December 14, 2024December 15, 2024 by betsy

Bourbon Pecan Pie Bars or Tart (vegan, plant-based & gluten-free)

This was my contribution to our Friendsgiving at our dear friend and neighbor’s with her family and my bew favorite dessert.

But, I didn’t want dessert after our lunchtime feast, so I took some with us on a 90-mile drive to our weekend home in Southern Shores, NC, and enjoyed it the next day.

It travels well and is just as delicious plain with coffee or gussied up as a full-on dessert with plant-based ice cream or whipped topping and caramel sauce. Similarly, you can bake it in a straight-sided baking dish or a fluted tart pan for a fancier presentation.

For the Gluten-Free Crust:
2 cups gluten-free 1:1 baking mix
¼ cup natural sugar
½ cup melted coconut oil (or vegan butter)
Pinch sea salt

Preheat oven to 350 degrees. Spray a 9×9-inch baking pan with nonstick spray and line with parchment paper, allowing paper to hang over edges. Or use a tart pan sprayed with non-stick spray. In medium bowl, combine baking mix, sugar, and pinch sea salt. Add the melted coconut oil or vegan butterand stir the mixture with a fork until it forms a crumbly but moist dough. Press dough into bottom of prepared pan, spreading evenly with fingers or, my preference, bottom of a sturdy glass sprayed with nonstick spray. Bake 10 to 12 minutes. The edges may not turn golden, especially if using coconut oil.

For Pecan Filling:
1 cup maple syrup
1/2 cup brown sugar
1/4 cup full-fat coconut milk
2 tablespoons cornstarch
1 tablespoon ground flaxseed mixed with 2 tablespoon water in small cup or bowl (flax egg)
1 tablespoon bourbon
1 teaspoon vanilla extract
2 cups pecan pieces
1/2 cup or so pecan halves
Pinch sea salt
Toppings: plant-based vanilla or butter pecan ice cream, plant-based caramel sauce, and/or plant-based whipped topping, like Cocowhip

In a medium saucepan, combine maple syrup, brown sugar, and coconut milk. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to simmer. Reduce heat and simmer 3 to 5 minutes to thicken slightly. Whisk cornstarch into flax mixture to create a smooth slurry. Whisk slurry into syrup mixture, whisking constantly to prevent lumps. Cook, stirring frequently, for another 2 to 3 minutes or until the mixture thickens to a caramel-like consistency. Stir in pecan pieces, bourbon, vanilla extract, and pinch sea salt. Pour filling evenly over crust, using a wooden spoon or spatula to spread the pecans out evenly. Arrange pecan halves over top (I think diagonal rows are pretty). Bake 25 minutes, or until pecan filling is set and edges are slightly bubbling. Cover loosely with foil after 20 minutes if pecans are becoming too dark (so far, not necessary when I prepare them). Remove from oven and cool completely in pan. If using a tart pan with a removeable bottom, release by pressing on bottom from underneath and lifting out. Or lift them out of pan using parchment paper overhang.

Cool slightly or completely, cut into bars with a sharp knife, and serve topped as desired.

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July 12, 2024July 12, 2024 by betsy

Best Pumpkin Brownies (vegan & plant-based)

These are possibly the fudgiest and moistest brownies you will ever devour, but with a slight tender crunch from the optional chocolate chips and nuts. Plus they are just the right thickness. And its a simple recipe to memorize because all the amounts are either “1/2” or “1” (except the baking powder).

Sublime on their own, they are downright irresistible with a scoop of plant-based vanilla ice cream, non-dairy whipped cream, or a glass of ice cold non-dairy milk.

Best Pumpkin Brownies (vegan & plant-based)
Yield: 9 brownies

1/2 cup canned pureed pumpkin
1/2 cup neutral vegetable oil
1/2 cup water
1 teaspoon vanilla extract
1 cup natural sugar
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt
Optional about recommended: 1/2 cup plant-based semi-sweet or dark chocolate chips
Optional but recommended: 1/2 cup pecan, hazelnut, or walnut pieces

Preheat oven to 350°. Grease an 8-inch square baking pan, line with a wide strip of foil or parchment paper Slightly extended over edges., and lightly oil again. In a large bowl, combine all wet ingredients until smooth with a whisk. Add all dry ingredients except chocolate chips and pecans, and whisk until completely combined. Fold in chocolate chips and nuts if using. Transfer batter into prepared pan and lightly smooth top. Bake twenty minutes or until set on top and slightly pulling away from edges of pan. Cool completely in pan on wire rack and then tightly cover until serving time.

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August 22, 2021August 22, 2021 by betsy

Ridiculously Rich Red Bean Brownies (vegan/plant-based & gf)

As you peruse recipes for black bean brownies and chick pea blondies–including “best ever” recipes here on The Blooming Platter–you may have asked yourself if you could make rich, fudgy brownies from heart-healthy dark red kidney beans. The answer is a resounding yes!

