Cardamom Date Squares


Cardamom Date Squares
Print Recipe
Servings Prep Time
36 squares 40 minutes
Cook Time
30 minutes
Servings Prep Time
36 squares 40 minutes
Cook Time
30 minutes
Cardamom Date Squares
Print Recipe
Servings Prep Time
36 squares 40 minutes
Cook Time
30 minutes
Servings Prep Time
36 squares 40 minutes
Cook Time
30 minutes
Ingredients
Servings: squares
Instructions
  1. Preheat oven to 350℉ and lightly butter a 9"x9" baking pan. Line bottom and two sides with parchment, allowing a slight overhang.
  2. In a medium sauce pan over medium heat combine dates, granulated sugar, orange juice and water. Allow to come to a simmer and cook uncovered for 8-10 until soft and jammy. Remove from heat and set aside.
  3. In a large bowl combine oatmeal, flour, brown sugar, cardamom, baking soda and salt. Cut in butter using your fingers or pastry cutter until well combined and mixture holds together when lightly squeezed.
  4. Evenly press a generous half of oat mixture (about 3 cups) into the bottom of prepared pan. Spread dates evenly over oats. Add remaining oat mixture, pressing slightly. Bake in preheated oven for approximately 30 minutes until golden. Remove from oven and allow to cool completely. Remove from pan by lifting the overhanging parchment and cut into desired squares.

Chocolate Chip Banana Muffins


Chocolate Chip Banana Muffins
Print Recipe
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Chocolate Chip Banana Muffins
Print Recipe
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Ingredients
Servings: Muffins
Instructions
  1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
  3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
  4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
  5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
Recipe Notes

Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

Sweet Orange Ginger Rolls

Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
Sweet Orange Ginger Rolls
Print Recipe
Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
Servings
12 Rolls
Servings
12 Rolls
Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
Sweet Orange Ginger Rolls
Print Recipe
Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
Servings
12 Rolls
Servings
12 Rolls
Ingredients
Rolls
Filling
Topping
Servings: Rolls
Instructions
Rolls
  1. Warm buttermilk in microwave to an approximate 100℉. In the bowl of a stand mixer fitted with a dough hook whisk together buttermilk, orange juice, honey and yeast. Allow to rest for 10 minutes.
  2. To the bowl whisk in egg, butter, ginger, salt, orange zest and 1 cup of flour. Place bowl on mixer and knead in remaining flour a 1/4 cup at a time, making sure each is absorbed before adding more. Knead for approximately 5-7 minutes until dough is pulling away from the sides, adding small amounts of additional flour if required.
  3. Grease a large bowl with oil or non stick spray and turn out dough into bowl, flipping dough to cover with oil. Cover bowl and allow to rise in a warm draft free area until double in size, approximately 1-1 1/2 hours. If your oven will allow, proof at 85℉-90℉.
  4. Deflate dough by gently kneading. Lightly dust your rolling surface with flour and roll out dough to an approximate 14"x11" rectangle. Spread filling marmalade evenly onto dough and sprinkle with brown sugar.
  5. Starting with the long end, roll dough jelly roll style placing seam at the bottom. Using a sharp knife cut a small amount of approximately 1/2" off of each end to clean up the roll. Cut roll into approximately 1"-1 1/4" slices. Place cut rolls into prepared pan with topping. Cover and allow to rise for 30 minutes in a warm draft free area.
Topping
  1. Preheat oven to 375℉. In a small bowl whisk together all topping ingredients and pour into a 9"x13" pan sprayed with non stick spray. Place cut rolls on top of topping mixture, spacing out evenly. Cover with plastic wrap and allow to proof for 30-40 minutes in a warm draft free area.
  2. Remove plastic wrap and bake rolls in preheated oven for approximately 25 minutes until topping is bubbling around the rolls and rolls are puffed and starting to brown. Remove from oven and immediately invert pan onto a slightly larger baking sheet. Allow to cool slightly before serving.
Pumpernickel Seed & Nut Crisps

Pumpernickel Seed & Nut Crisps

Pumpernickel Seed & Nut Crisps are wholesome vegan crackers that are crisp and full of seeds and nuts.
Pumpernickel Seed & Nut Crisps
Print Recipe
Crisp wholesome seed and nut crackers perfect for a vegan diet.
Servings Prep Time
65 crackers 10 minutes
Cook Time Passive Time
75 minutes 90 minutes
Servings Prep Time
65 crackers 10 minutes
Cook Time Passive Time
75 minutes 90 minutes
Pumpernickel Seed & Nut Crisps are wholesome vegan crackers that are crisp and full of seeds and nuts.
Pumpernickel Seed & Nut Crisps
Print Recipe
Crisp wholesome seed and nut crackers perfect for a vegan diet.
Servings Prep Time
65 crackers 10 minutes
Cook Time Passive Time
75 minutes 90 minutes
Servings Prep Time
65 crackers 10 minutes
Cook Time Passive Time
75 minutes 90 minutes
Ingredients
Servings: crackers
Instructions
  1. Preheat oven to 350℉. In a large bowl whisk together flours, cocoa powder, baking soda and salt. Set aside. In a medium size bowl whisk together almond milk, molasses, honey, orange juice and thyme. Add wet ingredients to the dry and whisk to just combine. Stir in nuts, seeds and thyme.
  2. Spray loaf 2 8"x4" loaf pans with non stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool remove loaves from pans and place in freezer for about an hour to help firm up for cutting.
  3. Reheat oven to 300℉. Remove from freezer and cut each loaf into 1/8" slices. Lay each slice flat on a parchment lined baking sheet and bake for 22 minutes. Flip each piece and continue to bake for an additional 22 minutes or until crackers are almost crisp (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
Recipe Notes

Any seeds and nuts can be used, but in this recipe I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

Regular 9"x 5" loaf pans can be used, however I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker.

Freezing is only required to assist in cutting even thin slices.

Squash Spice Cake

Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
Squash Spice Cake
Print Recipe
Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
Servings
24 Pieces
Cook Time
45 minutes
Servings
24 Pieces
Cook Time
45 minutes
Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
Squash Spice Cake
Print Recipe
Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
Servings
24 Pieces
Cook Time
45 minutes
Servings
24 Pieces
Cook Time
45 minutes
Ingredients
Servings: Pieces
Instructions
Squash Spice Cake
  1. Preheat oven to 350℉. Grease a 9"x13" pan and line with parchment covering bottom and two sides.
  2. Whisk together flour, cinnamon, baking powder, ground ginger, allspice, and salt, set aside. Cream together butter and brown sugar until light and fluffy. Beat in one egg at a time, incorporating after each. Add orange juice, fresh ginger, and vanilla. Add half the flour mixture, alternating with half the sour cream until combined. Stir in grated squash and 1 cup toasted hazelnuts. Spread evenly into prepared pan and bake in preheated oven for approximately 45 minutes or when a toothpick comes out clean. Allow to cool completely in the pan on a wire rack.
Cream Cheese Icing
  1. Beat together butter, cream cheese and brown sugar until light and fluffy. Add vanilla and 2 1/2 cups of icing sugar, beat until smooth. Spread evenly onto cooled cake and top with remaining 1/4 cup toasted hazelnuts. Cut into 24 pieces.
Recipe Notes

Peel butternut squash then split in half lengthwise. Cut into large chunks and grate using a fine grater. Uses just less than half a butternut squash.