This sophisticated fruitcake is a far cry from the traditional! Packed with dried fruits and nuts, topped with candied fruit and nuts, it’s a refined take on an often-misunderstood holiday classic. Perfect for gifting or enjoying during the festive season.
4ounces112 g pecan halves, broken into smaller pieces
4ounces112 g walnut halves, broken into smaller pieces
1cup235 ml brandy
Nonstick cooking spray
4cups500 g all-purpose flour
2teaspoonsbaking powder
2teaspoonsbaking soda
½teaspoonsalt
½teaspoonground cardamom
½teaspoonground cinnamon
¾cup170 g plain or vanilla nondairy yogurt
1¼cups180 ml pineapple juice
1cup200 g granulated sugar
1tablespoon15 ml pure vanilla extract
1teaspoonpure almond extract
½cup120 ml plain or vanilla soy or other nondairy milk
For the Candied Fruit and Nut Topping:
2cups284 g reserved fruit and nut mixture
2tablespoons28 g nondairy butter
½cup100 g granulated sugar
1teaspoonpure vanilla extract
Instructies
In a large mixing bowl, toss together the dried fruits and nuts.
Pour the brandy over the mixture, cover, and let sit overnight.
Reserve 2 cups (284 g) of the fruit and nut mixture for the topping and set aside.
Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly coat 6 mini loaf tins with nonstick spray.
In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon.
In another bowl, whisk together the yogurt, pineapple juice, sugar, vanilla, almond extract, and milk.
Fold the wet ingredients into the dry ingredients, being careful not to overmix.
Gently fold in the soaked fruit and nut mixture.
Divide the batter equally among the 6 mini loaf tins.
Bake for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
While the cakes are baking, make the candied topping: In a saucepan, combine the reserved fruit and nut mixture, nondairy butter, sugar, and vanilla.
Heat over medium-high heat, stirring constantly, until the sugar and butter have melted.
Be careful not to burn the mixture.
Once the cakes have cooled completely, spoon an equal amount of topping over each mini cake.
Notes / Tips / Wine Advice:
Serving Tip:This fruitcake is perfect for gifting! Serve with a hot beverage or enjoy as a holiday dessert.Wine Advice:Pair this nutty fruitcake with a spiced red wine like Zinfandel or a glass of port for a festive touch.
This easy-to-make vanilla wafer pie crust brings back childhood memories. With a hint of cinnamon and no hydrogenated oils, it’s the perfect base for fresh fruit pies or creamy cheesecakes.
Turn the vanilla wafer cookies into crumbs by processing them in a food processor or placing them in a resealable plastic bag and crushing with a rolling pin.
Mix the ground cinnamon into the crumbs.
Pour the crumb mixture into the center of an 8- or 9-inch pie pan.
Pour the melted nondairy butter over the crumbs and mix it into the crumbs using your fingers until well combined.
Press the mixture into the sides and bottom of the pan to form a crust.
Refrigerate the crust for 1 hour to stiffen.
Preheat the oven to 350°F (180°C, or gas mark 4).
Bake the crust for 10 minutes.
Once baked, allow it to cool before filling with your favorite pie filling.
Notes / Tips / Wine Advice:
Serving Tip:This crust is ideal for pairing with fresh fruit pies like the Piled High Strawberry Pie or a rich cream-based filling like Strawberry Rhubarb Frozen Cheesecake Pie.Wine Advice:A light, sweet wine like a Moscato or a fruity Rosé will complement the flavors of a fruit-filled pie on this crust.
This no-bake raw nut pie crust is a quick and easy alternative to traditional crusts. Made with wholesome nuts and natural sweeteners, it’s perfect for fresh fruit pies and raw cheesecakes!
Place each cup of raw walnuts, cashews, and almonds in 1½ cups (355 ml) of water.
Soak the nuts overnight.
Drain the soaked nuts the next day.
In a food processor, combine the drained nuts, dates, agave nectar, cinnamon, vanilla extract, and salt.
Process until a chunky paste forms.
Press the mixture into the bottom of an 8- or 9-inch pie pan, evenly covering the base.
Fill with your desired pie filling (such as Raw Lemon Cheesecake or fresh fruit filling).
Chill the crust before serving or freeze for later use.
Notes / Tips / Wine Advice:
Serving Tip:This raw nut pie crust pairs beautifully with fresh fruit fillings or creamy raw cheesecakes. Serve chilled for the best texture!Wine Advice:A glass of crisp, chilled Prosecco or a light white wine like Chardonnay would complement the freshness of a fruit-filled pie.
