Apple & Honey Galette


Have I told you that The Forest Feast cookbook is out in other languages now? Yes! It’s out in German and Dutch (and more languages coming soon!)

Since tonight is the beginning of the Jewish New Year (Rosh Hashana) and it’s traditional to eat apples and honey, I though I’d share this simple dessert recipe from the book, which was a favorite on my blog: an Apple & Honey Galette (or Appel & Honing Taart or Apfel-Honig-Galette!)

Enjoy and Shana Tova!

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You might also like:

Honey Cake

Round Pomegranate Challah

Apple Herb Galette

Vegan Zucchini Almond Bread


We have so much zucchini coming out of our garden right now that I have started baking zucchini bread to freeze for when our baby comes (today is my due date!). I found this amazing recipe for vegan zucchini bread from Joy the Baker, and it’s so moist you’d never know it was dairy free. Joy’s version is “almost vegan”- she makes hers with buttermilk, but I have substituted Almond Breeze Almond Milk and it works beautifully!

This isn’t a super sweet bread, so to make it feel more like a dessert I made a simple almond glaze of almond milk, vanilla and powdered sugar (you could add almond extract to make it taste more nutty).

Happy Baking!

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adapted from Joy the Baker's Almost Vegan Zucchini Bread

makes one 8×4 or 9×5-inch loaf


3 cups all-purpose flour

1 ½ teaspoons baking soda

½ teaspoon baking powder

1 teaspoon salt

3 teaspoons ground cinnamon

½ teaspoon fresh grated nutmeg

½ cup  Almond Breeze Almond Milk

1 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup granulated sugar

¾ cup brown sugar

2 cups shredded zucchini 

¾ cup thinly sliced almonds plus a bit more for the top of each loaf

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease and flour an 8×4-inch or 9×5-inch loaf pan.  Set aside.

In a large bowl, whisk together flour, baking soda, baking powder, salt and spices.  Set aside.

In a medium bowl, whisk together Almond Milk, vegetable oil, vanilla extract, and sugars.  Shred the zucchini using a grater and squeeze it over a strainer to release some of the liquid. Whisk thoroughly, then add the shredded zucchini and almonds.

Pour the wet ingredients into the dry ingredients and fold together with a spatula.  Make sure all of the flour is thoroughly incorporated into the batter.  Spoon batter into prepared pan, sprinkle the top with sliced almonds and place in the oven.  Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.

Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.

Bread will last, well wrapped at room temperature, for up to 5 days.

Optional: Drizzle warm slices with Almond Glaze before serving. For the glaze, simply stir in a bowl: ½ c powdered sugar, 1 tablespoon Almond Breeze Almond Milk, and ¼ teaspoon vanilla or almond extract.

This post was done in partnership with Almond Breeze but opinions are completely my own. For this recipe I used the unsweetened original flavor Almond Breeze Almond Milk.

Passover Dessert: Ricotta Mousse Cups

Passover is next week, and I am looking forward to a trip to the east coast to spend it with family in New York (1st night) and Connecticut (2nd night). (Plus, I was able to fit a couple book launch events in!) Feel free to follow along with me on Instagram, @theforestfeast.

This tasty mousse recipe is from my new book, and I think it would be perfect for Passover if you are looking for a dessert idea to end your meal. I had a version of it at a friend’s house for dinner once and had to go home and recreate it! It’s SO easy, and can also be made in a bigger dish instead of individual cups. This recipe serves 4.

Other Passover recipe posts + ideas:

Our Seder in the woods (2012) (with Haroset + Farfel recipes)

Beet Haroset

Matzo Brei Scallion Pancakes

Enjoy! And Happy Passover :)


Ginger Cookies


In the Fall (or anytime, really) I love the flavors of warm spices like cinnamon and cloves… Chai tea, Cider (or Chaider!) on a foggy morning- so cozy and comforting. Add some spiced ginger cookies, and I am set! Last night we had them on the deck with a cocktail at sunset. So very Fall!

I found this great recipe for chewy Ginger Cookies in the new Better Homes & Gardens Baking Cookbook. Click on over to my full post on their website for the recipe and more photos. It’s a good one!!

By Erin Gleeson, The Forest Feast

Pear Sauce


Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute.

There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce.

By Erin Gleeson for The Forest Feast