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  • Sourdough Bread Pudding

    I knew that I had found "my people" at work when farm-fresh eggs, homemade sourdough, granola, raw milk yogurt and bundt cakes showed up at work. Ooh, also, garlic. Yep, homegrown garlic. And beans! One of my co-workers gave me a sample of his heirloom beans he grows. How cool?!But honestly, the thing that excited me most...like, I literally lost my shit, was when one of my co-workers brought in freshly baked sourdough bread. With almond butter and homemade jam. I mean, come on! A chilly late-March morning can't get much better than a freshly toasted slice of sourdough bread, adorned with a little organic butter, some almond butter and homemade jam, all with a cup of hot coffee. If you can't get on board for that, I just don't know....maybe you shouldn't be reading this? 

    Long story short, I managed to get a blob of sourdough starter from my co-worker. I was over the moon. The blob was accompanied by some instructions, and a book recommendation.

    That night, I downloaded the book onto my tablet (tbh I forgot you could do that...ha), and dove right in.I fed the starter. I fed it some more. I got some locally milled wheat and rye flours, I swore a little, and yeah...I did cry once (But it wasn't from the starter/bread, really). I found the warmest spot in my kitchen (above my fridge, by my kombucha), and let the sourdough cultures to there thing for 3 days.And then, there was bread. Glorious bread. I was so goddamn happy. 

    But then, there was bread. Two loaves. Too much for one person....so...bread pudding. But bread pudding with sourdough? After a search on the internets, I found that this was kind of a rarity. Everyone was using challah, brioche, or shitty white bread. What about those non-enriched, sans dough conditioner-rich breads?? I mean, come on, people. How boring?

    So, I am very pleased to report that sourdough makes a fabulous pud. I would even venture to say that the heartier crust and crumb allows you to be more flexible in how long you soak it, without fear of the bread cubes disintegrating into custard oblivion. A soak overnight, or for two nights, is perfect here. 

    And mix ins? Endless options. I went simple, with raisins...because I secretly love raisins. Blueberries, cranberries, hunks of apples, pears, banana...any sturdy fruit, I think would work. Dark chocolate (duh), nuts, toasted coconut....you get the idea. Be creative. Indeed, using brown sugar, coconut sugar, or even using some honey or maple syrup for sweetener would be a fun idea. I mean, this is bread pudding...not rocket science. I think you could get away with using 1/2 to 3/4 liquid sweetener instead of 1 cup of granulated. If you like it less sweet, I'd suggest cutting back, and using only 1/2 cup liquid sweetener, and scant 1 cup of granulated. Whatever your heart desires. And yes, brioche and challah will work just fine here too. The key: use what you have! That is what bread pudding is all about, am I right? Use this recipe as a template, and, shout out to Food52 for their no-fuss guidelines. Get at it. 

    Cheers to chilly spring mornings, and sharing carbs! Pssssst: this would be fabulous Easter Sunday treat!



    Bread Pudding // makes one 9"x13" pan of bread pudding // soy-free; nut-free; oil-free //

    • 1 lb (16 oz) bread cubes (a generous 5 or so cups), about 1” in size
    • 4 large eggs, using locally raised and/or organic if possible 
    • 3/4 cup granulate sugar, or 1/2 cup liquid sweetener (honey, maple syrup, etc)
    • 2 tsp cinnamon
    • ½ tsp freshly grated nutmeg
    • 1 tsp vanilla extract
    • Sea salt*
    • 2 1/2 cups milk of choice, such as half & half, coconut milk or almond milk
    • 1 to 2 cups dried fruit, sturdy berries like blueberries or cranberries, or chunks of apples, dark chocolate, nuts, etc.

    *Salt: for my sourdough, which was fairly salty, I did NOT add any additional salt. If your bread is on the less-salty side, as a standard brioche or challah is, feel free to add in a pinch of salt if desired.

    1. Mix everything, except the bread, in a large bowl. Dump in bread cubes, and stir with a spatula to coat the bread crumbs. Let sit for a few minutes, and then stir again. Add in dried fruit if using, or other sturdy fruit like berries or cubes of apples, and stir.

    2. Oil or butter a 9”x13” pan. Pour in the bread/custard mixture, and pat into an even layer. Cover, and refrigerate for up to 2 days.