This easy-to-make cinnamon graham cracker crust is vegan, dairy-free, and perfect for cheesecakes, pies, and more! No hydrogenated ingredients—just simple, wholesome flavors.
Baking sheet, Electric mixer, Food processor, Parchment paper or silicone baking mat, Sifter
Ingrediënten
½cup112 g nondairy butter
2tablespoons42 g agave nectar
¼cup55 g firmly packed light brown sugar
1cup120 g white whole wheat flour
¼cup30 g whole wheat pastry flour, plus extra for dusting
1teaspoonground cinnamon
½teaspoonfine sea salt
Instructies
Preheat the oven to 325°F (170°C, or gas mark 3).
Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together the butter, agave, and sugar using an electric mixer until light and fluffy, about 4 minutes.
Sift the white whole wheat flour, pastry flour, cinnamon, and salt on top of the butter mixture and combine.
Place the dough on the prepared baking sheet and pat it down into a disk.
Dust with a little extra flour, then roll the dough out to about ¼ inch (6 mm) thick.
Bake for 20 to 25 minutes, checking early to avoid overbaking.
Let it cool for at least 1 hour on the baking sheet.
Once cool, break the crust into shards and blend in a food processor until it turns into a fine powder.
Use the crumbs for your pie or cheesecake recipes.
Notes / Tips / Wine Advice:
Serving Tip:Use this crumb mixture to make a perfect crust for your favorite cheesecakes or pies!Wine Advice:A light, fruity white wine like a Riesling pairs wonderfully with cheesecake.
This traditional Southern peach cobbler is bursting with warm, spiced peaches and topped with a deliciously golden crust. Perfect when paired with a scoop of homemade vanilla ice cream!
Baking dish (8-inch or 9-inch), Small bowls, Large bowl, Oven, Spoon, Measuring cups and spoons
Ingrediënten
Peach Filling:
2pounds908 g pitted, peeled, and sliced peaches
¼cup55 g firmly packed brown sugar
¼teaspoonground cinnamon
¼teaspoonground allspice
¼teaspoonground cloves
Crust:
¾cup180 ml plain soymilk (or another non-dairy milk)
1tablespoon15 ml lemon juice
1teaspoonpure vanilla extract
1cup125 g all-purpose flour
¼cup50 g granulated sugar
½teaspoonground cinnamon
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsalt
Topping:
3tablespoons42 g nondairy butter, chilled and cut into small chunks
¼cup55 g firmly packed brown sugar
Instructies
Preheat the oven to 425°F (220°C, or gas mark 7).
In a medium bowl, toss the peach slices with brown sugar, cinnamon, allspice, and cloves.
Place the peach mixture into an 8-inch (20 cm) or 9-inch (23 cm) square glass baking dish.
Bake for 10 minutes.
While the peaches bake, prepare the crust batter and topping.
For the crust: In a small bowl, combine the soymilk and lemon juice, allowing it to curdle and form a buttermilk-like consistency.
Stir in vanilla.
In a large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, and salt.
Fold the wet ingredients into the dry, mixing just until combined.
Set aside.
For the topping: In a small bowl, work the chilled butter into the brown sugar using your fingertips until the mixture is coarse and crumbly.
Remove the peaches from the oven.
Spoon the crust batter evenly over the peaches, then sprinkle the topping over the batter.
Return to the oven and bake for 25 to 30 minutes, or until the cobbler is golden and bubbly.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with a scoop of homemade vanilla ice cream or whipped cream for extra indulgence.Wine Advice:A light, slightly sweet wine like Moscato pairs beautifully with the sweetness and spices of this cobbler.
A simple and antioxidant-packed crisp made with juicy blueberries and sweet mangoes, topped with a crunchy oat and cinnamon crumble. Perfect warm or cold, and even better with a scoop of vanilla ice cream!
A simple and antioxidant-packed crisp made with juicy blueberries and sweet mangoes, topped with a crunchy oat and cinnamon crumble. Perfect warm or cold, and even better with a scoop of vanilla ice cream!
Toss the blueberries and mango chunks together and place them in the baking dish.
In a mixing bowl, combine the oats, brown sugar, flour, butter, and cinnamon.
Use your fingertips to work the butter into the dry ingredients until the mixture becomes coarse and crumbly.
Sprinkle the crumble mixture evenly over the fruit.
Bake for 30 minutes or until the fruit is bubbling and the topping is golden brown.
Serve warm or cold with a scoop of vanilla ice cream for an extra treat!
