; this may take up to 5 minutes. Pour the ganache on top of the caramel layer in the crust. Smooth out with a spatula. Place in the fridge to set. After 15 minutes, remove the tart pan from the fridge and remove the tart from the pan. Peel the parchment paper off of the bottom and place on a serving plate.

Until next time, happy baking!