This post has been a long time coming. It’s hard to believe it’s April already and I have yet to share my review of this ingenious and very beautiful cookbook with you.

Kristy Turner’s debut cookbook was released shortly before Christmas and I’ve been enjoying it ever since. Let’s chat about what this book has to offer, shall we?

I should start off by saying Kristy’s book has, quite possibly, the best title ever: But I Could Never Go Vegan! 125 Recipes That Prove You CAN Live Without Cheese, It’s NOT All Rabbit Food, and Your Friends WILL Still Come Over for Dinner.

Do you think that’s even possible? There was a time in my life when I didn’t. I ate bacon and eggs for breakfast, smothered cream cheese on my bagels, and devoured fat-free yogurt by the tub. I really gave no thought to where my food came from. But I’ve been vegan for 15 years now and I must say, quite honestly, that it was the best decision I’ve ever made.

Luckily, with books like Kristy’s, replacing the animal-based foods you love and are used to is easier than ever. Here, she re-creates the dishes people have on their “can’t live without” lists and proves how simple, delicious and wide-ranging plant-based cooking can be. Just like her popular blog, Keepin’ It Kind, Kristy’s book is a treasure trove of flavourful recipes interspersed with entertaining personal stories, cheeky humour and a very warm-hearted tone. Her creativity shines through here, not just in the recipes but also in the organization of the book. Rather than recipes organized by course or season, these are broken down into chapters of excuses for not going vegan, including Where’s the Beef?, Tofu Doesn’t Taste Like Anything, It’s All Rabbit Food, But I Hate [Insert Vegetable Here], and Wait, Is Chocolate Vegan?

The ultimate in food activism, this is the kind of book I would want to hand out every time I heard “Where do you get your protein?” or “But I could never give up cheese!” because it’s better to be shown rather than told that you can live a filling and very satisfying life (and even enjoy pizza and ice cream!) without consuming animal products.

You won’t miss the beef after biting into Kristy’s Thai seitan satay with spicy peanut dipping sauce. And you won’t be able to say tofu doesn’t taste like anything when there’s creamy mushroom fettuccine alfredo to enjoy, or that it’s all rabbit food after making the impossible cheeseburger pie or the beer-battered faux fish and chips. Think you can’t bake without butter and eggs? Try the salted caramel peanut butter bars or the molasses-hazelnut chocolate mousse tart with coconut whipped cream on for size.

Vegan or not, there is something for everyone in this fun cookbook. Plus, photos by her talented husband, Chris Miller, accompany almost every recipe and also include useful step-by-step photos when necessary.

Since receiving a review copy of this book, I’d had a chance to try out a number of recipes, including the bean and rice freezer burritos, the mushroom grilled cheese sandwich with sunflower cheddar, the Mexican hot chocolate fudge, as well as this colourful roasted broccoli and apple salad with lemon-tahini dressing (find the recipe below!). While many of Kristy’s recipes are multiple steps or require more than one recipe, you are awarded with filling and flavourful meals, all while learning some new tricks, flavour combinations and time-saving methods along the way.

All the recipes I tried were delicious, and while I did have a bit of trouble with the sunflower cheddar the first time I made it, Kristy soon realized there was a typo in the recipe (it happens!). I made it again and it worked like a charm.

Grab a copy of the book (or enter to win a copy below!) and, if you have a hard time deciding what to try first (I sure did), her cheese recipes are magical, as is her incredible fudge. Or, try this salad from the Just Thinking About Salad Makes Me Yawn chapter of the book.

Thank you, Kristy, for sharing your creativity and compassion with the world through this book.