    3. To bake: preheat oven to 350F. Give the bread pudding a quick stir, and redistribute any fruit, nuts or chocolate pieces that have sunk to the bottom. Place the covered bread pudding in to bake for 20 minutes. After 20 minutes, take the cover off and bake for another 20 minutes, checking at the 15 minute mark. Add or subtract baking time based on how the top is browning. If it is browning too much but needs more baking time, put the cover back on. The pudding is done when you stick a fork in, and see very little or no residual custard mixture on the bottom of the baking dish. 

    4. Remove, and cool slightly. Serve warm, or room temp. I wouldn't tell anyone if you had a scoop of ice cream, or a dollop of whipped cream, with a bowl of warm bread pudding. 



     

  • Bourbon & Browned Butter Apple-Pear pie

    The days are getting shorter, almost as if the sleepy eyelids of the sky are dosing off earlier and earlier as the season progresses. Mornings are darker, the air is cooler, and the trees are sloooowly changing into their fabulously fire-colored fall frocks.

    We are looking FORWARD these days (I mean, that is not the Wisconsin motto, right?), not backward. And by doing this, we arrive (always fashionably late) at the bourbon & browned butter apple-pear pie party, draped in flakey, tender pastry doused in cinnamon sugar. Yes, full of butter, both in the filling and the pastry. And for sure packed full of locally grown apples, organic pears, spices (cinnamon! ginger! cardamom! nutmeg!), and a measure of bourbon. Because booze coats will keep you warm, and cozy, as the mercury falls. Yep, booze coat. I distinctly remember the occasion in which my friend Kendra shared this expression with me, and to be expected, we were out for a night of well-earned schenanigans in Madison, during a colder month, whilst we were undergrads at UW, full of good intentions (sarcasm, right there). 

    The filling was adapted from two of my favorite sources, Joy and Deb, to which I got the inspiration to brown the butter for the filling from day dreaming about browned butter, white chocolate and macadamia nut cookies. The apple and pear combination, in my opinion, satisfies the best of both worlds the flavors of each compliment, and enhance, each other. The all-butter pastry, being a relatively standard recipe with the proportions, can be found many places on the internets in various (and slight) permutations, but I provide my ideal measurements just in case. Becaus you see, the trick to a really good pie is to not use a pre-made pie pastry! You get one shot at this life, people, and don't waste it on sub-par pie crusts. And, what type of fat you use is up to you, so you can tailor your pastry to suit your needs/dietary mantra: butter, coconut oil, Earth Balance, lard, non-hydrogenated shortening, straight-up plasticized crisco, nitrogen votated vegetable oil, whatever (but maaaybe don't use the last 3, cause no...just don't).  I opted for using Organic Valley's award winning cultured butter, because life is too short (again!) for sub-par pie crusts (and really, we are so lucky here in WI to have amazing farmers who love their animals, and produce excellent products). I have had great success with a 50:50 ratio of quality butter and virgin coconut oil, as well as 50:50 ratio of virgin coconut oil and Earth Balance. Naturally, varied results are to be expected with what type of fat you use, but as far as I am concerned, if you make the effort to make homemade pie pastry, it will taste good.Real Life Example (and don't act like you haven't done this before, or seen it happen): you are at a party/gathering/social function that requires knives and forks, and someone walks in with/presents/proudly states that "they" brought the "pie". Your ears perk up in curiosity, and before you know it, you spin on your heels so fast, that you blurt out ("ask") "hey, what volume proportions of fat to flour did you use for the crust?!". And ladies and gentlemen, this is where the fine distinction of "pie" and "Oh, PIE!!". If you get a blank stare back, just walk away from that pie (and the person who brought it)....just walk away. Good pie does not used pre-made pastry, found in the cardboard box-a mere lifeless baton of fat mixed with flour. I don't care if you are Betty Crocker, or Poppin Fresh; the truth hurts, and that is it. 

    Homemade pastry=love. Pre-made, store bought pastry=sad, sad excuse. 

