Fall Plant-Based Baking: Enjoy the Season's Delights

Fall plant-based baking doesn't have to be cumbersome! As the leaves transform into vibrant shades of red and orange, it's the perfect time to embrace the cozy warmth of your kitchen, stress-free. Firstly, whether you're a seasoned plant-based baker or just starting out on this delightful culinary journey, creating seasonal treats like pies, cookies, and muffins can be both a joyous endeavor and a compassionate one. Moreover, in this post, we'll share essential tips for  successful fall plant-based baking, ensuring your creations are not only scrumptious but also healthy alternatives to traditional recipes.

5 Fall Plant-Based Baking Tips

With this in mind, here are five indispensable plant-based baking tips that will elevate your fall treats to a whole new level of deliciousness:

1. Swap Butter for WFPB Alternatives

To begin, replace dairy butter with healthier whole food plant-based alternatives. For instance, you can use applesauce or mashed bananas as substitutes. These alternatives not only maintain moisture in your fall plant-based baking but also impart a delightful flavor profile to your creations.

2. Elevate with nut butters

Furthermore, consider adding nut butters, such as almond or cashew, into your fall plant-based baking recipes. These nutty additions can enhance the taste and moisture of your baked goods, making them irresistibly moist and flavorful.

3. Go for non-dairy milk

Moreover, when it comes to liquid ingredients, opt for non-dairy milk options like almond, soy, or oat milk as a seamless replacement for cow's milk. This substitution ensures your fall plant-based baking recipes remain dairy-free while still providing the necessary liquid consistency.

4. Embrace natural sweeteners

To sweeten your plant-based treats, abandon refined sugar. Instead, opt for natural sweeteners like maple syrup or date paste. These choices add sweetness without the need for processed sugars, keeping your recipes in line with whole food plant-based principles.

5. Try flax or chia "eggs"

Finally, when your fall plant-based baking recipes call for eggs, consider using flax or chia "eggs." To create these vegan-friendly binders, simply mix ground flaxseeds or chia seeds with water. This innovative substitute will effectively bind your ingredients together, just like traditional eggs.

With this in mind, these plant-based baking tips will not only empower you to create delectable plant-based fall treats but also promote a healthier, more compassionate approach to baking. Consequently, as you embark on your plant-based baking journey, keep these transitional phrases in your repertoire to craft irresistible recipes that delight the senses and nurture the soul. Finally, let's delve into five easy-to-make fall plant-based baking recipes that are free from oil and refined sugar.

Fall Plant-Based Baking Recipes

1. Spiced Pumpkin Muffins

• Ingredients:

  • 1 1/2 cups whole wheat flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1 cup pumpkin puree (canned or homemade)

  • 1/2 cup unsweetened applesauce

  • 1/2 cup date paste (blend pitted dates with water until smooth)

  • 1 tsp vanilla extract

  • 1/2 cup chopped walnuts or pecans (optional)

  • 1/2 cup raisins or dried cranberries (optional)

• Instructions:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

  2. In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves).

  3. In another bowl, combine the pumpkin puree, unsweetened applesauce, date paste, and vanilla extract. Mix until well blended.

  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

  5. If desired, fold in chopped walnuts or pecans and raisins or dried cranberries for extra texture and flavor.

  6. Fill each muffin cup about two-thirds full with the batter.

  7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

  9. Enjoy your Spiced Pumpkin Muffins as a wholesome autumn treat!

2. Apple Cinnamon Oatmeal Cookies

Ingredients:

• 2 ripe bananas, mashed

• 1 1/2 cups rolled oats

• 1/2 cup unsweetened applesauce

• 1 tsp ground cinnamon

• 1/2 tsp vanilla extract

• 1/2 cup chopped apples (peeled and cored)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the mashed bananas, rolled oats, unsweetened applesauce, ground cinnamon, and vanilla extract. Mix until well incorporated.

3. Gently fold in the chopped apples.

4. Drop spoonfuls of the cookie dough onto the prepared baking sheet, flattening each cookie slightly.

5. Bake for 15-18 minutes or until the cookies are lightly browned.

6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

7. Enjoy your Apple Cinnamon Oatmeal Cookies as a guilt-free autumn treat!

3. Vegan Pecan Pie

Ingredients: For the Crust:

• 1 1/2 cups whole wheat flour

• 1/2 cup almond flour

• 1/4 cup unsweetened applesauce

• 2-3 tbsp cold water

For the Filling:

• 1 1/2 cups pecans

• 1 cup Medjool dates, pitted and soaked

• 1/4 cup pure maple syrup

• 1/4 cup unsweetened almond milk

• 1 tsp vanilla extract

• 1/4 tsp salt

Instructions: For the Crust:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, combine the whole wheat flour and almond flour.

3. Add the unsweetened applesauce and cold water, mixing until a dough forms.

4. Press the dough into a pie dish to form the crust.

For the Filling: 5. Place the soaked dates, pure maple syrup, unsweetened almond milk, vanilla extract, and salt in a blender or food processor. Blend until smooth.

6. Stir in the pecans.

7. Pour the filling into the prepared crust.

8. Bake in the preheated oven for 20-25 minutes, or until the filling has set.

9. Let the pie cool before serving. Enjoy your Vegan Pecan Pie!

4. Cranberry Orange Bread

Ingredients:

• 2 cups whole wheat flour

• 1/2 cup date paste (blend pitted dates with water until smooth)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup unsweetened applesauce

• 1/4 cup unsweetened almond milk

• 1 tsp vanilla extract

• Zest of one orange

• 1 cup fresh or frozen cranberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan.

2. In a mixing bowl, combine the whole wheat flour, date paste, baking powder, baking soda, and salt.

3. In another bowl, mix the unsweetened applesauce, unsweetened almond milk, vanilla extract, and orange zest.

4. Add the wet ingredients to the dry ingredients and mix until just combined.

5. Gently fold in the cranberries.

6. Pour the batter into the greased loaf pan.

7. Bake for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.

8. Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

9. Slice and enjoy your Cranberry Orange Bread!

5. Sweet Potato Pie

Ingredients: For the Crust:

• 1 1/2 cups whole wheat flour

• 1/2 cup almond flour

• 1/4 cup unsweetened applesauce

• 2-3 tbsp cold water

For the Filling:

• 2 cups mashed sweet potatoes (cooked and peeled)

• 1/2 cup pure maple syrup

• 1/4 cup unsweetened almond milk

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp salt

Instructions: For the Crust:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, combine the whole wheat flour and almond flour.

3. Add the unsweetened applesauce and cold water, mixing until a dough forms.

4. Press the dough into a pie dish to form the crust.

For the Filling: 5. In a mixing bowl, combine the mashed sweet potatoes, pure maple syrup, unsweetened almond milk, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt. Mix until smooth.

6. Pour the sweet potato filling into the prepared crust.

7. Bake in the preheated oven for 30-35 minutes or until the filling is set.

8. Let the pie cool before serving. Enjoy your Sweet Potato Pie!