Roasted broccoli & apple salad with lemon-tahini dressing

Yield: 4-6 servings

Ingredients:

For the roasted broccoli:

• 2 medium bundles broccoli
• 2 tablespoons tamari (or soy sauce or liquid aminos)
• 1 tablespoon maple syrup
• 2 tablespoons nutritional yeast

For the dressing:

• 3½ tablespoons lemon juice
• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 1½ tablespoons maple syrup
• 2 teaspoons Dijon mustard
• A couple dashes of garlic powder

For the salad:

• Up to 1 batch Tempeh Bacon crumbles, optional (see this recipe from Kristy's blog)
• 2 to 3 cups baby spinach
• 1½ to 2 apples, cored and diced (choose a tart but sweet variety, like Pink Lady or Honeycrisp)
• 3 celery ribs, sliced
• ½ medium red onion, very thinly sliced
• 2/3 cup dried cherries
• ½ cup roughly chopped almonds (preferably roasted, but raw will also work)

Directions:

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Chop the broccoli into small florets and slice the stems thinly. Place in a bowl and toss with the tamari and maple syrup. Add the nutritional yeast and toss again. Spread the broccoli on the prepared baking sheets. Bake for 20 minutes, tossing once halfway through to ensure even cooking. Remove from the oven and let cool for about 5 minutes.
3. Meanwhile, in a small bowl or cup, use a fork to whisk together the dressing ingredients. Set aside. If you are using the Tempeh Bacon, cook the crumbles now.
4. Place the cooled broccoli in a large bowl and add the spinach, apples, celery, onion, dried cherries, and almonds. Toss until fully combined.
5. Divide the salad among serving bowls. Drizzle with the dressing and sprinkle the Tempeh Bacon on top, if using.
6. Variations: To jazz up the salad a bit, try marcona almonds (a sweeter, plumber type of Spanish almond). If you’re in a rush or want to lighten up the salad, skip roasting the broccoli. Instead, steam for about 5 minutes and rinse in ice-cold water. Dry it off and it’s ready to use!

Recipe from But I Could Never Go Vegan! © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment.

Cookbook giveaway:

Thanks to my friends at The Experiment, I have the opportunity to gift a copy of the book to one ADC reader! This giveaway is open to residents of the US and Canada. Enter using the Rafflecopter widget below and I’ll choose a random winner on Friday, April 10, 2015. Good luck!

a Rafflecopter giveaway

Applesauce is a staple in my pantry. Although I don’t like to eat it on its own (I’m not a pureed food kinda gal) and prefer to just bite into an apple, it makes an excellent binder and oil replacement in baking. So I tend to always have some on hand because, you know, a lot of baking takes place around here.

This cranberry applesauce recipe idea initially came to me after my husband brought home two gigantic bags of apples after visiting his folks in the Niagara region, where there is an abundance of apple orchards and family-run fruit stands. I love apples and I would typically gorge on them as they come in all their glorious, natural deliciousness. But, this was just too much for little ol’ me.

So, I chopped some up and threw them in the slow cooker along with a cup of cranberries I had stashed in the freezer. A couple of hours later and a quick zip through my Blendtec, and viola! This silky smooth, naturally sweetened and amazingly delicious cranberry applesauce was born.  It’s sweet and cinnamony with a slight hint of tang from the cranberries. Perfection. And now, I really can’t say I don’t like to eat applesauce anymore.

I’ve made this three times since then and I love the flavour it gives to baked goods, like apple muffins, and other breakfast meals and snacks. I’ve even eaten it on its own because I’ve fallen in love with the silky smooth, melt-in-your-mouth texture and naturally sweet flavour. It would also make a great (and easy) holiday treat that you can store in jars and give to the hosts of all the parties and dinners you’ll be attending this season.

Give it a try and check back on Monday for a new breakfast recipe I’m going to share using this sauce. I promise it won’t disappoint!

P.S. You only have until Monday to enter the Nature’s Path holiday basket giveaway!