    The filling requires you to brown butter. Requires. The toasty, roasty Maillard browning that occurs as you gently heat butter to transform the milk solids (i.e. lactose, whey) to a golden color really does lend a magical, warm, cozy flavor to anything it comes into contact with (and honestly, I think we all deserve alllllll of the warm, cozy flavors during the colder months...right?)

    Bonus: you can make both the pie pastry, and filling, a day ahead of time. Heck, you can make several batches of the pie pastry, and freeze them for future pie making. Look at you, all prepared for the holidays and stuff...Just be sure to thaw your pastry out, either overnight in the fridge or on the counter.

    And final note: I urge you, no, BEG you to please utilize the amazing powers of tapioca to thicken the pie filling. You can make tapioca starch by grinding tapioca in a spice/coffee grinder, or you can buy straight-up tapioca starch (also known as tapioca flour). A filling thickened with tapioca, in contrast to flour and cornstarch, is freeze/thaw stable, will not be cloudy, and will not be suseptible to acid hydrolysis on heating (i.e. will not result in a runny, un-set filling). 

    Happy Pie'ing! This one is worth it-from the homemade pastry, to the browned butter. So get on it!



    Brown Butter and Bourbon Apple-Pear Pie (with all butter crust) // makes 1 9" to 10" pie // nut-free; soy-free; makes your soul happy, espeically when shared with others //

    All Butter Pastry for Bottom Crust + Lattice/Top Crust:

    • 2 1/2 cups (340g) all purpose flour (I love Bob's Red Mill)
    • 1 cup (2 sticks, 16 TB, 8oz) quality butter, such as Organic Valley Cultured Butter, OR fat of choice (coconut oil, Earth Balance, etc)
    • 2 tsp sea salt
    • 2 TB sugar
    • 8 to 12 TB ice cold water, mixed with 2 tsp apple cider vinegar or lemon juice

    1. Sift the flour, sea salt and sugar together in a large bowl. 

    2. Be sure your fat is cold, regardless of type you are using. Cut butter into small-ish cubes. For coconut oil and Earth Balance, I like to scoop out dollops directly onto the sifted flour mixture, and place the whole works in the fridge for a few minutes to allow the pieces of fat to cool. This ensures that the fat will not be too soft, and won't mix all the way into the flour mixture, resulting in a mealy or tougher crust (but no biggie if this happens!).

    3. Using your finger tips (with clean hands, people), break the fat down into smaller pieces and flakes, until you get sizes that average the size of peas, with some pieces of fat being bigger or smaller being just fine. If using coconut oil, this may be more of a involved process due to its more solid nature below 76F, but be patient and have faith!

    4. Sprinkle the acidulated ice water over the flour/fat mixture, starting with only 8 TB. Then, bring a shaggy, loose dough together by mixing with a fork. If there is still a good amount of crumbs/dry pieces not adhering to clump of dough, add in more of the water 1 TB at a time, sprinkling over the drier areas. Mix again with a fork, or your hands, until a shaggy, somewhat composed ball is formed. Dump onto a clean surface, and using your hands, gather it all up neatly, form a rough disc ~6" in diameter, and wrap/put in a ziplock bag. 

    5. Allow pastry to rest in the fridge for at least 30 minutes, or up to overnight. Alternatively, you can wrap the pastry really well, and freeze for up to 2 months. While you allow your pastry to rest, carry on with the filling.


    Bourbon + Brown Butter Apple-Pear Filling 

    • 3 TB butter, the best quality you can find
    • 4-5 small, or 3-4 larger ripe, but not mushy, pears (I used Bartlett), peeled, cored and sliced into ~1/3" thick slices
    • 4-5 small, or 3-4 larger apples, whatever variety you wish, peeled, cored and sliced into ~1/3" thick slices
    • 3 TB bourbon (I used Four Roses Single Barrel)
    • 2 TB tapioca starch
    • 2/3 cups light brown sugar, lightly packed (can be made by combining scant 2/3 cup white sugar and 2-3 tsp molasses, mixing with your fingers to thoroughly combine)
    • 1/4 tsp sea salt
    • 1 heaped tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1/4 tsp dried ginger (or you could use 1/2 tsp freshly grated)
    • scant 1/4 tsp cardamom
    • 1 TB freshly squeezed lemon juice

    1. Brown the butter: melt butter in a small pan over medium heat. Continue to heat the butter, which will foam, and then begin to brown, usually after 7-10 minutes. Swirl pan occasionally, keeping at eye on it during the last few minutes. The milk solids will brown, and the liquid fat portion will also become darker. Take off the heat once the milk solids are golden. Optionally strain the browned butter through a fine sieve or nutmilk/sprouting bag to remove specks. Set aside to cool slightly.

