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Pumpkin Cookies

Wet Ingredients

  • 3 tablespoons (45 mL) grapeseed oil

  • 3 tablespoons (45 mL) pure maple syrup

  • 1/4 cup (60 mL) unsweetened pumpkin purée

  • 2 tablespoons (30 mL) brown rice syrup

  • 1 1/2 teaspoons ground flaxseed

  • 1/2 teaspoon pure vanilla extract

Dry Ingredients

  • 3/4 cup plus 1 tablespoon (83 g) almond flour*

  • 1 cup plus 1 tablespoon (127 g) white/light all-purpose spelt flour**

  • 3 tablespoons (27 g) arrowroot starch

  • 1/4 cup (60 g) natural cane sugar

  • 1 teaspoon pumpkin pie spice

  • 1/4 teaspoon fine sea salt

  • 1/2 teaspoon baking soda

Buttercream Ingredients

  • 1/4 cup plus 2 tablespoons (75 g) soy-free vegan butter

  • 1 1/2 cups (190 g) powdered icing sugar, sifted if necessary

  • 1/2 teaspoon pumpkin pie spice

  • Pinch fine sea salt

  • Cinnamon or pumpkin pie spice, for garnish (optional)


  1. Preheat the oven to 350°F (180°C) and line one extra-large baking sheet (or two medium-sized sheets) with parchment paper.

  2. To a small bowl, add the wet ingredients: grapeseed oil, maple syrup, pumpkin purée, brown rice syrup, ground flax, and vanilla. Whisk until combined.

  3. To a large bowl, add the dry ingredients: almond flour, spelt flour, arrowroot starch, cane sugar, pumpkin pie spice, salt, and baking soda. Whisk until combined.

  4. Pour the wet mixture over the dry mixture (being sure to scoop all of the wet ingredients stuck to the sides of the bowl), and stir until it comes together into a dense, very thick dough.

  5. The dough will be very sticky, but this is normal! Scoop a slightly heaping 1 tablespoon of dough into your hand, and roll it into a ball. Continue with the remaining dough, placing each ball onto the baking sheet about 2 to 3 inches apart. If needed, you can lightly wet your fingers during this process. Do not flatten the balls before baking as they will spread out on their own.

  6. Bake the cookies for 12 to 14 minutes until lightly golden (I like baking them until lightly golden as the edges get a bit crispy during cooling). Cool the cookies completely on the baking sheet. To speed up the cooling process, cool the cookies for 10 minutes on the pan then transfer the cookies to the fridge until completely cooled.

  7. Meanwhile, prepare the Fluffy Pumpkin Pie Spice Frosting: To a large bowl, add the vegan butter. Using electric beaters, beat the butter until smooth (about 30 seconds). Add the powdered sugar, pumpkin pie spice, and salt. Starting on low speed, beat until smooth and fluffy, gradually increasing the speed as the ingredients combine. It will look very crumbly at first, but it will eventually come together and become fluffy. If the frosting is still too dry, you can thin it with a tiny bit of almond milk (1/2 teaspoon at a time), and continue beating until smooth. If it’s too thin, you can add a little more powdered sugar and beat again until smooth.

  8. Spread the frosting onto the completely cooled cookies, and top with a sprinkle of cinnamon or pumpkin pie spice, if desired. Serve and enjoy! Leftover cookies can be stored in an airtight container in the fridge for 1 to 2 days. The cookies will soften when sealed in a container.


Vegan Gluten-Free Peanut Butter Cookies


  • 1 Cup Peanut Butter

  • 1 Cup Almond Flour

  • 2 Cups Maple Syrup

  • 1 tsp vanilla extract


  1. Preheat oven to 345 degrees

  2. Prepare cookie sheet with parchment paper slightly sprayed with oil.

  3. Mix all ingredients in bowl. Spoon out small balls onto parchment paper.

  4. Press cookie balls down slightly with fork.

  5. Bake for 10 minutes.


Vegan Pretzel Bites


  • 1 packet instant yeast

  • 1 1/4 cups warm water

  • 2 tablespoons light brown sugar

  • 3 cups all purpose flour, plus more as needed

  • 1 teaspoon salt

  • 12 cups water for boiling pretzels

  • 1/2 cup baking soda

  • 3-4 tablespoons vegan butter, melted

  • 1 tablespoon coarse sea salt


  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

  2. In the bowl of a stand mixer, add the warm water, brown sugar and yeast and stir. Alternatively, use a large bowl and wooden spoon.

