Fun Fall Baking with Your Kids P.S. It's all Vegan Too!

October 16, 2018

Fun Fall Baking with Your Kids P.S. It's all Vegan Too!

With fall upon us what better way to usher in the cooler weather and shorter days than to grab your little ones and bake? Is there any cozier aroma on earth than pumpkin and spice? We certainly don’t think so. Chocolate and peanut butter and involved too. Grab the kids and make sure the pantry is full because with these recipes you’re not going to want to leave the house.

Toasted Pumpkin Seeds:

Okay, this recipe is a fall no-brainer and we love it for its simplicity. Here is what you want to do:

Remove all of the seeds from your pumpkin

Clean the seeds by removing the flesh of the pumpkin from the seeds. Helpful tip: put the combined seeds and flesh in a strainer and run water through it pulling away any flesh left on the seeds.

Soak the seeds in salt water. *This is an optional step however we like it because salt water deactivates enzyme inhibitors in the seeds; those enzyme inhibitors can irritate your stomach and by removing them allows the production of more vitamins in the seeds. You can soak the seeds anywhere from 8 to 48 hours.

Dry the seeds with a paper towel.

Season your seeds if you like. The sky is the limit when it comes to options. You will want to toss every 1 cup of seeds with 1 tablespoon olive oil and season with favorites such as chili powder and Cajun seasoning or for those that appreciate the sweeter side try tossing your seeds in sugar, cinnamon and nutmeg.

 Spread the seeds out on a baking sheet.

 Roast, bake or broil your seeds.

 Let your seeds cool and enjoy!

 Super Moist Pumpkin Bread:

Okay, before we dive into the most amazing recipe that ever was we have to hand it to this girl Isa Chandra Moskowitz (@isachandra), she knows what she is doing. She is the founder of Post Punk Kitchen and is currently the Executive Chef at Modern Love Brooklyn and Modern Love Omaha.

One thing is for sure, this girl knows how to bake. So much so that our next three recipes are hers! We are confident in calling her the original vegan queen.

When I first started making this recipe and gifting family and friends everyone went crazy for it and I mean crazy for it! So fair warning: once you make this it won’t be the last.

For this delectable and super moist pumpkin bread, Isa says the moistness for this bread comes from its unusual ingredient: coconut milk and boy does it make all the difference! You would never know this bread is vegan. So here’s the scoop:

You will need (2) 8″ x 4″ loaf pans

Ingredients

1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked coconut

Directions

Preheat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans.

Spread walnuts in a single layer on an ungreased baking sheet. Toast in the       preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.

In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.

Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent loosely with the foil and allow to cool completely.

Peanut Butter Caramel Apples:

What’s not to love about caramel apples? This fall favorite is sure to be a real crowd pleaser and wait, did someone say peanut butter? You heard right. Yes, peanut butter. Only Isa Chandra could come up with something this good!

Here is what you will need:

6 Granny Smith or Macintosh apples
1/2 cup well-stirred smooth natural peanut butter, at room temperature (Isa recommends Arrowhead Mills)
1/2 cup brown rice syrup, at room temperature
1 cup salted roasted peanuts, chopped well
6 bamboo skewers
Wax paper

Directions:

Stick skewers through the bottoms of the apples. Set aside.

Spread a piece of parchment paper over a cutting board/or cookie sheet.

Stir peanut butter and brown rice syrup together in a small pan. Gently heat over low heat, stirring consistently with a fork, just until smooth and heated through. If your mixture is a bit stiff add a little extra brown rice syrup until it is fluid.

Use a spoon to spread peanut butter caramel over the entire apple. You can sprinkle apples with your favorite toppings. Place apple upside down on the wax paper and continue with the rest of the apples.

Transfer apples to the refrigerator. Let set for at least 3 hours.

Ready to serve!

Chocolate Pumpkin Loaf:

The kids will have fun with this one. There is chocolate involved need we say more?

1/4 cup applesauce
2 tablespoons coconut oil (or canola oil)
1/3 cup unsweetened cocoa powder
1/3 cup + 2 tablespoons boiling water, divided (see note)
1 cup pumpkin puree
1 cup sugar
1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup vegan chocolate chips

Preheat oven to 350 F and lightly grease an 8-inch loaf pan. 

Place applesauce, coconut oil and cocoa powder in a mixing bowl. In a separate bowl, sift together flour, spices, baking soda and salt.

Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce. Add pumpkin, sugar and vanilla and mix well.

Add about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again. Add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Make sure you do not overmix. Fold in the chocolate chips.

Spoon the batter into the prepared loaf pan. It will be thick.

Bake for about 55 minutes to an hour.

This loaf is incredible served both warm and cooled.

With fall recipes like those, there is only one thing left to do. Grab the kids and get in the kitchen. Here’s to fall!  

References:

Isa Chandra. 2011. Chocolate Pumpkin Loaf. October 20, 1011. http://www.isachandra.com/2011/10/chocolate-pumpkin-loaf/

CafeMom. 2012. 6 Fun Fall Treats to Bake with Your Kids. October 26, 2012. https://thestir.cafemom.com/big_kid/145802/6_fun_fall_treats_to

Post Punk Kitchen. 2011. Peanut Butter Carmel Apples. October 24. 2011. https://www.theppk.com/2011/10/peanut-butter-caramel-apples/

Isa Chandra. 2008. Super Moist Pumpkin Bread. October 20, 2008. https://www.isachandra.com/2008/10/super-moist-pumpkin-bread/




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