dessert

Cardamom Apple Pie Bars with Marshmallow Caramel (Vegan)

October 11, 2021 By Courtney West 2 Comments

Cardamom Apple Pie Bars with Marshmallow Caramel | seasonal plant-based recipes via the Sweet Miscellany blog

There’s nothing more quintessentially fall than heading to an orchard for some apple picking. Unfortunately, apple orchards aren’t really a thing where I live. There are only a small number of apple varieties that will actually grow here due to the lack of chilling hours most varieties need. Our tendency for flooding rains doesn’t really help either! Needless to say, it’s a pretty rare occurrence to see apples at the farmers market. So, every autumn, I indulge in non-local apples from the grocery store. And you better believe I savor every. single. bite.

For the first apple-laden baked good of the season, I decided to go with my favorite spice: cardamom! Apples and cardamom are such a delightful combination, and in my opinion, perhaps even more delicious than apples and cinnamon. While developing the recipe for these apple pie bars, I decided they needed a caramel drizzle. Thoughts of caramel led me to a concoction we used to make all the time during my childhood: monster munch. It was popcorn drizzled with a caramel made from butter, brown sugar, and marshmallows. So, I made a vegan version, drizzled it over the apple pie bars, and here we are!

Want more apple desserts? Try this vegan green apple tarte tatin with bay laurel, this chamomile and anise hyssop apple crumble, or these mini rose apple pies.

Cardamom Apple Pie Bars with Marshmallow Caramel

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Author: Courtney
Total Time: 1 hour 10 minutes
Yield: 8 servings

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Description

Shortbread forms the base for these bars topped with cardamom spiced apples and a marshmallow brown sugar caramel. The recipe is vegan and gluten free.

Ingredients

for the shortbread base

150g all-purpose gluten free flour mix
small pinch of sea salt
50g granulated sugar
100g vegan butter – melted and cooled slightly
1 tsp vanilla extract

for the apple layer

2 large sweet/tart apples like Cripps Pink
1 1/2 tbsp arrowroot flour or cornstarch
1 tbsp granulted sugar
1/2 tsp ground ginger
3/4 tsp freshly ground cardamom
2 tsp fresh lemon juice

for the caramel

1/3 cup vegan butter
pinch of sea salt
10 large vegan marshmallows (I used these)
packed 1/4 cup brown sugar

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Instructions

Pre-heat your oven to 300 degrees. Line an 8-inch square pan with parchment paper. Mix together the flour, salt, and sugar. Add the melted butter and the vanilla. Mix well until your dough forms, then press it into your lined baking pan. Once you’ve pressed the dough into an even layer, bake it at 300 degrees for 15 minutes. Allow the crust to cool for 15-20 minutes while you make the apples.

While the crust is cooling, increase the oven temperature to 350 degrees. Cut the apples into slices that are roughly 1/4-inch thick then add them to a bowl. Add the arrowroot, sugar, spices, and lemon juice to the bowl. Toss the apples so they’re evenly coated in the spices, sugar, and arrowroot. Arrange the apples in an even layer over the crust. Place the pan back in the oven and bake at 350 degrees for 30-35 min or until you can see that the edge of the crust is golden and the apples have softened. Allow the bars to cool to room temperature.

Melt together the vegan butter and 10 large vegan marshmallow over medium low. Stir regularly to encourage the marshmallows to break down and melt. Once they’re completely melted (this will take about 15 minutes), stir in the brown sugar. Continue to stir, allowing the brown sugar to melt and incorporate fully. This will only take 2 or so minutes. Immediately remove the caramel from the heat and drizzle it over the bars. Allow the caramel to cool to room temperature before slicing and serving the bars.

Notes

These bars are best enjoyed the day they are made as the moisture from the apples will soften the caramel and give it an odd texture. If you want a simpler dessert, leave off the caramel and serve these with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped coconut cream.

Prep Time: 20 minutes
Cook Time: 50 minutes

Ginger Chia Pudding with Pineapple Vanilla Bean Jam

September 13, 2021 By Courtney West Leave a Comment

A thick layer of chia pudding flavored with fresh ginger root is topped with a hefty dollop of pineapple vanilla bean jam and toasted shreds of coconut. This vegan and gluten free recipe is the perfect no-bake dessert!

This recipe is my official farewell to the summer season. The flavors remind me of long ago summer trips to Hawai’i, where it seemed fresh pineapple and other tropical fruits were always close at hand. If I close my eyes and concentrate, I can feel the Pacific wind whipping my hair in my face, hear the metronomic sounds of the surf moving in and out, and tap into that sense of reverence and gratitude for the history of a place that existed long before Europeans “discovered” it (and then essentially stole it). It was Egypt that sparked my initial interest in archaeology but Hawai’i that solidified it.

In honor of Hawai’i, and Hawai’ian History Month, I offer this no-bake dessert of chia pudding flavored with fresh ginger root, pineapple vanilla bean jam, and toasted shreds of coconut. As I typically post seasonal recipes, this one is a bit of an outlier but every now and then it’s nice to have a treat to break up the monotony of what is available locally! If you decide to make this recipe, I highly encourage you to seek out a Fair Trade pineapple so that you know it’s been ethically and responsibly sourced.

I hope you enjoy this recipe! Let me know in the comments if you end up making it.

Ginger Chia Pudding with Pineapple Vanilla Bean Jam

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Author: Courtney
Total Time: 45-60 minutes
Yield: 4-6 servings

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Description

Ingredients

1 can (13.5 fl oz) full fat coconut milk
1/4 cup maple syrup
1 tsp vanilla extract
1 1/2 tsp grated fresh ginger root
1/2 cup chia seeds
3 cups diced fresh pineapple (about 1 standard pineapple)
1 lime
scant 1/3 cup of natural cane sugar
1 vanilla bean (or 1 tbsp vanilla extract)
toasted shredded coconut to serve

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Instructions

Make the chia pudding first: add the coconut milk, maple syrup, the vanilla extract, and freshly grated ginger root to a bowl. Whisk to combine, then add the chia seeds. Mix until the chia seeds are evenly distributed/suspended in the liquid then transfer this mixture to a storage container and place it in the fridge. Allow the chia pudding to thicken in the fridge for at least 30 minutes.

To make the jam, add the pineapple, the juice of half of the lime (reserve the other half for later!), the sugar, and the contents of the vanilla bean to a large skillet or pan. If you are using vanilla extract instead of the vanilla bean, DO NOT add it now! You’ll be adding it at the end of the recipe.

Set the pan on one of your burners then turn the heat to medium. As the pan heats up and the jam begins to cook, it will release a lot of liquid. During this stage, you’ll occasionally stir the jam and gently mash it with either a wooden spoon or a potato masher to encourage the pineapple to break down. Once the liquid has mostly reduced, you’ll add the juice of the other half of the lime and if you’re using vanilla extract instead of the bean, you’ll add it now. Continue to cook, the jam, stirring it regularly now to keep it from burning, until it is golden and caramelized and virtually no liquid remains. Once it reaches this point, it’s done! This whole process will take anywhere from 30-45 minutes depending on the type of pan you use and how much liquid was in the pineapple. Let the jam cool to room temperature before using.

To assemble, top the ginger chia pudding with the pineapple vanilla bean jam and a sprinkle of toasted shredded coconut. Store leftovers in airtight containers in the fridge for up to 5 days.

Notes

Vanilla beans can be a bit expensive so please feel free to use vanilla extract instead! Instructions for this swap are included in the recipe.

Prep Time: 15 minutes
Cook Time: 30-45 minutes