Slow cooker cranberry applesauce

Yield: about 5 cups

Ingredients:

• 3 lbs apples, cored and roughly chopped (I used a mix of Macintosh and Golden Delicious)
• 1 cup fresh or frozen cranberries
• 2 tsp fresh lemon juice
• 1 tsp ground cinnamon

Directions:

1. Place apples and cranberries in a slow cooker set to HIGH. Cover and allow to cook for about 2 hours, stirring occasionally. The apples should be soft and mushy.
2. Turn off slow cooker and transfer mixture to a high-speed blender. Add the lemon juice and cinnamon. Blend on high for about a minute, until very smooth. While blending, you may need to allow some steam to escape through the top hole. At this point you can eat it as is, or if you would like it thicker, pour back into the slow cooker and cook on HIGH, uncovered, for an additional hour or until desired consistency is achieved. Store in the fridge.

I’m pretty excited to be a part of my friend Ricki’s virtual book tour for her beautiful new cookbook, Naturally Sweet & Gluten-Free. You may have already read the praise she’s been receiving from others, like Angela, Tess, Allyson, Gena , JL, Carolyn and Dreena.

Ricki’s blog, RickiHeller.com (formerly Diet, Dessert & Dogs), has become a go-to resource for vegans and others with food allergies or sensitivities or looking for insight into the anti-candida diet. Over the years, Ricki has shared her struggles with health and weight because of her addiction to unhealthy sweets. When she cut out all refined sweeteners from her life, she began to search for alternatives and, in the process, learned to create recipes that are both healthy and satisfying. 

Her new book features an array of sweet treats that are vegan, allergy-friendly and, with the use of sweeteners like coconut sugar, stevia or agave nectar, every recipe has a reduced glycemic load. So, if you love baking like I do but want to start making use of ingredients like gluten-free flours and natural sweeteners, and also avoid common allergens like gluten, dairy and corn, this book is for you!

Baking with natural, whole-food ingredients is simply better for your body and, ultimately, your well-being, but Ricki has also taken great care to ensure her recipes taste just as good as traditional desserts, if not better. I’m so proud of Ricki on this new book, which also features beautiful, full-page photos scattered throughout, and I know it will soon become a cherished book in my collection.

Since Ricki is a local vegan superstar here in Toronto, I first had the opportunity to meet her at Ange’s birthday party back in 2011, when she introduced me to her Happy Hemp Two-Bite Brownies. When I came across the recipe in this book, I knew it would be one of the first things I made. These high-protein, bite-sized gems are a perfect little pick-me-up after a long day of work or school—and they’re made with almonds and hemp seeds to boot!

Ricki knows the process of baking without gluten, eggs, dairy or refined sugar is a little different from that of conventional baking, so her book also includes a thorough introduction on how to best use whole-grain, gluten-free flours, natural sweeteners, natural non-hydrogenated fats, and vegan egg replacers, as well as what to expect when baking with whole-food ingredients.

This Caramel Ice Cream, for example, makes use of cashews, sweet potatoes and coconut milk. It may seem like an unusual combination of ingredients that aren’t meant for ice cream, but you will be amazed by how much this tastes like caramel! It was decadent and creamy, and I loved it with bits of chocolate chips and cacao nibs mixed in.

This Grain-Free Autumn Fruit Crumble is a quick and easy recipe that is perfect for this time of year. Although it was hard to choose, this was probably my favourite so far, likely because these seasonal fruits have been calling my name for the last few weeks. I loved the crunchy topping, and the perfect balance of tart and sweet fruit. I served it with a dollop of coconut whipped cream (because whipped cream makes everything better).

Luckily, I was given permission to share this recipe with you today—straight from the book! If you get a chance, I highly recommend trying out this crumble recipe, and picking up a copy of Ricki’s book. The holidays are fast approaching, and this book would give you lots of options for desserts that will please everyone. Enjoy!

