Apple Galette

This is the easy version of pie; galette!  It also has a higher crust to filling ratio.  So, if you love pastry and hate the work required for pie, this is the dessert for you! Start with the pastry ingredients: flour, fat and ice water (and a pinch of salt).  I use the 3:2:1 ratio 300g flour; 200g EarthBalance and/or coconut oil; 100ml ice water.

Combine the four, salt and fat in a food processor and pulse until combined in a bread crumb consistency.  Then add in the water and pulse just until combined.  Scoop out the dough and press it together in a flattened-ball. Refrigerate for 15-30 minutes. *Coconut oil sets up completely ridged when refrigerated, so getting the temperature just right can be tricky.  Using More EarthBalance can make the dough more workable while it's cold.

While the dough is resting in the 'fridge, peel and thinly slice two or three medium apples.  I used two apples because I really love the tasty pastry - I wanted it to be almost equal in portion to the apples.

Mix the really tasty parts: the sugar and spices.  I like brown sugar and cinnamon to be the primary flavours, but a dash of salt, a bit of nutmeg and vanilla bean created a sublime rounded flavour.  I also used a bit of granulated sugar and cornstarch to help gel any runniness the apple juice might create.  All of this, of course is based on your palate:  I use about 1/2 cup of brown sugar; 1/4 cup granulated sugar; 2 teaspoons of ground cinnamon; a pinch of nutmeg and a pinch of salt.  One teaspoon of cornstarch/cornflour and a splash of vanilla work well, too.  I prefer vanilla bean, but, ya know, whatever you got works.

Roll out the dough on a floured surface and - this may be "controversial" - trim the edge.  Most galettes are rustic - that's their essence.  All the same, I like a tidy edge.  I also like to sprinkle a bit of oatmeal on the pastry before adding the apples to make double sure that the juice from the baking apples gets absorbed, rather than making a soupy mess.

Evenly pile the apples across the dough, leaving an inch or two for folding space.  Then carefully work around the circle of dough, folding a few inches inward until the edge is fully formed.  How much dough is used for the fold-over is a personal choice.  Again, I like that chunky pastry so I fold-over a lot!

I keep seeing all my heroes on the Instantgramz using stamped and cut dough.  So, in my attempt to be like the cool kids, I got these autumnal dough stamping/cutter combos.

Bake at 350˚F until the apples are soft and the pastry is browned - about 30-45 minutes.  Allow to cool and dig in! I like to serve mine with nondairy ice cream.  To add a whisper of extra sweetness, drizzle with a good maple syrup.

Baklava Tartlets

Baklava is a delight, but it takes a while to get all the layers put together. This recipe doesn't completely eliminate the hassle of laminating the filo dough, but it reduces it by 50%. Start by melting down a portion of refined coconut oil. Take a sheet of thawed filo dough and brush it with the melted coconut oil. Repeat, ya know, about a dozen times.  Then, using a small cookie cutter, cut circles of dough and press them into a mini-cupcake tin.

To prepare the filling, start by coarsely chopping equal portions of pistachios, almonds, walnuts and pecans.  Add a pinch or two of salt to counterbalance the sweetness of the syrup.  Place a spoon of the chopped nuts into each cup.

Bake at 180˚C (350˚F) until the shell is golden brown.

Then, prepare the syrup by adding turbinado sugar to a heavy medium-sized pan.  Add to that, 25% by mass, water (25mL water for each 100g sugar).  Then add a few cloves, a cinnamon stick and a whisper of orange blossom water - or - rose water.  Bring to a boil and ensure all the sugar has melted.  Then strain out the cloves and cinnamon stick.

* The syrup needs to be hot when it's poured on the tartlets, so be sure to keep it toasty.

When the shells have reached that perfect golden brown colour, remove them from the oven and immediately pour a bit of syrup on each one.  It should basically cover the chopped nuts, but it shouldn't drown the pastry.  About a tablespoon should be enough.

Allow them to cool and carefully remove them from the muffin tin.

Enjoy these with a piping hot cup of coffee.

Apple Cinnamon Ice Cream [vegan]

Frosty Fall treats!

First, peel and dice a couple apples.  Add them to a skillet with a bit of coconut oil and saute until they have softened.  Set aside and let the apples cool.  Return the skillet to the heat and add a bit of non dairy milk, cinnamon, nutmeg, vanilla, apple cider, cornstarch and a dash of salt.  Heat the mixture until thickened.  Sweeten with sugar and add chilled non-dairy milk and soy creamer.  Silk makes an excellent creamer.

All the mix to refrigerate until very chilled ~38˚F.  Then pour the liquid mix into an ice cream freezer.  When the ice cream begins to develop, add half the apples.  Just before the freezing process finishes, add the last half.  This keeps them from getting pulverized, allowing for some chunks of apple.

Serve garnished with fresh apple, mint and a stick of cinnamon.

Frosted Cinnamon Square Biscuits

Kinda like cinnamon rolls, but quicker; cinnamon biscuits!

Start out with the 3:1:2 ratio [flour:fat:liquid] and then add some flavour: a bit of coconut sugar, cinnamon and salt.  I used fresh ground wheat flour, coconut oil and almond milk. Mix the dry ingredients and coconut oil in the food processor.  Blend until crumbly and then add the almond milk.  Blend a few more seconds to combine the ingredients, but stop as soon as they're combined.

The magic of square biscuits, there's no need to roll out and cut these.  Simply press the dough into a parchment lined pan and then score lines.

Bake at 350F until the top is browned ~25min.

While they're baking, mix a cinnamon drizzle topping: icing sugar, cinnamon, vanilla extract, almond milk and a pinch of salt.

Allow the biscuits to cool until they're warm to the touch and then drizzle with the topping.

Apple Cobbler

It's apple season!  I kicked off the season with this simple apple cobbler.

I like to use a blend of apples to get nuanced flavour from each cultivar.  Peel, slice and add to a skillet with a bit of oil.  Saute on low heat until they begin to soften.  Add a bit of sugar, cornstarch, orange juice, orange zest, cinnamon, nutmeg and vanilla extract.  I also added a bit of molasses.  When they're soft, place in a greased cast iron skillet.

I ground a bit of organic red wheat and used it for a basic biscuit dough recipe.  I didn't add any sugar, but probably would next time - sugar helps the dough brown as it bakes.  It's easy to cover the apples with the dough by using a dough scoop to parcel out the topping.

Bake at 350F until the top is done.  I sprinkled a bit of rolled oats on top because oats, brown sugar and cinnamon are amazing together.

Doughnuts

Fried carbs!!!!

Regular dough recipe with the addition of more sugar, barley malt powder, a whisper of cinnamon and nutmeg.

Mix, let raise and roll to 6mm (.25 inch).

Use a doughnut cutter or, simple ring cutters.

Peel the sheet of dough away leaving the cutouts.  Re-roll the dough or form to other shapes.

Peanut oil is one of the best frying oils.

Use a deep fryer, or a pan and thermometer.  175C or 350F seems to work best for me.

Place gently in the oil and flip them as needed when they're that magical golden brown colour.

Remove from the oil and drain on paper towels.  I also place newspaper underneath the paper towels to absorb more oil.

Make a glaze of icing sugar, vanilla, salt and water (or soy milk).

Mmmmm, sugar...

Dip the fried dough in glaze.

I also added cocoa powder and coffee to glaze and make a nice mocha drizzle.

Indulge, doughnuts are vegan ;) Mind = blown.

Muddy Grits

Warm, sweet and rich cinnamon flavour makes these grits the perfect addition to a breakfast.