Cobbleriffic -- Vegan Blueberry Apricot Cobbler

From July_2009_Photos

Oh my friends, if you're a fan of blueberries, you must make this cobbler for yourselves. I was inspired (as always) by Elise's Apricot Berry Cobbler, but wanted to veganize it to bring down the fat and make it healthier. I made a lot of changes from the flour to using apple cider vinegar and almond milk instead of buttermilk, so it's now an entirely different recipe.

From July_2009_Photos

This is the most luscious and rich-tasting cobbler you will ever taste (not tooting my own horn, folks -- it was a big surprise to me too). Because I added almond meal to the whole wheat pastry flour, the cobbler topping became cookie/pie crust-like, and less biscuit-like (which was the best part of the surprise). I also wasn't sure if the olive oil would work instead of the butter, but it has now become my fat champion for its performance here. That would be an excellent slogan: "Olive Oil, My Fat Champion."

From July_2009_Photos

The filling is a good mix between quartered apricots and blueberries, but I'd bet anything that it would work just as well with raspberries, strawberries and peaches. In fact, I'd venture a guess that cranberries and apples would be winners as well. And, as always, I used agave nectar for the sweetener in the topping as well as the filling, but added a bit more flour to the filling to thicken it up.

As you can see from the photo above, the filling gets very pie-like. It is a dream to scoop up when serving, keeping together very nicely. You might want to keep some vanilla frozen dessert or topping handy. It makes a nice foil for all that blueberry, although I enjoyed it thoroughly with just a cup of my favorite herbal tea.

Finally, before I launch into the recipe, I wanted to share with you a bit of food chemistry fun. If you've been veganizing recipes for a while, you probably already know this, but you can make vegan buttermilk by adding apple cider vinegar to non-dairy milk to get the same effect. Not only does it tenderize dough, it gives it nice rise.

Just an ingredient/direction note -- when I write a recipe, the ingredients are listed in the order in which they are used. It's a pet peeve of mine when folks don't do that, and then I have to scramble to make sense of a recipe. So, if the list below looks a little weird, that's why. It's for your own good. :)

Ok, here's what you've been waiting for...

Vegan Blueberry Apricot Cobbler (inspired by Elise's Apricot Berry Cobbler)

Yields 12 servings (or 10 large servings)

Ingredients

5 cups fresh apricots, pre-pitted and sliced
4 cups fresh blueberries
2/3 cup agave nectar
Pinch of salt
3 tablespoons whole wheat pastry flour
1 tablespoon apple cider vinegar
2/3 cup non-dairy milk (I used vanilla unsweetened almond milk for mine)
1/2 cup almond meal
1 1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg (makes all the difference)
1/2 teaspoon Pensey's baking spice (or cinnamon, if you don't have it, but you might want to consider ordering some because it's really great stuff, and they don't pay me to say that)
3 tablespoons agave nectar
1/2 teaspoon vanilla
1/4 cup + 2 tablespoons good, fruity olive oil (or experiment with another good oil you enjoy)

Directions

1. Lightly oil a glass 9x13x2 in. baking dish.
2. Gently mix together the fruit, agave nectar, whole wheat pastry flour, and pinch of salt in a large bowl and let rest.
3. In a large glass measuring cup, mix together the apple cider vinegar and non-dairy milk. Let this rest as well.
4. In a large bowl, mix together the almond meal, whole wheat pastry flour, baking powder, baking soda, salt, and the spices.
5. Retrieve the vinegar/milk mixture and whisk in the remaining agave nectar, vanilla, and olive oil. Give it at least a minute of whisking.
6. Pour the liquid ingredients over the dry mixture and combine until just mixed. Do not over-mix this because it won't create a nice topping if you do.
7. Give the fruit filling one more mix before pouring it into the prepared baking dish.
8. Take out your small scoop and scoop the topping on top of the filling. You'll probably need to spread it around a bit.
9. Preheat your oven to 325 degrees F while the topping rises. It won't rise a lot, but it will poof up a bit.
10. Bake the cobbler for 40 minutes, then check to see if it isn't getting too brown on top. You're looking for a nice golden brown. The filling should be good and bubbly.
11. Cool on a wire rack for about 20 minutes before serving. It's best warm, but just as good from the fridge 4 days later.

The cobbler will keep at room temperature for 3 days. After that, if there is any left, and my guess is that there won't be, keep it refrigerated until it's gone.

