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Chocolate Mania Vegan Muffins

Chocolate Mania Vegan Muffins

Ingredients

  • 2 tablespoons flaxseed meal
  • 6 tablespoons water (lukewarm)
  • 1-1/2 cups whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons vegan buttery spread (softened at room temperature)
  • 9 tablespoons Our Family Garden, Touch of Honey Applesauce
  • 2/3 cup coconut sugar
  • 1-1/2 teaspoons pure vanilla extract
  • 3 medium ripe bananas (peeled and mashed)
  • 1/3 cup vegan semi-sweet mini chocolate chips

Directions

Line 12 cup nonstick muffin pan with paper liners; lightly mist paper liners with canola oil nonstick spray.

Place flaxseed meal and water in small bowl; stir to combine. Allow to sit for 10 minutes.

In medium bowl, whisk flour, cocoa powder, baking soda and salt until combined.

In large bowl, combine vegan buttery spread, applesauce and coconut sugar until smooth (buttery spread will separate into tiny shreds). Stir in flaxseed meal mixture and vanilla. Stir in flour mixture until combined.

Stir in banana and chocolate chips. Use spring-loaded cookie scoop to fill paper liners until almost full. Place pan on middle oven rack; bake for 22-26 minutes, or until toothpick inserted in center comes out clean. Allow muffins to cool to room temperature before removing from pan.

Notes

Muffins can be stored in airtight container at room temperature for 2 days, or individually-wrapped in plastic wrap and stored in freezer bag in freezer for up to 2 months.

Sarah Meuser, New Milford, CT
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Chocolate Applesauce Sauerkraut Cake

Chocolate Applesauce Sauerkraut Cake
Chocolate Applesauce Sauerkraut Cake

Cake

Ingredients
  • 1/2 can (14 ounce) sauerkraut (drained well)
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened Dutch process cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces unsalted butter (softened)
  • 1-1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs (room temperature)
  • 1 cup Our Family Garden, Unsweetened Applesauce
  • 1/3 cup water
  • 1/2 cup semisweet chocolate chips
Directions

Spray a 9×13 inch metal cake pan with cooking spray and dust with a little cocoa powder.

Chop the sauerkraut as finely as possible and set aside.

In a medium size bowl, thoroughly mix the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, beat the butter and sugar until creamy. Beat in the vanilla. Scrape the sides of the bowl and beat in the eggs, one at a time.

When eggs are blended, add the flour mixture alternately with the applesauce and the water, stirring, just until mixed. Stir in the chopped sauerkraut and the chocolate chips.

Pour the cake batter into the prepared pan and bake in 350 degree oven on center rack for 30 to 35 minutes or until a toothpick inserted comes out clean. Let cool in the pan.

In the meantime prepare the frosting recipe below.

Spread frosting over the cake.

Frosting

Ingredients
  • 4 tablespoons unsalted butter
  • 6 ounces semisweet chocolate morsels (or bittersweet)
  • 1/2 cup sour cream (room temperature)
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2-2/3 cups un-sifted powdered sugar
  • 1 to 2 tablespoon milk (room temperature)
Directions

Melt the butter in a small saucepan over medium heat. Add the chopped chocolate and stir until it is melted. Scrape into a large mixing bowl. Stir in the sour cream and vanilla.

Add the powdered sugar 1 cup at a time and beat with an electric mixer or hand mixer until smooth and creamy. For thinner frosting, add a little milk.

Lori McLain Denton, TX

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Chocolate and Cherry Applesauce Hand Pies

Chocolate and Cherry Applesauce Hand Pies
Chocolate and Cherry Applesauce Hand Pies

Ingredients

  • 2 refrigerated pie crusts (or 1 recipe for double crust pie crusts)
  • 1/2 cup Our Family Garden, Cinnamon Applesauce
  • 1/3 cup sour cherry preserves
  • 1/2 cup semisweet chocolate chips
  • 4 ounces cream cheese (softened)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg (beaten)

Directions

Roll out (or unroll if purchased) pie dough. Cut into 4 inch circles using a biscuit cutter (or cut around a 4 inch bowl).

Mix Applesauce and preserves in a bowl.

Melt chocolate in the microwave (1 minute at med. High, then stir and continue in microwave at 15-20 second intervals if needed until melted and smooth).

Mix together cream cheese, powdered sugar and vanilla until smooth.

Spread 1 Tablespoon cream cheese mixture on half of the pie crust rounds. Top with 1 teaspoon of melted chocolate, then 1 Tablespoon of the applesauce mixture.