Grain-free autumn fruit crumble

Yield: Serves 6 to 8

Ingredients:

For the topping:

• 1/3 cup (45g) coconut sugar
• 1/2 cup (65g) natural raw walnut pieces
• 1/2 cup (80g) natural raw skin-on almonds, preferably organic
• 1/3 cup (50g) coconut flour
• 1/4 cup (40g) potato starch
• 1 tbsp (30ml) ground cinnamon
• generous pinch sea salt
• 3 tbsp (45ml) coconut oil, at room temperature, preferably organic
• 30 drops pure plain or vanilla stevia liquid, or to taste
• 1 tsp (5ml) pure vanilla extract
• 3 tbsp (45ml) water

For the filling:

• 2 medium pears, washed, cored, and diced, peeled or unpeeled
• 2 medium sweet apples, washed, cored, and diced, peeled or unpeeled
• 1 cup (115g) fresh or frozen cranberries
• 1 tsp (5ml) ground cinnamon
• 1/4 tsp (1ml) ground ginger
• 2 tbsp (30ml) coconut sugar
• juice of 1/2 lemon
• 1/4 tsp (1ml) pure stevia powder or 1/3 tsp (2.5ml) pure plain or vanilla stevia liquid, or to taste
• Coconut whipped cream for serving

Directions:

1. Preheat the oven to 350F (180C). Grease a 9-inch (22.5cm) square pan or a 6-cup (1.4L) casserole or souffle dish with nonstick spray or coconut oil.
2. Make the topping: Place the coconut sugar, walnuts, almonds, coconut flour, potato starch, cinnamon, and salt in the bowl of a food processor and process until the mixture resembles a fine meal with no pieces of nuts visible.
3. In a small, heavy-bottomed pot, melt the coconut oil. Whisk in the stevia, vanilla and water. Pour the coconut-oil mixture in a ring around the dry ingredients in the processor and pulse until it all comes together. It should look like moist clumps. Set aside.
4. Make the filling: In a large bowl, toss the pears, apple, and cranberries together with the cinnamon and ginger. In a small bowl, mix together the coconut sugar, lemon juice, and stevia, and stir until the sugar begins to dissolve. Drizzle over the fruit and then toss again to coat evenly.
5. Assemble and bake the crumble: Turn the fruit mixture into the prepared casserole dish and sprinkle with the topping. Press down gently on the topping.
6. Bake for 40 to 60 minutes (depending on the depth of your pan, you will need more or less time for the fruit to cook), rotating the dish about halfway through baking, until the crumble topping is deeply browned and the fruit is soft. Serve immediately or at room temperature with a little coconut whipped cream. May be frozen.

Recipe from Naturally Sweet & Gluten-Free, reprinted with permission

Where I fit in is among the city’s thriving vegan community (although we have yet to have a neighbourhood named after us), a diverse crowd of individuals who live up to their values of compassion and wellness. The point of connection for all of us is the Toronto Vegetarian Association, an amazing non-profit organization that works to inspire people through community events like the annual Toronto Vegetarian Food Festival and the Totally Fabulous Vegan Bake-Off.

Yesterday, I met up with TVA’s vegan bake-off organizing team for a lovely potluck brunch to celebrate the success of this year’s event (you can read my recap of this year’s bake-off here). The smorgasbord of food included scrambled tofu, tempeh bacon, avocado, oatmeal bake, potato spinach squares, raspberry lemon muffins, mushroom asparagus tart and green macaroons. Thanks to the lovely Lisa, you can find the recipes for the tart and macaroons here.

Because granola is a favourite among us vegans, I decided to contribute the components for a spring-inspired granola parfait—a bowl of crunchy oat granola with seeds and dried fruit; a scoop of blueberry and apple jam; and topped with a thick vanilla cream made with coconut milk and cashews. It made for a delightful end to a delicious meal. And luckily, our hosts Luke and Drew were able to steal the leftovers in what they coined the Great Granola Heist of 2013.

Completely un-food-related but definitely relevant if you follow this blog, Google Reader is shutting down as of July 1st. If you use Google Reader to follow me or other blogs, be sure you have a replacement lined up (I’ve heard good things about Feedly and Bloglovin’). And remember, you can always subscribe to A Dash of Compassion by email and get new posts emailed directly to you if you prefer!

