Maple Pecan Squares

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These squares have been made a few times over the years, but each time I slightly veer from my recipe in using whatever I had in the kitchen. Sometimes I change up the amount of sugar (they’re a sweet one). I’ve used both Earth Balance Soy-Free Buttery Spread and Earth Balance Coconut Spread (though I prefer the former), and I’ve used walnuts instead. Regardless of what you do, try to get your hands on dark maple syrup — the taste difference substantial.

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Maple Pecan Squares

Bottom Layer
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca flour
1/4 cup unrefined cane sugar (I like Sucanat)
3/4 teaspoon xanthan gum
1/8 teaspoon fine sea or Himalayan salt
6 tablespoons nondairy buttery spread, such as Earth Balance (or EB Coconut Spread)

Top Layer
2 tablespoons nondairy buttery spread
1/4 cup pure maple syrup (recommend: amber or dark)
1/4 cup unrefined cane sugar
1 tablespoon nondairy milk (I like So Delicious unsweetened coconut milk beverage)
1 cup pecans, chopped
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt

Position an oven rack to the middle of the oven. Line an 9-inch square baking pan with parchment paper, letting the ends hang over the edges for easy removal. Preheat the oven to 350 degrees F.

To make the bottom layer, put the sorghum flour, quinoa flour, tapioca flour, sugar, salt, and xanthan gum in a medium bowl. Cut in the nondairy buttery spread using a pastry cutter or two knives, until the mixture sticks together when you squeeze it in your hand. Press the mixture into the prepared pan in an even layer. Bake on the middle rack for 20 minutes. Let cool slightly while preparing the topping.

To make the topping, put the nondairy buttery spread in a small saucepan over medium heat. Cook until melted, then add the maple syrup, sugar, and nondairy milk. Once it starts to bubble, let it cook for 1 minute. Remove from heat. Stir in the pecans, vanilla extract, and salt. Pour the mixture over the crust. Return to the oven and bake for about 18 minutes, until the topping is bubbling and thick. Let cool completely before removing from the pan. Cut into squares. These freeze very well.

 

Gingerbread House with Icing and Decor

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For the 2013 holiday season, I was contacted by Allergic Living Magazine to develop a gingerbread house free of all the top allergens. For their (and my) readers, I also wanted to create an eggless/vegan royal icing (you know–the kind that hardens) and offer candy/decor options as well.

Check out the recipe, template, and step-by-step detailed instructions on Allergic Living’s website here.

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Rosemary Roasted Brussels Sprouts, Sweet Potatoes, Apples, and Tofu

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You can’t go wrong highlighting the flavors of fall in this easy dish. It works well as both a main course or side dish, depending on what you’re serving with it. For me, I love pairing it with some warm Maple-Kissed Cornbread from my first book and a quick kale skillet.

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Rosemary Roasted Brussels Sprouts, Sweet Potatoes, Apples, and Tofu

2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh rosemary
1 teaspoon packed finely grated orange zest
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1 1/2 pounds sweet potatoes, cut into 1-inch cubes (about 2 medium)
1 pound (454g) extra-firm tofu, cut into 3/4-inch cubes
2 large sweet-tart baking apples, such as Mutsu, cut into 1 1/2-inch cubes
Fine sea or Himalayan salt
Freshly ground pepper

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Put the olive oil, rosemary, and orange zest in a small bowl. Whisk well to combine. Add the Brussels sprouts, sweet potatoes, tofu, and apples. Gently toss to coat. Transfer the mixture to the prepared baking sheet in a single layer. Sprinkle with salt and pepper.

Bake for approximately 35 minutes, stirring twice, until the vegetables are tender and cooked through, and the tofu and vegetables are golden brown. Serve warm.