Butterscotch’s toasty notes of caramelized sugar and molasses come through clearly in this recipe from the Little Pine cookbook. Pair with crunchy chocolate chip cookies or a chocolate drizzle for added sweetness. What you need: For the pudding: 2½ cups coconut milk, divided4½ teaspoons cornstarch1¼ teaspoons vanilla extract⅛ teaspoon salt1 tablespoon vegan butter1 cup packed brown … [Read more…]
Nothing says fall like apple pie! Fill your home with the heavenly scent of buttery apple goodness with this simple gluten-free recipe from the Healthy Living Through a Plant-Based Diet: A Trilogy Sanctuary Cookbook. What you need: For the pie crust:2 cups almond flour¼ cup arrowroot starch3 tablespoons coconut oil, melted1 tablespoon maple syrup¼ teaspoon … [Read more…]
3 cups whole wheat pastry flour2 teaspoons baking soda1 teaspoon baking powder1 teaspoon cinnamon½ teaspoon ground ginger¼ teaspoon ground nutmeg¼ teaspoon salt2½ cups applesauce¾ cup apple juice¼ cup maple syrup2 tablespoons safflower oil, plus additional for pan2 teaspoon vanilla extract1 teaspoon almond extractMaple Apple Topping, for servingVegan whipped cream, for serving For the Maple Apple Topping:5 apples, peeled, … [Read more…]
Start with a thick graham cracker crust, add a super gooey chocolate filling, and crown with a toasted marshmallow topping—and you have the perfect dessert from The Everyday Vegan Cheat Sheet cookbook. It’s every bit as sweet when you take this party inside! What you need: For the graham cracker crust:1 (14.4-ounce) box graham crackers, … [Read more…]