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Apple Raisin Crisp
Gingerbread with Pumpkin Whipped Cream
On Target with COACH BJ
APPLE RAISIN CRISP:
Wonderful with seasonal cooking apples, the raisins add natural sweetness!
Serves: 6 || Prep Time: 15 minutes || Cook Time: 25 minutes
6 medium, cooking apples (peeled, cored, sliced)
1/2 cup raisins or currents
1 tablespoon water or enough to cook apples
1 lemon (juice)
1/2 tablespoon maple syrup (or more to taste)
1/4 teaspoon ground cinnamon
For Crumbles:
1/2 cup rolled oats
1/2 cup whole wheat pastry flour
1/4 cup applebutter
2 tablespoons applesauce, unsweetened
1 tablespoon maple syrup (or to taste)
1/4 teaspoon ground cinnamon


Apple Raisin Crisp

Local cooking apples make this an all time favorite!
Preheat oven to 350° F. Peel, core and slice apples. In a small saucepan add a small amount of water to steam (apples will produce juice as they cook), place slices of apples in pan, squeeze lemon juice over them. Add raisins, maple syrup and ground cinnamon. Mix gently. Cook covered for about 10 minutes.
- For Crumbles: In a small bowl, mix all crumble ingredients together.
- In a 1 1/2 quart baking dish, pour in steamed apple slices with raisins. Spoon crumbles on top. Bake uncovered for 20-25 minutes (until apples are tender).
NUTRITION FACTS
Calories 211 Calories from Fat 9
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 7mg
Total Carbohydrate 46g
Dietary Fiber 5g
Sugars 31g
Protein 3g
Vitamin A 1% Vitamin C 13%
Calcium 10% Iron 8%


On Target with COACH BJ
GINGERBREAD WITH PUMPKIN WHIPPED CREAM:
Serves: 12 || Prep Time: 20 minutes || Cook Time: 45 minutes
For Pumpkin Whip Cream Topping:
1/2 cup pure pumpkin, drained
1/2 (12-ounce) package lite firm tofu, drained
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger powder ground
1/4 teaspoon nutmeg
2 tablespoons brown sugar or to taste
1/2 teaspoon vanilla extract

For Gingerbread:
3/4 cup almond milk
1/2 lemon (juice and zest)
3/4 cup whole wheat pastry flour
1/2 cup whole wheat all purpose flour
1/4 cup oat flour
3/4 teaspoon baking soda
2 1/2 teaspoons ginger powder ground or more if you want it extra spicy
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
8 pieces (1/3 cup minced) crystallized ginger, minced
1/8 teaspoon gum xanthan
2 tablespoons flax seed meal
6 tablespoons water to mix with flax meal
3 tablespoons applesauce
1 teaspoon vanilla extract
2 teaspoons decaf coffee (optional) or add equal amount water
1/4 cup molasses

Gingerbread with Pumpkin Whipped Cream

Bites of crystallized ginger make this Gingerbread a favorite! Add a dollop of Pumpkin Whipped Cream to satisfy your sweet tooth.

Prepare Pumpkin Whip Cream Topping before preparing the Gingerbread.
To Make Pumpkin Whipped Cream Topping. In a blender, blend all listed ingredients until smooth. Refrigerate as least an hour before serving.
To Make Gingerbread. Preheat oven 350° F. In small bowl, add lemon juice and zest to almond milk, set aside. In large bowl mix flours, baking soda, spices, crystallized ginger and gum xanthan. To the non-dairy milk, add applesauce, vanilla, coffee, and molasses; add liquid ingredients to flour mixture. In a small bowl mix flax seed meal with 6 tablespoons water, microwave about 30 seconds, whip; add flax mixture to flour mixture. Blend all ingredients together. Pour batter into non-stick loaf pan. Bake for approximately 40 minutes or until a toothpick comes out clean. Cook before removing from pan. Serve warm or cool with a dollop of Pumpkin Whipped Cream.
NUTRITION FACTS
Amount per Serving
Calories 114 Calories From Fat 10

Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 98mg
Total Carbohydrate 23g
Dietary Fiber 2g
Sugars 10g
Protein 3g
Vitamin A 26% Vitamin C 3%
Calcium 7% Iron 6%

Home About Me and You Why plant based? The kitchen Nutrition facts Info form Recipes Videos eCooksbooks by Coach BJ


  COACH BJ Reed
Piecemaking LLC
580 Governor's Court
Chambersburg, PA 17201
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717.446.0594
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