    2. Peel, core and slice apples and pears. Toss with the remaining ingredients, as well as with the slightly cooled browned butter. You can either cover and refrigerate the filling for up to 12 hours, allowing the fruits to macerate, or proceed with baking the pie right away.

    3. Bake the pie: preheat oven to 425F. Take pastry out of the fridge (or freezer), allowing it to come to room temperature (if frozen, take it out to thaw up to 1 day in advance in the fridge, or at room temperature). Cut the pastry disc in half. Roll, going from the center outwards to the edges, one half on a lightly floured surface, taking care to gently lift the pastry after every few rolls of the pin to make sure it isn't sticking. Add a touch more flour as needed to the rolling pin and surface. Once you have a ~12" diameter circle-ish piece, transfer to a 9" or 10" pie plate. You can either fold the pastry in half, and transfer to the pie plate, OR you can roll the entire pastry circle up on the rolling pin, and unroll into the pie plate. Gently nestle the pastry into the plate. Trim the edges to leave a ~1" to 1 1/2" overhang, using a sharp knife, scissors or pizza cutter. Patch scraps into place as needed to get the overhang. Place the bottom crust in the freezer while you roll the rop crust in a similar fashion as the bottom (starting from the center of the pastry, rolling outwards, until you have a ~12" circle-ish shape). If you wish to lattice your top, cut into strips of desired width. Take the bottom crust out of the freezer, and add the filling. Lattice your top crust, or, simply top the filling with the second piece of rolled pastry, following the same motions with the overhang to get ~1" to 1 1/2" overhang (same with the lattice strips, aim for a 1" to 1 1/2" overhang). Gently press the bottom and top overhangs together, and fold under to make a smooth-ish edge. Crimp as desired with your fingers or with a fork (my method is to use my thumb pressed between my fore and middle finger). If using a full top crust, poke a few vent holes to allow steam to escape.

    4. Place pie on a parchment or foil lined baking sheet (or not, up to you, I just don't like to deal with boiled over pie filling). Brush the top crust with milk of choice (I used unsweetened almond), or egg wash for a darker, shinier crust (1 egg beaten with 2 tsp water). Optionally sprinkle with cinnamon and sugar. Bake at 425F for 20 minutes, then turn down the oven to 375F and bake for another 25-35 minutes, or until the crust is golden and the filling is bubbling throughout. Allow to cool as long as you can muster, then enjoy! Serve with your favorite ice cream, or whipped cow or coconut cream (optionally spiked with bourbon and maple syrup). Also great for breakfast with coffee, but I don't need to really tell you that...do I?



    My idea of an exciting Saturday evening: peeling, coring and slicing apples/pears, making brown sugar, browning butter aaaand bourbon!12-ish hours later....pie pastry all rested and ready to roll. The patience and time for this is worth it, trust me.Roll, plate, fill....showing the pastry no fear (it can sense fear). But don't sweat it if you tear or rip the pastry-just patch it up and carry on with confidence. More rolling, cutting, lattice-ing (or just top crust-ing and vent hole poking). You are a pie champion!Trim, fold, flute....brush with milk of choice (or egg wash), sprinkle with cinnamon and sugar. Bake...waft in the wonderful aromas...pat yourself on the back....you are awesome, and now you have pie. What more could you ask for?

