...adapted by Sarabeth
Crust:
2 2/3 cups flour (400g) (can use half all-purpose and half w.w. pastry)
1 tsp. Salt
1 cup plus 1 tbsp (200g) Spectrum Organic Non-hydrogenated shortening
7-8 tbsp. Ice water
Filling:
8-9 cups apples, peeled, cored, and sliced into 1/4”x1” slices
1 Tbsp. Lemon juice
1/3 cup All-purpose flour
2/3 cup White sugar or sucanat
pinch salt
1 tsp. Cinnamon
¾ tsp. Nutmeg
3 Tbsp. Butter or Earth Balance non-dairy spread
Makes about 4 dozen cookies
From "May All Be Fed: Diet For a New World" by John Robbins. "Molasses and maple syrup give these cookies a rich, sweet flavor, and the fresh ginger gives them an unforgettable snap."
3/4 cup pure maple syrup
1/4 cup unsulphured (not blackstrap) molasses
1/2 cup canola or safflower oil
3 tbsp. finely grated fresh gingerroot
2 1/2 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
For a long time, I thought this recipe was made popular by Annemarie Colbin, with variations in and out of the macrobiotic community...but recently (2024) discovered it was actually discovered by Mary Estella in “Natural Foods Cookbook: Vegetarian Dairy-Free Cuisine." In any case, these are super good.
1 c. ground (in blender) almonds, walnuts, or sunflower seeds - or a combination, or almond flour
1 c. ground (in blender into course meal) rolled oats
1 c. w.w. pastry flour (or just use an additional cup of ground oats)
¼-1/2 tsp. cinnamon
From "May All Be Fed" by John Robbins
Makes 4 servings
These pears are simmered in spiced apple or pear juice and then smothered in a naturally sweetened raspberry sauce.
4 Bosc pears, peeled
2 1/2 cups apple or pear juice
1 tsp. whole cloves
1/4 tsp. grated nutmeg
1 tbsp. grated fresh ginger
1 cinnamon stick
1 tbsp. arrowroot powder (maybe more)
2 cups fresh or frozen raspberries
Cut a thin slice from the bottom of each pear to make them stand upright.
Makes 2 long pans, enough for 70-100 servings, depending on how you cut it and how hungry folks are! You could probably stretch the batter into 3 long pans if necessary, for less-tall cakes that bake more quickly.
If you want to make a single 9x13" sheet cake, just use 1/4 of the ingredients and bake for slightly less time.
10.5 cups (1575 g.) All-purpose flour
6 cups (1350 g.) Granulated sugar
3 cups (340 g) Dutch process cocoa
6 Tbs. Baking soda
3 Tbs. Salt
Well, you might as well do it right, if it's gonna be brownies! This recipe adapted from “The Family Baker,” by Susan G. Purdy.
6 tbsp. (¾ stick) unsalted butter, plus extra for the pan
½ cup unsifted unsweetened Dutch-processed cocoa
1 cup granulated sugar
2 large eggs, at room temperatures
1 tsp. vanilla extract
½ cup unsifted unbleached all-purpose white flour
1/8 tsp. salt
1 cup (6 oz.) dark chocolate chips or solid chocolate, coarsely chopped
½ cup (2 ounces) toasted pumpkin seeds or walnuts, optional
Cashew Ice Cream (Vanilla or Chocolate) - no ice-cream machine required!
Soak 2c. cashews in water for 1-3 hours; drain.
Put cashews in blender, and add 1/2 c. agave nectar, 1/2 tsp. vanilla (1/4 c. cocoa powder, if you wish), and water to reach the 3 c. line. Blend till smooth, and freeze.
Enjoy the next day! :) It's uncannily good.
Apple (or Pear) Cinnamon Muffins
(I'm planning to work on these, and make them sourdough)
12 muffins
2 eggs
3 Tbsp. oil
2 Tbsp. honey
1 1/2 Tbsp. lemon juice -PLUS-
soymilk or rice milk to equal 3/4 cup
2 med-large apples or pears, such as MacIntosh, Ida Red, Empire, Bosc, or Bartlett, unpeeled and cut into chunks
3/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 7/8 cups brown rice flour
1/16 tsp. (just a pinch) xanthan gum
1 10-inch cake
(I'm planning to test this with my sourdough starter for a gluten-free fermented version)
3/4 cup maple syrup
1/2 cup oil
3 eggs
1 tsp. vanilla
2 cups whole wheat pastry flour (can use half and half, brown rice and quinoa)
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts
3 cups shredded carrots
1. Preheat oven to 350f.
2. Mix wet ingredients together (except for carrots and nuts) in a large bowl.
2 1/2 cups all-purpose white flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup sugar
1 large egg
1 cup dark unsulphured molasses
1 cup hot (not boiling) water
Adjust the oven rack to the middle position. Oil an 8x8-inch pan. Preheat the oven to 350f for a metal pan or 325f if using an ovenproof glass pan.