Forks Over Knives: The Cookbook (58 page)

FIGS AND APRICOTS make for the most deliciously sultry filling, surrounded by a soft, cookie-like gluten-free dough. It’s like the classic fig bar cookie, but all grown up.

MAKES 16 SQUARES

FOR THE FILLING:

8 ounces (about 1½ cups) dried unsulfured apricots, roughly chopped (see
more
on sulfites and sulfur dioxide)

8 ounces (about 1½ cups) dried figs, roughly chopped

¼ cup 100% pure maple syrup

2 teaspoons finely grated orange zest

¼ teaspoon ground ginger

FOR THE DOUGH:

2 tablespoons ground flaxseeds

¼ cup unsweetened plant-based milk

¼ cup unsweetened applesauce

¼ cup almond butter

⅓
cup
dry sweetener

2 teaspoons pure vanilla extract

1 cup oat flour

¾ cup sorghum flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1.
Preheat the oven to 350°F. Line an 8 × 8-inch pan with a 10-inch square of parchment paper or have ready an 8 × 8-inch nonstick or silicone baking pan (see
recommendations
).

TO MAKE THE FILLING:

2.
In a large saucepan, combine
⅔
cups water with the apricots, figs, maple syrup, orange zest, and ground ginger. Bring to a boil over medium heat, reduce the heat to a simmer, and stir occasionally. Cook until very soft, about 15 minutes, and mash with a spatula as you go along. Remove from the heat and puree with an immersion blender, or transfer the mixture to a blender and puree, being careful not to let the steam in the blender build up. Set the filling aside.

TO MAKE THE DOUGH:

3.
In a large bowl, stir together ground flaxseeds, plant-based milk, applesauce, almond butter, and dry sweetener. Mix well with a strong fork and stir in the vanilla.

4.
Add the oat flour, sorghum flour, baking powder, baking soda, and salt. Stir well to combine. Use your hands to knead the dough a few times until it holds together;
add an extra tablespoon of milk if needed. You should be able to form a pliable ball of dough. Divide the dough into two balls.

TO ASSEMBLE THE BARS:

5.
Put the first half of the dough into the bottom of the prepared baking pan and press firmly to create an even layer. Spread the filling over the top of the dough and smooth with a spatula.

6.
Shape or roll the second half of the dough into a square the size of the pan and place on top of the filling.

7.
Bake for 22 to 24 minutes. The top should be firm and lightly golden.

8.
Remove the pan from oven and place on a cooling rack until cooled completely. Slice into 16 squares.

THESE DENSE, FUDGY brownies have loads and loads of melt-in-your-mouth raspberry yumminess. Frozen berries actually will work better here because the dough is very stiff, and frozen berries are easier to fold in.

The brownies are still very gooey after the baking time is complete, but don’t worry—that’s what you want with brownies! Gooey out of the oven means that they will be nice and fudgy when they cool. Allow them to cool completely and chill in the fridge for a few hours for best results.

MAKES 12 BROWNIES

4 ounces unsweetened chocolate, chopped

½ cup raspberry jam

½ cup
dry sweetener

½ cup unsweetened applesauce

2 teaspoons pure vanilla extract

½ teaspoon almond extract

1½ cups whole-wheat pastry flour

¼ cup unsweetened cocoa powder

¼ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup raspberries, frozen or fresh

1.
Preheat the oven to 350°F. Line an 8 × 8-inch pan with a 10-inch square of parchment paper or have ready an 8 × 8-inch nonstick or silicone baking pan (see
recommendations
).

2.
Melt the chocolate in either a double boiler or the microwave. Set aside.

3.
In a large mixing bowl, vigorously mix together the jam, dry sweetener, and applesauce. Stir in the vanilla, almond extract, and the melted chocolate.

4.
Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix very well until a stiff dough forms. Fold in the raspberries.

5.
Spread the mixture into the prepared pan. It will be very thick, you’ll need to use your hands to even the batter out in the pan.

6.
Bake the brownies for 16 to 18 minutes. Remove them from oven and let cool completely. These taste especially good and fudgy after being refrigerated for a few hours.

IF A LITTLE dose of chocolate is what you need to get through the day, then these brownies ought to do the trick! Bake for 17 minutes for a more fudgy brownie, or 20 minutes if you prefer a cakey treat. All of the liquid ingredients need to be very hot before adding them, so either heat them in a microwave or briefly boil them on the stovetop before using.