  • Buckwheat Waffles + Stewed Apples

    Autumn is in the air! Crisp, dried leaves, damp...grey skies and rainy days. Summer is officially out of the picture in the midwest, so in with all things apple, pumpkin, and cinnamon, out with the flip flops, berries and floppy straw sun hats. In a way, we are bidding farewell to the easier days, and heading into colder, more trying months. But, lucky for us, we know how to handle this transition, and will find the joys of each season with or without grace. Lately, grace hasn't been easy for me, and I find myself being more harsh and blunt with people, as well as with myself. So chances are, if you've interacted with me the past few days OR if you're handling the season change like a pro, you deserve a treat. Comfort comes in many forms, but lately, carbs have been the go-to. Weekend morning (or afternoon, becaues sleeping in needs to happen sometime, people) waffles, therefore, are on the agenda! We have the time to heat up the waffle iron, the patience to measure out ingredients for batter, and the inspiration to stew some market-fresh local apples with brown sugar (or maple syrup, for a refined sugar-free version) and spices. Bonus: making the spiced apples will fill your kitchen with the sweet, spicy smell of fall. The buckwheat flour lends a nutty flavor to the waffles that pairs so, so well with the sweet, spicy apples. Don't let the type of flour intimidate you-it is easily found at most grocery stores now, and also bulk aisles of natural food stores/food cooperatives (i.e. Whole Foods, The Willy Street Coop).Just in case you're feeling lazy, or can plan ahead like a champ (go you!), the waffle batter annnnnnd the stewed apples can be made the night before. In fact, the waffle batter will age with nicely, and produce an even better waffle after chilling in the fridge. Simply take your batter out when you pre-heat your waffle iron. Ditto with the apples: simply re-warm, and you're on the road to Waffle Town! For easy mid-week waffle action: make all the batter into waffles, thoroughly cool, and then store in a container or plastic bag in the fridge for up to 3 days (or freezer for up to 2 weeks). Simply re-thaw in a toaster or a quick zap in the microwave. Top as desired, enjoy, and pat yourself on the back for winning at breakfast. Just don't try to eat a waffle, precarioulsy topped with sunbutter (sunflower seed butter), banana and maple syrup, while driving to work. It will not end well for you, or the waffle. And especially don't attempt this feat of waffle eating when you are fresh out of "just learned how to drive my recently purchased manual car 101" class. Waffles + clutching + braking + accelerating + shifting = not good. 

    Get your maple syrup, butter (cow or otherwise), bananas, coffee....whatever else you need for proper waffle-ing....ready, and enjoy! I especially loved these waffles with homemade sunbutter, the stewed apples, banana and pure maple syrup. Annnnnnnd GO!



    Buckwheat Waffles with Spiced Stewed Apples // plant-based; gluten-free; soy-free; nut-free option; refined sugar-free option // makes about 4 standard sized waffles & 1 1/2 cups stewed apples // 

    Waffles:

    • 1 cup buckwheat flour
    • 1/4 tsp salt
    • 1 1/4 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp cinnamon
    • 1 1/4 cups buttermilk or cultured milk, OR 1 1/2 cups milk of choice (I used soy*) mixed with 1 TB apple cider vinegar
    • 4 TB melted coconut oil, or other fat of choice (butter, Earth Balance...)
    • 1 TB maple syrup or brown sugar
    • 1 large egg, preferrably locally sourced and/or organic
    • optional: walnuts or pecans (omit if needed)

    Spiced Stewed Apples:

    • 3-4 medium to large apples, washed, peeled and cut into ~1/2" pieces
    • 1 TB brown sugar or maple syrup
    • 1 TB coconut oil, butter or Earth Balance
    • small pinch sea salt
    • 1/2 tsp cinnamon
    • 1/4 tsp freshly grated nutmeg
    • pinch dried ginger

    Other Toppings: sliced bananas, walnuts or pecans, maple syrup, butter, jam, etc...

    *after re-testing this recipe with almond milk, I noticed that the batter made with soy milk was thicker (due to the apple cider vinegar lowering the pH of the soy milk, causing it to thicken). So, if you use soy milk, you may need to add a few more TB of liquid-either more soy milk or water-to think it out just a bit (I ended up using 1 1/4 cup soy milk + 4TB water). 

    1. In a large bowl, sift the first 5 ingredients together. In a smaller bowl, combine the milk, apple cider vinegar, maple syrup or brown sugar, and egg. Whisk to combine. 

    2. Add the wet mixture to the dry, and stir to incorporate. Allow to rest for at least 10 minutes (while your waffle iron heats up), up to overnight in the fridge in a covered container. Allow batter to warm up for 10-20 minutes if using it out of the refrigerator. 