  3. Add 3 cups of flour and salt to the bowl. With the paddle attachment (or simply a spoon if you don't have stand mixer), mix on low until the dough starts to come together. Add more flour as needed until you have a slightly sticky dough. It shouldn't stick to your hands though. I needed 3 1/4 cups flour.

  4. Place the dough on a clean flat surface and form the dough into a ball.

  5. Separate the dough into four sections and roll each section into a long log.

  6. Cut into 1 inch pieces using a knife. I got 11-12 bites per section.

  7. Bring 12 cups of water in a large pot to a boil, then slowly add the baking soda to the water. Be careful as the water will boil up as you add the baking soda.

  8. Add it slowly and lower the heat if needed.

  9. Place the pretzel dough bites into the water about 12 at a time and cook for 30 seconds. They will rise to the surface when they are ready. Use a slotted spoon to remove the dough pieces and let cool. Set the pieces on parchment paper or a silicon mat nearby. Continue until you have boiled all the pretzel bites.

  10. Arrange pretzels on the baking sheet. Brush with melted vegan butter and sprinkle with coarse sea salt.

  11. Bake for about 12-15 minutes until the tops are browned. Remove from oven.

  12. Serve and enjoy!


Vegan Cashew Cheese Sauce


  • 3/4 cup raw cashews, soaked overnight

  • 1 1/2 tbsp. lemon juice

  • 1/4 tsp. chili powder

  • 1/2 tsp. cumin powder

  • 1/2 tsp. paprika

  • 1/2 tsp. garlic powder

  • 3/4 tsp. salt

  • 1/4 cup nutritional yeast

  • 1 cup water


  1. Place the soaked cashews, nutritional yeast, lemon juice, and spices in a food processor. Blend them together until they are very smooth.

  2. Transfer the mixture to a small skillet or a sauce pan. Heat over medium-low heat for 5 minutes, or until it's warm and has reached the desired consistency. Stir continuously with a metal whisk to keep it from scorching on the bottom of the pan.


Classic Vegan Apple Turnovers


  • 1 sheet puff pastry, thawed [Pepperidge Farm is vegan!]

  • 1 heaping cup of apples, chopped [1 apple usually comes to 1 heaping cup]

  • 1 tsp cinnamon

  • 2 teaspoons sugar

  • 1/2 tsp salt

  • 1 tsp lemon juice

  • 1 cup powdered sugar

  • 2 tablespoons non-dairy milk

  • 1 teaspoon vanilla

  • Aquafaba/non-dairy milk/oil for brushing


1. Preheat oven to 350F and unwrap 1 sheet of puff pastry to thaw.

2. In a small bowl, combine chopped apples [any kind works] with cinnamon, lemon juice, sugar, and salt. Stir until well combined and set aside.

3. Flour a piece of parchment paper and place your sheet of puff pastry on it. Place another piece of parchment paper on top and use a rolling pin to roll the puff pastry into about a 10x10 inch square.

4. Using a sharp knife, cut the puff pastry in half and then cut each side in half again to form four squares. When cutting puff pastry, remember to use a "chop" motion and not a "sawing" motion or else the puff pastry will tear.

5. Scoop the apple mixture evenly onto one corner of the four squares of

puff pastry. Fold the pastry across diagonally to form a triangle. Make

sure to wet your fingers to wet the seam which will help the puff pastry

to stick together. Using a fork, crimp the edges together.

6. Place vegan apple turnovers on a baking sheet a few inches apart.

7. Brush the tops with vegan egg wash to help them brown in the oven.

Options for vegan egg wash include aquafaba [liquid from the chickpea

can] 2 TBS milk mixed with 2 TBS maple syrup, or plain oil brushed on


8. Bake vegan apple turnovers for 20 minutes or until golden brown!

9. Remove and let cool for about 10 minutes.

10. To make the glaze, combine powdered sugar, non-dairy milk, and

vanilla in a bowl and whisk until combined and a thick liquid forms. Use

a spoon to drizzle over the apple fritters. Be sure the apple fritters

aren't too hot or else the glaze will melt into the dough.

