Tag: vegan

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Easy Homemade Apple Butter Recipe

easy homemade apple butter recipe

If you are as into cozy fall flavors as I am, you are going to absolutely LOVE this apple butter recipe. And it’s naturally vegan, gluten-free, and dairy-free.

Ok, but what IS Apple Butter?

Are you thinking…what really is apple butter? I hear you! I did not grow up with apple butter, but now that I’ve discovered it, I’m totally hooked in the very best way. 

Apple butter is this luscious spread made of slow-cooked apples, sugar, and cozy spices. It’s like a rich, caramelized apple jam that is so delicious on anything from toast to ice cream.

And, it’s naturally vegan, dairy-free, and gluten-free! I know, the word “butter” is deceiving. There is no butter in this recipe. But the end result is as smooth as butter.

3 secrets to making the very best apple butter

I have 3 secrets to making the very best apple butter, I’m sharing them all with you. Here we go:

1. Use a variety of apples. By using different types of apples, your apple butter will have a beautiful blend of sweet, tart, juicy, crisp apples all coming together for the most complex, yet pure, creamy flavor.

2. Time (but in a crockpot!). There’s no shortcut: apple butter takes 12 hours to cook. The great news though is that you can make it in a crockpot. I recommend making it overnight. For example, place all the ingredients in the crockpot at 8pm, and by 8am your apple butter will be ready to blend (and your home will smell incredible). 

3. An immersion blender. For years, I was using a regular blender to make this apple butter, because that’s what I had. That is totally doable, but it means you have to pour the very hot and heavy apples from the crockpot into a standing blender, which can be a challenge. An immersion blender makes it all SO easy! If you don’t have one, I linked to my fav on the recipe page.

The recipe

OK, now that we’re on the same page about how magical apple butter is, let’s make it!

Show off your apple butter! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

easy homemade apple butter recipe

Easy Homemade Apple Butter Recipe

Indulge in the rich, velvety texture and comforting flavors of this simple homemade apple butter. Slow-cooked with a blend of aromatic spices, tender apples, and a touch of sweetness, this recipe promises a delightful spread that captures the essence of fall in every spoonful. Plus, it's naturally vegan and gluten-free.
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Ingredients
  

  • 6.5 lbs apples, peels and chopped About 20ish apples, depending on the size
  • 200 g granulated sugar 1 cup
  • 200 g brown sugar 1 cup, lightly packed
  • 1 tbsp cinnamon
  • 1 tsp pumpkin pie spice can sub .5 tsp nutmeg & .5 tsp cloves
  • .25 tsp salt just enough to bring out the flavors
  • 1 tbsp vanilla extract

Instructions
 

  • Peel and roughly chop all of your apples. Don't worry about the chop job being pretty, just dice them up.
  • Put all of the ingredients into the bowl of your crockpot and cover with the lid.
  • Plug in your crockpot and turn it to low.
  • Cook the apple butter in the crockpot for 10 hours.
  • After 10 hours, take the lid off of the crockpot, give the apples a stir with a wood spoon or silicon spatula. Then allow to cook for 2 more hours.
  • Now, the apples should have cooked down significantly and appear to be a deep brown color (thanks to the cinnamon).
  • Turn off and unplug the crockpot.
  • Using an immersion blender, blend the mixture in the crockpot into a smooth, creamy spread. It takes 5 minutes or less.
  • Voila, enjoy! You can enjoy the apple butter right away, warm, on toast, as part of an appetizer spread with cheese (vegan cheese if needed), muffins, pancakes… the possibilities are endless.
  • For the apple butter that you are not eating right away, allow it to cool completely and store it in glass, airtight containers in the refrigerator for up to 1 month.

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
This is the immersion blender I have and love. It’s usually around $50.
I’ve also linked a $20ish immersion blender here that I’ve heard good things about if you’re looking for one that costs less. 
If you’re looking for a crockpot, this is a great one. Crockpots are not super expensive (usually around $40) and are so useful for soups, chili, easy meals, and of course, apple butter.

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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Easy Vegan Gluten-free Pumpkin Brownie Recipe

Vegan Gluten-free Pumpkin Brownie Recipe

Take a deep breath in. Ahhhhh. Feel that? That’s the beautiful briskness of fall!

I’m thrilled to share a mouthwatering recipe that embodies the essence of fall: Vegan and Gluten-Free Pumpkin Brownies. As the leaves change colors and the air turns crisp, there’s nothing like enjoying a sweet treat that captures the warm, comforting flavors of the season. And chocolate, obvi.

