Fall Foods Theme Continued!
We made some lovely caramel apples and moist pumpkin bread to celebrate Halloween… all vegan and gluten free!
The caramel apple recipe came from the lovely Dreena Burton, here:
We followed the recipe almost exactly, but we:
-Didn’t use nutmeg or vanilla extract in the caramel
-Added some almond milk to help it blend (we were using a VitaMix instead of a food processor)
The pumpkin bread recipe is from Kathy Patalsky’s awesome blog here:
We opted for using brown sugar instead of maple syrup or agave. We also chose to use all oat flour so that it would be gluten free. This made the bread more dense.
This Saturday we will have a vegan tailgate in the garden! We will have an array of delectable dishes…I have heard a rumor there will be Sunbutter Rice crispy Treat (nut free, gluten free, vegan)!