Foodie Face Off: Round 2

Collaborate. Cultivate. Create.

That’s really the name of the game. Us millennials get so caught up in consuming media, that we sometimes forget we can use it to connect with likeminded people. I mean, how crazy is it that we can develop and maintain friendships with people all over the world? The #FoodieFaceOff challenge is spreading like creamy peanut butter on a perfectly toasted slice of bread. Can you tell I’m a foodie? Even my similes are food-related. Anyway, back to the challenge.

A bunch of new babes joined in this week and we are so excited that you are so excited about this challenge. Everyone’s recipes look DELISH. Don’t forget to vote on your favorite creation—head over to @jaymee_caplan’s Instagram story to cast your vote. The participants’ instagram links are attached at below our recipes! Click away, little turmoilers.

3 Must-Use Ingredients:

Thanksgiving Dessert Edition

1. Apples

2. Pecans

3. Oats

Time’s Up Chefs…

Apple Cinnamon Pecan Poptarts

@jaymee_caplan

Use This:

Dough-

• 2 cups oat flours (Jaymee used Trader Joes GF rolled oats + blended until it became a flour)

• 1/3 cup coconut sugar

• 1/2 tsp salt

• 2 eggs (flax eggs for vegan option)

• 1/2 cup apple sauce

• 1/4 cup coconut oil

• 1 Tbs almond milk

Filling-

• 3 cups diced honey crisp apples (Jaymee chopped hers & then threw them in a food processor to make a chunky apple sauce consistency)

• 1/4 cup crushed pecans (can use whole pecans and chop in food processor!)

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 1 tsp fresh lemon juie

• 1 tsp cinnamon

Glaze-

• 1/4 cup powdered sugar

• shake of cinnamon

• drizzle of maple syrup

• pinch of coconut sugar

• enough almond milk to whisk it together

Do This:

Dough-

1. Mix the oats, coconut sugar & salt.

2. In a separate bowl, whisk together the wet ingredients: 2 eggs (or flax eggs), apple sauce, coconut oil & almond milk.

3. Fold the wet ingredients into the dry ingredients and mix until well-combined.

4. Transfer dough into plastic wrap, form in to a ball & refrigerate for 30 min.

Filling-

1. While the dough is in the fridge, make the filling. In a pot, combine the diced then pureed honey crisp apples with the crushed pecans, vanilla, lemon juice, cinnamon & maple syrup.

2. Heat over medium heat for 10-15 min. Stir occasionally.

Poptarts-

1. Remove dough from fridge and cut in half. Place half of the dough on parchment paper and place plastic wrap over it. Using a rolling pin, roll the dough 1/4 inch thick.

2. Carefully remove plastic wrap and place parchment paper with rolled dough on a baking sheet.

3. Add filling on top of dough.

4. Repeat the same rolling process with the other half of dough. Place on top of filling and bake for 15 min.

Glaze-

1. While the pop tarts are in the oven, make the glaze. Add the powdered sugar, a shake of cinnamon, a drizzle of maple syrup & enough almond milk to whisk together. Whisk in a bowl until you reach desired consistency.

2. When pop tarts are done cooking, allow to cool. Then carefully cut the edges with a pizza cutter. Cut them into rectangles.

3. Add glaze and sprinkle with a pinch of coconut sugar.

Apple Pudding

Cake Pie

@_sammibrooke

Use This:

• 1 cup GF all-purpose flour (I used Bob’s Redmill)

• 1 cup coconut sugar

• 3 medium, chopped, peeled apples

• 2 cups boiling water

• 1/2 cup creamy dairy-free milk (I used Elmhurst Cashew Milk because it’s incredibly thick + creamy)

• 2 Tbs vegan butter (I used Earth Balance)

• 2 tsp baking powder

• pinch of salt

• allllll the cinnamon

• 1 GF pie crust (I used Mi-Del Graham Style Crust) (can omit the piecrust and serve the apple pudding cake in the baking dish!)

• 1/4 cup granola (I used Early Bird)

• 1/4 cup crushed pecans

Do This:

1. Preheat oven to 400.

2. In a large mixing bowl, pour in the flour, coconut sugar, baking powder and cinnamon. Mix until well-combined.

3. Pour in the dairy-free milk. Mix until well-combined. The mixture will resemble a thick, bread-like batter. Fold in the chopped apples.

4. Lightly grease a baking dish (make sure it’s deep enough to hold the batter plus the 2 cups of boiling water!) and pour the mixture in.

5. Slice the vegan butter and evenly lay on top of the batter. I placed 1 slice near each corner and 2 slices in the middle. Pour the boiling water on top (DO NOT STIR).

6. Bake for 40-45 min.

7. Scoop out of dish and into pie crust. Sprinkle with granola and crushed pecans for a nice crunch!

Check out #FFO’s Round 2 participants!

• @jens_life_training

• @tinyliftertor

• @lpfoodie

• @bigheartsmallbooty

• @labbyrae

• @bad_to_the_bonebroth

• @wholesomelyhannah