11. Serve immediately or eat at room temperature! You can't go wrong!


The Best Vegan Cheesecake


For the crust

  • 1 1/2 cups vegan graham cracker crumbs*

  • 5 tablespoons melted vegan butter or coconut oil

  • 1/4 cup granulated sugar

    For the filling

  • 32 ounces (4 8-ounce packages) Tofutti vegan cream cheese See notes,

  • do NOT use Trader Joe's!

  • (1) 13.5 ounce can coconut cream

  • 1 1/4 cups granulated sugar

  • 4 tablespoons cornstarch

  • 2 teaspoons pure vanilla extract

  • 3 tablespoons lemon juice, from about 2 small lemons

    Optional fresh strawberry sauce

  • 1 1/2 cups fresh strawberries, hulled and sliced

  • 1/4 cup granulated sugar

  • 1 teaspoon lemon zest, from 1 small lemon


  1. 1. Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

    For the crust

  2. In a medium bowl, add the cookie crumbs, melted vegan butter and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside

  3. For the filling

  4. In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.

  5. Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.

  6. Once it's completely smooth, pour into prepared pan over the crust and spread evenly.

  7. To bake

  8. Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes.

  9. The cheesecake will be slightly jiggly, and not look very done in the middle. That is correct, it will firm up when it cools.

  10. Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with any optional toppings.


Classic Tart Cherry Pie


  • 2 14-ounce cans pitted tart cherries in water not pie filling

  • 1 cup granulated sugar 3/4 cup honey would substitute

  • 1/4 cup cornstarch

  • 1/8 teaspoon salt

  • 2 tablespoons butter or margarine

  • 1/4 teaspoon almond extract

  • 1 egg beaten with 1 tablespoon water

  • 2 refrigerated pie crusts one box, or make a crust from scratch, see


  1. Preheat oven to 400.

  2. Remove pie crusts from box and allow to warm slightly on the counter-- about 10 minutes before unrolling. See notes for the link to my homemade crust.

  3. Into a measuring cup, drain liquid from cherries to make 1 cup of liquid.

  4. Transfer to a saucepan and add sugar, cornstarch and salt. Whisk well to combine before heating.

  5. Bring to a boil, stirring often.

  6. Reduce heat to medium and simmer about 3 to 5 minutes until thickened.

  7. Turn off heat and add butter, almond extract, and cherries. Set aside.

  8. Unroll one crust into the bottom of a 9-inch pie plate. Fold or crimp edges of the crust.

  9. Add the filling.

  10. Unroll the second crust and slice into 1" wide strips.

  11. Place half of the strips across the pie vertically and half horizontally.

  12. Brush with the egg mixture and bake 20 minutes, then reduce the heat to 375 and bake 35 to 40 minutes more, tenting with foil if the crust begins to get too dark.

  13. Cool before serving for at least 3 hours or overnight.


Best Brownies Ever


  • 10 tablespoons vegan stick butter melted

  • 1 cup granulated sugar

  • 2 Tablespoons Bob’s Red Mill Egg Replacer + ¼ Cup Water

  • 2 teaspoons of vanilla

  • 1/2 cup melted carob chips

  • 3/4 cup all-purpose flour

  • 1/4 cup carob powder

  • 1/2 teaspoon salt

  • 1 cup carob chips


  1. Preheat oven to 350 degrees F. Line a metal 9x9 pan with parchment paper.

  2. Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.

  3. Add in egg replacer and vanilla extract. Whisk 1 minute.

  4. Whisk in melted carob until combined and smooth.

  5. Use a rubber spatula to stir in flour, carob powder, and salt until just combined. Stir in whole carob chips.

  6. Pour into prepared pan and smooth out.

  7. Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.