Amazing granola parfaits

Yield: 4 to 6 servings

Ingredients:

Granola:

• 1 1/2 cups rolled oats (use gluten-free if necessary)
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped walnuts
• 2 tbsp hulled sesame seeds
• 1/3 cup dried apricots, chopped
• 1/3 cup dates, chopped
• 1/4 cup pure maple syrup, at room temperature
• 1 tbsp melted coconut oil
• 2 tbsp warm water

Vanilla Cream:

• 1 cup raw cashews, soaked for at least 2 hours
• 1 (13.5oz) can coconut milk
• 1/4 cup water (omit if using light coconut milk)
• 1/4 cup pure maple syrup
• 1 tsp fresh lemon juice
• seeds of 1 vanilla bean
• pinch of sea salt

Blueberry Apple Jam:

• 2 1/2 cups frozen blueberries
• 2 medium apples, peeled and cubed
• 1/4 cup pure maple syrup
• 1 tsp fresh lemon juice

Directions:

For the granola:

1. Mix all dry ingredients in a large bowl.
2. In a smaller bowl, whisk together wet ingredients. Pour wet mixture into the bowl with the dry ingredients and combine thoroughly.
3. Spread out granola on dehydrator trays lined with Teflex sheets and dehydrate at 110F for about 4 hours, or until dry. Alternatively, preheat oven to 250F and spread out granola on a large cookie sheet. Bake for about 45 minutes or until lightly browned and dry.

For the vanilla cream:

1. Blend all ingredients in a high-speed blender until smooth. Transfer to a container and place in the fridge for an hour or more to thicken up.

For the jam:

1. Combine all ingredients in a large saucepan over medium heat. Bring to a boil and then reduce heat and simmer for 15 minutes. Remove from heat and puree with an immersion blender. Allow to cool and then store in the fridge until ready to use.

To assemble:

1. Spoon jam in the bottom of serving glasses or bowls, then add granola and top with vanilla cream. And then dig in!

First, I have to admit: I’ve never been a big fan of pie or tarts. I would much prefer a serving of pie filling, minus the heavy, buttery crust. So when I started dreaming about this idea for an alternative no-bake apple pie, I imagined a soft apple filling spiked with cinnamon and complementing spices, as well as my favourite alternative to a pastry crust, which is a simple blend of nuts and dates and a pinch of salt.

This is my first time making a crust with just walnuts, and dare of say I like them much better than my usual almond-based recipe. The raw walnuts provide a soft, buttery flavour and pair perfectly with the caramel flavour of the dates. The apple filling is made simply by simmering apples with apple cider and spices, and then layering it with a simple date cream. I used Granny Smith apples here, but feel free to mix it up if you wish. Enjoy!

No-bake apple tart

Yield: one 8-inch tart

Ingredients:

For the crust:

• 2 cups California walnuts
• 1/2 cup chopped dates, soaked and drained
• 1/4 tsp sea salt

For the filling:

• 3 Granny Smith apples, peeled and thinly sliced
• 1 + 1/4 cup apple cider
• 1/2 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• pinch of ground cloves
• 1 cup chopped dates, soaked and drained

Directions:

For the crust:

1. In a food processor, process the walnuts to a coarse meal. Take care not to over process or they'll turn into butter.
2. Add the dates and salt and pulse to combine. The mixture should stick together when pressed between two fingers. If it seems too dry, add more water 1 tsp at a time.
3. Press the mixture evenly into an 8-inch tart pan with a removeable bottom. Place in the freezer while you make the filling.

For the filling:

1. In a large pan, carefully mix together the apples, 1 cup apple cider, lemon juice, cinnamon, nutmeg and cloves. Heat over medium heat until the liquid comes to a boil, and then reduce heat and let simmer for 10 minutes, stirring occasionally, or until the apples are soft but not mushy and the liquid is reduced.
2. While the apples are cooking, blend the dates and remaining 1/4 cup of apple cider until smooth. It should resemble a soft cream.
3. To assemble, remove the tart crust from the freezer and spread half of the date cream over the crust. Next, add a layer of the cooked apples, overlapping in a ring formation, and then top with the remaining date cream and another layer of apples. Garnish with walnut halves, if desired.
4. Serve immediately or store, covered, in the fridge until ready to serve.