Yield: 8 to 16 brownies

1-15.5 ounce can dark red kidney beans, rinsed and drained, 11/2 tablespoons liquid reserved

3/4 cup maple syrup

1/2 cup oat flour (I suspect other non-wheat flours would also work)

2 tablespoons cocoa powder

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup vegan chocolate chips

1/2 cup pecan pieces

Preheat oven to 350. Spray an 8″ square pan with nonstick spray, line with a 7″ piece of parchment paper or foil allowing it to come up the sides and fold over the edges, spray again, and set aside. In a food processor, process all ingredients’ including reserved liquid, except chocolate chips and nuts’ until very smooth. Remove blade and stir in about 1/3 cup each chips and nuts. Transfer batter to prepared pan, gently smoothing top, and sprinkle with remaining chips and nuts. Bake 30 minutes or until top is set. Allow to cool completely before slicing. Serve immediately or store tightly covered.

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August 18, 2021August 20, 2021 by betsy

Best Ever Chickpea Blondies with Chocolate Chips & Nuts (vegan/plant-based, GF)

These moist bars slice beautifully and taste even better. Based on a recipe from **Veggie World Recipes** with a few swaps and one addition, they are everything a Blondie should be.

Yield: 8 to 16 bars

1-15.5 ounce can chickpeas, rinsed and drained, 1 1/2 tablespoons juice reserved

1/4 cup oat flour, almond flour, etc.

1/2 cup pecan butter (can substitute almond or peanut butter, bur pecan is best!)

3/4 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup chocolate chips

1/2 cup broken pecans or other nuts

Preheat oven to 350 degrees. Spray an 8″ square pan with nonstick spray, line with a 7″ wide strip of parchment paper or foil, spray again, and set aside. In large food processor, process all ingredients except chips and nuts until smooth. Stir in about 1/3 cup each chips and nuts, spread evenly into pan, sprinkle remaining chips and nuts over the top, and bake for 30 minutes. Cool on a wire rack, slice, and serve or store covered.

May 22, 2021June 22, 2021 by betsy

The Very Best Fudgy Black Bean Brownies with Chocolate Chips & Pecans (gf, vegan & plant-based)

Recipes for these abound, but I like mine best, she says modestly…perhaps it is the brandy!

The absolute strangest thing happened with this recipe. I created it, proudly posted photos and the recipe, and a friend made it and had drastically different results: way too soft and fudgy, even after refrigetation, if there is such a thing, haha.

So I made the recipe again myself and had the same results. Not satisfactory at all. I can’t imagine what I did and I will never know. But, I went back to the drawing board, adding 1/2 cup oatflour–but you could add any flour–2 tablespoons less water, though you might need to add it back in depending on how absorbent your flour is, and 1/2 teaspoon baking powder. I turned up the temperature to 350 instead of 325 and I cooked them for 33 minutes vs. 25.

The result is exactly what you see in the new photos and I can’t imagine a brownie as good with no refrigeration necessary…brownies should not be cold! I was devastated when this happened, but now I’m so glad it did because these are superior to the others and, frankly, to any brownies I have ever made or tasted!

1-15 ounce can black beans, drained and rinsed well

1/2 cup oatflour or your favorite flour, including all purpose if gluten is no problem

2 tablespoons flaxseed meal whisked with 1/4 cup water and set aside for 5 minutes to thicken; whisk again before using

1/4 cup vegetable oil

1 tablespoon pure vanilla extract

1 tablespoons strong brewed coffee (can use decaf)

2 tablespoons brandy (or rum)

3/4 cup unsweetened cocoa powder (not Dutched)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup packed brown sugar

1/2 cup vegan chocolate chips, divided

1/2 cup pecan pieces, divided (optional, but recommended)

Preheat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray, line bottom and up two sides with parchment paper, and spray again.

In a food processor, place all ingredients except chocolate chips and pecans. Process until very smooth, scraping down sides of bowl as necessary. If consistency is more cookie dough than thick brownie batter, you can add 1 to 2 tablespoons additional water. Remove blade and gently stir in 1/4 cup chocolate chips and 1/4 cup pecan pieces. (In the photo, I just used 1/4 cup pecans on top for prettier slicing.)

Spread mixture evenly into prepared baking pan. Sprinkle tmremaining chocolate chips and pecans evenly over surface.

Place brownies in center of preheated oven and bake about 33 minutes until a wooden pick inserted in center comes out with just the slightest bit of moist chocolate coloring it (not really clinging to it). Cool pan on a wire rack. Serve or cover tightly until serving time.

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May 22, 2021May 22, 2021 by betsy

Bourbon Pecan Pie Chocolate Chip Shortbread Bars (vegan with gluten-free option)

These are just perfection: not too sweet with beautifully contrasting textures.

Yield: 16 bars

Shortbread Crust:
5 tablespoons vegan butter, softened (I love Miyoko’s)
1/2 cup sugar
1 1/4 cup flour or King Arthur Gluten- Free Baking Mix
1/4 teaspoon sea salt
1/2 cup broken or chopped pecans

Spray an 8-inch square pan with nonstick spray, line with a strip of foil or parchment paper. And spray again. Cream together butter and sugar. With mixer on low speed, blend in flour, salt, and broken pecans until a dough forms. Press evenly into pan and bake 25 minutes.

