Banana Pear Cake

Adapted from The Vegan Project

INGREDIENTS: 

• 1 1/2 cups flour
• 1 cup oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 cup chopped walnuts

• 4 pieces of fruit, any combination of bananas and pears
• 1/3 cup oil
• 1/3 cup maple syrup
• 1 teaspoon vanilla

METHOD:

• Combine dry ingredients in large mixing bowl
• Combine fruit, oil, maple syrup and vanilla in food processor
• Stir liquid ingredients into dry ingredients
• Pour into greased loaf pan
• Bake at 350 degrees for 45 minutes

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

Ginger Pear Bread

Adapted from VeganBaking.net

INGREDIENTS:

• 3 pears, unpeeled
• 1/2 cup sugar
• 1/4 cup Earth Balance coconut spread, melted
• 2 tablespoons almond milk
• 1 tablespoon ginger
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 3 tablespoons ground flaxseed meal

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• 1 pear, peeled and diced
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

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• 1 1/4 cup whole wheat flour
• 1 cup unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

METHOD:

• Core 3 unpeeled pears and blend in food processor into puree
• Add sugar, coconut spread, almond milk, ginger, lemon juice, salt and flaxseed meal, process and set aside
• Combine sugar, cinnamon and nutmeg in a small bowl; stir in peeled and diced pear until evenly coated, set aside
• Combine flour, baking powder and baking soda in large mixing bowl
• Stir in pear puree mixture until just combined
• Layer dough alternating with diced pear in greased loaf pan
• Bake at 325 degrees for 1 hour

Carrot - Pear Bars

Adapted from Vgan Jar

INGREDIENTS:

• 1 1/2 cups whole wheat flour
• 1/2 cup almond meal
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon sea salt

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• 2 large carrots, grated
• 1 pear, grated
• 1/2 cup chopped dates
• juice of 1 lemon

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• 2 tablespoons flax meal + 6 tablespoons water (combine and let sit 5 minutes)
• 1/3 cup agave
• 1/2 cup applesauce
• 1/4 cup almond milk

METHOD:

• Combine dry ingredients
• Combine carrots, pear, dates and lemon juice
• Combine flax egg, agave, applesauce and almond milk
• Mix fruit and wet ingredients together then fold into dry ingredients
• Pour into greased 8 x 8 baking dish
• Bake at 375 degrees for 1 hour or until center springs back
• Cake will be very moist, best after cut into bars and refrigerated overnight

Vegan Ambrosia

INGREDIENTS:

• 1 banana
• 1/4 cup almond milk
• 3 teaspoons lemon juice
• 1 pear, diced
• strawberries, diced
• 1 orange, wedges cut into quarters
• 1/4 cup coconut
• about 20 vegan marshmallows, halved

METHOD:

• Combine banana, almond milk in lemon juice in blender until smooth
• Mix fruit, sauce and coconut
• Stir in marshmallows

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.