Sandwich together with another pie dough circle and use the prongs of a fork to seal the edges. Cut a small slit in the top. Place on a parchment lined baking sheet. Brush tops of each hand pie with beaten egg.

Bake at 350 degrees for 20 – 25 minutes or until lightly browned. Let cool for 10 minutes. Serve warm or cool.

Debbie Huber, Petersburg, NJ
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Caleb’s Soft-Baked Vegan Chocolate Chunk Cookies

Caleb’s Soft-Baked Vegan Chocolate Chunk Cookies
Caleb’s Soft-Baked Vegan Chocolate Chunk Cookies

Ingredients

  • 8 large medjool dates (pitted and halved lengthwise)
  • 1/2 cup boiling water
  • 6 tablespoons vegan buttery spread (melted)
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup + 2 tablespoons Our Family Garden, Touch of Honey Applesauce
  • 2 teaspoons pure vanilla extract
  • 2-1/4 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package (10 ounce) vegan semi-sweet chocolate chunks

Directions

Line 2 cookie sheets with parchment paper; set aside.

Place dates in mini food processor or blender; add boiling water. Cover and pulse chop to make a date paste (small bits of dates will be visible in the paste).

Add date paste to large bowl with melted buttery spread, light brown sugar, applesauce and vanilla. Stir to combine.

In separate bowl, combine flour, baking soda and salt. Add to wet mixture; stir to combine. Stir in chocolate chunks.

Use spring-loaded cookie scoop to scoop heaping tablespoonsful of dough, one inch apart, onto prepared cookie sheets. Bake one cookie sheet at a time, on middle oven rack, for 14-18 minutes or until cookies have a slightly cracked texture and are just beginning to brown.

After 5 minutes, transfer cookies to wire rack to continue cooling.

Notes

Cookies can be stored in airtight container at room temperature for up to 4 days; or frozen for up to 2 months (if freezing, defrost cookies at room temperature).

Sarah Meuser, New Milford, CT
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Applesauce-Cheese Beignets

Applesauce-Cheese Beignets

with Blueberry Sauce

Applesauce-Cheese Beignets

Ingredients

Directions

Cream cheese, sugar, applesauce, cinnamon, cornstarch, lemon and orange zest and vanilla, until smooth.

Beat in egg. Line baking sheets with parchment paper.

Cut each puff pastry sheet into 12 squares. Spoon 1 teaspoon of applesauce filling onto 1/2 of the squares, brush outside edges with egg wash and top with second square, using a fork to seal the edges together.

Repeat, using all the dough, for a total of 24 beignets. Bake in preheated oven for 20 minutes. Let cool slightly before sprinkling liberally with powdered sugar.

Thin blueberry preserves with a little water and heat on stove, or in microwave and serve with pastries.

Sharon Ricci, Mendon, NY
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Apple Spice Cake Truffles

Apple Spice Cake Truffles
Apple Spice Cake Truffles

Cake Truffles

Icing and Coating

  • 1 tablespoon unsalted butter (room temperature)
  • 2 ounces cream cheese (room temperature)
  • 2 tablespoons Our Family Garden, Unsweetened Applesauce
  • 3/4 cup powdered sugar
  • 16 ounces white chocolate candy melts (or white chocolate bark)
  • 1 cup nuts – pecans, walnuts, or sliced almonds (optional, finely chopped)

Directions

Coat a 9×13 inch baking pan with non-stick spray.

In a large mixing bowl or a stand mixer, combine cake mix, applesauce, oil, eggs, and nuts (if using). Mix on medium speed for 2 minutes. Pour into pan and bake for 30-35 minutes or until done in center. Let cool.

In a large bowl or stand mixer, beat together butter and cream cheese until smooth. Add apple sauce and powdered sugar, beating on low speed until combined. Add cooled cake to icing, crumbling cake into small pieces as you go.

Using the mixer on low (or hands), mix until the cake and icing forms a dense, dough-like texture. Using a heaping tablespoon, scoop dough into balls and roll in hands until smooth. Makes approximately 30 truffles. Chill cake balls in refrigerator or freezer until firm, approximately 15-30 minutes.

Melt white chocolate according to package directions in a microwave safe bowl. Place finely chopped nuts in a separate bowl, if using. Using a fork, roll each ball carefully in the white chocolate, tapping off excess chocolate.

