Epic Pecan Pie Bars (Vegan, Gluten Free, Paleo, No Sugar Added)

I have always been inspired by bakers who can make delicious desserts without adding sugar. Making it vegan and only sweetening with fruit? Immensely creative. Making them gluten free/paleo as well? Nearly impossible. That is why I absolutely love Feasting on Fruit's Pecan Pie Bars. With the below modifications, I can comfortably say that this recipe is EPIC! Seriously. These bars are absolutely delicious, extremely easy to make, and you will trick all your family and friends into eating something healthy for dessert. Ladies and gents, get your blender out and turn on your oven! You won't regret it.

Ingredients:

For the crust:
12 pitted Deglet Noor dates (optional: substitute 10 pitted Medjool dates)
1 cup unsweetened shredded coconut
1 and 1/2 cups pecans

For the filling:
14 pitted Deglet Noor dates  (optional: substitute 12 pitted Medjool dates)
1 and 1/2 cups pecans
1 and 1/2 cups almond milk
3 tablespoons arrowroot starch (optional: substitute corn starch)
1 teaspoon vanilla extract
1/4 teaspoon sea salt

For the topping:
More pecan halves (as much as desired)

Instructions:

Following these instructions exactly will provide the best results.

1. With a blender, combine the coconut, pecans, and dates until the crust "dough" becomes clumpy and slightly sticky.
2. In an 8x8 glass pan (or a metal pan with parchment paper), press the crust down firmly and uniformly into the pan. Set aside.
3. Next, make the filling by blending the dates, pecans, almond milk, starch, vanilla extract, and sea salt in the blender until smooth.
4. Spread the filling over the crust.
5. Decorate the top of the filling with as many pecan halves as you desire.
6. Bake at 350 degrees for 40 minutes.
7. Remove the bars from the oven and let them cool to room temperature.
8. Refrigerate for 4 hours minimum, but the longer the better.
9. Slice into squares. Remove the bars gently with a fork and enjoy! Store any extras in an air tight container in a refrigerator, but I doubt you will have many left.

#halahbakes

Easy One-Bowl Apple Walnut Cake

This recipe is one of the quickest-prep one-bowl recipes you can make. Dump all the ingredients in (with a few minor steps) and bam! - you have deliciousness. Total prep time was about 15 minutes. This is a great fall dessert (or breakfast) where you can use up extra apples! Enjoy!

Ingredients:

1/2 cup (1 stick) of softened butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 and 1/4 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 peeled medium apples, peeled and
diced into small pieces
1/2 cup chopped walnuts

Instructions:

Following these instructions exactly will provide the best results.

1. In a large bowl, beat the sugar and softened butter until light and fluffy. This takes about 2 minutes on medium speed. Beat in all of the ingredients (one at a time) except for the apples and walnuts.
2. Stir in the apples and walnuts.
3. Spoon the batter into a greased 8 x 8 square pan. Smooth the batter with a spatula so that the batter is spread evenly through the pan.
4. Bake the cake for 40 to 45 minutes at 350 degrees or until a toothpick inserted into the center of the cake comes out clean.
5. Cool the cake for about 20 minutes before removing from the pan. Cut into pieces and enjoy with ice cream (optional)!


#halahbakes

Halah Bakes Double Crust Apple Pie (Vegan)

This apple pie was awesome. The crust stayed crisp and there was no fear of a "soggy bottom." The apple filling is sweet, yet not too sweet. Try it out and let me know how it goes!

Ingredients:

For the double crust - for a 10 inch pie pan:

1 cup oil

2 and 1/2 cups all purpose flour

1 teaspoon salt

1 tablespoon sugar

7 to 8 tablespoons cold water

For the filling:

1/2 cup sugar

1/3 cup all purpose flour

1 teaspoon cinnamon

1/2 teaspoon salt

3 tablespoons coconut oil

8 to 9 cups sliced and pared Golden Delicious apples (about 9 apples)

Instructions:

Following these instructions exactly will provide the best results.

