Vegan Apple Crisp

undefinedThis recipe is another one that was passed down from my maternal Grandmother Billie Gerard. I have a lot of nostalgia for this dessert. It was something my mom made frequently throughout my childhood. The apple crisp encompasses the best aspects of a dutch apple pie, but leaves out the heaviness of the crust.

undefinedDon’t get me wrong, I love a good apple pie. As far as fruit pies go the Dutch Apple is near the top of my list of favorites. Sometimes I just want a dessert that’s a little bit on the lighter side, and this recipe really hits the spot. It makes a great dessert, or a snack with a nice cup of coffee or tea.

Vegan Apple Crisp

  • Servings: 8+
  • Difficulty: easy
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Using a tart apple like granny smith, fuji, kanzi, pink lady, braeburn, et cetera is recommended.


  • 4 medium apples
  • 1 cup vegan white sugar
  • 1 cup all purpose flour
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tbsp Bob’s Red Mill Egg Replacer
  • 2 tbsp water
  • 1 stick of vegan margarine or butter


  1. Peel and cut apples into similarly sized slices. Place the apple slices in a bowl, and sprinkle with approximately 1 tbsp cinnamon. Toss the apples to make sure they are evenly coated in the cinnamon.
  2. Lightly grease an 8″x8″ glass baking dish, and spread the apples out in the dish.
  3. In a small bowl combine two tablespoons water with one tablespoon of the Bob’s Red Mill Egg Replacer, and set aside.
  4. In a large bowl sift flour and sugar through sieve to eliminate clumps.
  5. Add sea salt and baking powder to the rest of the dry ingredients, and stir to combine.
  6. Add the egg replacer to the dry ingredients and stir until it forms a crumble. Add an additional tablespoon or two of water if necessary.
  7. Spread crumble on top of the apples in the baking dish.
  8. Melt down one stick of vegan margarine in the microwave, and drizzle over top of the apple crisp.
  9. Preheat oven to 350 degrees, and bake for 45 minutes.

Sticky Buns

undefinedOne of my favorite treats as a kid were the sticky buns that my mom would make from time to time. Like many of the baked good recipes I’ll be posting on the blog this originated from my maternal grandmother, Billie Gerard. I never got the chance to meet my grandmother, she passed away a few months before I was born, but baking her recipes has always given me the opportunity to get to know her in a way. She was a baker, and she left behind a treasure trove of amazing recipes.

Most of my Grandma’s recipes contain dairy and eggs, but that hasn’t stopped me from adapting them to be vegan. Sometimes it takes a few tries, but I always manage to create a pretty spot on replica of the original recipe sans the animal products. I guess the one benefit to growing up an omnivore is that I’ve had all of these foods before, and know precisely how they should taste, so I can make sure the vegan version is as perfect as the original.

undefinedThese vegan sticky buns are easy to make, and not very time consuming, minus the downtime they take to rise. As a self-professed lazy person I’ve never really minded having to wait an hour for my baked goods to proof as it just gives me a chance to take a break, and loaf around. They’re well worth the effort as they not only make a great decadent breakfast, but an any time snack as well.

Sticky Buns

Sticky Bun Dough

  • 1 cup oat milk
  • 3 tbsp vegetable oil
  • 2 tbsp vegan white sugar
  • 2 tbsp Bob’s Red Mill Egg Replacer
  • 1/4 cup water
  • 1 cup water
  • 1 tbsp instant yeast
  • 6 cups flour

Sticky Bun Filling/Topping

  • 2/3 cup vegan brown sugar
  • 1 cup vegan margarine
  • 4 tbsp melted vegan margarine
  • 2 tsp cinnamon
  • 1 cup dark corn syrup