This recipe was submitted to the California Walnut Commission for its California Walnuts Holiday Blogger Challenge.

Better still, I headed out on Saturday evening to spend time with my loveliest of lady friends. I’m convinced there’s no better cure for stress than an evening with friends, food and wine—this particular combination always leaves me glowing with happiness (not just from the wine).

To celebrate, I couldn’t help myself from taking advantage of the strawberries that seem to be invading the produce aisle at the grocery stores. Although I’m still anticipating the local harvest, I created a scrumptious summer tart by combining fresh strawberries and Granny Smith apples and baking them in a lovely pistachio and poppy seed crust. Enjoy!

Strawberry apple tart

Yield: one 8-inch tart

Ingredients:

For the crust:

• 3/4 cup unbleached flour
• 1/3 cup whole wheat pastry flour
• 1/2 cup ground pistachios
• 1 tbsp poppy seeds
• 1/8 tsp baking soda
• 1/8 tsp sea salt
• 1/4 cup sunflower or canola oil
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract

For the filling:

• 2 Granny Smith apples, cored and peeled
• 1 pound of strawberries, rinsed and dried
• 1/4 cup pure maple syrup
• 2 tbsp fresh lemon juice
• 1 tbsp cornstarch

Directions:

For the crust:

1. Using a stand mixer or hand mixer, combine the unbleached flour, whole wheat flour, pistachios, poppy seeds, baking soda and salt.
2. With the mixer running, add the oil, maple syrup and vanilla extract and continue to mix until combined. The dough should stick together when pressed between two fingers.
3. Press the dough into a flat disk shape and wrap tightly in plastic wrap. Refrigerate for about 30 minutes. While the dough is chilling, proceed with the filling (recipe below).
4. Roll out the dough in between 2 pieces of parchment paper, working from the middle out, until it is large enough to fit into an 8-inch tart pan with a removable bottom.
5. Carefully transfer the dough to the tart pan and gently press it down to fit, filling cracks where needed. Be sure the dough is not thicker where the sides and bottom meet. Trim any excess dough on the rim. Refrigerate for 15 minutes.
6. Make small indents in the bottom of the unfilled crust with a fork and prebake it on the bottom rack of the oven for 10 minutes at 400 degrees.
7. Remove the crust from the oven and evenly spread 1 tsp of coconut oil on the bottom of the crust. Next, spoon the filling into the crust and slip a cookie sheet underneath it (to catch the juices while baking).
8. Return the tart to the bottom rack of the oven and bake at 375 degrees for 30 minutes. If you notice the edges are browning too much during baking, cover with aluminum foil.
9. Reduce the temperature to 350 degrees, move the tart to the middle oven rack and continue to bake for another 15 minutes. Remove the tart from the oven and allow it to sit undisturbed for 2 to 3 hours before serving. Store leftovers at room temperature, covered loosely with plastic wrap.

For the filling:

1. Cut the apples and strawberries into 1/2-inch pieces and place them in a saucepan. Add the maple syrup and lemon juice and allow to sit for about 20 minutes.
2. Stir in the cornstarch and cook the mixture over medium-low heat until it comes to a boil, and then simmer for about 1 minute, stirring constantly. The mixture should thicken. Remove from heat and allow to cool until the crust is ready.

Homemade raw granola is a fantastic staple for a healthy diet. It’s dense with protein, fibre, calcium and minerals, and I personally can’t get enough of it. There are as many recipes for granola as there are nuts, fruits and seeds, so it’s always fun experimenting with a variety of ingredients to find the perfect balance of flavour and crunch without compensating the nourishing value of raw foods. This particular recipe highlights the sweetness of maple syrup, along with warming winter spices and a nutty pecan and almond crunch.

