From ‘AnUnrefinedVegan.com’ Annie’s Apricot Tartlettes – Family Favorite Desserts entry for August

From ‘AnUnrefinedVegan.com’ Annie’s Apricot Tartlettes – Family Favorite Desserts entry for August

In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme: Family Favorite Desserts – Veganized.    This month I’m proud to present an old Canned-Time.com friend, Annie and scrumptious  “Apricot Tartlettes” Fruit pie figured greatly into my childhood. Mom’s superb flaky crust graced slices of sweet apple, creamy pumpkin, and juicy raspberries or blueberries. Pies marked off the seasons, showcasing the produce that was available as well as deliciously capping off many a “regular” family meal or holiday celebration. While pie is still a “family favorite” here in my household, over the years I’ve made modifications to suit the way we now eat – ways to get me to fruit pie nirvana without feeling too guilty about the ingredients. I do this by reducing the size of the “slice,” using nut butters in place of butter, and (simply for shortcuts sake) using 100% fruit jam instead of whole fruit. For this recipe, I start with an easy, sugar-free homemade chia jam (and really, any fruit jam you like can be used here) and then I dollop it into small circles of crust. The result is not only a bevy of adorable…

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Summer Fresh Fruit Hibiscus Tarts

Summer Fresh Fruit Hibiscus Tarts

  Welcoming Summer time and Summer fruits and vegetables today on Canned Time. In June, I’ll be taking part in a Raw foods challenge to get my system back on track after those heavier comfort foods of a long Winter. For details on participating or just getting some well-informed nutritional motivation, be sure and check out the event for yourself. This simple fruit tart dish evolved from an abundance of fresh, ripe fruits on the table and my attempt to ease into my RAW challenge coming up. The ingredients are almost all raw. The exception being the Maple Syrup which doesn’t bother me in the least when it comes to limiting food groups or processing. Maple Syrup is a delicious addition to desserts and can even add nutrition when used in moderation. The variety of fruits here are obviously exchangeable . Use which ever you like. The creamy Hibiscus base for the tart is optional of course. But this is the way I made it up so do what you’d like with it to make it your own folks. It’s all good with this one. Fresh fruit, a touch of coconut in the base and the tiniest touch of chocolate…

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Salted Cinnamon Pear Tart – Gluten-free, Vegan with Raw Options

Salted Cinnamon Pear Tart – Gluten-free, Vegan with Raw Options

This post was shared on the Virtual Vegan Linky Potluck #14   I really have grown to love pears in the last few years.  The only pears that I remember growing up were the little square mushy pears in the cans of fruit cocktail my Mom bought from Del Monte.  We always had plenty of fruit, fresh usually, but not pears for some reason.  We’d even drive up to Pennsylvania each fall to get fresh from the tree apples or get pick your own peaches from an orchard.   We just didn’t do pears and so many things or tastes that you do or don’t grow up with become your little scope on what you like.  Well, I’ve learned to love pears.  They just take so darn long to ripen up.  These pears for my tart sat on a window sill for 10 days.  But then, suddenly, they were perfect!  Perfectly colored, perfectly sweet, perfectly soft.    The only problem with that is…they don’t last when they’ve finally reached that perfect peak!  I had to use them up quick.   So a tart.  Pies, tarts, I love anything with the opposites of sweet fruit and slightly salty crust.   Salty?…

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