Vegan apple crumble

Sunday afternoon delight

 

Well isn’t this a relatively simple delight to put together!

I tried out a new recipe that included coconut butter instead of regular butter. I have to say I needed to get a bit creative before it turned into something decent however, I have managed to pull a success out of thin air! Man those kind of days in the kitchen tickle my fancy.

Ingredients: 

Filling

1 dozen apples peeled, cored and sliced – I used ambrosia

1 tbsp cornstarch or alternative

3 tbsp freshly squeezed lime juice – trust me, all else is GROSS

1/3 cup honey or agave nectar

1 tbsp cinnamon

Pinch of salt

Coating

1/3 cup sugar of choice – brown, coconut, palm

1/2 cup flour of choice – gluten free, organic whole wheat

1 cup oats

1.5 cup mixed nuts or straight up pecans (this recipe I used mixed nuts including chopped cashews & tamari almonds)

Pinch salt

1 1/4 cup coconut butter or 1 cup coconut oil

1 cup of warm water set aside

 

Method: 

Preheat oven to 375.

Coat apple slices in filling ingredients, transfer to baking dish and set aside. ( I used 1 large baking dish but you could use two 8×8).

Mix topping ingredients until it becomes sticky/mealy. Do not worry if it is a little bit dry when using coconut butter, this stuff is harder to work with. Sprinkle over apples and bake for 45-1 hour.

Near the end of baking time, remove from oven to see if flour ingredients have softened. (I used coconut butter and mine had not)

If not, top with 1/2 cup warm water and return to oven OR mix dish with 1 full cup of hot water and return to oven for 10 minutes.

 

 

 

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Pumpkin pudding pie – vegan

 

I adapted this recipe heavily after trying to find something mainly raw, definitely vegan and definitely quick. This recipe will take you about 30 minutes to complete however, ** there is a setting time of a few hours** for the pudding/pie filling. Please make sure you leave yourself with at least a few hours before chowing down.

Ingredients Pie:

3/4 lg can pumpkin filling

5 tbsp cornstarch

3/4 tsp pumpkin pie spice * try my homemade recipe

1/8 teaspoon sea salt

1 3/4 cup coconut almond milk

3/4 tsp vanilla extract  *try my homemade recipe

Ingredients Crust: 

2  1/4 cups soaked & pitted dates * soak for 45 minutes

2 1/2 cups pecans

1/2 cup unsweetened coconut flakes

1/2 tsp pumpkin pie spice *try my homemade recipe

Method:

Create crust first by placing all ingredients in food processor and pulsing until well mixed and doughy. Mixture should form an easy ball when rolled.

Press into pie pan (greased with coconut oil if not teflon) and place in fridge.

Next, create your filling.

Combine all dry ingredients in a saucepan and whisk. Add pumpkin puree and slowly whisk in milk.

Place over medium heat and whisk continuously. Once bubbles start and the mixture thickens use a spatula to ensure your mix does not stick to the bottom or sides of the pan.

Remove from stove top and add vanilla, whisk and let set for 5 minutes. Pour into glass bowl.

Add Saran wrap to touch the surface of the pudding to prevent “skin” from forming.

Refrigerate for at least 2 hours.

Once set pour mixture into pie shell and let set for another 30-60 minutes. 

Serve with Luna & Larry’s coconut bliss ice cream or a whipped topping of your choosing.

Reference: The minimalist baker