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Almond Peach Muffins
This recipe is from this great site... http://www.parsleysoup.co.uk CHECK IT OUT
 Ingredients
(10oz) self raising flour
(6oz) soft organic brown sugar
25g ground almonds
1 tsp baking powder
4 fl oz) vegetable oil
(8 fl oz) soy milk
1/2 tsp vanilla essence
1 tin of peach slices or fresh peaches, chopped into chunks
Flaked almonds to decorate
About 2 tbsp apricot jam to glaze
Instructions
1) Sift flour, baking powder into a large mixing bowl.
2) Stir in the sugar and almonds.
3) Whisk the vegetable oil, soya milk and vanilla in a jug and quickly stir it into the flour mixture.
4) Quickly stir in the chopped peaches. The total stirring should take less than 30 seconds and it's fine if it's really lumpy.
5) Divide the mixture between non-stick muffin tins or muffin cases and sprinkle flaked almonds on top of each one.
6) Bake at 400ºF for 20-30 minutes or until risen and cooked through.
7) Heat the apricot jam in a pan or in a microwave until runny. Using a pastry brush, glaze the tops of the muffins with the jam.
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Apple Crisp
From: http://www.cok.net/
 Apple Crisp
* 5 or 6 apples
* 3/4 cup pure maple syrup
* cinnamon to taste
* 1/2 cup whole-wheat flour or barley flour
* 1/2 cup oatmeal
* 1/2 cup applesauce
* 1/2 cup pure date sugar
Preheat the oven to 350°F.
Chop the apples and place them in a lightly oiled 8X 8-inch baking pan. Cover the chopped apples with the maple syrup and sprinkle with cinnamon.
In a bowl, mix the flour and oatmeal. Then add the applesauce and pure date sugar. Mix until the flour is just moistened.
Spread the oatmeal mixture onto the apples. (Don't worry if all of the chopped apples aren't covered.) Bake for 30 to 35 minutes and serve warm.
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Apple Pie
 Apple Pie
Ingredients:
* 4-6 granny smith apples, peeled and sliced, and cored
* cinnamon
* nutmeg
* a dash of ginger
* enough sweetener to completely coat the apples, plus a little
* 2 cup unbleached white flour
* 1/3-2/3 cup olive oil
* 6 tablespoons ice cold water
* a few dashes of salt
Directions:
This recipe was developed in our family after my husband and I turned mostly vegan due to his health. It's based on an old family recipe, modified.
Mix the apples with the sweetener, and put the spices on. I'm not sure how much cinnamon or nutmeg because I just shake those on. All I can say is I use a lot of cinnamon. Let that sit aside while you make the crust
Put 2 C of flour into a bowl. Mix in the salt and then with a fork, mix the oil into the flour mixture. Pastry cutters do not work well with liquid fats. When the mixture is pebbley put in the water 2 tablespoons at a time. Divide the mixture and roll out between waxpaper. Fill with apples and put the top crust on. For decoration use small cookie cutters on the top crust.
Bake for 8-10 minutes on 350 degrees, then turn down to 250 for about an hour.
Serves: 8
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Blueberry Pie
 The Ultimate Blueberry Pie
Is there much more enticing than a delicious in-season berry pie You could also use raspberries, blackberries or mixed berries. This is good with vanilla soy ice cream.
One prepared vegan pie crust
4 cups blueberries
1/2 cup maple syrup
1 cup filtered water
1 1/2 cups agar flakes*
1 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. sea salt
1 1/2 Tbsps. arrowroot powder*
1 Tbsp. lemon juice
Rinse and drain the berries. Place the maple syrup, water, agar, nutmeg, cinnamon and salt in a medium saucepan. Stir and bring to a boil over medium heat, stirring until agar dissolves, about 3 to 5 minutes
Dissolve arrowroot in the lemon juice and a little water to integrate. Add to pan and whisk as mixture comes to a boil and thickens slightly. Remove from heat.
Place berries in a large bowl and pour maple syrup mixture over them. Mix gently. Refrigerate mixture for 15 minutes, then pour into prepared pie crust and return to refrigerator, cooling completely. Serve slightly chilled or at room temperature.
*available at a natural food store
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Bryanna's Strawberry Shortcake
http://veganfeastkitchen.blogspot.com
 Vegan, reasonably low in fat and delicious! We can get locally-grown organic strawberries, finally, so this is the perfect dessert right now.
1.) Make 1 recipe Almond Crème Whipped Topping (recipe below) and chill.
2.) For the Strawberry Filling, slice 2 pint baskets fresh organic strawberries and mash them a little with 1/4 to 1/2 c. vegan sugar. Cover and set aside until they get juicy.
3.) Just before serving, make Low-Fat Traditional Shortcake Biscuits (recipe below). Split them with a fork.
4.) To assemble the shortcakes, place the bottom halves of the shortcake biscuits in shallow bowls. Cover these with half the berries (in total). Spoon on some of the Almond Crème Whipped topping, then top with the top halves of the biscuits. Pour the remaining berries over these, then add more Almond Crème. Serve immediately.
BRYANNA'S LOW-FAT TRADITIONAL SHORTCAKE BISCUIT Makes 6 large biscuits
Preheat oven to 450 degrees F.
Mix together in a bowl:
1 and 3/4 c. unbleached flour
2 and 1/2 tsp. baking powder
1 tsp. salt
1 T. sugar
Cut in with your fingers:
1/4 c. Earth Balance
Quickly pour in and stir:
3/4 c. non-dairy milk
On a well-floured surface, knead dough briefly, then pat out into a 1/2"-thick rectangular shape. Cut into 6 equal pieces (I make squares). Place on an ungreased cookie sheet and bake 10-12 minutes, or until golden. Split with a fork.
BRYANNA'S ALMOND CRÈME WHIPPED TOPPING
Makes about 2 c.— you can double the recipe if you like more generous amounts of whipped topping.
Make this 4-6 hours before serving, if possible.
For me, this is the perfect shortcake crème because it isn't stiff. Traditionally, the cream for shortcakes is not whipped stiff, but is left soft. This crème has a lovely flavor.
1 c. blanched almonds
2 c. hot water
2 T. white or light vegan sugar
2 T. cornstarch or wheat starch OR 3 T. white rice flour
1/2 tsp. agar powder OR 1 T. flakes
1/4 c. firm silken tofu
1 and 1/2 tsp. lemon juice
pinch salt
1/2 tsp. pure vanilla extract
1/4 tsp. pure almond extract
In a blender, grind the almonds and hot water until very smooth—be patient and let it run for several minutes. Now strain through a fine cheesecloth-lined colander over a pot and squeeze it until you have all the almond milk. (You can use the almond meal for a facial scrub.)
Mix 1/2 c. plus 2 T. of the almond milk with the sugar, agar, and cornstarch in a small stainless steel pot. Stir over medium heat until thickened and translucent. OR, MICROWAVE OPTION: mix in a Pyrex bowl or beaker (with room for the mixture to rise up) and heat 30 seconds, whisk, and repeat 3 more times, or until thickened and translucent.
Have ready in the blender 1 c. more of the almond milk, the silken tofu, salt, lemon juice, vanilla and almond extracts. Scrape the cooked mixture into the blender. Blend until very smooth. Chill for several hours.
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