Toffee Apple Cookies (Vegan, GF)

Feast of Plants — Mon, 05 Oct 2020 14:00:43 +0000

As someone who doesn’t eat chocolate, I’m always on the lookout for sweet snacks that fill a similar hole. So heading into October I felt inspired by autumn weather to make autumn cookies. Stuffed with apples with chunks of toffee, and paired with warming spices. Cinnamon, ginger and nutmeg, they warm the soul and make for the perfect autumn cookie. Makes: 8-10 Cookies Ingredients For the Cookies: 1/4 cup Dried Apple Pieces* 300ml Strong Tea 225g Gluten Free Flour 1/4 tsp Xanthan Gum (only if your blend doesn’t already include it) 14g Cornstarch 1/2 tsp Bicarbonate Soda 3/4 tsp Baking Powder 1/2 tsp Salt 120g Sugar 140g Light Brown Sugar 140g Vegan Butter, room temperature 1 Chia Egg** 1 tsp Vanilla Extract 150g Vegan Chewy Toffees, chopped For the Sugar Coating: 2 Tbsp Light Brown Sugar 2 tsp Cinnamon Directions Place your apple pieces in a small bowl with the strong tea to soak until soft, about 15 minutes, before draining well. Put all the dry ingredients in a large bowl and whisk to combine, making sure to break up any clumps in the brown sugar. Now add in the butter, chia egg, and vanilla, mix well until fully combined into a very thick dough. The dough is very stiff so I tend to use a stand mixer but it will work equally well if mixed by hand. Finally, add in the toffee pieces along with the apple chunks and mix until evenly combined with the dough. Wrap the dough tightly in cling film and place in the fridge for at least 24 hours to allow it to firm. When ready to bake, preheat the oven to 160 degrees (325 F), and line 2 baking sheets with parchment paper or a silpat. Mix together the sugar and cinnamon for the sugar coating and place to one side on a plate. Divide the dough into even balls, between 50g to 60g in size each. Toss each ball of dough in the spiced sugar before placing on the prepared baking sheet. Well space each ball of dough as they will expand. Bake until a deep golden brown, with a tender centre, 30 – 40 minutes. Allow to cool for at least 10 minutes before tasting or until fully set, molten toffee isn’t fun. Enjoy with a tasty hot drink while snuggling up in front of a fire. Notes * I buy dried apple chunks that are already trimmed into small cubes. If your pieces are larger than chop into small pieces before soaking. ** If you’re not familiar with the process to make a chia egg it’s really very simple and makes a great binder. Mix together 1 Tbsp of ground Chia Seeds with 3 Tbsp of water and set to one side for at least 10 minutes. This should make a thick sticky paste, very similar in texture to a beaten egg. Allergy Notes: This recipe is designed to be vegan, gluten free, soy free, and nut free.

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Banana and Apple Muffins with Crunchy Cinnamon Top (Vegan & Gluten Free)

Feast of Plants — Fri, 07 Aug 2020 12:00:26 +0000

I cannibalised my go to banana bread recipe for these muffins and it was totally worth it. I’ve never had a particularly strong sweet tooth but there are some days when I wake up and want something sweet to start my day. Complicated baking just isn’t an option first thing in the morning for me, I’m not a morning person so complex tasks really aren’t advised. I am however, perfectly capable of throwing a pile of ingredients into the mixer, then into the oven with very little fuss. By the time I’ve finished in my shower and woken up a little, delicious smells will be wafting from the kitchen. I know this isn’t the healthiest breakfast choice but they’ve got oats in them, that means they’ve got to be healthy right? Technically, the crunch topping is entirely optional. The muffins will still be tasty if you decide against it but I’d strongly suggest you don’t skip it. The contrasting texture this adds is really quite tasty and it doesn’t take long to prepare. Believe me, if I can do it first thing in the morning, you can do it anytime! Enjoy it and let me know what you think! Makes: 12 Muffins Ingredients For the Muffin: 300g Mashed Ripe Bananas (roughly 3 bananas) 100ml Rapeseed Oil (Canola Oil for our american visitors) 3 Tbsp Plant Based Milk 250g Brown Sugar 120g Sorghum Flour* 60g Tapioca Starch 1 Tbsp Oat Bran 1 Tbsp Baking Powder 1/2 tsp Baking Soda 3/4 tsp Xanthan Gum 1/2 tsp Salt 2 tsp Vanilla Extract 1 Tbsp Ground Cinnamon 1/2 tsp Nutmeg 1/2 tsp Ground Ginger 3 Small Apples, Peeled & Diced Flour for dusting For the Cinnamon Crunch Topping: 5 Tbsp Gluten Free Flour 1 Tbsp Rolled Oats 1/2 Tbsp Cinnamon 3 Tbsp Brown Sugar 30g Vegan Butter Directions Preheat your oven to 200C (180C fan/400F). Prepare a muffin tin with liners and set to one side – with no eggs and only chemical leaveners in this recipe you need to be ready to get this into the oven as quickly as possible. To make the crumb topping, rub all the ingredients together till well mixed and you have lots of little lumps. Put to one side. Place all the muffin ingredients together in a bowl and beat until only just combined. Liberally toss your diced apples with flour. When completed coated, lightly fold into the muffin mix. Scoop the muffin mix into your prepared tin, making sure each liner is no more than half full. Finally top each muffin with the crunch topping, making sure to distribute evenly between each one. Place into the oven and bake between 45 to 30 minutes, or until a toothpick inserted into the centre comes out with no more than a few crumbs attached. Remove from the oven and transfer to a wire rack to cool. Enjoy! Notes This an incredibly easy recipe. If your bananas are ripe enough you can use the mixer the mash them, just put them in the bowl and allow to beaters to beat the bananas into submission. *This is one of the flours I always have to hand as it’s a key part of the Gluten Free Flour mix I make. If you don’t have any you can substitute brown rice flour. In a pinch you can also try taking out both the sorghum flour and the tapioca starch and substituting 180g of a store bought gluten free flour mix. It won’t give you the same texture but it’ll do in a pinch. Allergy Notes; This recipe is very allergy friendly as it’s gluten free, vegan, nut free, and soy free.

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Apple Archives - Feast of Plants

Toffee Apple Cookies (Vegan, GF)

Banana and Apple Muffins with Crunchy Cinnamon Top (Vegan & Gluten Free)