Notes / Tips / Wine Advice:
Serving Tip:Top with fresh mango slices or a sprinkle of toasted coconut for extra flavor!Wine Advice:A light, fruity white wine like a Riesling pairs nicely with this vibrant dessert.
A deliciously warm or cold blackberry crumble topped with creamy almond goodness. Enjoy this wholesome dessert, complete with a hint of lemon and the crunch of pecans.
½cup120 g nondairy sour cream, store-bought or homemade
¼teaspoonpure almond extract
1tablespoon15 ml pure maple syrup
For the crumble:
Nonstick cooking spray
½cupplus 1 tablespoon68 g whole wheat pastry flour, divided
¼cup20 g quick-cooking oats
¼cupplus 3 tablespoons84 g Sucanat, divided
2tablespoons14 g chopped pecans
½teaspoonground cinnamon
¼teaspoonfine sea salt
¼cup56 g nondairy butter
3cups453 g frozen blackberries
1teaspoonlemon zest
1½tablespoons23 ml fresh lemon juice
Instructies
To make the almond cream: Combine nondairy sour cream, almond extract, and maple syrup in a small bowl.
Whisk until smooth and refrigerate for 1 to 2 hours to thicken.
To make the crumble: Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly coat an 8-inch square baking dish with nonstick cooking spray.
In a medium bowl, combine ½ cup (60 g) of the flour, oats, ¼ cup (48 g) of Sucanat, pecans, cinnamon, and salt.
Cut the nondairy butter into small pieces and add it to the flour mixture.
Use a fork or your fingers to mix until a coarse crumble forms.
In a large bowl, toss the frozen blackberries with the remaining 1 tablespoon (8 g) flour, lemon zest, remaining 3 tablespoons (36 g) of Sucanat, and lemon juice.
Stir gently to combine.
Place the blackberry mixture into the prepared baking dish.
Evenly sprinkle the crumble topping on top.
Bake for 30 minutes, or until the topping is golden brown.
Serve warm or cold with a dollop of almond cream.
Let cool completely before storing in the fridge.
Notes / Tips / Wine Advice:
Serving Tip:For an extra touch, top with fresh berries or a sprinkle of toasted coconut.Wine Advice:Pair this fruity dessert with a chilled glass of Moscato for a sweet finish.
A warm, comforting dessert made with a unique oatmeal cookie topping that complements perfectly tender baked apples. The sweetness of maple syrup and the crunch of oats create a delightful contrast!
2Granny Smith applesor other green apples, unpeeled, cored, and cubed
1Golden Delicious appleor other yellow apple, unpeeled, cored, and cubed
1Red Delicious appleor other red apple, unpeeled, cored, and cubed
1tablespoon8 g whole wheat pastry flour (or other flour)
1tablespoon15 ml pure maple syrup
3tablespoons45 ml apple juice
For the topping:
½cup60 g whole wheat pastry flour
½cup39 g quick-cooking oats
½teaspoonground cinnamon
¼teaspoonbaking soda
¼teaspoonfine sea salt
2tablespoons32 g creamy natural peanut butter
2tablespoons30 ml canola oil
2tablespoons30 ml plain soy or other nondairy milk
½cup64 g Sucanat or (73 g) firmly packed light brown sugar
1teaspoonpure vanilla extract
¼cup40 g raisins (optional)
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Prepare an 8-inch (20-cm) baking dish.
To make the apples: Combine the apples, flour, syrup, and juice in the baking dish and stir to coat.
Cover the dish with foil and bake for 30 minutes.
While the apples bake, make the topping: Whisk together the flour, oats, cinnamon, baking soda, and salt in a medium-size bowl.
In a small-size bowl, whisk together the peanut butter, oil, milk, sugar, and vanilla until emulsified.
Stir the wet ingredients into the dry mixture.
Stir in raisins if desired.
After 30 minutes, remove the foil from the apples.
Crumble the cookie dough topping evenly over the apples.
Bake for another 10–15 minutes, until the apples are tender and the cookie topping is golden brown and cooked through.
Serve warm or at room temperature.
You can also enjoy it cold the next day.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a scoop of dairy-free vanilla ice cream for an extra indulgent treat!Wine Advice:A light, fruity white wine like a Riesling pairs wonderfully with this apple crumble for a refreshing contrast.
A healthier twist on the childhood classic PB&J, these pastries combine creamy peanut butter and fruity jam in a flaky, golden crust. Perfect for a fun breakfast or snack!
