This has been a Christmas morning tradition in my family for over sixty years and counting, which I’ve tweaked into a vegan version. We make up the dough on Christmas Eve, refrigerate it overnight, and bake it on Christmas morning. Allow about five hours for construction and risings. It is, obviously, nowhere near low-fat. Ah well, it’s only once a … Read more
These bites are dense and rich. There are all sorts of things you can do to tweak them to your personal taste: add another egg for richer, chewier, cake-like cookies. Add apple butter for part of the dairy butter to cut fat. Add more butter if you want your cookies to spread out more. Add half brown sugar and half … Read more
This recipe originated on Epicurious.com and featured grind-your-own almond flour, sugar, and a larger cake. My vegan version features no sugar and almond flour (I use Bob’s Red Mill) and espresso-flavored whipped coconut cream. The texture is pure “nut torte”, lightly dense, but not fudge-y.
Yield: 8 servings
1 cup almond flour
3/4 cup maple syrup
I’m picky about the sweeteners that are used in commercial sugar-free jams. So don’t complain, make something better, right? Here’s a delicious marmalade sweetened with liquid stevia and thickened with chia seeds. Nutritious (the chia seed’s calcium, iron, magnesium, and omega-3s are through the roof), and purely citrus-tasting. Now that’s more like it!
Chia Orange Marmalade
Yield: a little over … Read more
I’m picky about the flavors of the sweeteners used in commercial sugar-free jams. So don’t complain, make something better, right? Here’s a delicious jam sweetened with Swerve sweetener (or liquid stevia) and thickened with chia seeds. Nutritious (the calcium, iron, magnesium and omega-3s are through the roof), low carb, and purely berry-tasting. Now that’s more like it!
Yield: … Read more
Persimmon trees are a prequel to the Christmas holidays. They lose their leaves in autumn, but the fruit remains hanging, like brilliant little ornaments in an otherwise stark landscape. I’ve always loved their intense color and sweet, smooth flesh.
I was introduced to persimmons by my grandmother, who had a tree in her backyard. She would pick semi-ripe fruit and … Read more