MAKES 12 BROWNIES

3 ounces extra-firm silken tofu, drained

⅓
cup pitted prunes, rough stems removed

½ cup unsweetened plant-based milk, heated until very hot but not boiling

¾ cup 100% pure maple syrup

½ cup plus 2 tablespoons unsweetened cocoa powder

¾ cup water, heated until very hot but not boiling

2 teaspoons pure vanilla extract

1 cup whole-wheat pastry flour

½ teaspoon baking soda

½ teaspoon salt

½ cup walnuts, roughly chopped

1.
Preheat the oven to 325°F. Line an 8 × 8-inch pan with a 10-inch square of parchment paper or have ready an 8 × 8-inch nonstick or silicone baking pan (see
recommendations
).

2.
Crumble the tofu into a blender. Add the prunes. Pour in the hot plant-based milk and puree for about 30 seconds. Add the maple syrup and puree until relatively smooth. Some flecks of prune are okay, but there should be no chunks of tofu left. Scrape down the sides of the blender with a rubber spatula to make sure all the ingredients are incorporated.

3.
Sift the cocoa powder into a mixing bowl. Add the hot water and mix with a fork until well combined. It should look like a thick chocolate sauce.

4.
Add the tofu-prune mixture to the chocolate in the mixing bowl and stir to combine. Mix in the vanilla.

5.
Sift in half of the flour, and add the baking soda and salt. Mix well. Mix in the remaining flour and fold in the walnuts.

6.
Spread the batter into the prepared baking pan. It will be rather thick, but you don’t need to push it into the corners, as it will spread as it bakes.

7.
Bake for 17 to 20 minutes. The top should be set and firm to the touch.

8.
Remove the pan from the oven and let cool for at least 20 minutes. Slice the brownies into 12 squares and serve!

THIS CAKE COMBINES the classic flavors of carrot, pineapple, and shredded coconut, studded with sweet bursts of raisins and lots of spice. This cake never goes out of style! It’s moist and delicious on its own, but serve with sliced fresh pineapple rings on top and/or
Vanilla Bean Whip
if you’re feeling fancy.

SERVES 9

¾ cup 100% pure maple syrup

One 8-ounce can crushed pineapple, drained (about ¾ cup)

⅓
cup unsweetened applesauce

1 tablespoon ground flaxseeds

1
⅔
cups spelt flour

2¼ teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon salt

1½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground allspice

3 medium carrots, peeled and grated (about 1½ cups)

¾ cup golden raisins

½ cup unsweetened shredded coconut

1 batch
Vanilla Bean Whip
, optional

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, vigorously whisk together maple syrup, crushed pineapple, applesauce, and ground flaxseeds.

3.
Sift in the spelt flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Mix well. Fold in the grated carrots, raisins, and shredded coconut.

4.
Pour the batter into the prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.

5.
Remove the cake from the oven and let cool in pan for about 30 minutes. Invert the cake onto a cooling rack and cool completely before frosting with
Vanilla Bean Whip
or serving alone.

THESE ARE RICH and delicious chocolate cupcakes—what more do you need to know? The frosting is made with dates and gets surprisingly fudgy. You can top each cupcake with a berry to make them extra special.

MAKES 12 CUPCAKES

2 ounces unsweetened chocolate

1 cup unsweetened plant-based milk

1 teaspoon apple cider vinegar

⅔
cup
dry sweetener

¼ cup unsweetened applesauce

1 teaspoon pure vanilla extract

1 cup whole-wheat pastry flour, or spelt flour

⅓
cup cocoa powder, either Dutch-processed or regular unsweetened

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 batch
Fudgy Chocolate Frosting

1.
Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone liners or have ready a nonstick or silicone muffin pan (see
recommendations
).

2.
Melt the chocolate in a small bowl in the microwave. Set aside.

3.
In a large bowl, whisk together the plant-based milk and vinegar. Let it sit for a few minutes until curdled. Stir in the dry sweetener, applesauce, vanilla, and melted chocolate.

4.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add the mixture to the wet ingredients, one half at a time, and beat until no large lumps remain.

5.
Scoop the batter into the prepared pan, filling each cup three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

6.
Remove the cupcakes from the oven and let the cupcakes cool for at least 20 minutes, then carefully run a knife around the edges of each cupcake to remove. The cupcakes should be completely cool before frosting with the Fudgy Chocolate Frosting.

Fudgy Chocolate Frosting