Fruit Pocket Pies

Fruit Pocket Pies

Fruit Pocket Pies

Summer is all about the fruit as far as I’m concerned. And the best way to combine fresh fruit and baking is to make pies. If you are a regular reader, you know that I’m not fond of pies. So, the creation I found isn’t exactly a pie but a fruit pocket pie, a.k.a. a hand pie. It requires fewer steps and less perfection than a standard pie therefore it is a treat I will happily bake.

The recipe I used was already vegan and didn’t need high altitude tweaks, so I didn’t change much. However, I didn’t blend all of the berries together as the original recipe stated. Instead I made each pie its own fruit at my hubby’s request. Also, you may notice that my rolling pin looks like it has big rubber bands on it in the picture below. Those bands are an item that ensures the thickness of your dough without measuring or having to eyeball it. This dough-rolling novice thought they made the work much easier, and easier work in the kitchen is a good thing.

Fruit Pocket Pies based on Berry Hand Pies

For the pastry:
1 1/2 cups whole wheat pastry flour
1/3 cup garbanzo bean flour
1/2 tsp cinnamon
1/2 tsp salt
2 TBS mild-flavored vegetable oil
3 to 5 TBS water, as needed to bring dough together
3 TBS maple syrup

For the filling:
1/3 cup vegan sugar
1 TBS all purpose flour
1 TBS lemon juice
1/8 tsp ground cardamom
1/3 cup strawberries, destemmed and cut up
1/3 cup blueberries
1/3 cup red raspberries
1/3 cup cherries, pitted and cut in half
1/8 tsp ground ginger

For the topping:
1 tsp vegan sugar

For the pastry: to a large bowl, add both flours, cinnamon, and salt, and whisk to combine. Drizzle oil over the dry ingredients. Using your fingers, work the oil in so the mixture resembles coarse crumbs. Add water and maple syrup and stir until the mixture comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes or more. Preheat the oven to 375F. Line a cookie sheet with parchment paper.

For the filling: in a small bowl, place sugar, flour, lemon juice, and cardamom, and toss gently to combine. Add strawberries to the sugar mixture and roll around to coat. Remove the fruit and place in its own bowl. Repeat with the blueberries and then with the raspberries. For the cherries, add the ginger to the remaining sugar mixture and stir in. Then add the cherries and roll to coat. Set the four bowls of fruit aside.

berries, dough, and rolling pin

berries, dough, and rolling pin

Transfer the chilled dough to a floured work surface. Working with one half at a time, roll the dough out to 1/8” thickness, then cut it into 5” circles. Using a spatula, carefully transfer the circles to the prepared cookie sheet. Add trimmings to the remaining pastry dough and repeat the procedure to yield 7 or 8 circles. Add a fruit filling to the center of each circle. Carefully fold over one side of pastry dough, press down around edges of the dough to seal, then crimp edges with a fork. Sprinkle the pies with the remaining one teaspoon of sugar. Bake for 15 to 20 minutes or until lightly browned.

Until next time, happy baking!

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Vegan No Bake Mini Blackberry Cheesecakes

no bake mini cheesecakes

no bake mini cheesecakes

The motivation for this post was the August Baking Challenge by Tessa of Handle the Heat. Tessa presented a recipe for bakers to make and share. It wasn’t vegan but that was simple enough to change. And, because there was no baking involved, high altitude adjustments were not necessary.

The vegan substitutions I made were to use vegan margarine in place of unsalted butter, vegan cream cheese for the cream cheese, and soy creamer instead of heavy cream. Another alteration I made was to put the cheesecakes in jars. Vegan dairy substitutes are often runnier than their dairy counterparts and make goopy cheesecake. I created a few in small mason jars where all they would require the eater to have was a spoon. The rest ended up in shot glasses for a fun party treat.

Vegan No Bake Mini Blackberry Cheesecakes adapted from Handle the Heat
For the crust:
1 sleeve (9 crackers) graham crackers (gluten-free, if desired)
4 TBS vegan margarine, melted
For the cheesecake:
12 ounces vegan cream cheese, at room temperature
1/2 cup vegan sugar
3/4 cup soy creamer
1 tsp lemon juice
1/4 cup seedless blackberry preserves
For the topping:
1 cup blackberries
1 TBS vegan sugar
2 tsp lemon juice
Blackberries, for garnish
For the crust: Place graham crackers in the bowl of a food processor and pulse until finely ground. Add in melted margarine and pulse until moistened. Divide mixture among jars or glasses. Firmly press into the bottom of each cavity.
For the cheesecake: In the bowl of a stand mixer, beat cream cheese and sugar on medium-high speed until creamy and well combined. Add in creamer, lemon juice, and preserves and continue beating for 2 to 3 minutes, until well combined and thickened. Pour mixture over crusts and cover with plastic wrap. Chill until firm, at least 4 hours or overnight.
For the topping: Combine berries, sugar, and lemon juice in the bowl of a food processor and pulse until pureed. Top each cheesecake with a dollop of sauce. Garnish with whole fresh blackberries.

