#cranberrypecan

This vegan cranberry-pecan rye bread is a delightful combination of hearty rye flour, sweet dried cranberries, and crunchy pecans. It's perfect for breakfast or as a snack, and it's easy to make!

Ingredients: 2 cups rye flour. 1 cup all-purpose flour. 1/2 cup chopped pecans. 1/2 cup dried cranberries. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 1/4 cups almond milk. 1/4 cup maple syrup. 2 tbsp apple cider vinegar. 2 tbsp vegetable oil.

Instructions: Preheat your oven to 350F 175C. Grease and flour a loaf pan. In a large mixing bowl, combine rye flour, all-purpose flour, chopped pecans, dried cranberries, baking powder, baking soda, and salt. In a separate bowl, mix together almond milk, maple syrup, apple cider vinegar, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 50 minutes

Enjoy the smooth, creamy goodness of home-made ice cream with a tasty mix of tart cranberries and crunchy pecan pralines.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1 teaspoon vanilla extract.

Instructions: In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat until sugar dissolves. Remove from heat and stir in vanilla extract. Transfer mixture to a bowl and let it cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or until thoroughly chilled. Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions. During the last few minutes of churning, add in the dried cranberries and chopped pecans. Transfer churned ice cream to a freezer-safe container, cover, and freeze until firm, about 4-6 hours. Serve scoops of the cranberry and pecan praline ice cream and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These Cranberry Pecan Muffins are a delightful combination of tart cranberries and crunchy pecans. Perfect for breakfast or as a snack!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2/3 cup milk. 2 large eggs. 1 tsp vanilla extract. 1 cup dried cranberries. 1/2 cup chopped pecans.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Put the flour, sugar, baking powder, and salt in a large bowl and mix them together. Butter that has been melted, milk, eggs, and vanilla extract should all be mixed together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the chopped pecans and dried cranberries slowly. Fill up each muffin pan cup about two thirds of the way to the top with muffin batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Have fun with your tasty Cranberry Pecan Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Delight in the perfect combination of chewy oats, tangy cranberries, and crunchy pecans in these delightful cookies.

Ingredients: 1 cup rolled oats. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the rolled oats, dried cranberries, and chopped pecans in a bowl and mix them together. Mix the flour, baking soda, cinnamon, and salt together in a different bowl. In a different, bigger bowl, beat the softened butter, brown sugar, and white sugar together until the mixture is fluffy and light. Add the egg and vanilla extract and mix them in well. Slowly add the dry flour mixture to the wet mixture while stirring just until everything is combined. Add the oat mixture and mix it in until it's spread out evenly. Using a spoon or cookie scoop, place round tablespoons of dough about 2 inches apart on the baking sheet that has been prepared. Use the back of a spoon to gently press down on each ball of cookie dough. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12

A tasty mix of soft chicken, sweet cranberries, and crunchy pecans tossed in a creamy dressing. This makes a salad that is both light and tasty.

Ingredients: 2 cups cooked chicken or turkey, shredded. 1/2 cup dried cranberries. 1/2 cup pecans, chopped. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 1 tablespoon Dijon mustard. 1 tablespoon honey. 1 tablespoon lemon juice. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: Put the cooked chicken or turkey, dried cranberries, and chopped pecans in a large bowl. Add the Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper to a small bowl. Use a whisk to mix the ingredients together. Add the dressing to the chicken and mix it all together by tossing it. The salad should be put in the fridge for at least 30 minutes so that the flavors can mix. Enjoy the cranberry pecan chicken salad on lettuce leaves.

This vegan cheeseball is bursting with flavors of tangy cranberries and crunchy pecans, making it a perfect appetizer for parties and gatherings. Creamy and savory, it's sure to impress even non-vegan guests!

Ingredients: 2 cups raw cashews, soaked overnight. 1/4 cup nutritional yeast. 1/4 cup refined coconut oil, melted. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 2 tablespoons fresh parsley, chopped.

Instructions: Drain and rinse the soaked cashews. In a food processor, combine cashews, nutritional yeast, melted coconut oil, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt. Process until smooth and creamy. Transfer the mixture to a bowl and stir in dried cranberries, chopped pecans, and chopped parsley until well combined. Shape the mixture into a ball, then wrap it in plastic wrap and refrigerate for at least 2 hours to firm up. Once firm, roll the cheeseball in additional chopped pecans and cranberries, if desired, for decoration. Serve with crackers or sliced vegetables.