This Vegan Apple Pecan Granola recipe brings on the apple flavor with the help of both apple chunks and apple sauce. Cashew butter forms its base and packs extra protein so you'll have sustained energy throughout your morning. I go low on the sugar for this same reason and to give the other ingredients a chance to contribute flavor. Nutmeg, allspice and cinnamon work to highlight the apple. Chopped pecans toast during baking and add a welcome nutty crunch. Once you've chosen your preferred apples and baked this granola to perfection you can add it to ice cream, splash it on non-dairy milk or top it with a dollop of non-dairy yogurt.
Vegan crusts are the foundation of many desserts so it’s important to treat them seriously. When making a crust for a springform pan, it’s important to have options that pair nicely with your dessert. One example is that you'd want to use a gluten-free crust with a gluten-free cheesecake. Regular cheesecakes go great with a graham cracker crust recipe but what if you’re not going the traditional route? That Vegan Apple Caramel Cheesecake might be better paired with a ginger snap cookie crust or a walnut crust. What if you’re doing something entirely different from a cheesecake or maybe you have a gluten intolerance? Maybe you want to take it to the next level and make a Vegan Chocolate Mouse with a hazelnut crust! Now you can do almost any type of spring form crust if you have access to dry cookies or nuts based on the recipe below.
These Vegan Cranberry Pecan Oatmeal Cookies are one of the standards of our Christmas baking celebrations. They are crispy on the outside and soft on the inside. The crunchy pecans and tart-sweetness of the cranberries really make a complex and well rounded flavor and texture. They are really, really delicious!
This Vegan Pumpkin Cinnamon Roll recipe takes every opportunity to pack itself with pumpkin and then become enhanced with a delicate balance of cinnamon, nutmeg, cardamom and cloves. Barley malt syrup can be a little tough to find but it's an essential flavor booster that puts the pump in pumpkin for these vegan cinnamon rolls. Rum Spice Icing is literally icing on the cake.
Pumpkin Cheesecake is one of my favorite desserts during the holidays. This vegan recipe variation pairs pumpkin with Easy Vegan Caramel Sauce for a great way to end a feast. It also features barley malt syrup, lemon juice, cinnamon and ginger powder to help marry bold pumpkin flavor with vegan creaminess. I recommend opting for non-hydrogenated vegan cream cheese so you can avoid trans fats. This vegan cheesecake also goes great with a dollop of Vegan Vanilla Ice Cream.
When this Vegan Sweet Potato Pecan Ice Cream recipe is mentioned to passerby one of two things usually happens: people either express great joy or wince and convulse. Sweet potatoes are pumpkin 2.0 people! They have a much more complex flavor than pumpkin so I just cut to the chase and paired them with candied pecans to make this vegan ice cream. You could substitute pumpkin purée if you really wanted to but it's not recommended unless you're stuck on a dessert island with nary a single sweet potato in sight.
These chewy Vegan Pecan Caramel Chews are reminiscent of those little caramels you used to get from trick or treating when you were little, except they're packed with pecans and dipped in chocolate! Be sure to use a candy thermometer with this vegan caramel recipe for best results. If you like your caramel extra soft or extra hard, adjust the caramelization temperature 10F (6 C) lower or 10F (6 C) higher respectively.
These Balsamic Candied Pecans are great for salads, ice cream or just random munching. It's one of those examples of how balsamic vinegar can mysteriously elevate certain foods to food crack status. This vegan recipe also features a touch of molasses and salt that work behind-the-scenes to enable proper texture and complex flavors. Don't like molasses? Too bad! Or should I say, "please add it. Pretty please?" It's essential for allowing the proper texture and flavors come through. You shouldn't be able to taste it in the finished product. Oh and here's a little secret: Put these babies in your next pecan pie for a secret candy coated weapon that's sure to wow your pie eating brethren.
This Vegan Protein Power Granola recipe is great for a hearty first meal of the day because it's low in sugar, high in protein and high in flavor. It gets the bulk of its protein from hemp protein powder. It then utilizes natural sweeteners like maple syrup, chopped dates and raisins for a complex sweetness profile that won't send blood sugar levels through the roof, if you don't drown it in maple syrup anyway. Walnuts and pecans round out the crunch department in this vegan granola while providing a tasty contrast with the hemp powder.
This Vegan Pumpkin Spice Muffin recipe has a wonderful warm, buttery flavor that is enhanced by barley malt syrup, lemon juice, cinnamon, ginger and a touch of cloves. Pecans add flavor complexity and a delightful crunch. These vegan muffins are equally good with baked sweet potato purée substituted for the pumpkin as well.
This 100% fruit sweetened Vegan Date Spice Muffin recipe features the satisfying malty flavor of medjool dates puréed with cinnamon, ginger and a touch of vanilla extract. These vegan muffins also feature pecans and raisins for an irresistibly earthy flavor complexity and texture.
This Hearty Vegan Breakfast Muffin recipe was created because I wanted a healthy, hearty vegan muffin that provided good energy for the first meal of the day without giving me a mega-dose of sugar like most other muffins often do. These fruit sweetened muffins contain no refined sugar, more protein, complex carbs and fiber than most other muffins because they feature ingredients like dates, raisins, walnuts, rolled oats, hemp protein powder or soy flour, maple syrup and molasses. These ingredients lend a delightfully complex taste and contribute to a dense hearty texture. They're easy to make and provide about one week of breakfasts. Try them topped with almond butter.
This Vegan Apple Pecan Muffin recipe has a wonderful apple notes enhanced by maple syrup, lemon juice, allspice and cinnamon. The addition of pecans adds a welcome flavor and texture contrast and a touch of unrefined coconut oil makes you not miss the fact that they don’t contain any butter. Using tart apples like Granny Smith is preferred for maximum apple flavor.
This Vegan Pumpkin Pie recipe features the pumpkin boosting flavors of cashew butter and barley malt syrup. Cinnamon, ginger, nutmeg and cloves further enhance flavors better than eggs ever could in this vegan pie. Flaky Pie Crust is recommended.
I thought I didn't like pecan pie until I had this Vegan Pecan Pie. The questionable brown mush experienced in normal pecan pies is replaced by barley malt, maple syrup and enhanced with cinnamon, ginger and a touch of cardamom in this version. Flaky Vegan Pie Crust is recommended.
This Vegan Apple Pecan Coffee Cake recipe is great for those afternoon tea sessions with your extremely friendly next door neighbors. No friendly next door neighbors? More for you then. This vegan coffee cake uses pecans, cinnamon, allspice and a touch of non-dairy yogurt to let the apples really shine.
This Vegan Pecan Blondie recipe makes a dense, moist and chewy vegan bar due to its use of flax meal, coconut oil and brown rice syrup. Rolled oats, vanilla and pecans enhance the caramel notes. Use refined coconut oil if you want an overall balanced flavor or unrefined coconut oil if you want a slight coconut flavor that will tend to enhance the flavor more overall.
This Vegan Pecan Walnut Baklava recipe is much easier to make than it looks. It features layers of phyllo dough coated with Vegan Butter, layered with chopped pecans, walnuts and spices then drizzled with sweet syrup. Below are recipes for two different types of syrups to use depending on the availability of ingredients in your area.