The Happy Gluten Free Vegan

Posts Tagged ‘ice cream’

Fourth of July is almost here, and for many folks, this day means barbeques and picnics. Quite a few of us have fond memories of chowing down slice after slice of apple pie. Even if you’re following a vegan, gluten-free diet, you don’t have to miss out on this aspect of the celebration! Our version is beyond delicious. The crust’s rich, buttery flavor comes from coconut oil. We made a lattice-style crust, because we like its visual appeal. You’ll be delighted by this scrumptious delicacy!

PIE INGREDIENTS
5-6 apples, sliced, peeled, and cut into chunks (try a variety of different apples for a flavor kick)
1 tablespoon coconut oil
2/3 cup coconut sugar
4 tablespoons plant-based milk (coconut or almond is best)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of sea salt
1 tablespoon tapioca flour

CRUST INGREDIENTS
1/4 cup coconut oil
1 1/4 cup almond meal (also known as almond flour)
1 1/4 cup gluten-free pastry flour (plus more for rolling)
2/3 cups water

INSTRUCTIONS

Place coconut sugar in 1 tablespoon coconut oil and fry on stovetop until slightly bubbly. Do not burn! Add milk, vanilla extract, cinnamon, and apples, and continue heating for about 10 minutes. The apples should be a bit soft, but they don’t need to be cooked through. Add tapioca flour and cook for another 1-2 minutes until mixture thickens. Remove from stovetop and set aside.

Prepare crust by combining flours and coconut oil with water. The dough should be pliable but not sticky. Add more flour if the dough adheres to your fingers. Separate dough in half. Grease a pie pan with coconut oil or Earth Balance. Take the first dough section and press it across the entire bottom of the pan, creating a thin and level surface. Press dough around the edges of the pie pan with your fingers. You can tamp down the edges with a fork.

Pour apples into the pie pan, spreading them evenly. Depending on the size of your other dough half, you can either roll out a circle and place it over the top of the pie, or create a lattice crust with long, narrow dough strips. Either way, your pie will look lovely and taste delicious!

Bake in oven at 350 degrees for approximately 30 minutes. Cool on countertop, but don’t let it get cold. Apple pie tastes best hot and fresh from the oven! Serve as is, or with some vegan ice cream or whipping cream. Serves 4-6, and if you have leftovers, they’ll keep in your refrigerator for several days. Happy Independence Day!

Summer is definitely here and most of us are contending with record-breaking temperatures. That is why we were elated to get this month’s copy of Veg News and find it full of vegan ice cream recipes. The best part? You don’t even need an ice cream maker.

Naturally we zeroed in on the Rum Raisin ice cream, and if you are not a drinker, or are wanting to make this for the kiddies, we have you covered. We did our research and found an alcohol-free, gluten-free and vegan rum flavoring.

This does have a prep-ahead component by way of 3 large bananas, cut into 1-inch pieces, being frozen overnight.

Vegan, Gluten Free, Optionally Alcohol-Free Rum Raisin Ice Cream

3 large organic bananas, cut into 1-inch pieces and frozen overnight (works best when you lay them out flat on parchment paper on a cookie sheet)
3 tablespoons of dark rum, or, 3 tablespoons of Nature’s Flavors non-alcoholic, vegan and gluten-free butter rum flavoring
Seeds from 1 split vanilla bean
1 teaspoon ground cinnamon
1/4 cup raisins

Add frozen bananas, rum or rum flavoring, vanilla and cinnamon to a food processor and process for 1-2 minutes, until the banana is broken up into small pieces. Scrape the banana down the sides and process until the mixture becomes the consistency of soft serve. Add raisins and pulse very quickly just a few more times to incorporate them into the mixture, but keep them in whole pieces. Serve immediately.

For some more fun, put out different toppings, such as nuts and rice syrup, and let everyone make their own sundaes!