Filling:
3 tablespoons vegan butter
6 tablespoons maple syrup
1/4 cup sugar
2 tablespoons nondairy milk
1 tablespoons bourbon
1 teaspoon vanilla extract
1/8 teaspoon sea salt

1 1/2 cups broken or coarsely chopped pecans
1/2 cup vegan, gluten-free chocolate chips
In a small saucepan over medium heat, combine all ingredients, bring to a simmer, and cook for 1 minute. Pour evenly over crust, sprinkle with chocolate chips, and bake 15 minutes. Cool and cut into squares.

November 21, 2020 by betsy

Pumpkin-Ginger Blondies (vegan, plant-based & gf)

Yield: 9 bars

These treats are all fall!

Gluten-free (as long as your oats are gf) with no added oil, these bars are insanely moist and deeply flavorful. Plus they go together in a snap in the bowl of your food processor. Rich and decadent tasting, they are packed with protein, vitamins, and fiber, but bear no resemblance to health bars.

You can substitute almond butter for pecan butter, but why would you?! Pecan butter is the perfect autumnal complement to the other fall flavors.

1-15.5 ounce can chickpeas
1 cup canned pumpkin
2/3 cup sugar
1/2 cup pecan butter
1/2 cup almond flour
1/4 cup rolled oats
1/4 cup maple syrup
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice or to taste (or substitute a mixture of ground cinnamon and ground ginger)
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional topping: 2 tablespoons sugar

Preheat oven to 350 degrees. Grease an 8″ square pan. Process all ingredients except topping in food processor until smooth, scraping down sides of bowl as necessary. Transfer batter to prepared pan, smooth top, and bake for approximately 40 minutes or until a toothpick inserted in center has only a few moist crumbs clinging to it. Remove from oven and sprinkle liberally with remaining 3 tablespoons of sugar.

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July 2, 2020July 3, 2020 by betsy

Apricot-Cream Cheese Bars with Oatmeal-Almond Crumble (vegan & plant-based)

Yield: 8 large bars to 16 small squares

This recipe is a new iteration of a longstanding Thanksgiving favorite: Cranberry Crumble. I use the same crumble, only I add a smidgen of ground ginger and switched out pecans for sliced almonds. Then I substituted my Apricot-Cream Cheese Filling–with its hint of fresh lemon and almond extract–for the original cranberry filling. Now I have an easy, delectable, and very pretty–in a rustic sort of way–favorite bar for the cool months and the summer months.

Apricot-Cream Cheese Filling:

1 tablespoon flaxseed meal

3 tablespoons lemon juice

8 ounces vegan cream cheese

1/2 cup granulated sugar

1/4 teaspoon almond extract

1/2 cup plump dried apricots (about 12), chopped (I get about 6 to 8 pieces per apricot)

In a small bowl or cup, whisk together flaxseed meal and lemon juice. Set aside to thicken. In a medium or large bowl, beat cream cheese with an electric mixer until fluffy. Add sugar and almond extract, and continue beating until creamy. Beat in flaxseed meal and lemon mixture until fully and fully incorporated. Fold in dried apricots. Set aside while you make crust/topping.

Crust and Topping:

½ cup vegan butter, melted
1 cup packed light or dark brown sugar
1 cup all-purpose flour
1 cup old fashioned or quick-cooking oats
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sliced almonds

Preheat oven to 350 degrees. Spray 8 inch square baking pan with non-stick spray, line with parchment paper or foil, pressing smooth, and spray again with non-stick spray. In a medium bowl, mix together all ingredients, except almonds, with a fork. Spoon half of this mixture into prepared pan patting gently into place. Pour filling over and spread to cover all the way to the edges. Mix almonds with remaining pastry mixture and sprinkle evenly over filling. Bake 25 to 30 minutes or until nicely browned. Cool completely on a wire rack and cover and chill for several hours before lifting out of pan and slicing with a serrated knife.

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October 28, 2018 by betsy

Vegan Pumpkin Cake Bars

Vegan Pumpkin Cake Bars
Yield: 16 servings (app. 150 calories each)

Somewhere between what we used to call a snacking cake and a bar, this vegan treat is quick, easy, moist, and delicious. The texture and rise are just right and, though it needs nothing, not really even a dusting of powdered sugar, it would be decadent with a vegan cream cheese, caramel or praline frosting.

2 cups all-purpose flour (I use white whole wheat)
3/4 cup natural Demerara sugar
1 teaspoon molasses
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1-15 ounce can pureed pumpkin
1/2 cup vegetable oil
1 to 2 tablespoons water, if necessary

Preheat oven to 375 degrees. Grease 8-inch pan. In a large bowl, whisk together dry ingredients. Add pumpkin, oil, and water, if desired, for a smooth consistency, and stir together just until completely combined. Transfer to prepared pan and gently smooth top. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack, slice, and serve. Keeps well tightly covered.

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