Vegan fruit crumble bars
Makes9-12
Cook time: 40-45 minutes GF rolled oats 5.5 ounces/ 1½ cups
Brown rice flour 8.25 ounces/ 1½ cups
Tapioca starch 1.5 ounces/ 1⁄3 cup
Brown sugar 9 ounces/ 1¼ cups
Kosher salt ½ teaspoon Baking soda ½ teaspoon Chopped walnuts 2 ounces/ ½cup
Ground cinnamon ½ teaspoon
Coconut oil, melted 6 ounces/ ¾ cup
Fresh or frozen berries 10 ounces/ 2 cups
Fruit preserves 9 ounces/ ¾ cup
Preheat the oven to 375 degrees. Line a 9-by-9-inch pan with foil. Spray the foil with baking spray and line the foil with parchment, cut to fit the size of the pan with 1 inch overhang on all sides. Adding the foil will allow you to lift the bars out of the pan cleanly and the parchment will keep the bars from sticking to the foil.
Mix all dry ingredients in a large bowl. Toss with your hands or a wooden spoon to combine. Add coconut oil and mix, using your hands or a wooden spoon until mixture holds together in large clumps.
Spread two thirds of the crumble mixture in the bottom of the pan and press down firmly, making sure the mixture reaches into the corners as well. Spread the fruit preserves over the crust, leaving ½ inch of space around the edges. Scatter the berries over the jam. Top with the remaining crumble, leaving space so that the berries show through.
Bake for 40-45 minutes, rotating halfway through, until the bars are golden brown and the berries are bubbling. Allow to cool completely in the pan before transferring to the refrigerator to chill, at least 2 hours before cutting. Note: Keep the crumble top recipe handy as it’s a great topping for all manner of fresh fruit. I make a large batch of the crumble topping and store it in a zip-top bag in my freezer. Toss whatever type of fresh or frozen fruit you have on hand with a little tapioca starch, sugar, and lemon juice. Place the fruit in a baking dish, top with the crumble and bake it for a perfect fruit crisp in no time!
Vegan tahini and halvah brownies
Makes 9-12 brownies
Cook time: 45-50 minutes Whole pitted dates 4 ounces/ 2⁄3 cup
Boiling water 8 ounces/ 1 cup
Coconut oil, melted 5.25 ounces/ ¾ cup Unsweetened almond milk 6 ounces/ ¾ cup
Maple syrup 5.5 ounces/ ½ cup
Coconut sugar (or brown sugar) 5.5 ounces/ ¾ cup Tahini 4.5 ounces/ ½ cup Vanilla extract 1½ teaspoon White rice flour 3.75 ounces/ ¾ cup
Sorghum flour 3.75 ounces/ ¾ cup
Cocoa powder 2.25 ounces/ ¾ cup
Xanthan gum ½ teaspoon Baking powder 1½ teaspoon Kosher salt ½ teaspoon
Chocolate chips 4 ounces/ 2⁄3 cup
Halvah, crumbled 3 ounces/ ½cup
Sesame seeds 1½ teaspoon Large coconut flakes 1 ounces/ ½ cup
Maldon salt (or coarse salt) 1½ teaspoon
Preheat the oven to 325 degrees. Line a 9-by-9-inch pan with foil. Spray the foil with baking spray and line the foil with parchment, cut to fit the size of the pan with a 1-inch overhang on all sides. The layer of foil will allow you to lift the bars out of the pan cleanly and the parchment will keep the bars from sticking to the foil. Place the dates in a small bowl and cover them with boiling water. Set aside for 5—10 minutes until the dates have softened. Drain all the water from the dates.
In the bowl of a food processor, blend the softened dates and the melted coconut oil, almond milk, maple syrup, coconut sugar, and tahini until the mixture is smooth, 4—5 minutes. You may never get it perfectly smooth but don’t worry, a couple of date chunks is just fine.
In the bowl of a stand mixer fitted with the paddle attachment, combine white
rice flour, sorghum flour, cocoa powder, xanthan gum, baking powder, and kosher salt. Mix on low speed until well blended, about 1 minute. Pour in the date mixture from the bowl of the food processor and mix on low speed until smooth and evenly distributed, about 2 minutes. Using a spatula, gently stir in the chocolate chips and crumbled halvah so as not to break up the halvah pieces.
Pour the batter into the prepared pan and smooth the top with a spatula, making sure the batter reaches all the way into the corners. Sprinkle the top with sesame seeds and coconut chips. Cover the pan with foil and bake for 40 minutes. Remove foil and bake for another 10-15 minutes until the middle of the brownies is set and the coconut is
golden brown. Remove from the oven and immediately sprinkle with finishing salt. Cool completely before cutting. Bars will keep, tightly wrapped, in the refrigerator for up to 5 days. Sourdough waffles Makes 4 waffles
Cook time: about 10 minutes
For the overnight sponge: Sourdough starter, unfed (page 209, step 2 to bubbles forming) 8 ounces/ 1cup
Buttermilk 8.5 ounces/ 1 cup White rice flour 2.5 ounces/ ½cup
Sorghum flour 2.75 ounces/ ½cup
Brown sugar 1 tablespoon
For the batter:
Eggs 1 large
Butter, melted 2 ounces/ ¼cup
Vanilla extract ½ teaspoon Kosher salt ½ teaspoon Baking soda 1 teaspoon Xanthan gum ½ teaspoon Put all the ingredients for the overnight sponge in a large bowl and whisk to combine. Cover with plastic wrap and allow to rest at least 8 hours or overnight at room temperature.
The next morning, or after 8 hours, whisk all the ingredients for the waffle batter into the rested sponge. Preheat the waffle iron. Spray the iron with nonstick spray. Ladle about ½ cup batter into the waffle maker and cook until golden brown and crispy. Repeat with the remaining batter. Serve immediately or freeze, stored in zip-top bags, for up to 3 months. Reheat the waffles in a preheated 350-degree oven for 10 minutes and they’re honestly as good as the day they were made!
Note: You won’t regret making a double batch on the weekend and keeping them on hand in the freezer. They’re equally good topped with maple syrup and berries as they are with soft poached eggs, greens, and crème fraîche if you prefer a savory version.
Variation
Sourdough pancakes:
Heat a pancake griddle or large nonstick skillet over medium heat. Add 1 tablespoon butter and swirl to coat the pan. Ladle in batter for pancakes of whatever size you prefer. Flip when the pancakes just begin to bubble at the edges and cook until golden brown, about 2 minutes per side. Repeat with remaining batter. Serve immediately with your favorite sweet or savory toppings.