Peach Crisp

Crisp is a great way to showcase summer fruits, so I truly love both making and eating it. Additionally, it is easy to transport and can be served either warm or room temp (preferably with ice cream), so it’s a great choice for summer cookouts, barbecues, and picnics.

To make things even better, this is a vegan version of the dessert! So if you are vegan or plant-based, this can be a great way to bring something that is both vegan and familiar.

Peach Crisp

Filling:

3 pounds peaches

Juice of 1 lemon

2/3 cup granulated sugar

2 Tablespoons corn starch

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Topping:

3/4 cup flour

3/4 cup old-fashioned oats

3/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/4 cup refined coconut oil, melted

1/4 cup canola oil

Directions:

Core and slice peaches into 1/4 inch slices (about 8 slices per peach should be good).

In a large bowl, toss peaches in lemon juice, granulated sugar, corn starch, salt, and vanilla until well coated. Set aside.

For the topping, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Add the melted coconut oil and canola oil, then continue to mix using a fork, wooden spoon, or spatula. This mix should be sort of crumbly, yet moist.

Take the topping and chill in the fridge for about 20 minutes. This will help the oils firm up before baking.

While the topping is chilling, preheat the oven to 350º Fahrenheit.

Prepare an 8″ square baking dish by spraying it with nonstick spray (or lightly oiling the sides). Then fill with the peach mixture, pressing down firmly.

Add the topping, covering the peaches. Bake for about 40 minutes, or until the topping begins to brown and the peach mixture is bubbling.

This recipe is simple, delicious, and great for summer. I made a video to show how to make it, so each step can be seen below.

Rustic French Bread

This recipe is super simple and produces a loaf that is versatile enough to become a regulator bread recipe. Because the starter is really more of a poolish, it does not take a lot of planning.

Letting the starter rest for a few hours does help develop depth of flavor without having to fully feed it for several days.

Rustic French Bread

Yields: 1 loaf

Prep Time: 4 hours (more if you let your starter rest longer)

Bake Time: about 30 minutes

Ingredients

For the poolish/starter:

1/4 cup rye flour

1/2 cup AP or bread flour

1/4 teaspoon yeast

1/2 cup lukewarm water

For the dough:

1/2 teaspoon yeast

1/2 Tablespoon sugar

1 teaspoon salt

2 cups flour (bread is preferable, but AP works)

1/2 cup lukewarm water

All of the starter

Directions:

Combine the ingredients for the starter/poolish. Stir and cover tightly or place in air- tight container (I use a large jar with a screw-on lid). Let sit, covered, for at least 2 hours. This can sit as long as overnight.

Combine the starter/poolish, yeast, sugar, salt, flour, and water. Mix until combined. Place in a lightly-oiled bowl and cover with a clean towel. Let rise for about an hour, until the dough is almost doubled in size.

Once the dough has risen, remove from the bowl. Place on a baking sheet lined with parchment paper. Gently cover with a lightly oiled wrap (such as plastic wrap or a reusable wrap). Let rise another 45 minutes.

Preheat oven to 475º F. After the dough has had its second rise, gently remove the wrap and slash the dough with a sharp knife. Bake at 475º for about 15 minutes, then lower temperature to 425º F and bake for another 15 minutes.

*To get a harder crust on your bread, use a spray bottle filled with water to occasionally spritz during the bake (this mimics a steam oven to get a harder crust).

Hopefully this recipe makes sense!

Cinnamon Rolls

These cinnamon rolls are easy, delicious, and vegan. The nutmeg in the dough can easily be replaced with cardamom for a more Scandinavian flavor, as well. They can be iced or plain and are delicious either way.

Cinnamon Rolls

Yield: around 10 rolls

Prep Time: around 2 hours

Bake Time: 20-25 minutes

Ingredients:

2 1/4 cup AP flour

1/8 cup granulated sugar

Pinch salt

1 teaspoons grated nutmeg

1.75 ounces vegan butter

3/4 cup almond milk

1 teaspoon yeast

For the Filling:

1.75 ounces vegan butter, softened

1/4 cup granulated sugar

2 teaspoons ground cinnamon

Wash:

1/4 cup almond milk

1 Tablespoon maple syrup

Directions:

In large bowl combine flour, sugar, salt, and nutmeg. Set aside.

In medium saucepan heat butter and milk on medium heat, until butter is melted and mixture is warm to the touch. Remove from heat.