  1. Heat sauce pan on medium heat for about a minute. You can tell if it’s ready by flicking water at it. If it sizzles and quickly evaporates you’re good to go. Add the oat milk in. It should make a hiss as it goes into the pan. Keep it on medium heat and stir until it begins to simmer whisking occasionally. Don’t stir the liquid continuously as you want it to scald a little bit for this recipe.
  2. Very carefully add in the oil. The oat milk has probably reached a pretty high temperature here, so it may jump and splash back a little.
  3. Whisk in the sugar and salt and allow to simmer for another minute.
  4. Turn off burner and remove the liquid from heat. Allow to cool until it is about room temperature.
  5. While the milk mixture cools combine the egg replacer with 1/4 cup of water in a separate bowl. Mix thoroughly and set aside.
  6. In a large mixing bowl combine yeast with one cup hot water. The water should be hot, but not so hot you can’t touch it.
  7. Add the egg replacer, the milk mixture, and three cups of flower and beat by hand or with a hand mixer.
  8. Add in the rest of the flour. If you chose to use a hand mixer you’ll want to ditch it at this point, because the dough is about to get too heavy for it. Mix the flour in with your hands or a spoon until a soft, somewhat sticky dough has formed.
  9. Knead for a few minutes on a floured surface. Grease mixing bowl, and return the dough ball to the bowl. Cover with a towel and set aside for an hour or until dough has doubled in size.
  10. Once the dough has doubled break it into two portions so it is easier to work with. Roll out each portion separately into a roughly 14″x8″ rectangle.
  11. In a bowl soften one cup of margarine to room temperature, and cream in the vegan brown sugar.
  12. Grease two Pyrex baking dishes (sized approximately 15″x8″) with room temperature butter and brown sugar mixture. Make sure the mixture reaches all the way up the sides, as well as completely coating the bottom.
  13. Melt down two tablespoons of margarine, and stir in the cinnamon. Brush mixture over each rectangle.
  14. Roll each rectangle up longways like a pumpkin roll or jelly roll, and cut into 16 pieces
  15. Place your pieces in the buttered pans leaving about 1/2″ of space in between each one.
  16. Preheat oven to 400 degrees. Cover with foil and allow to proof a second time on top of the preheating oven for 20 minutes.
  17. Bake for 20 minutes, and then drizzle each pan with 1/2 cup of dark corn syrup while they are still hot. Allow to cool, and enjoy.

The Best Vegan Chocolate Chip Cookies

undefinedOne of the things I’ve missed the most since going vegan are these phenomenal chocolate chip cookies that my Mom often bakes.  The recipe came from a family friend, and was a staple in our home for as long as I can remember.  In my mind no other chocolate chip cookie compares, especially a lot of vegan cookie recipes I’ve tried that always seem to end up too spongy and cake like.  I hadn’t had these cookies in over two years, and had been craving them like crazy, so I decided to veganize them.  They turned out almost exactly how they do when using real eggs.

undefined For me, the perfect chocolate chip cookie should have a little bit of crispness on the outside, but be soft on the inside. It is just the right amount of sweet with a little bit of salty. A lot of chocolate chips are a must, of course. That’s why we’ll be adding the whole bag to this recipe. We’ve used several brands of chocolate chips, but prefer Enjoy Life. These really are my favorite chocolate chip cookie, and even though the recipe makes close to thirty cookies they’re usually gone within a few days at our house.

The Best Vegan Chocolate Chip Cookies

For the ingredients we recommend Big Tree Farms brand coconut brown sugar, Wholesome brand white sugar, and Enjoy Life semi-sweet mini-chips.


  • 1 cup crisco
  • 2 eggs worth of Bob’s Red Mill Egg replacer
  • ¾ cups vegan coconut brown sugar
  • ¾ cups vegan white sugar
  • ½ tsp of sea salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 2 ¼ cup flour
  • 1 bag vegan chocolate chips


  1. Combine the Bob’s red mill egg replacer with water as instructed on the package in a small bowl, and set aside.
  2. In a large mixing bowl combine the crisco with the brown and white sugar until smooth.
  3. Gently fold the egg replacer into the mixture.
  4. Mix in the salt and baking soda, and beat with a spoon until the mixture is well integrated.
  5. Fold in the bag of chocolate chips.
  6. Slowly chop in the flour with the spoon until smooth dough is formed. Do not use your hands to mix the dough. The warmth from your hands will melt the crisco.
  7. Preheat the oven to 350 degrees. Line several cookie sheets with greased parchment paper.
  8. Using two spoons, scoop tablespoon sized balls of dough onto the baking sheet. Once again do not use your hands. Instead, use the back of one spoon to push the dough off of the other and onto the baking sheet. Make sure you spread the cookies out far enough that they won’t touch when they spread out.
  9. Bake for 9 minutes. Make sure the oven racks are up as high as they’ll go, so the cookies don’t get overdone on the bottom.
  10. Transfer cookies to a cooling rack.