Apple and Apricot Crumble | Gluten Free

This is a super simple crumble recipe that I paired with a pre-made gluten-free pie crust. However, if you do not have the pie crust to use, not a problem, this is just as good without the crust.

Ingredients:

For the Crumble:

1 cup gluten-free oats
1/2 cup gluten-free flour
1/4 cup coconut sugar
1/4 cup melted vegan butter
2 flax eggs
1 tsp cinnamon
1/4 cup walnuts
2-3 TBS maple syrup

For the filling:

1 cup cut-up apricots
1 cup cut-up apples
1 tsp cinnamon
2-3 TBS maple syrup

Directions:

  1. Preheat the oven to 350F.
  2. Place all of the ingredients for the filling into a pan. Heat the ingredients on medium-high heat until it starts to boil, let it boil for 5-8 min while watching the pan as the ingredients can burn if you do not consistently stir it. Then place the ingredients on low heat and let it simmer for 15 min.
  3. While the filling is simmering, place all of the crumble ingredients into a food processor and blend up until well combined.
  4. Let the filling cool down before you place it into the gluten free pie crust of your choice, I used Wholly Gluten Free’s pie crust.
  5. Once the filling has cooled down, pour it into the pie crust, then place the crumble on top being sure to cover the whole top of the pie.
  6. Place the pie into the preheated oven for 50-60 min, or until the crumble on top is golden brown.

Enjoy on its own or with a scoop of delicious ice cream!


Pumpkin Pie Filling | Vegan & Gluten Free

If you already have a pie crust to use and you just need the filling for your delicious pumpkin pie, here it is!

Ingredients:

3 cups Pumpkin Puree (I used the full can of E.D. Smith, 796 mL)
1/4 – 1/2 cup Maple Syrup (depending on how sweet you like your pumpkin pie – adjust to your liking)
1/4 cup Coconut Sugar
1/3 cup Almond Milk (I used the unsweetened kind)
1 TBSP Coconut Oil
3 TBSP Arrowroot Starch
2 tsp Pumpkin Pie Spice
Pinch of salt

Optional:

Coconut Whipped Cream

An easy way of making it is simply by taking a can of coconut milk and chill it for a few hours. Then take out the solid coconut milk from the top and place it into a bowl and add as much maple syrup as you’d like to your sweetness levels. I used about 5-6 TBSP. Then use an electric hand mixer and mix it until small peaks form in the cream. Chill and add to the top of your pie!

Directions for the Pie Filling:

  1. Preheat oven to 350 F.
  2. Place all of the above ingredients into a food processor, then mix the ingredients together until smooth. You may need to scrape down the sides to get it all in.
  3. Put the pumpkin pie filling into your pie shell being sure to not over fill it. This recipe should fit a regular sized pie shell perfectly.
  4. Now it’s time to bake your pie! Place it in the oven for 60-65 min or until the top of the pie is golden brown.

Enjoy!


Coconut Curry | Gluten Free, Dairy Free, Vegan

Looking for a quick and easy curry to make that tastes almost like a massaman curry? This is for you!

Ingredients

2 TBS Olive Oil
2 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Tumeric
1 tsp Coconut Sugar
1 TBS Almond Butter
2 tsp Red Thai Curry Paste
3 Garlic Cloves
1 Onion (medium sized)
1 Thumb Size Piece of Ginger
8-10 Button Mushrooms
4 small Bok Choy
1 x 400ml can Coconut Milk
1 x 540ml can White Kidney Beans
1/2 cup Vegetable Broth
Salt and Pepper to taste
1 cup Brown Rice

Directions

  1. Start cooking your rice as per instructions on the package.
  2. Put the olive oil into the pot and turn your stove top to medium heat.
  3. Once the pot is warm, add all of the spices including: cumin, coriander, and tumeric. Once the cumin and coriander seeds start to pop, add in the onion, garlic, ginger and coconut sugar.
  4. Let the ingredients cook until the onions become translucent. Once this happens add in the almond butter and red Thai curry paste. Cook for 3 more minutes.
  5. Now add in the chopped up mushrooms and bok choy. Cook for another 3-5 min.
  6. Add the coconut milk, kidney beans and vegetable broth and cook on high until it starts to boil.
  7. Once the curry has started to boil, turn the heat off and add to cooked rice of choice.

Suggestions: as with any cooking, add a bit of salt with every step to help with increasing the flavour of the dish.

If you give this one a try, please do leave a comment below and let me know what you think!

LEW xoxo