From July_2009_Photos

Cookbook Review: Sweet!: From Agave to Turbinado

From Kitchen Cabinets, Upstate NY, Mani Niall's new book

One of my all-time favorite cookbooks is Mani Niall's Sweet & Natural Baking, so when his publisher contacted me about reviewing his new book, Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener (Paperback), I was happy to do it.

The just-out-of-the-oven cupcakes seen above are from Sweet! They are the "Lemon Cupcakes" without the "Mascarpone Cream and Raspberries." I selected the recipe because it's the one shown on the cover, and it's one of the handful of recipes that use agave nectar as the sweetener. While most of the recipes tend to use derivatives of cane sugar, there are some wonderful-sounding recipes for agave nectar. I can't wait to try the rest. It's a very well-written book, and as you can see below, filled with well-tested recipes, flexible enough to stand some serious tinkering. I highly recommend it. It's a great buy on Amazon right now for less than $13!

From Kitchen Cabinets, Upstate NY, Mani Niall's new book

I did eventually frost my lemon cupcakes, but I used neufchatel cheese instead of mascarpone, which was five times as expensive. Also prohibitively expensive were raspberries. I'm sure they would have been delightful, but the budget's a bit tight these days, so I just did without. While everyone was pleased with the flavors, I wished the frosting didn't "melt" as much as it did. I was aiming for the look on the cover of Sweet! Oh well. Next time, I'll use a touch less lemon juice and agave. That should do it.

The cupcakes themselves were fantastic the day I made them. Buttery, with just the right amount of lemon, I had a hard time telling I'd used whole wheat flour instead of the all-purpose called for in the original recipe. They degraded just slightly (only I'd notice) when I served them the next day, making the whole grain a bit more noticeable.

Another key substitution was the 1% fat milk for the whole milk. I'm not sure the milk made a big difference considering all the butter in the recipe, but it may have been able to break down the texture of the whole wheat a bit. I also could have used some lemon juice instead of all the milk, and that would definitely have attacked the whole wheat, but I'll save that experiment for next time. I'd definitely make these again because they were so moist, lightly and refreshingly lemony, and overall, quite the crowd-pleasers. Folks went back for seconds and thirds (bear in mind, I made mini-cupcakes for the crowd).

From Kitchen Cabinets, Upstate NY, Mani Niall's new book

While these appear quite muffin-y, they are definitely cupcakes!

Here's the recipe as I made it.

Lemon Cupcakes with Neufchatel Frosting (inspired by Mani Niall's Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener recipe "Lemon Cupcakes with Mascarpone Cream and Raspberries")

Cupcake Ingredients:

1 3/4 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter
3/4 cup agave nectar
2 large eggs, beaten
1/2 teaspoon vanilla
1/2 cup 1% fat milk
Zest of one lemon

Frosting Ingredients:

1 8-oz package Neufchatel cheese
3 tablespoons agave nectar
2 tablespoons freshly squeezed lemon juice
Zest of one lemon

Directions:

1. Sift together the dry ingredients into a very large measuring cup (makes it easier to pour into the wet ingredients). You'll notice a bunch of bran left over after sifting the whole wheat flour. You can either keep this in the recipe or save it for your morning cereal. It's up to you.
2. In a separate bowl, beat the butter until it's smooth. Mix in the agave nectar, eggs, and vanilla until very well blended.
3. Slowly mix in the dry mixture, then the milk until the batter is uniform (not longer than a couple of minutes).
4. Fold in the lemon zest.
5. Let the batter sit while you preheat your oven to 350 degrees F, and line your muffin pan(s) with baking cups. I used two mini-muffin pans (12 each) and one standard muffin pan (six cups filled, the others I filled halfway with water for baking). This sitting time is very important with the whole wheat. It will help the butter cling to the wheat and keep it moist. Don't skip it!
6. When the oven has reached baking temperature, fill your baking cups about 2/3 full. (I used a small cookie scoop. It worked very well -- 1 scoop for minis and two and a half scoops for the larger ones.)
7. Bake 15 minutes for mini cupcakes and about 20-25 minutes for the standard ones. If you use a tester, it should come out clean.
8. Let the cupcakes cool for 10 minutes in their pans, then take them out and let them cool completely on a wire rack.
9. While you enjoy how wonderful your kitchen smells, make the frosting:
a. Beat the cheese until smooth.
b. Add the agave nectar and lemon juice and beat again until smooth.
c. Frost the cupcakes and gently sprinkle some of the lemon zest on top.
10. Serve and enjoy!

From Kitchen Cabinets, Upstate NY, Mani Niall's new book