First of all Yay to fall it’s finally here. I mean sort of, especially today, I’m able to wear my sweater, leggings and warm pink flowery infinity scarf, what more could I ask for right haha. At least it’s here for now. I believe we will be back to warm weather this weekend. Last weekend I did something that I enjoy when fall starts, Its something most people do, that is going to the apple orchard. Picking apples, drinking cider, and eating yummy fresh donuts.
Going to the Orchard is quickly becoming a tradition. We’ve been going with my daughter since her birth. As she has learned to walk and is more active, she is able to enjoy it more. For the last 3 years I’ve been going to Erwin’s Orchard in South Lyon, MI with my bff Ayana and her family, they make me feel like a member of the family. It’s actually my favorite orchard because they have the best donuts, in my humble opinion. they are warm fresh and delicious, the have different flavors such as cinnamon sugar, salted caramel and pumpkin glaze. Along with that there is apple cider, pumpkin bread and apple bread. This year I decided to bring home a bag of apples that I enjoyed picking out with Ava. There was hay for Ava to play on, goats to feed and horses to pet. With all these apples I picked will come apple recipes, the first one I wanted to do was to make apple bread. First because I happen to notice a table of apple bread, but I decided not to purchase any. I wanted to make my own bread, I like trying my hand at things and when it’s successful, I’m happy. There is nothing like smelling warm cinnamon, pumpkin and apples all through the house. Gives you all the fall feels, #yum. This is the time for pumpkin, sweet potatoes, soups and hot/warm foods. Fall is not a fussy season lol.
So with this recipe I decided to make it a vegan one, because hey vegans need love too, Veganism is becoming very popular as people become more health aware. Plus I think vegan dishes can really be delicious, they don’t need as much work as it may seem. All you have to do is omit and substitute. You can check the internet for vegan substitutes. I’m considering going vegan myself, but for now I’m starting slow, I’ve cut out all red meat, so ill keep pushing forward and hope for success. To keep this short try this recipe and comment.
Thanks,
This African
| Prep Time | 30 Minutes |
| Cook Time | 45-50 Min |
| Passive Time | 3-4 Hours |
| Servings |
Servings
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- 1/2 cup + 3 tbsp Coconut milk
- 2 tbsp melted vegan butter I use Earth's balance
- 1 package active dry yeast
- 2 tbsp coconut sugar Simple Truth
- 1/3 cup Pumpkin puree
- 3 cups all purpose flour
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 3 apple diced
- 1 cup coconut sugar
- 5 tbsp melted vegan butter
- 1/2 tsp ground cinnamon
- 2 tbsp coconut sugar
- 1 tbsp vegan butter
- 1 tbsp Coconut milk
- 1/2 tsp vanilla extract
Ingredients
Coconut sugar spread
Glaze
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- Start by gathering all of your ingredients, trust me it makes putting this together easier versus struggling around to get things ready.
- In a mixing bowl, add warm milk, 2 tbsp of melted butter, and yeast, let sit for 5-10 minutes.
- Add coconut sugar.
- Then add Pumpkin puree.
- In a seperate bowl mix flour, salt, pumpkin spice. Add to milk mixture and knead on medium speed for 5 min.
- Meanwhile peel and dice 3 small apples such as golden delicious.
- Add one cup to dough while still kneading. Knead 5-7 min.
- Remove dough from mixer, if any apples remain in mixer pat into dough by hand.
- Place dough in an oiled bowl, cover with plastic and place in a warm place, allow to double in size for about two hrs. If you are able to to turn your oven to 100 degrees, so and place your dough inside to proof. If you have an oven with a bread proof button that even better. I love this feature in my oven.
- Once your dough had doubled in size, you want to make the the spread for the inside of the bread.
- Add 6 tbsp of melted vegan butter, 1 cup of coconut sugar, and cinnamon, mix well with a fork. Set aside.
- Place dough on a floured surface for rolling, use your had to divide dough into three pieces. Take one piece sprinkle a little pinch of flower, using a rolling pin, slightly roll dough, then spread out with your hand. If some of the apple fall out of dough, save to toss on top.
- Spread with sugar and butter mixture, toss some diced apples on top. Leave some apples for top. You want to twist the dough twisting in and out, so one part is outward ( where the inside of the dough is exposed) and the other inward (where the inside mix is covered). Sorry forgot to take twisting pic, will add later.
- Lay twisted dough in a parchment lined medium cast iron skillet, or pie pan. Repeat with rest of dough, connect the ends when you lay them in the pan, into a circle. For the last dough, once you lay in the pan, you will need to curve the remainder of dough in the middle of the pan. Stuff leftover apples in crevices, and top dough.
- Cover dough with cling wrap, allow dough to rise for about 1 hr in a warm place, more time if needed.
- Preheat oven to 350, brush top of dough with 2 tbsp of melted vegan butter, bake for 45 min. Make glaze by adding 1 tbsp of butter, 2 tbsp of coconut sugar, 1/2 tsp of vanilla and 1 tbsp of coconut milk. Heat in microwave in 30 sec increments, probably need a full minute, let cool. If it gets too thick mix with a little coconut milk.
- Remove bread from oven, drizzle or brush with glaze. Cool and Enjoy.
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