Until next time, happy non-baking!

Berry Coffee Cake

berry coffee cake

berry coffee cake

Who doesn’t like coffee cake? It’s good for breakfast, snack, dessert; basically whenever you’d drink coffee. But I was craving a coffee cake with a little difference. The recipe I found included blueberries, but my inspiration took me to add assorted berries for color and flavor. The batter turned a swirling purple color that I enjoyed. Don’t be scared; it gets muted during baking.

The recipe I looked to wasn’t vegan so I got the opportunity to try a different egg substitute – the chia egg. It’s made by adding ground chia seeds to warm water and letting it sit for 10-20 minutes to thicken. The result is gummier than flax eggs, so I can see recipes where it would be a problem but not this one. More substitutes were swapping butter and yogurt for non-dairy versions. For high altitude I reduced the baking powder and added non-dairy milk. So, grab a cuppa joe and dig in.

Berry Coffee Cake adapted from Blueberry Coffee Cake
2 TBS ground chia seeds whisked with 6 TBS warm water
2 TBS plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 TBS vegan margarine, cut into small pieces
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup all purpose flour
1/4 cup vegan sugar
1.5 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup non-dairy plain yogurt
1/2 cup non-dairy blueberry yogurt
1 TBS non-dairy milk
1 tsp vanilla extract
2 cups fresh or frozen, thawed and drained blueberries, divided
Preheat oven to 350F. Grease an 8×8” cake pan. Prepare chia eggs by whisking ground chia seeds into a bowl of warm water. Set aside to gel. Put 2 TBS whole wheat pastry flour, brown sugar, margarine, cinnamon and cardamom in a bowl and mix together with a fork until well combined and mixture is in large clumps; set this streusel aside.
Put remaining 1 cup whole wheat pastry flour, all purpose flour, vegan sugar, baking powder, baking soda and salt in a large bowl and whisk to combine. In a bowl, whisk together yogurts, vanilla and chia eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup berries. Spoon batter into pan and sprinkle streusel over top. Scatter remaining 1 cup berries over streusel and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate.

Until next time, happy baking!

Berry Protein Muffins

berry protein muffinA while back I mentioned that one day I would bake with protein powder to see what kind of effect it would have on a final product. That day has come. I was alerted that taste, texture and color would change when adding protein powder to a baked good, but the only downside to my experiment was an oddly greenish colored muffin. But that seemed appropriate for a pre-Halloween treat.

I discovered a recipe that already included protein powder. The problem was that some of the ingredients seemed in odd proportion. So, I jumped right in and made many changes to the original. Most importantly I ensured that it had slightly higher than usual amounts of flour and liquids compared to the other ingredients. I also cut the baking powder in half; the amount listed would have made the muffins explode at high altitude. The vegetable oil was reduced because too much oil in high altitude baking can equate to greasiness. After a multitude of adjustments, I give you:

Berry Protein Muffins adapted from mindbodygreen.com
1 cup + 1 TBS almond milk
1 TBS apple cider vinegar
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup organic sugar
1.5 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup unflavored hemp protein powder
3 TBS vegetable oil
1/2 tsp vanilla extract
1 cup frozen or fresh berries
Preheat oven to 350F and put liners in a 12-cup muffin pan. Combine milk and apple cider vinegar and set aside to curdle. In a bowl, whisk together flours, sugar, baking powder, cinnamon, and salt and form a well in the center. To curdled milk, add hemp protein powder, oil, and vanilla and whisk until smooth.
Pour milk mixture in the well of dry mixture, and stir only enough to moisten. Fold in berries and scoop dough into muffin pan. Bake for 20 minutes, or until an inserted toothpick comes out clean; a few moist crumbs are okay. Remove from oven, cool in pan for 10 minutes, then transfer to a wire rack. Cool for 20 minutes.

Until next time, happy baking!