Is there anything better than sitting down to a delicious homemade dessert that’s made with wholesome ingredients? Only sitting down to that same delicious dessert and sharing it with family and friends. While apple pie may be the quintessential fall dessert, the process of making it is often time consuming and a little complicated. These soft and chewy bars allow you to enjoy the comforting taste of apple pie without all the work! Plus, they’re vegan and perfect for sharing.
These bars taste even better on the second day! That is, if you can make them last that long.
Mix arrowroot powder or cornstarch with warm water in small bowl until no clumps remain. Set aside.
Combine apples, sugar, and cinnamon in small saucepan over medium heat. Bring to a boil, reduce heat to low, and let cook for about 10 to 15 minutes, until apples are soft and easy to break apart with a spoon. Remove from heat and stir in premixed arrowroot and vanilla extract. Stir until well combined and set aside to cool.
Preheat oven to 350 F (180 C). Brush an 8 x 8 x 2 in (20 x 20 x 5 cm) baking dish with coconut oil and line with parchment paper, leaving a few inches of overhang on sides to allow for easy removal. Set aside.
In large mixing bowl, combine oats, oat flour, almond flour, and salt. Add maple syrup, applesauce, and coconut oil, and mix until all ingredients are well combined and dough begins to form.
Reserving 1/4 cup (60 mL) dough, transfer remaining dough to prepared baking dish, using your fingers or spatula to ensure even distribution. Spoon apple filling overtop, using spatula to spread evenly. Add sliced almonds to reserved dough and sprinkle mixture on top, breaking up bigger chunks and pressing down lightly.
Bake for 30 to 35 minutes, until top begins to turn a light golden brown. Remove from oven and allow to cool for 15 minutes before removing from pan and cutting into bars.
This recipe is part of the Crowd-Pleasing Potluck Dishes collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.