    3. While the batter rests, start the apples: combing all the ingredients in a 4-cup sauce pan. Heat on medium-high, until the apples release their juices and the mixture slowly bubbles. Turn down to low, place a lid on and cook for 10-15 minutes, checking once or twice and stirring. Cook until apples are tender, or to desired texture. If your apples are watery, simply cook on low with the lid off to cook off excess moisture. 

    3. Cook ~3/4 cup batter for each standard size waffle, cooking until golden brown and crispy. Optionally sprinkle on a small handful of walnuts or pecans on the batter before closing the waffle iron. Top waffies with apples, and whatever else your heart desires: butter, maple syrup, nut/seed butter, walnuts, bananas....etc.!



    The batter. The apples. The giant container of cinnamon you purchased when you moved into your new place, and are now wondering how the hell you are going to use it all before it goes stale. The best peeler in all the lands (It is a Rada brand peeler, is sharp, sturdy, affordable, and made in the good ol' US of A).Peeled, cubed apples, fat, sugar, spices. You CAN have it all!While the waffle batter sits, allow the waffle iron to come to temperature, and also let the apples stew. Revel in the spicy apple aromas! Drink some coffee! Relax!About 15 minutes later. Now is the time to start making a waffle (or two, or three), and assembling your toppings. Pro Tip: apply butter to waffle BEFORE taking off the hot iron, allowing the fatty goodness to really penetrate into the waffle.You kow what to do now....

  • Pumpkin Streusel Bundt Cake

    Yes, I know. What the heck is a bundt? Well, for me anyways, it is a deliciously moist cake baked in a bundt pan-go figure. I am fairly certain that this type of pan is really common in the midwest, and has been spotted more freqently around the states each year. Growning up, my Mom had a retro avocado green bundt pan, lined with black teflon, because nothing is worse than a bundt cake that sticks to the nooks and crannies of the pan. Now, I rely on good ol' coconut oil and flour for non-sticking properties.

    Side note: I love, love, love Nordicware. I have this bundt pan, as well as a tart pan from their collection. Highly recommend their products...and I have to thank my dear cousin for recommending them to me (i.e. I "borrowed" her tart pan for about 4 months, then bought her a new one because I loved her's so much, I used it several times!). 

    Wednesday evening rolled around this past week, I was already exhauseted from the week, the stress of school, writing my thesis, and the impending doom of my half marathon in about a month. I haven't had a good workout in a few days, most likely due to being tired and run-down. So what is any sane, stressed and overwhelmed person to do??

    Make a pumpkin streussel bundt, just in time for October! Made perfectly good sense to me. A good dose of baking therapy, and some awesomely spicy Indian food for dinner, and I was good as new the next day. It feels good to bake-it is a major de-stressor for me. I feel accomplished when I produce something that smells wonderful, and makes you (and your kitchen) feel all warm and happy (ps: landlords, please turn on our heat soon!). I started out with the vision of "healthy-ish pumpkin muffins", complete with some oats sprinkled in. But, as I was getting all the ingredients together, I threw caution into the wind and went full-on cake. You only live once right? It is time to celebrate the new month, new goals and a fresh start! Besides, with the colder weather rollin' in, you need those extra kCals :)

    Originally a coffee cake, baked in a round 9" and 3" high cake pan, I chose to bake it in my bundt pan to show it some love. You could also make muffins, and simply bake for less time (probably ~25 minutes or so). This spicy, moist and flavorful pumpkin cake is not full of crunchy granola, oatmeal, chia seeds or hemp seeds. It is not low in fat, sparse in sugar, or lacking in the glutens. It is a proper bundt cake, covered in a nutty, spicy streussel. After all, vegan baking should not be about restriction, but highlighting what CAN be done with animal-free ingredients. The result? Nothing short of delcious, and a cake that would stand-up to a traiditional bundt any day. Happy October! Be sure to enjoy slices of this cake with a hot cup of tea (lovin' the rooibos with coconut milk lately!) or coffee! I won't tell if you have it alongside your usual breakfast, either....I am enjoying the last piece of this cake with a nice hot cup of coffee, and giant green smoothie as I type this. Lift is all about balance, right? :D :D

    Note: the original recipe only called for 1 cup pumpkin, but I went full force on the pumpkin using 1 cup 1/4 cup. This produced a super moist and dense cake. I also used a 50:50 ratio of whole wheat pastry (Bob's Red Mill) and organic unbleachd all-purpose flour. In regards to the sugar, I made my own brown sugar by using organic cane sugar + molasses, because I love the tatse and color molasses with pumpkin baked goods. However, feel free to use brown sugar, light OR dark, as the original calls for.  And finally, I modified the streussel recipe to produce only half the original, and thought this was just enough streussel in propprtion to the cake, but please, double it if you love the streussel!



