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Coconut-Maple Syrup

⅔ cup coconut milk

⅔ cup pure maple syrup

2 teaspoons vanilla extract

1 teaspoon orange extract

1. Preheat a waffle maker. Sift the spelt flour, baking powder, and salt, and whisk together.

2. Separately, whisk the soy milk, coconut oil, vanilla, maple syrup, and orange zest. Combine the wet and the dry ingredients and whisk until combined. Cook over medium-low heat or according to your waffle maker’s specifications. You may wish to cook for two cooking cycles (if you have the type of waffle iron that beeps when the waffle is ready).

3. Whisk or blend all of the syrup ingredients together. Serve alongside piping hot waffles.

Tips and Tricks

We like to melt the coconut oil by placing it in a mug on top of the waffle iron while it heats up; otherwise, it will harden into chunks in the cold soy milk.

BAKED APPLE CRISP

This is a favorite for kids of all ages. This can just as easily be in the comfort food section. There are over 7,500 varieties of apples, worldwide, many of which are suitable for baking. Try it with different types of apples. Avoid Red Delicious, which are mealy when cooked, and go for Jonagold or Jonathan if you can find them. Serve warm, topped with a vegan ice cream, for the ultimate flavor combination. This will test your thirty-minute capacity as it depends on how fast you can slice those apples.

SERVES 6 TO 8

Apple Layer

5 medium-size apples, cored and sliced

thinly (6 cups) (see Tips and Tricks)

½ cup apple juice

¾ cup organic brown sugar,

or ¾ cup Sucanat plus 1 tablespoon

pure maple syrup

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground cardamom

1 tablespoon lemon juice (optional)

1 tablespoon arrowroot or cornstarch

Topping

2 cups rolled oats

½ cup flour (white spelt works well)

½ cup apple juice

3 tablespoons coconut or safflower oil

¼ cup organic brown sugar, or ¼ cup

Sucanat plus 2 teaspoons pure maple syrup

½ teaspoon ground allspice

¼ teaspoon sea salt

¼ teaspoon ground cardamom (optional)

½ cup walnuts (optional)

¼ cup vegan butter

(optional but will put it over the top)

1. Preheat the oven to 425°F. Place the apples in a large bowl with the remaining apple layer ingredients and mix well. Spread evenly in a 9-inch square casserole dish and bake for 8 to 10 minutes.

2. While the apple layer is baking, combine the topping ingredients in a bowl and mix well. Sprinkle them on top of the apple layer and bake for an additional 15 minutes. The apples should be soft and the topping should be golden brown.

Tips and Tricks

Don’t waste too much time regretting that you didn’t register for an apple corer. Hold the apple with the bottom on the cutting board and make your first slice just to the right of the center, coming as close as possible to the core without cutting much into it. Lay the flat side down on the board and cut the fruit off all the other sides in the same manner, then proceed with slicing the chunks in strips.

CHOCOLATE GANACHE PIE

This pie is so powerful, magnetic, and distracting you’ll want to make sure you have enough people to share it with; otherwise, it may be breakfast. Note that it takes about an hour to chill. This recipe also makes for a good pudding if you don’t use a pie shell or if don’t want to wait for it to chill. Our sister, Jessyka, happened to find out that this recipe makes rather decadent Fudgsicles if you happen to have Popsicle trays lying around.

SERVES 8

1½ cups vegan dark chocolate chips

(preferably grain-sweetened) (see Tips and Tricks)

½ cup pure maple syrup

1 (12.3-ounce) package Mori-nu firm silken tofu

1 tablespoon vanilla extract

⅛ teaspoon sea salt

1 premade pie shell

1. Melt the chocolate chips by heating them in a double boiler over medium heat (see Tips and Tricks) until the consistency is smooth, lump-free, and creamy, stirring only once or twice.

2. Meanwhile puree the maple syrup, tofu, vanilla, and sea salt in a food processor until smooth. When the chocolate is thoroughly melted (about 20