In small bowl, combine yeast and a few Tablespoons of the milk mixture. Stir and let sit until bubbling.

Once yeast is activated and bubbling, add to the flour mixture. Then add the remaining milk mixture and stir to combine.

Once it is too difficult to use the spoon or spatula, switch to using your hands to bring the dough together.

Turn out onto a clean surface and knead until smooth. You can test the dough by slicing with a sharp knife and, if it is full of air bubbles, it is ready and you can stop kneading.

Place the dough into a large bowl and cover with a clean towel. Let rise for one hour.

Towards the end of the rise time, begin making the filling by creaming together the butter, sugar, and cinnamon.

Once dough has risen, roll out into 11″ by 17″ rectangle. Spread filling evenly over rectangle.

Using the long end, begin rolling the dough to form a log.

Slice into equal pieces using a sharp knife or plain floss. Depending on how the dough roll is and the size of the pieces, this will yield 10-12 buns. Place the buns into a parchment-lined baking dish.

Cover with a clean towel and let rise again, for about 45 minutes to an hour.

Preheat oven to 425º F. Brush rolls with wash mixture (almond milk and maple syrup).

Bake rolls at 425º F for about 20-25 minutes, until lightly golden all over the outside.

These rolls are super simple to make and taste so, so good. They are great for holiday brunches and cinnamon rolls are just the best.

*Optional Icing: whisk confectioner’s sugar, almond milk, and vanilla until desired consistency. Top cinnamon rolls for even more sugary goodness!

Peanut Butter Dog Treats

Sometimes I just feel like making my dog cookies (as is the case with all the loved ones in my life). When that itch arises, I scratch it with this super simple recipe.

Plus, they’re peanut butter…. and my dog LOVES peanut butter.

These can be baked in a specific pan for cookies, or they can simply be rolled, flattened, and placed on a baking sheet.

Peanut Butter Dog Treats

Yield: about 30 cookies

Ingredients:

1 cup rolled oats

1/3 cup flour

2 Tablespoons ground flax

8 Tablespoons water

1/3 cup peanut butter

Extra 1/4 cup water

Directions:

Preheat oven to 375º F.

Mix together the oats and flour in a bowl.

In a separate bowl, combine the ground flax and 8 Tablespoons water. Add peanut butter and cream until well-combined.

Add the flour/oat mixture to the flax/peanut butter mixture until combined. This may be quite dry, so add the extra 1/4 cup water (or more, if necessary) to create a workable dough.

This dough can be either pressed into a pan, or rolled into balls and flattened. Either way, the cookies should be baked for about 20 minutes.

Hot Cross Buns (vegan)

I don’t celebrate Easter much, but I do enjoy a little something to welcome in Spring. A weekend morning with some hot cross buns is a great way to do that, in my opinion. These are quite simple to make and don’t take nearly as much time as one would expect from an enriched, yeasted dough.

The dried fruit can be whatever you like (I use half raisins and half chopped apricots, but currants are more traditional).

Hot Cross Buns (makes a dozen servings)

Prep Time: 1 1/2-2 hours

Bake Time: 25-30 minutes

Ingredients:

2 1/2 teaspoons yeast

1 teaspoon sugar

1/2 cup lukewarm water

3/4 cup vanilla almond milk (lukewarm or room temperature)

1/3 cup canola oil (plus a splash extra to coat the bowl)

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

2 tablespoons orange zest (about the zest of one large orange)

1/4 cup sugar

3 3/4 cups AP Flour

3/4 cup dried fruit of choice

Wash:

2 tablespoons almond milk

1 teaspoon maple syrup

Icing:

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons almond milk

Directions:

In the mixing bowl of a stand mixer, stir together yeast, 1 teaspoon sugar, and lukewarm water. Let sit for a few minutes until bubbling.

While the yeast is activating, in a separate bowl stir together the flour, salt, cinnamon, nutmeg, orange zest, sugar, and dried fruit.

Once the yeast is quite bubbly and active, add the flour/spice mixture, almond milk, and canola oil. Stir until just combined with a spatula. Begin to “knead” the dough by using the dough hook of the stand mixer on low or medium-low speed.

After about 4-5 minutes, it should be thoroughly combined and somewhat elastic. Use a splash of canola oil to coat the sides of the mixing bowl. Turn the coat to allow the dough to become coated.

Cover with a clean dish towel and let rise for about an hour, or until doubled in size.