Roll in nuts (if desired), and place on a piece of wax paper for shell to harden. Repeat for all truffles. Store in airtight container at room temperature for 2 days or in refrigerator for up to a week. Also freeze well.

Lauren Katz, Ashburn, VA
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Apple and Oat Muffins

Apple and Oat Muffins
Apple and Oat Muffins

Batter

  • 1-1/2 cups rolled oats
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2/3 cup unsweetened vanilla almond milk
  • 1/4 cup honey
  • 1 cup Our Family Garden, Cinnamon Applesauce
  • 2 large eggs
  • 3 tablespoons almond oil

Topping

  • 1/2 cup rolled oats (Can be reduced if you prefer less topping)
  • 1/4 sliced almonds (chopped)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 1 tablespoon almond oil

Directions

Spray a 12 cup muffin pan with non-stick cooking spray or line with paper baking cups.

In a medium mixing bowl whisk together oats, flour, baking powder, baking soda, salt, nutmeg and allspice.

In a second mixing bowl whisk together almond milk and honey until incorporated. Then whisk in applesauce, eggs and almond oil.

Stir wet ingredients into dry ingredients until just incorporated. Divide batter evenly into 12 muffin cups.

In a small mixing bowl stir together oats, almonds and cinnamon. Whisk together honey and almond oil and toss with topping ingredients.

Distribute topping evenly over tops of muffin batter. Bake for 18-20 minutes or until toothpick comes out clean. Remove from oven let sit 5 minutes and remove muffins to wire racks to cool completely.

Shelly Bevington, Hermiston, OR
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Apple and Apricot Power Truffles

Apple and Apricot Power Truffles

These bite sized protein snacks contain nothing but healthy, wholesome ingredients but they taste like truffles! Soft and flavorful they have the texture of marzipan stuffed with little chunks of fruit. They pack a powerful nutritional punch and they only take 5 minutes to make!

Apple and Apricot Power Truffles

Ingredients

  • 1/2 cup Our Family Garden, Touch of Honey Applesauce
  • 12 dried apricots
  • 1 cup finely ground almond flour
  • 4 tablespoons chia seeds
  • 3 tablespoons vanilla protein powder
  • 3 tablespoons flaxseed
  • 1/2 teaspoon ground ginger
  • 1/4 cup maple syrup
  • 4 tablespoons toasted sesame seeds (or substitute with coconut)

Directions

Place all ingredients, except maple syrup and sesame seeds, into a blender and mix until well combined. Mixture will form a large sticky mass.

Divide into 12 balls, a little smaller than golf balls. Dip in maple syrup then roll in sesame seeds. Refrigerate until ready to eat.

Fiona Green, Keller, TX
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Ancient Grain Gingerbread Muffins

Ancient Grain Gingerbread Muffins

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 cup brown sugar (packed)
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 cup skim milk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1/2 cup Our Family Garden, Touch of Honey Applesauce
  • 2 tablespoons molasses
  • 1 tablespoon maple syrup
  • 1/3 cup seed and ancient grain blend (see note)

Topping

1 tablespoon seed and ancient grain blend

Directions

Line a six-cup muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, salt, ginger, cinnamon and cardamom. Add the milk, egg, oil, applesauce, molasses and syrup stirring until well combined; stir in the grain mixture.

Evenly divide the batter between the cups, filling almost to the top. Sprinkle the remaining tablespoon of grains over each. Bake muffins in the oven for 20 minutes or until a cake tester or toothpick comes out clean.

Note

*for testing I used Trader Joe’s Super Seed; Ancient Grain Blend which is a mixture of sprouted buckwheat, sprouted millet, chia seed, golden flax seed, quinoa, shelled hemp seed and amaranth.

Veronica Callaghan, Glastonbury, CT
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American-as-Apple-Pie Snack Bites

American as Apple Pie Snack Bites

These energy/snack balls will make a healthy breakfast on the go, as they have protein from the cashews and energy from the oats and applesauce! What Moms wouldn’t feel good serving these to their kids? Enjoy!

American-as-Apple-Pie Snack Bites

Ingredients

Directions

Measure first seven ingredients and add to a high speed blender. Blend until smooth, stopping to scrape sides. When mixture is smooth, scrape into a medium size bowl. add raisins and stir to incorporate.

Place a sheet of wax paper down. Roll mixture into approximately one inch sized balls, using your hands. Place on wax paper. Balls can be eaten immediately, or stored in refrigerator.

Jackie Gregston, Hallsville, TX