    Pumpkin Bundt with Streussel Topping // makes 1 standard 6-cup bundt cake, or 1 9" coffee cake, and probably 1 dozen standard-sized muffins // plant-based; vegan; soy-free; nut-free option // 

    Pumpkin Cake:

    • 2 cups flour - I used 1 cup whole wheat pastry, 1 cup unbleached all-purpse
    • 2 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp sea salt
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp dried ginger
    • 1/4 tsp cloves
    • 1/4 tsp allspice
    • 1 cup unsweetened plant-based milk (I used So Delcious Unsweetened Coconut)
    • 1 1/4 cup pure pumpkin puree (I used Trader Joe's Organic Pumpkin)
    • 1/2 cup virgin coconut oil, melted
    • 1 tsp vanilla extract
    • 3/4 cup organic white sugar + 2 tsp molasses (or, simply use 3/4 cup brown sugar)
    • 1 cup pecans and/or waluts, roughly chopped or broken into pieces (simply omit the nuts, or add dark chocolate chunks OR pumpkin seeds instead for a nut-free option)

    Streusel:

    • 3 TB organic white cane sugar + 1 tsp molasses (or, 4 TB brown sugar)
    • 6 TB whole wheat pastry flour or unbleached all-purpose flour, or a combiniation thereof
    • 3 TB Earth Balance or solid virigin coconut oil, or combination thereof, in medium chunks
    • pinch sea salt
    • 1/2 heaped tsp cinnamon
    • 1/4 tsp nutmeg
    • heaped 1/4 cup chopped pecans and/or walnuts (simply omit for nut-free, or substitute with pumpkin seeds)

    1. Preheat oven to 350F. Grease and flour either standard (6 cup, 8.44" diameter) bundt pan, OR a 9" cake tin with 3" sides, or, use muffin tins, where you could use muffin liners for easy clean up. 

    2. Make the streussel: in a medium bowl, combine the ingredients. Using fingers, work the mixture into a crumbly paste. It will be a touch sticky, so don't be alarmed. Place in fridge to firm up.

    3. In a large bowl, sift together the flour, baking powder, baking soda, and all the spices. In a medium sized bowl, thoroughly mix the milk, pumpkin puree, melted coconut oil, vanilla, and sugars/molasses.

    4. Combine the wet mixture to the dry, and mix until just combined-be careful to not overwork the batter, but be sure there aren't any patches of dry ingredients lurking in the batter. Pour into prepared pan, and top with the cooled streussel, crumbling it into bits between your fingers. 

    5. Bake for 55-65 minutes, or until a tester or paring knife comes out clean when stuck into the center of the cake. The streusel will partially sink into the cake. Cool on a cooling rack until pan and cake are cool to the touch. Run a paring knife around the edges of the pan, releasing the cake. Place a plate on top of the cake, and invert the cake from the pan and onto the plate (it will be streusel side down). Then, in the exact same motion, transfer the cake back to the cooling rack to cool completely with the streusel side up. Can be served warm at this time, OR is even better the next day. Store in a container, or in a cake holder, at room temperature. Cake will last for 3-4 days at room temp. 



    Flipped out of the pan, this cake is spongey, moist and smells like Autumn perfume with all of those spices!

    Flip the bundt over, and cool with the streusel side up so it does not stick to the cooling rack. Be confident in the flipping process-don't show the bundt any fear! Bundt cakes, like lions, tigers and bears, can smell fear....

    Once cooled, you may transfer into any container that will hold the bundt. I use a vintage cake/pie carrier, because I am that rediculous/I love how it looks/good excuse to have it on my counter for a few days.

    Cut in slices, make some tea or coffee, and enjoy!I love fall!