Once risen, punch down the dough. Turn onto a lightly floured surface and divide evenly into 12 pieces. Shape each piece into a round bun, then place into parchment- lined baking dish (10″ x 14″ or 11″ x 13″ both work well).

Cover again with dish towel and let rise for around 30 minutes (dough should mostly spring back when touched). While dough is rising, preheat oven to 375º F.

Make dough wash by mixing together almond milk and maple syrup. Brush onto rolls.

Bake buns for 25-30 minutes, or until golden-brown. This could vary considerably depending on the oven used, so I would recommend checking earlier to ensure they are baking well. The buns will touch while rising and baking, but that is completely normal.

Once the buns are golden-brown and cooked through, remove from oven. Let cool in pan for about 5 minutes, then remove from pan and place on cooling rack, counter, or large cutting board to continue cooling.

Whisk together almond milk, powdered sugar, and vanilla to make icing.

Once the buns are cooled, top with icing using a piping bag or drizzling with a spoon.

Enjoy! These store well in a covered container for 1-2 days, though they will begin to dry out after that. They are best served the same day or the next day.

Puff Pastry Tarts with Orange-Lemon Curd

Lemon curd and puff pastry go quite well together. The pastry brings a rich flavor from the fat, as well as a light crispness from the layers. Add in lemon curd and it cuts that richness with a sweet and tart flavor. It brings a textural element as well, contrasting the crisp pastry with a smooth filling.

I used my puff pastry recipe and this lemon curd recipe from the Domestic Gothess, though I replaced half the lemon with orange zest and juice. The lemon curd recipe was pretty good, though I would probably use coconut cream if I make it again because it was definitely missing some depth of flavor that more fat could have provided.

How I made these!

Thaw puff pastry dough

Preheat oven to 400 degrees Fahrenheit.

Roll out pastry until about 1/3 inch thick. Cut out circles with circle cutter (mine is 1 1/2 inches). Using a sharp knife, score a smaller circle inside, leaving about a half- inch border.

Place on parchment-lined baking sheet, then chill for a few more minutes (this helps firm the fat in the dough so it doesn’t just melt out, but instead steams up and rises the pastry).

Bake for about 20-25 minutes, or until very golden.

Once cooled, remove the inner circle.

Place lemon curd inside and you’re done! This could easily be topped with some vegan whipped cream.

Hopefully you enjoy this! 🍋🍊🥐

Vegan Puff Pastry

I have always liked to bake and especially enjoy making my own puff pastry. Puff pastry isn’t traditionally vegan (in fact it’s meant to have an exorbitant amount of butter in it). However, it actually translates quite well to a vegan recipe because it just require the substitution of vegan butter.

The “puff” reaction comes from the layers of melting fat producing steam, which causes a rapid rise during baking. This isn’t dependent on the fat being butter, so the same results are produced with vegan puff pastry!

The recipe and technique are both much simpler than many people would have you believe, so if you’re interested in making homemade puff pastry don’t worry about the difficulty!

Vegan Puff Pastry

Servings: varied (depends on what you’re making!)

Prep. Time: 1 hour + 30 min

Ingredients:

2 1/2 cups flour

1 1/4 teaspoons salt

1 cup water

1 cup (2 sticks) vegan butter

Directions:

1. Let butter soften until it is able to be shaped. Place between two pieces of parchment paper and pound with a rolling pin until it is a flat square about 1/2 inch thick. Place in fridge while preparing dough.

2. In a stand mixer or medium bowl, combine flour and salt. Then add water and stir with a spoon until it begins to come together. Finish by kneading with your hands a few times (until completely incorporated).

3. Roll dough into a long rectangle, large enough to seal in the butter block. Take butter block from fridge and seal into the dough.

4. Roll out dough, with butter encased, until about 1/2 inch thick rectangle. Fold lengthwise into thirds. Repeat the rolling and folding once more, then wrap and refrigerate the dough for 30 minutes.

5. After 30 minutes, roll and fold dough two more times. Chill for 30 more minutes.

6. Roll and fold dough two last times. There should be a total of 6 “turns” (times rolling and folding) total.

7. If using within the next 24 hours, refrigerate. Otherwise, puff pastry easily keeps wrapped well and frozen for a month.

Hopefully this explanation made sense! I actually made a video here that shows the process, so if this explanation is confusing that may help.

If anyone tries this and has any questions, feel free to ask 🙂