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Try these 3 classic vegan Thanksgiving desserts! Pumpkin Pie : a creamy, spiced filling in a flaky crust. Apple Crisp : juicy apples baked with a warm oat topping. Pecan Pie Bars : rich, nutty bars with a buttery crust and maple pecan filling. These festive treats are a delicious way to finish your holiday meal! 1.  Vegan Pumpkin Pie  Ingredients: - 1 (15 oz) can pumpkin puree - 1 cup unsweetened almond milk - 3/4 cup brown sugar - 1/4 cup maple syrup - 1 tsp ground cinnamon - 1/2 tsp ground ginger - 1/4 tsp ground nutmeg - 1/4 tsp ground cloves - 1/4 tsp salt - 1 unbaked vegan pie crust Method: 1. Preheat oven to 375°F.  2. In a large bowl, whisk together the pumpkin puree, almond milk, brown sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt until well combined. 3. Pour the filling into the unbaked pie crust and smooth the top. 4. Bake for 55-60 minutes, until the center is almost set.  5. Allow to cool completely before slicing and serving. Go here for a recipe for ca
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Carob-Peanut Butter Muffins

Fudgy Plant-based Carob-Peanut-Butter Muffin

These fudgy peanut butter muffins are not only delicious but also healthier than you might guess. The carob-oat flour combo-- along with a cup of self-rising* all-purpose flour (see instructions below if you can't find self-raising flour)-- are fibre-full and nutritious. The peanut butter and soy milk amp up the protein content, and the carob chips sweetly bring it all together-- Yum!

(Scroll down to the bottom of the page for other carob recipes you might enjoy)

INGREDIENTS:

Whisk the following dry ingredients together in a large bowl:

1 cup self-raising flour

2/3 cup quick-cooking oats

1/3 cup roasted carob powder

3/4 cup coconut sugar

Set oven for 400 F/ 200C

Stir in, mixing until combined:

1/2 cup peanut butter (creamy or crunchy)

1 cup soy, or other unsweetened non-dairy milk

1/2 cup carob chips

Scoop into 12 small or 6 larger baking cups (I use these silicone ones)

Bake for 15 to 20 minutes. Cool in pan for a few minutes, and then gently remove and cool on rack. They taste like brownies but are so much better for you and for your little ones-- no theobromine, for one thing! 

Nutritional Information Per Muffin (Assuming 12 Small Muffins):

  • Calories: Approximately 157 kcal
  • Total Fat: 5.4g
    • Saturated Fat: 1.6g
  • Cholesterol: 0mg
  • Sodium: 39mg
  • Total Carbohydrates: 25.5g
    • Dietary Fiber: 2g
    • Sugars: 16.7g
  • Protein: 3.5g

Nutritional Information Per Muffin (Assuming 6 Large Muffins):

  • Calories: Approximately 315 kcal
  • Total Fat: 10.8g
    • Saturated Fat: 3.2g
  • Cholesterol: 0mg
  • Sodium: 78mg
  • Total Carbohydrates: 51g
    • Dietary Fiber: 4g
    • Sugars: 33.3g
  • Protein: 7g

Please note that these values are approximate and can vary based on specific brands and types of ingredients used. It's always a good idea to check the nutritional information on product labels for the most accurate details.

HOW TO MAKE SELF-RAISING FLOUR

Canadians don't often use self-raising flour. It is so handy to have on hand for muffins, biscuits, and the like. Here is a recipe:
For every one cup of flour (all-purpose), use 1 1/2 teaspoon of baking powder and 1/4 teaspoon salt.
I want to make 6 cups of self-raising flour so include:
6 cups of flour, 9 teaspoons of baking powder, and 1 1/2 teaspoons of salt.

I whisked the above well and stored the additional quantity in a plastic Ziplock bag in the fridge.

--------------------------------------------------------------------

My twitter/X friend, Deb, who has diabetes asked me if I could try subbing almond flour for the wheat flour, which causes big issues for her. Here are the directions for that recipe

WHEAT-FLOURLESS CAROB-PEANUT BUTTER MUFFINS

INGREDIENTS:

Whisk the following dry ingredients together in a large bowl:

1 cup almond flour

1 2/3 cups quick-cooking oats

1/3 cup roasted carob powder

2/3 cup coconut sugar

1/8 teaspoon baking powder

1/4 teaspoon salt

Set oven for 400 F/ 200C

Stir in, mixing until combined:

1 flax (or chia) egg-- (combine 1 tablespoon of ground flax or chia and 3 tablespoons water)

1/2 cup peanut butter (creamy or crunchy, unsweetened)

1 cup soy, or other unsweetened non-dairy milk

1/2 cup carob chips (optional)

Scoop into 6 larger baking cups 

(I use these silicone ones)6

Bake for 15 to 20 minutes. Cool in pan for a few minutes, and then gently remove and cool on rack. 

Nutritional Information Per Muffin (Assuming 6 Large Muffins):

  • Calories: Approximately 415 kcal
  • Total Fat: 24.3g
    • Saturated Fat: 5.2g
  • Cholesterol: 0mg
  • Sodium: 113mg
  • Total Carbohydrates: 42g
    • Dietary Fiber: 7.3g
    • Sugars: 14.8g
  • Protein: 10g

Please note that these values are approximate and can vary based on specific brands and types of ingredients used. It's always a good idea to check the nutritional information on product labels for the most accurate details.

Other carob recipes you might enjoy:

Peanut Butter-Carob Energy Balls

Carob-Banana Cake

Carob-Peanut Butter-Date Bars

Hot Carob Drink

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