Cherry Pumpkin Squares

Cherry Pumpkin Squares are another one of Shemirah’s vegan treats.

Makes 50

We made this for an event where we wanted to have an alternative dessert for those who were unable or unwilling to eat chocolate or had an allergy to wheat. Spelt flour makes an excellent cake, and you can always substitute other fruit for the cherries and/or other nuts for the coconut. This is always a big hit!

Cherry Pumpkin Squares Ingredients:

3/4 cup dried cherries (or blueberries, or raisins)
1 cup boiling water 
One cup vegan margarine OR oil (such as sunflower, safflower or soy)
1 can (16 oz.) organic pumpkin 
4 fake eggs (4 tsp. baking powder, 2 tsp. baking soda, 1/2 cup flour of your choice whipped with 3/4 cup water that was strained from soaking the cherries) 
2 cups flour of your choice
Two cups Sucanat
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
One tsp. baking soda
1/2 tsp. sea salt 
1/2 cup unsweetened coconut flakes

Cherry Pumpkin Squares Preparation:

Preheat oven to 350. Lightly grease a 15 1/2 x 10 1/2 inch jelly roll pan (this has higher sides than a regular cookie sheet.)

Soak cherries in boiling water for 5 minutes or more to plump them. Strain them and reserve 3/4 cup of the cherry water for fake eggs.

Melt the vegan margarine and combine it with the pumpkin.

Whip up the fake eggs and add them to the wet ingredients.

Sift together the flour, Sucanat, baking powder, cinnamon, baking soda and sea salt, then add to the liquid ingredients. Stir to combine.

Add the soaked cherries and the flaked coconut and mix well.

Pour batter into prepared jelly roll pan, and bake for 25 minutes or until a slight impression remains when lightly touched in center.

Cool completely before slicing.

Return to Shemirah’s Dessert Recipes
Return to Shemirah’s Recipes

About Shemirah:

Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.

“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.

Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.

Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.

Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.

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