WHOLE FOODS CARAMEL APPLES RECIPES

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VEGAN CARAMEL APPLE CAKE | THE WHOLE FOOD PLANT BASED ...



Vegan Caramel Apple Cake | The Whole Food Plant Based ... image

This Plant Based Vegan Caramel Apple Cake was made as a healthy re-creation of the apple fritters we would get at the donut shop growing up. Typically apple fritters are deep fried and coated in a sugar syrup. This cake…

Provided by Jill Dalton

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8-10

Number Of Ingredients 4

Cake
2 cups oat flour1/2 cup almond flour1 1/2 tsp baking soda1 1/2 tsp cinnamon1 cup medjool dates3/4 cup unsweetened almond milk (or plant based milk of choice)1 tsp vanilla1 Tbsp apple cider vinegar1 ripe banana1 1/2 cups chopped apple1 1/2 cup chopped pecans
Caramel Sauce
1 cup dates1/2 tsp vanilla1/4 tsp salt1/2 cup unsweetened almond milk1 cup water

Steps:

  • Preheat oven to 350°
  • Mix oat flour, almond flour, baking soda and cinnamon together in a mixing bowl.
  • Blend the dates, almond milk, vanilla, apple cider vinegar and banana together in a blender until smooth.
  • Stir the blender ingredients into the dry ingredients and apple chunks.
  • Pour into a parchment paper lined cake pan.
  • Bake for 30 minutes.
  • Five minutes before cake is done baking, place the chopped pecans on a cookie sheet and bake for the remaining 5 minutes.
  • Take cake out of oven and let cool for 20 minutes.
  • Flip cake out of pan onto a cake stand or plate.
  • Blend caramel sauce ingredients in a blender until smooth.
  • Pour caramel sauce over cake.
  • Sprinkle toasted pecans on top of cake.

Nutrition Facts : Calories 200, FatContent 20 grams

PEANUT BUTTER CARAMEL APPLES - FORKS OVER KNIVES



Peanut Butter Caramel Apples - Forks Over Knives image

Bring those fond memories of state fairs and fall festivals back to life—or make some new autumn memories of your own—with a batch of caramel apples. Peanut butter and brown rice syrup coat these festive treats in a lightly sweet, caramel-like shell that hardens as it chills for a snack you can really sink your teeth into without getting them stuck. For this recipe, choose small, perfectly round apples with no cuts or bruises and dry them well after washing. Water drops could prevent the coating from sticking to the apples’ skin. The caramel apples will keep up to two days in the fridge. Recipe from isachandra.com

Provided by FORKSOVERKNIVES.COM

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 4

6 Granny Smith and/or McIntosh apples
½ cup natural-style creamy peanut butter, room temperature
½ cup brown rice syrup, room temperature
¾ cup salted roasted peanuts, chopped

Steps:

  • Insert a rounded wooden stick into the stem end of each apple.
  • In a small saucepan, combine the peanut butter and brown rice syrup; cook and over low heat just until heated through. Remove from heat. (The mixture should fall from a fork in ribbons. If it seems stiff, stir in a little more brown rice syrup.)
  • Using a spoon, spread the peanut butter mixture over the apples. Sprinkle with peanuts; press lightly to adhere. Place apples on a cutting board or a tray lined with waxed paper and chill at least 3 hours.

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