Forks Over Knives: The Cookbook (60 page)

6.
Let the bread cool for at least 30 minutes, then run a knife around the edges and carefully invert the loaf onto a cooling rack. Be sure it is fully cooled before slicing.

THERE’S A SECRET ingredient in this zucchini bread and no, it isn’t the zucchini! Avocado is a wonderful complement to the green veggie and gives this loaf a great crumb. Hints of cinnamon and spice make it a warm and inviting afternoon snack. Use the large holes of a box grater to get perfectly grated zucchini.

MAKES ONE 8 X 4-INCH LOAF

⅓
cup unsweetened plant-based milk

1 avocado, halved, pitted, peeled, and mashed

1 tablespoon ground flaxseeds

½ cup
dry sweetener

2 teaspoons pure vanilla extract

1 teaspoon lemon zest

1½ cups spelt flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1½ teaspoons ground cinnamon

¼ teaspoon ground allspice

1 cup grated zucchini (from about 1 medium zucchini)

½ cup chopped walnuts, optional

½ cup raisins, optional

1.
Preheat the oven to 350°F. Have ready an 8 × 4-inch nonstick or silicone baking pan (see
recommendations
).

2.
In a large mixing bowl combine the plant-based milk, mashed avocado, flaxseeds, and dry sweetener and use a handheld electric mixer to beat until creamy and smooth. Mix in the vanilla and lemon zest.

3.
Sift in the flour, baking soda, baking powder, salt, cinnamon, and allspice. Mix until all ingredients are well incorporated.

4.
Fold in the zucchini and mix in the walnuts and raisins, if using. Pour the batter into the prepared baking pan. Bake for 60 to 70 minutes, or until the top is very firm to the touch and the sides are pulling away from the pan.

5.
Let the bread cool for at least 30 minutes, then run a knife around the edges and carefully invert the loaf onto a cooling rack. Be sure it is fully cooled before slicing.

THIS IS PUMPKIN pie in bread form! I like my pumpkin bread pure and unadulterated, but if you like, raisins and walnuts make nice additions.

MAKES ONE 8 X 4-INCH LOAF

2 cups whole-wheat pastry flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

⅛
teaspoon ground cloves

One 15-ounce can pumpkin puree (about 2 cups)

½ cup 100% pure maple syrup

⅓
cup apple butter

1 teaspoon pure vanilla extract

½ cup golden raisins, optional

½ cup chopped walnuts, optional

1.
Preheat the oven to 350°F. Have ready an 8 × 4-inch nonstick or silicone baking pan (see
recommendations
).

2.
In a large mixing bowl sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves.

3.
In a separate mixing bowl, vigorously mix together the pumpkin, maple syrup, apple butter, and vanilla.

4.
Pour the wet mixture into the dry mixture and combine until everything is evenly moistened (the batter will be stiff). Fold in the raisins and walnuts, if using.

5.
Spoon the batter into the prepared loaf pan. Distribute the batter evenly along the length of the pan but don’t spread the batter to the edges; the batter will spread as it bakes. Bake for 50 to 60 minutes, or until a knife inserted through the center comes out clean.

6.
Remove the pan from the oven and let the bread cool for at least 30 minutes, then run a knife around the edges and carefully invert the loaf onto a cooling rack. Be sure it is fully cooled before slicing.

THIS LOAF IS dense, chocolaty, and moist, with undertones of pumpkin and autumnal spices laced throughout. I throw in some chocolate chips, and you may like to add other yummy things too, like pecans or walnuts.

MAKES ONE 8 X 4-INCH LOAF

¼ cup unsweetened applesauce

⅓
cup unsweetened cocoa powder

1½ cups all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

⅛
teaspoon ground cloves

¾ teaspoon baking soda

¾ teaspoon salt

⅓
cup plus 2 tablespoons boiling water

1 cup pumpkin puree (about ½ of a 15-ounce can)

1 cup
dry sweetener

3 tablespoons almond butter, at room temperature

1 teaspoon pure vanilla extract

½ cup grain-sweetened chocolate chips

1.
Preheat the oven to 350°F. Have ready an 8 × 4-inch nonstick or silicone baking pan (see
recommendations
). Also, boil some water in a tea kettle (no need to measure yet).

2.
Combine the applesauce and cocoa powder in a large mixing bowl. In a separate bowl, sift together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.

3.
Measure out
⅓
cup boiling water and pour it into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce. Add the pumpkin, dry sweetener, almond butter, and vanilla and mix well.

4.
Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water, add it to the mixture, and stir again. Add the rest of the flour mixture, and another tablespoon of boiling water, and stir just until smooth (do not overmix). Fold in the chocolate chips.

