Vegan Pumpkin Brownies
Pumpkin brownies are chocolaty, gooey and absolutely delicious. No one will ever guess that they are secretly healthy. Plus they are easy to make and it can all be done in one bowl.
VEGAN RECIPES
Pumpkin brownies are chocolaty, gooey and absolutely delicious. No one will ever guess that they are secretly healthy. Plus they are easy to make and it can all be done in one bowl.
Continue reading “Pumpkin Brownies (Vegan and Gluten Free)” →
This is my daughter’s recipe. SHe loves to cook and she came up with this all on her own. She has also started her own blog, so here is the link if you want the recipe for the wontons. They are crispy, sweet and delicious, plus they are super easy to make.
The wild blackberries are all ripe where we live. This was just one of the three baskets that we picked. Needless to say we have a ton of berries already and there are a lot more to pick in the next few weeks. After a few hours of picking, we decided to make cobbler. Blackberry cobbler is on of my Dad’s favorite desserts, so he was super happy. The cobbler is great as is or with vegan vanilla ice cream.
6-8 cups of fresh or frozen berries (just use your favorite ones)
1/4 c sugar (use a little more or less depending on how sweet you like your berries)
3 TBSP flour
Cobbler Topping:
2 cups of unbleached flour
1/2 C sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
8 TBSP non hydrogenated vegetable shortening or Earth Balance
3/4 cup of soy or almond milk
Preheat the oven to 375. Lightly grease a large baking dish. In the dish combine the berries, sugar and flour.
For the topping: In a large mixing bowl mix together the flour, sugar, baking powder, baking soda and salt. Add in the shortening and mix it in with your fingers until it feels course. Add in the milk and mix it in with a fork just until it is combined. It should be a wet dough. Spoon the dough on top of the berries. Bake the cobbler about 25 minutes until the top is lightly browned. Remove it from the oven and let it cool at least 10 minutes before serving.
Berry crisp is a great summertime dessert. I made it while we were visiting Florida where it definitely felt like summer. It is best served warm with vegan ice cream, yum! I used frozen fruit, but you could always use fresh berries. I also used a mixture of all different berries, but just use your favorite. The crisp topping is delicious with the warm, juicy berries. I actually ate the leftovers of the berry crisp for breakfast the next morning. Now that we are back in North Carolina I can’t wait to make a berry crisp with the fresh strawberries that are in season now.
6 cups fresh or frozen mixed berries
3 cup of rolled oats
1/2 cup flour plus 2 TBSP
1/2 cup brown sugar
2 tsp cinnamon
3/4 cup melted Earth Balance
Preheat the oven to 375. Place the berries in a large baking dish and toss with the 2 TBSP of flour until all the berries are coated. In a mixing bowl combine the oats, 1/2 cup of flour, brown sugar, cinnamon and Earth Balance to make the topping. Mix it until it is well combined. Crumble the topping evenly over the berries. Bake 40 – 50 minutes until the topping is golden brown and the berries are bubbling. Let cool at least 10 minutes before serving. Serve the berry crisp with a scoop of vegan vanilla ice cream.