Best Easy Breakfast Apple Crisp!

We recently joined a local CSA (Community Supported Agriculture) group and have been getting a lot of apples in our bi-weekly boxes. While I'm not a huge apple eater, I absolutely LOVE apple crisp!
So, I've been repeatedly making this great apple crisp recipe Sunday night after I get home from work, so that we have a delicious apple crisp for breakfast for the next few days. (Depending upon how much I eat when it's fresh out of the oven!)

Apple Crisp (sugar-free and wheat-free)!!

Combine:
1 1/2 cups rolled oats
1/2 cup rice flour
1/4 cup canola oil
4 T rice syrup
1/4 tsp sea salt
1/2 tsp cinnamon
1 cup chopped nuts

Combine in a separate bowl:
5 apples, peeled, cored and chopped
2/3 cup apple juice
splash of lemon juice
1/8 cup currants or raisins
1/2 tsp sea salt
1/2 tsp cinnamon
2 T arrowroot

Spread the apple mixture in the bottom of a baking pan. Crumble the oat mixture over the top. Bake at 350 for 30-40 minutes. Enjoy!
When reheating, don't cover the pan, otherwise the crispy top gets soggy:(

Tofu Cheesecake

For Thanksgiving Dessert I'm planning to make this recipe from The Angelica Home Kitchen cookbook. I haven't decided if I'm going to make it a Peanut Butter version or this lemon one.
For the Crust:
1 1/2 c. Pastry Flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
6 T. Olive Oil
6 T. Maple Syrup
Pinch of Sea Salt
- Combine wet and dry ingredients into separate bowls before combining all together to make sure to mix ingredients thoroughly. Add the salt to the wet ingredients. Form into a smooth dough.
- Press the dough into the bottom of an oiled, 9-inch springform pan.
- Bake in a 350-degree oven until the crust is golden, about 15-minutes.

For the Filling:

- 2 pounds firm tofu
- 1/3 c. Olive Oil
- 1 1/2 c. Maple Syrup
- 1/2 tsp. salt
- 1/4 c. freshly squeezed lemon juice (or 1/4 c. Peanut butter with some water to thin)
- 1/2 tsp. minced lemon zest
- 2 tsp. vanilla extract
- 3 T. + 1 tsp. Agar Flakes
- 1c. Water
- 2 T. Arrowroot powder
- 3/4 c. plain soy milk

- Place the tofu, oil, maple syrup, salt, lemon juice, lemon zest, and vanilla in a food processor and process until the mix is very creamy.
- Add the Agar flakes with the 1c. water and heat in a saucepan over low heat. Bring to a simmer and cook on low until the agar is dissolved.
- In a bowl dissolve the arrowroot and soymilk. Add to the agar mix stirring until thickened (about 2 minutes or so).
- Add the agar mixture to the tofu mixture and process until smooth.
- Pour the mixture into the springform pan and place in the refrigerator to set, at least an hour.
- Before removing the springform, run a knife around the sides.

Serve With:
2 pints strawberries
2 T. maple syrup
1 T. fresh squeezed lemon juice
1/2 tsp. vanilla extract

- Blend and chill

Warm Chocolate Sauce:
- 2 c. chocolate (vegan) baking chips
- 1/4 c. Coffee
- 1/4 c. agave or maple syrup
- 1 c. soymilk maybe more depending on consistency desired.

- Over a double boiler, melt the chocolate chips, add the coffee and syrup.
- Blend mixture together with the soymilk.
- Let cool and set.
- This topping is a lot richer and worth making. I haven't tried the carob recipe above.

Vegan Strawberry Shortcake

For the Cake:

1c. unbleached white flour
1 c. Whole Wheat Pastry Flour
2 tsp. baking powder
2 tsp. baking soda

1/3 c. Canola Oil
3/4 c. Maple Syrup
3/4 c. Water
1 tsp. apple cider vinegar
1 tsp. salt
1 tsp. vanilla extract

- Combine the dry ingredients.
- Whisk together the wet ingredients.
- Combine the wet ingredients to the dry ingredients.
- Bake at 350 for about 40-45 minutes. Until a toothpick comes out dry.

For Strawberry Sauce:

1 pint Strawberries, de-stemmed
1/2 tsp. lemon juice
1/4 tsp. vanilla extract
1 T. Maple Syrup

- Blend the ingredients together, strain, and chill.