So easy to make, and freezes well, too.

Apple-Walnut Tea Bread

 

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Author: APB: Eats

Ingredients

• ¾ cup vegan sugar
• 4 tablespoons plant-based butter (like Earth Balance), softened
• 2 flax eggs (2 tablespoons ground golden flax seed + around 5 tablespoons water; mix and let sit a minute until it's goopy like eggs)
• 2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 2 large apples (I used Golden Delicious), cored, peeled, and grated
• ¾ cups chopped walnuts
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Decorative vegan sugar crystals (optional)

Instructions

1. Preheat oven to 350 degrees and prepare a loaf pan (you can grease and flour the pan or just use cooking spray).
2. Cream the sugar and plant-based butter together in a large bowl.
3. Mix in the flax eggs. (I use a hand mixer for this, but you could just stir vigorously.)
4. Sift in the flour, baking powder, baking soda, salt, and cinnamon (the mixture will be stiff until the next step).
5. Stir in the grated apple, lemon juice, and lemon zest (now the mixture should be wet), and then add the walnuts, making sure everything is mixed thoroughly.
6. Pour mixture into prepared loaf pan. Shake on decorative sugar, if using. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
7. Allow to cool for 10–15 minutes or so before turning bread out of pan onto a wire rack. Cool completely before cutting (okay, you won't be able to wait that long, but give it a few minutes or it'll fall apart as you try to cut). Serve warm or cold, and freeze the leftovers.

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Treat yourself one fine autumn morning.
Tip: Try these for a holiday breakfast or brunch. They’re as beautiful as they are delicious.

Fresh Cranberry-Pear Scones

 

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Try these for a holiday breakfast or brunch. They're as beautiful as they are delicious.

Author: APB: Eats

Ingredients

• ¾ cup chopped pear, skin removed
• 1 teaspoon freshly squeezed orange juice or lemon juice
• ¾ cup fresh, whole cranberries
• ⅓ cup brown sugar
• 2¼ cups all-purpose flour
• ½ teaspoon salt
• 3 teaspoons baking powder
• ¾ cup Earth Balance spread (cold, not room temperature), cut down to small cubes
• ⅓ cup almond milk (or other plant-based milk)
• Optional for topping before baking: decorative sugar crystals or turbinado sugar, aka "sugar in the raw"

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, combine chopped pear with orange or lemon juice.
3. In a food processor, pulse the cranberries until just slightly chopped (do not puree!).
4. Combine chopped cranberries with chopped pears and mix in brown sugar until all the fruit is thoroughly covered. Set aside.
5. In a large bowl, combine flour, salt, and baking powder. Use a whisk to make sure all ingredients are combined.
6. Add the Earth Balance spread to the flour mixture. Toss the flour mixture over the Earth Balance cubes to fully coat it. Use your fingertips (not your palms) to quickly and lightly cut in the Earth Balance. (You don't want to do this for too long, nor do you want to use the palms of your hands; the goal is to keep the fat from melting.) Do this until the Earth Balance is evenly distributed; the mixture should be crumbly.
7. Transfer the cranberry-pear mixture to the flour mixture. Add ⅓ cup almond milk (or other plant-based milk) and stir just until the dough comes together (do not overmix). Dough will be crumbly.
8. Transfer dough to a floured surface and gently pat out to about 8" x 8" square. Using a knife, cut 9 square scones or use a biscuit cutter for round scones.
9. Place scones on prepared baking sheet and sprinkle with sugar crystals or turbinado sugar if desired (recommended!). Bake for 20-25 minutes. Best served warm.

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Fill muffin cups to the top for big muffin domes, says Post Punk Kitchen’s Isa Chandra Moskowitz, creator of this recipe featured in Forks Over Knives — The Cookbook.
Photo by: APB: Eats

Ginger Peach Muffins

 

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Fill muffin cups to the top for big muffin domes, according to Post Punk Kitchen's Isa Chandra Moskowitz, creator of this recipe featured in "Forks Over Knives -- The Cookbook."

