1 year ago: Sweet Potato Stew (so good)
No better time than the autumn to whip up some simple, inexpensive fruit jams to make your baked goods come alive ♥
For the Basil Biscuits:
Heat 1 Cup of non-dairy milk to just under 110 degrees in a glass bowl. Stir in:
2 tsp organic cane sugar, 1 /3 cup olive oil, and 1 Tbs. yeast.
Stir and allow to sit for up to 10 minutes while the yeast eats! (or until you see frothy bubbles on top)
Stir 8 – 10 fresh Basil leaves into the liquid.
Pour the liquid in with 2 cups of whole wheat pastry flour or bread flour. Stir until the dough cleans the side of the bowl.
With oiled hands, knead the dough gently until it forms into a ball. Set the dough ball on a warm surface or bowl. Cover with a cloth and let sit for up to 2 hours until it has doubled in size. Punch your fist into the risen dough and place it onto a greased pan. Push the dough with greased fingers into a flat circle about 1/2 inch thick.
Divide the circle of dough with a knife into sections like above. Roll each section in your palm to form a small flattened ball.
Repeat until all your dough is used. Place biscuit dough balls onto a lined baking sheet. Baste each piece with melted Vegan butter.
Bake at 350 for about 20 minutes or until the tops begin to brown slightly.
For the Apple Pie Jam:
You will need: 2 large apples, cored and sliced / 1 cup of organic cane sugar / 1 cup of water / 2 tsp. cinnamon / 1/2 tsp. cloves
Combine all the ingredients in a medium size heavy saucepan. Over Medium heat, bring to a boil stirring frequently to prevent sticking. Reduce heat to maintain a strong simmer. Stir the pot every 5 minutes or so. Cook the jam until the apples have broken down to resemble a pie filling texture (about 20 minutes). Remove the pot from the heat. Dip a cold spoon into the apple mix and then remove. If the mix coats the spoon, your jam will thicken enough when cooled to be a jam consistency. Pour slightly cooled jam into a pint size warmed glass container. Loosely top with a lid and let the jam sit in a non drafty area until completely cooled or overnight.
Store jam in the fridge for 1 month or in the freezer for up to 1 year.
More from my site
- Natalie Slater’s Vegan ‘Cannibal Corpse Crock-Pot’ BBQ from Bake & Destroy
- Meet Annie – What the heck is a “Virtual Vegan Potluck” anyway?