Vegan apple crumble

Sunday afternoon delight

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.

 

 

 

Pumpkin pudding pie – vegan

 IMG_1857.JPG

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.

IMG_1838.JPG

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

IMG_1839.JPG

Next, create your filling.

IMG_1840.JPG

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

IMG_1841.JPG

IMG_1842.JPG

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.

IMG_1843.JPG

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

IMG_1846.JPG

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