Author: Isa Chandra Moskowitz via APB: Eats

Ingredients

• 1 cup plant-based milk (such as almond, soy, or coconut)
• 1 tablespoon ground flaxseeds
• 1 teaspoon apple cider vinegar
• 2¼ cups spelt flour
• ¾ cup vegan cane sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¾ cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 4 medium peaches, peeled, halved, pitted, and cut into ¼-inch slices (approximately 2 cups)

Instructions

1. Preheat oven to 350 degrees.
2. Line a 12-cup muffin pan with silicone liners (or use foil cupcake liners)
3. In a large measuring cup using a fork, vigorously mix together the plant-based milk, ground flaxseeds, and vinegar for about a minute (or until it appears foamy). Set aside.
4. In a mixing bowl, sift together flour, sugar, baking powder, salt, ginger, and cinnamon.
5. Make a well in the center of the dry mixture and pour in the milk mixture. Add the applesauce and vanilla and stir together with the milk mixture in the well. Incorporate the dry ingredients into the wet ingredients in the well just until all the dry ingredients are wet and incorporated -- do not over-stir. Gently fold in the peaches.
6. Fill each muffin cup all the way to the top.
7. Bake for 24 to 27 minutes, or until a knife or toothpick inserted through the center comes out clean.
8. Remove pan from oven. Let muffins cool completely for about 20 minutes, then carefully run a knife around the edges of each muffin to remove.

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A seasonal twist on classic cornbread recipe. 

Apple-Cinnamon Cornbread Muffins

 

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A seasonal twist on classic cornbread.

Author: APB: Eats

Ingredients

• 1 and ¼ cups of all-purpose flour
• ¾ cup cornmeal
• ¼ cup vegan granulated sugar
• 2 teaspoons baking powder
• ½ teaspoons of cinnamon (plus extra for topping)
• ½ teaspoon salt
• 1 cup almond milk
• ¼ canola oil or ¼ cup unsweetened applesauce
• 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
• 1 sweet, crisp apple (such as Fuji or Jonagold), diced into small pieces
• Coconut-oil cooking spray (or other, to prepare pan)
• Optional: Decorative vegan sugar crystals or turbinado sugar for topping

Instructions

1. Preheat oven to 400 degrees.
2. Use a whisk to combine flour, cornmeal, sugar, baking powder, cinnamon and salt in a bowl.
3. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg white).
4. Combine almond milk, oil or applesauce, and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
5. Gently fold in apple pieces. Let batter rest for a minute; it should be thick yet fluffy/airy.
6. Divide mixture evenly into a prepared muffin pan.
7. Sprinkle top with a mixture of decorative sugar crystals and cinnamon.
8. Bake for 20 minutes (toothpick inserted should come out clean).
9. Let cool for 10 minutes before removing muffins from pan.

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Moist, but not overly so. A hint of sweetness.

Blueberry Cornbread Scones

 

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Moist, but not overly so. A hint of sweetness.

Author: APB: Eats

Ingredients

• 1 and ¼ cups of all-purpose flour
• ¾ cup cornmeal
• ¼ cup vegan granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup almond milk
• ¼ canola oil or ¼ cup applesauce
• 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
• ½ - ¾ cup frozen blueberries (not thawed)
• Coconut-oil cooking spray (or other, to prepare pan)
• Optional for topping before baking: decorative vegan sugar crystals or turbinado sugar

Instructions

1. Preheat oven to 400 degrees.
2. Use a whisk to combine flour, cornmeal, sugar, baking powder, and salt in a bowl.
3. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg white).
4. Combine almond milk, oil or applesauce, and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
5. Gently fold in frozen blueberries. Let batter rest for a minute; it should be thick yet fluffy/airy.
6. Divide mixture evenly into a prepared scone pan. (If you don't have a scone pan, you can use a muffin pan, or pour the entire mixture into a prepared 8” x 8” baking pan.)
7. Optional: Sprinkle top with decorative sugar crystals for a touch more sweetness. And classiness.
8. Bake for 20 minutes (toothpick inserted should come out clean).
9. Let cool for 10 minutes before removing from pan (or just go for it).

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