If you’re reading this post, hopefully you’ve invested in a food processor and a good dehydrator. Granola, like recipes for flax seed and veggie crackers, is sticky and moist when you mix the ingredients, so you’ll need to dehydrate it until it becomes dry and crunchy. If you don’t own a dehydrator, you can spread the granola on cookie sheets and bake it at your oven’s lowest temperature setting until crispy. Enjoy!

Maple pecan granola

Ingredients:

• 1 cup dates, soaked
• 1 apple, peeled, cored and chopped
• 1/3 cup pure maple syrup
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp sea salt
• 2 cups pecans, soaked for 2 hours or more
• 1 cup almonds, soaked for 2 hours or more
• 1 cup pumpkin seeds, soaked for 2 hours or more
• 1 cup raw oat flakes (certified gluten-free, if necessary)
• 1/4 cup chopped dried pear or other fruit

Directions:

1. In a food processor, process the dates, apple, maple syrup, ginger, cinnamon and salt until smooth. You may need to scrap down the sides of the mixing bowl a few times. It's okay if a few small chunks of dates still remain. Transfer the mixture to a bowl.
2. Add the pecans, almonds and pumpkin seeds to the food processor (no need to rinse out the bowl) and coarsly chop with a few quick pulses. You want this mixture to be chunky.
3. Add the nut mixture to the bowl with the date puree and mix to combine. Fold in the oat flakes and dried fruit.
4. Spread the granola on dehydrator trays and dehydrate at 115 degrees for about 6 hours, or until the granola is crunchy. Break the granola into pieces and store in an air-tight container in the fridge.

This will most definitely make you the star of your next Sunday brunch. Enjoy!

Cinnamon spice crumble cake

Yield: one 7-inch cake

Ingredients:

Crumble topping:

• 1/4 cup spelt flour
• 1/4 cup Sucanat
• 1/2 tsp ground cinnamon
• pinch of sea salt
• 1/4 cup chopped walnuts
• 2 tbsp sunflower or canola oil

Cake:

• 1/4 cup nondairy milk
• 1/2 tsp apple cider vinegar
• 1 cup + 2 tbsp spelt flour
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup Sucanat
• 1/4 cup maple syrup
• 1/4 cup sunflower or canola oil
• 1/4 cup unsweetened applesauce
• 1/2 tbsp ground flax + 1 tbsp water
• 1 tsp vanilla extract

Roasted apples:

• 4 small Granny Smith apples
• 1 tbsp ground cinnamon
• 1/4 cup agave nectar
• 2 tbsp fresh lemon juice

Directions:

For the crumble topping:

1. Whisk together the flour, Sucanat, cinnamon and salt in a small bowl. Stir in the walnuts and oil and set aside.

For the cake:

1. Whisk the soymilk and vinegar in a small bowl and set aside.
2. In a medium bowl, whisk together the spelt flour, cinnamon, allspice, nutmeg, baking soda, baking powder and salt.
3. Grind the Sucanat briefly in a spice or coffee grinder. In a separate bowl, whisk together the ground Sucanat, maple syrup, oil, applesauce and vanilla, and then add the soymilk mixture.
4. Whisk the flax and water separately until foamy and then add to the liquid mixture above. Finally, add the flour mixture and mix until just combined.
5. Pour the cake batter into an oiled 7-inch springform pan. Crumble topping evenly over the cake batter.
6. Bake at 350 degrees for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before serving. Garnish each piece with a spoonful of roasted apples (recipe below) and drizzle with 1 tsp of maple syrup.

For the roasted apples:

1. Peel, core and dice the apples into 1-inch cubes.
2. In a medium bowl, toss together the apples, cinnamon, agave nectar and lemon juice until the apples are completely coated.
3. Spread the mixture on a parchment lined baking pan. Bake the apples at 350 degrees on the center rack for 30 minutes, rotating the sheet halfway through. Cool completely. Roasted apples can be stored in an airtight container in the fridge for up to one week.