These brownies are the perfect combination of pumpkin spice and chocolaty goodness, and the best part is, they’re undetectably vegan and gluten-free. Whether you’re vegan or gluten-free, or simply enjoy indulging in delicious desserts, these brownies will surely become a seasonal favorite.

The Ingredient Magic

Baking with high-quality ingredients will equal high quality brownies! I try not to use any “weird” ingredients. Most of the ingredients here are items you probably already have in your house. If you don’t, here are my suggestions so you can scoop them up easily:

Key Ingredients

Let’s get baking!

Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

easy vegan gluten-free pumpkin brownie recipe

Chocolate Pumpkin Brownie Recipe — vegan + gluten-free

Easy pumpkin brownie recipe with gooey chocolate and cozy pumpkin. You'd never know they are dairy-free, vegan, and gluten-free. Loved by kids and adults.
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Course Dessert
Cuisine dessert, Gluten-free, Vegan
Servings 9

Equipment

  • 1 medium bowl
  • 1 large bowl
  • 1 Whisk
  • 2 spatulas
  • 1 8×8 inch pan
  • Parchment paper

Ingredients
  

The Brownie Part

  • 160 g gluten-free baking flour 1 1/3 cup
  • 80 g unsweetened cocoa powder 1 cup
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 160 g vegan butter, melted 2/3 cup
  • 100 g brown sugar 1/2 cup
  • 150 g granulated sugar 3/4 cup
  • 100 ml unsweetened almond milk 1/3 cup + 2 Tablespoons
  • 15 ml vanilla extract 1 Tablespoon
  • 6 oz chocolate chips 1 cup

The Pumpkin Part

  • 100 g pumpkin puree 1/2 cup
  • 55 ml unsweetened almond milk 1/4 cup
  • 15 ml vanilla extract 1 Tablespoon
  • 30 ml vegetable oil 1 Tablespoons
  • 25 g granulated sugar 1/8 cup
  • 85 g gluten-free baking flour 2/3 cup
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 dash salt
  • 9 Oreos (optional)

Instructions
 

Prep

  • Preheat your oven to 350 degrees F.
  • Line an 8×8 inch pan with parchment paper. Set aside.

The Brownie Part

  • In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside for now.
  • In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk together until fully combined.
  • Add in the almond milk and vanilla. Whisk again.
  • Switch to a rubber spatula. Add the flour mixture to the butter mixture. Gently fold the dry ingredients in until there are only a few flour streaks remaining. Then, add in the chocolate chips. Fold gently until combined and you have a beautiful chocolate brownie batter. Set this aside while you make the pumpkin layer.

The Pumpkin Part

  • Take the medium bowl that used to have your dry ingredients in it from the brownie layer. Now that the bowl is empty, add the pumpkin, almond milk, oil, vanilla, and sugar. Stir together with a spatula until fully combined.
  • To the wet ingredients, add the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Fold the dry ingredients in until the mixture is fully combined.

Assemble

  • Take your 8×8 inch baking pan lined with parchment paper. Add the brownie layer. Spread out smooth.
  • On top of the brownie layer, add the pumpkin layer. Spread it out evenly.
  • Take a knife a run it up and down, and side to side, of the brownie pan to swirl the brownie part and pumpkin part together a bit.
  • Add 9 whole Oreos on top of the brownies: 3 down and 3 across. Press them gently into the batter. Or, you can skip the Oreos all together. They're fun, but not necessary.

Bake

  • Bake the brownies in the preheated oven for about 25 minutes, or until the top no longer looks wet.
  • When they're done baking, remove the pan from the oven and allow the brownies to cool completely in the pan on a wire cooling rack.
  • Technically, for the best shaped brownies, you should wait until they are fully cooled to cut them. However, I have to say, there is nothing like a forkful of warm brownie fresh from the oven. Allow them to cool for at least 20 minutes so they aren't TOO hot. Then use the parchment paper overhang as handles to pull the brownies up an out of the pan. Cut into 9 squares, each with an Oreo in the center (if you used Oreos).
  • Eat, enjoy, and love fall!
  • If you have any extras, store them in an airtight container for up to 5 days. Alternatively, pop them in the freezer for up to 3 months.

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using King Arthur measure-for-measure gluten-free flour. Scoop it up here.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Keyword easy pumpkin brownie recipe vegan and gluten-free

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