Wacky Cake

Servings: 1 square cake or 16 cupcakes


  • 1 1/2 c flour

  • 1/3 c unsweetened carob powder

  • 1 t baking soda

  • 1 t salt

  • 1 c sugar

  • 1 c warm water

  • 1 T lemon juice

  • 1 t vanilla

  • 5 T oil


  1. Mix dry ingredients and wet ingredients separately.

  2. Add together and beat with electric mixer until the lumps are gone. Do not overmix.

  3. Preheat oven to 350.

  4. Pour into oiled 8x8 pan.

  5. Bake 30-45 minutes, or until toothpick comes out clean.


Banana Bread


  • 2/3 c sugar

  • 1/3 c oil

  • 2T water

  • 1T lemon juice

  • 1 c mashed bananas (about 2)

  • 2 c flour

  • 1 t baking powder

  • 1/2 t baking soda

  • 1/2 t salt


  1. Mix oil and sugar.

  2. Mix water, lemon juice, and mashed bananas and add to oil and sugar.

  3. Mix dry ingredients and add slowly. Mix only until combined. Do not over-mix.

  4. Bake in oiled loaf pan at 350 degrees for 50-60 minutes, or until toothpick comes out clean.

  5. Remove from pan immediately and cool.


Challah Bread

  1. 2 ½ c. warm water

  2. 1 T. yeast

    • Mix and let yeast get foamy

  3. ¼ c. honey (sugar)

  4. ¼ c. oil

  5. 1 t. salt

    • Add to water

  6. 8 c. flour

    • Add as needed. Need ten minutes. Rise one hour. Divide into two loaves with three braids each. Braid loaves. Rise one hour Bake 375° for forty minutes.

  7. (Optional, add raisins or top with sesame seeds)


Cherry Pie Crust


  • 2.5 C Flour

  • 2 T Sugar

  • 1 tsp salt

  • 8 oz Crisco Shortening

  • 4 – 5 T cold water


  1. Place flour and salt in Mixing bowl and stir together.

  2. Cut shortening into flour with pastry cutter, until crumbly

  3. Add a little water at a time and stir with fork until dough becomes a ball.

  4. Divide and roll between two pieces of wax paper.

  5. Place bottom shell into pie pan.


  • 3 cans tart cherries

  • 4 T corn starch

  • 1 ¼ C sugar

  • 1/8 teaspoon of salt

  • ¼ tsp almond extract


  1. Drain cherry juice into sauce pan.  Add corn starch, sugar, and salt.  Simmer over medium heat and stir constantly for about 10 minutes until mixture becomes very thick.  Add cherries and almond extract.  Stir and remove from heat.

  2. Pour filling into bottom shell.  Add top shell and pinch edges to seal.  Cut slits in top so air can escape.

  3. Cook at 425 degrees for 20 minutes, then lower the temp to 375 degrees and add a foil cover to keep edges from burning.  Cook for another 30 – 40 minutes, until crust is nicely browned.

  4. Let cool for 3 hours.


Clover Leaf Rolls


  • 3 ½ Cups of White Flour

  • 1 TB Gluten Flour

  • 1 tsp salt

  • ⅓ cup Honey

  • ⅓ cup oil

  • 1 ½ cups water

  • 2 TB Yeast

  • 1 cup Smart Balance Butter


  1. Mix and knead for 6 mins. 

  2. Form three small balls for each roll. 

  3. Dip each ball in butter and place in muffin cup. 

  4. Bake at 350 for 10 - 15 mins.


Soft Pretzels

1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature but around 100°F (38°C) is great)2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)1 teaspoon salt1 Tablespoon brown sugar or granulated sugar1 Tablespoon Smart Balance, melted and slightly cool3 and 3/4-4 cups (469-500g) all-purpose flour (spoon & leveled), plus more for hands and work surfacecoarse salt or coarse sea salt for sprinkling

Baking Soda Bath (See Recipe Note)

  • 1/2 cup (120g) baking soda

  • 9 cups (2,160ml) water

Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.

  • Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)

  • Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.

  • With a sharp knife or pizza cutter, cut dough into 1/3 cup sections (about 75g each).

  • Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.

  • Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.

  • Bake for 12-15 minutes or until golden brown.

  • Remove from the oven and serve warm with spicy nacho cheese sauce.

  • Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.


Vegan Cashew Cheese Sauce


¾ cup raw cashews, soaked overnight

  • 1 ½ tbsp. lemon juice

  • ¼ tsp. chili powder

  • ½ tsp. cumin powder

  • ½ tsp. paprika

  • ½ tsp. garlic powder

  • ¾ tsp. salt

  • ¼ cup nutritional yeast

  • 1 cup water


  • Place the soaked cashews, nutritional yeast, lemon juice, and spices in a food processor. Blend them together until they are very smooth.