Baking sheet, food processor, fork, silicone baking mat (optional), parchment paper, rolling pin, wire rack
Ingrediënten
1cup120 g light spelt flour
2tablespoons24 g raw sugar
¼teaspoonfine sea saltif using unsalted peanut butter
5tablespoons80 g creamy natural peanut butter, divided
¼cup60 ml plain almond or other nondairy milk, plus extra to brush on top
¼cup80 g all-fruit raspberry spread or other favorite jam, combined with ¼ teaspoon cornstarch
Instructies
Preheat the oven to 375°F (190°C, or gas mark 5).
Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the flour, sugar, salt (if using), and 3 tablespoons of peanut butter.
Pulse a few times.
Add almond milk, 1 tablespoon at a time, until the dough begins to form.
If too dry, add more milk as needed.
Divide the dough into 4 equal portions and roll each into circles about ¼ inch (3 mm) thick.
Place 2 circles on the prepared baking sheet.
Spread 2 tablespoons of peanut butter and jam on the bottom circles, leaving a border at the edges.
Place the remaining dough circles on top and seal the edges with a fork.
Prick the top crust with a fork for ventilation, then brush with milk.
Bake for 26 minutes or until golden brown around the edges and underneath.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Best enjoyed warm with a side of fresh fruit or a cold glass of almond milk.Wine Advice:A crisp, light white wine like Chardonnay pairs nicely with the richness of peanut butter.Variation:Make it even better by applying icing on top. You’ll need ¼ cup (30 g) powdered sugar, 1 to 1½ teaspoons plain almond or other nondairy milk, and ¼ teaspoon pure vanilla extract. Combine the sugar, a little milk at a time, and the vanilla in a medium-size bowl, stirring vigorously with a large spoon until no lumps are left. The icing must be thin enough to drizzle, but just thick enough to stick to the back of a spoon, so add the milk accordingly. Drizzle on top of the pastries.
Caraque Pastries – Swiss Mini Shortbread with Chocolate Ganache
Mini shortbread crusts filled with chocolate ganache and topped with icing and a piece of chocolate candy—this Swiss-inspired treat is as delicious as it is beautiful!
Baking sheet, Electric mixer, Large bowl, Microwave-safe bowl, Parchment paper or silicone baking mat, Rolling pin, Sifter, Small bowl, Wire rack
Ingrediënten
For the chocolate candy:
2tablespoons22 g nondairy semisweet chocolate chips
For the shortbread:
¼cup56 g nondairy butter
¼cup30 g powdered sugar
2tablespoons30 ml soy or other nondairy milk
1teaspoonpure vanilla extract
¼cup32 g cornstarch
1cup120 g light spelt flour
1teaspoonbaking powder
¼teaspoonfine sea salt
1recipeChocolate Ganachepage 74, slightly cooled
For the icing:
1cup120 g powdered sugar
½teaspoonpure vanilla extractoptional
2 to 4teaspoonsplain soy or other nondairy milk
Instructies
Make the chocolate candy: Melt the chocolate chips in the microwave in a small microwave-safe bowl, stirring occasionally to avoid scorching.
Drop half teaspoonfuls of the melted chocolate onto foil to create 6 circular candies.
Place in the fridge to set for at least 1 hour.
Make the shortbread: In a large bowl, cream together the butter, sugar, milk, and vanilla using an electric mixer.
In a separate bowl, sift together the cornstarch, flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in two batches.
Stir until combined, adding extra milk if the dough feels too dry.
Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4).
Line a baking sheet with parchment paper or a silicone baking mat.
Roll out the dough to less than ¼ inch (6 mm) thick.
Use a 3½-inch (9-cm) cookie cutter to cut out 6 cookies.
Place on the prepared baking sheet and bake for 14 minutes, or until the bottom is golden brown.
Let the cookies cool on a wire rack before applying the ganache.
Apply equal, generous amounts of ganache to each cookie, leaving about ¼ inch (6 mm) from the edges.
Refrigerate for at least 1 hour to set.
Make the icing: Sift the powdered sugar into a medium-sized bowl.
Combine with vanilla (if using) and a little milk at a time.
Stir until smooth, making sure the icing sticks to the back of a spoon but is still spreadable.
Spread the icing on top of the ganache, covering it entirely.
Top each pastry with one chocolate candy in the center.
Serve chilled.
Notes / Tips / Wine Advice:
Serving Tip:These pastries are best served chilled to preserve the texture of the ganache and icing. Perfect for an afternoon tea or dessert.Wine Advice:A glass of chilled sparkling white wine or a light dessert wine like Moscato would complement the sweetness of the chocolate and icing.