5.
Spoon the batter into the prepared loaf pan. It will be good and thick. You can smooth the top out with a spatula.

6.
Bake for 55 to 60 minutes. Stick a steak knife into the center of the loaf to check for doneness. A little bit of wetness is okay, since it could be from a chocolate chip, but the knife should come out mostly dry.

7.
Remove the loaf from the oven. Let it cool for 10 minutes, then run a knife around the edges and carefully invert the loaf onto a cooling rack to cool most of the way. It’s yummy a little bit warm or thoroughly cooled. Slice and serve!

NOTE
There’s a funny little method with boiling water in this recipe and you may wonder why I use it. The answer is simple: I don’t exactly know. Well, I know why
I
use it, but I’m not positive why it works. What you do is add boiling water alternately as you add the dry ingredients to the wet. I was introduced to this method in Nigella Lawson’s monumental book
How to Be a Domestic Goddess
, with her recipe for a chocolate loaf cake, and I’ve used it ever since. I’ve tried to disobey it, thinking it was frivolous and unneeded, only to be greeted by a loaf whose crumb was not as fine and rise was not as perfectly formed. And so I’ve stopped fighting it. Maybe it has to do with the baking soda, I don’t know. Just use it and be rewarded with perfect loaves every time.

CHEWY BREAD IN a decadent, creamy pumpkin custard, this is the perfect dessert to put front and center on the Thanksgiving table. Serve with
Vanilla Bean Whip
.

SERVES 8

1¼ cups pumpkin puree (a little over ½ of a 15-ounce can)

1 cup unsweetened plant-based milk

½ cup 100% maple syrup

2 teaspoons pure vanilla extract

2 tablespoons cornstarch

½ teaspoon salt

½ teaspoon ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

⅛
teaspoon ground cloves

8 slices stale whole-wheat bread, cut into 1-inch cubes (about 6 cups)

½ cup golden raisins

1.
Preheat the oven to 350°F. Have ready an 8 × 8-inch nonstick or silicone baking pan (see
recommendations
).

2.
In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, and vanilla. Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk well. Stir in the bread cubes and raisins, and toss to coat completely.

3.
Transfer the mixture to the prepared pan. Bake for 25 minutes, or until the top is golden brown and firm to the touch. Serve warm.

THIS IS A comforting, cinnamony, juicy apple dessert with a crisp oaty topping, perfect for a blustery winter evening. Make sure that your cashew butter is a spreadable consistency at room temperature so that it coats the oats evenly and they get nicely crisped.

SERVES 6 TO 8

FOR THE FILLING:

3 pounds Granny Smith apples (about 8 apples), peeled, cored, and cut into ¼-inch slices

2 tablespoons cornstarch

1 teaspoon ground cinnamon

½ teaspoon ground ginger

⅛
teaspoon ground cloves

½ cup 100% pure maple syrup

FOR THE TOPPING:

¼ cup 100% pure maple syrup

3 tablespoons cashew butter

2 tablespoons unsweetened applesauce

1 teaspoon pure vanilla extract

1½ cup rolled oats

½ teaspoon ground cinnamon

¼ teaspoon salt

1.
Preheat the oven to 400°F. Line an 8 × 8-inch pan with parchment paper, making sure that the parchment goes all the way up the sides of the pan, or have ready an 8 × 8-inch nonstick or silicone baking pan (see
recommendations
).

TO MAKE THE FILLING:

2.
Place the apples in a large mixing bowl.

3.
Sprinkle the cornstarch, cinnamon, ground ginger, and cloves over the apple slices and toss well to coat. Pour the maple syrup over the mixture and stir to combine. Place the apple mixture into the prepared baking pan.

TO MAKE THE TOPPING:

4.
In a small bowl, use a fork to stir together the maple syrup, cashew butter, applesauce, and vanilla, until relatively smooth. Add the oats, cinnamon, and salt, and toss to coat.

TO ASSEMBLE THE CRISP:

5.
Spread the topping over the apple mixture. Place the pan in the preheated oven and bake for 20 minutes. Reduce oven temperature to 350°F and bake for an additional 30 minutes, or until topping is golden and filling is bubbly.

6.
Remove the pan from oven and transfer it to a cooling rack. Serve the crisp warm.

THE TITLE SAYS it all—fruity berries bubble up under a biscuity dough. It’s beautiful and delicious! For the topping, treat it like a pastry: The applesauce and almond butter mixture acts as the fat. Cut it into the flour instead of vigorously mixing it. This way the topping will stay tender and biscuity.