  • Transfer the mixture to a small skillet or a sauce pan. Heat over medium-low heat for 5 minutes, or until it's warm and has reached the desired consistency. Stir continuously with a metal whisk to keep it from scorching on the bottom of the pan.


Lemon Pineapple Pie


  • ½ cup rinsed, raw cashews

  • 3 TB lemon Juice

  • 2 TB Honey

  • 1 tsp vanilla

  • ½ cup water

  • ¼ tsp salt

  • ⅓ cup cornstarch

  • 2 ½ cups pineapple juice

  • ¼ tsp lemon extract or 1 tsp lemon rind

  • ¾ cup crushed pineapple, in juice


  1. Pour 2 cups of pineapple juice into a saucepan. Bring to a boil.

  2. While juice is heating, combine all remaining ingredients except the crushed pineapple in the blender and blend smooth.

  3. Add the blended mixture to the boiling juice, cook and stir until thickened. Stir in well-drained pineapple.

  4. Pour into prepared pie shell and chill or serve in custard dishes.


Peanut Butter Cookies


  • 1 Cup Peanut Butter

  • 1 Cup Sugar or other dry sweetener

  • 1 TB Bob’s Red Mill

  • Egg Substitute Plus

  • ¼ cup water


  1. Mix together. 

  2. Spoon out and roll balls in hand. Place on cookie sheet and press down with fork. Bake for 10 minutes at 350 degrees.


Carob Mint Cookies


  • 1 cup smart balance stick butter

  • 1 cup sugar

  • 1 cup brown sugar

  • 2 tsp vanilla extract

  • 2 TB Bob’s Red Mill

  • Egg Replacer Plus

  • ½ Cup Water

  • 3 cups flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 2 cups mint carob chips


  1. Preheat oven to 350 degrees.

  2. Line cookie sheet with parchment paper

  3. Mix Flour, baking soda, salt, baking soda, salt, baking powder in a separate bowl and set aside.

  4. Cream butter and sugar together add egg replacer.

  5. Mix in the dry ingredients until combined.

  6. Add carob chips and mix well

  7. Spoon dough and roll into balls

  8. Place balls on parchment paper lined pan

  9. Bake oven for 10 minutes

  10. Enjoy!


Vegan Cheesecake


  • 1 8” graham cracker crust pie crust (bought or homemade)

  • 16 oz vegan cream cheese

  • ⅔ cup sugar

  • 2 TB cornstarch

  • 3 TB vegan milk

  • 1 TB lemon juice

  • 1 tsp vanilla extract


  1. In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy.

  2. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract.

  3. Continue beating on low until combined.

  4. Once combined, turn up to high and continue beating, until smooth.

  5. Transfer your cheesecake into the prepared pie crust.

  6. Bake the cheesecake for 40-45 minutes.

  7. Remove from the oven and let cool completely.

  8. Once cool, refrigerate for at least 4 hours, or overnight.


Soft Honey Wheat Bread


  • 2 Cups White Flour

  • 1 ¾ cups Whole Wheat Flour

  • 1 TB Gluten Flour

  • ⅓ Cup dry potato flakes

  • 1 tsp salt⅓ cup Honey

  • ⅓ cup olive oil

  • 1 ½ cups very warm water

  • 1 TB yeast


  1. Mix water and yeast together, set aside.

  2. Mix all dry ingredients, add honey and oil, stir until mixed in.

  3. Add yeast mixture.

  4. Mix with mixer with dough hook for 7 minutes

  5. Turn oven on and preheat to 350 degrees

  6. Oil a bowl and place dough in bowl, cover it and let it rise until doubled.

  7. Take out, punch down and knead for 3 more minutes.

  8. Cut in half and form two dough balls.

  9. Shape in logs and place in two very well greased small bread pans.  Cover pans with towel set in warm place to rise until dough is slightly above rim of pan.

  10. Bake in Oven for 15 to 20 minutes.  When bread is lightly brown on top. 

  11. Remove from oven, spray with oil and remove from pan gently onto a cooling rack.  Let cool then slice.

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