Cranberry and Pear Pie

Adapted from About Food

INGREDIENTS:

• 1 9-inch pie crust
• 5 cups pears, peeled and cut into 1/4 inch slices
• 12 oz package fresh cranberries
• 1/4 cup sugar
• 1 tablespoon Earth Balance margarine
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon agar powder

      Topping:

• 1/2 cup brown sugar
• 3/4 cup flour
• 1/2 cup Earth Balance margarine at room temperature

METHOD:

• Preheat oven to 375 degrees
• Combine cranberries, sugar, margarine, maple syrup and apple cider vinegar in saucepan
• Simmer, stirring frequently, 3-4 minutes or until cranberries begin to pop
• Remove from heat and cool
• Stir in cinnamon, nutmeg and agar powder
• Stir in pears
• Pour into pie crust
• Crumble topping ingredients together and sprinkle over top of pie
• Bake for 10 minutes at 375 then reduce heat to 325 and bake an additional 60 minutes or until pears are soft
• Cool before serving

Turkeyless Roast and Vegetables

INGREDIENTS:

• 1 Trader Joe's Turkey-less Stuffed Roast
• 1 large orange sweet potato
• 4 white sweet potatoes
• 8 large carrots
• 2 medium onions
• 1/2 stalk celery
• 1 container fresh cranberries (7 ounces)
• oil
• salt
• Healthy Seasons Herbal Blend

METHOD:

• Cut all vegetables into about the same size pieces, add cranberries
• Drizzle oil over vegetables, sprinkle salt and herb seasoning and stir to combine
• Place vegetables in casserole dish, remove roast from casing and place on top of vegetables, cover
• Cook for 60-70 minutes at 400 degrees or until vegetables are tender and roast is heated to 165 degrees 
• Slice roast and serve with vegetables and gravy 

Maple Walnut Pear Crisp

Adapted from Alisa Cooks

INGREDIENTS:

Fruit Filling:

• 3 pears, peeled and cubed
• 1 cup fresh cranberries, halved
• 1 tablespoon lemon juice
• 1 tablespoon corn starch
• 1/4 teaspoon ground cinnamon
• 1 tablespoon maple syrup

Crisp Topping:

• 1 cup walnuts, ground with some chunks remaining
• 3/4 cup organic brown rice flour
• 1/3 cup organic sugar
• 1/4 cup unsweetened organic coconut
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 3 tablespoons maple syrup
• 4 tablespoons Earth Balance Coconut Spread at room temperature

METHOD:

• Preheat oven to 350 degrees
• Grease an 8 x 8 pan with some of the coconut spread
• Combine lemon juice, corn starch, cinnamon, and maple syrup for filling in a small cup
• Pour over pear cubes and cranberries, stir to coat; pour fruit into prepared pan
• Combine all dry ingredients in a large bowl
• Add maple syrup and coconut spread and combine with fork to create a coarse meal
• Sprinkle topping over fruit
• Bake for 35 minutes
• Let cool for 15 minutes before serving

Pear Bread with Cranberries and Ginger

Adapted from Gluten Free Gigi

INGREDIENTS:

• 3 pears, peeled, diced and cored, cooked with ½ cup water until tender, cooled
• 1/2 cup agave
• 1 tablespoon flaxseed meal mixed with 3 tablespoons water - let stand to thicken
• 2 tablespoons oil
• 1 teaspoon vanilla extract
• 1 3/4 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup fresh cranberries, halved

METHOD: 

• Preheat oven to 350 degrees
• Lightly grease loaf pan
• In large mixing bowl combine flour, baking soda, salt and ginger
• Puree pears in food processor
• Add agave, flaxseed/water mixture, oil and vanilla; process until smooth
• Stir wet ingredients into dry ingredients just until combined
• Stir in cranberries
• Pour into loaf pan and bake 50 - 60 minutes

NOTES:
The pears were not very sweet so it could have used a little more agave or some sugar.

Pumpkin Cranberry Bread

Adapted from Baking Bites

INGREDIENTS:

• 2 cups pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup organic sugar
• 1/4 cup Earth Balance Coconut Spread
• 1 teaspoon vanilla extract

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt

• 1 cup fresh cranberries, halved

METHOD:

• Preheat oven to 350 degrees and lightly grease loaf pan
• Beat wet ingredients together with hand mixer
• Whisk dry ingredients together
• Stir dry ingredients into wet ingredients, mixing only until just blended
• Stir in cranberries and pour batter into loaf pan
• Bake for 1 hour or until toothpick inserted into center comes out clean
• Cool in pan for 15 minutes; remove from pan and cool completely on wire rack