1. Combine flour, salt, and sugar into a bowl. Mix well.
2. Pour the oil into the flour mixture and mix until you get small crumbs the size of peas.
3. Add in 1 tablespoon of water at a time. Mixing the dough between tablespoons with a fork. Stop when the dough begins to leave the sides of the bowl. For me, this only required 7 tablespoons of cold water.
4. With hands, gather the dough into a ball and split into two. Roll each half into a ball. Wrap the dough in plastic wrap until your filling is ready.
5. Prep your filling by mixing all filling ingredients together in a bowl.
6. Roll out 1 of the balls of dough to be about 2 to 3 inches larger than the base of the pie pan (this will ensure that the sides of the pan are covered with dough). I recommend flouring the surface you will be rolling on and the rolling pin lightly. Place the rolled out dough into your pie pan. Fill in any cracks (pressing excess dough into the cracks gently) using excess dough from the dough overhanging the sides of the pie pan.
7. Fill the pie with the apple mixture. Note: the flour added to the apple mixture will prevent the filling from getting too wet and making the bottom of the pie soggy.
8. Now roll out the 2nd ball of dough so that it completely covers the top of the pie. Cut off and discard any excess dough. Using a fork, press down the edges of the dough.
9. Cut slits on the top of the crust so that the apple mixture can thicken in the oven and to prevent a soggy pie bottom.
10. Bake the pie for 50 minutes at 450 degrees, but cover the edges of the pie with tin foil. After 40 minutes, remove the tin foil from the sides of the pie and allow the pie to bake for the last 10 minutes completely uncovered. This prevents the edges from getting too brown. When the pie is done, the crust will be a golden brown color and the apple filling will be bubbling through the slits.
11. Serve with vanilla ice cream and enjoy!

#halahbakes

Apple Crisp with Brown Butter Topping

I absolutely LOVE apple crisp. For years, I have always made crisp with margarine or butter straight from the store, I never knew about the concept of "brown butter" until I tried out "Sally's Baking Addiction's Brown Butter Blueberry Peach Crisp." And, my, oh my, does brown butter make a difference! Brown butter is basically a caramelized butter with a nutty flavor. Curious? A Beautiful Plate does a great job of explaining the differences between butter, brown butter, and Indian ghee. Or, you could just try out my recipe below. ;)

Ingredients:
1/2 cup (1 stick) of butter
3/4 cup brown sugar,
1/2 cup all purpose flour
1/2 cup old fashioned oats
1/4 cup chopped almonds (optional)
2 teaspoons cinnamon
4 to 5 medium Golden Delicious apples, sliced and peeled into thin pieces
2 tablespoons white sugar

Instructions:

Following these instructions exactly will provide the best results.

1. Slice and peel apples. Place in a 8x8 square plan (I prefer glass) and mix with 2 tablespoons of white sugar. Set aside.

2. Make brown butter (Credit to Sally's Baking Addiction): Break butter into pieces and place into a light colored pot or skillet. Melt the butter over medium heat and stir occasionally. Butter will begin to foam (this is normal). Keep occasionally stirring and stay near the stove at all times. After 5 or so minutes, the butter will begin to appear golden. Keep occasionally mixing. The butter will be "brown butter" after a couple of more minutes when the butter transforms into a toasty brown and you will see little specks begin to form at the bottom of the pan. The butter will smell nutty. WATCH THE BUTTER CAREFULLY as the butter can quickly go from brown to burnt!!!
***Note: You can always skip this step and just use normal melted butter. The crisp will still be tasty. ;)

3. Mix together the dry ingredients (brown sugar, flour, oats, optional chopped almonds, and cinnamon) in a separate bowl. Stir in the brown butter into the dry ingredients until well mixed.

4. Sprinkle the topping over the apples.

5. Bake for 30 minutes at 375 degrees. The topping should be a golden brown color.

6. Enjoy warm (I love it with vanilla ice cream!).

#halahbakes