Rustic Apple Pie - Gluten Free and Vegan

This is a lovely pie recipe that omits all the usual horrors of apple pie - no butter, no refined sugar, no white flour and no eggs.  It is a two part recipe as the pie uses roasted apples.  However, the apples can be done in advance and stored in an airtight container in the fridge for up to one week.  The original recipe is from Babycakes in NYC but as per usual, I have adjusted several ingredients (and a bit of the technique) to heighten the nutritional value of the pie.

Roasted Apples:
1 pound Granny Smith apples, peeled, cored and diced into 1-inch cubes
1 pound Pink Lady apples, peeled, cored and diced into 1-inch cubes (other baking apples may be substituted with equally great results)
1 Tablespoon ground cinnamon
1/2 cup agave nectar
1/4 cup lemon juice

Preheat oven to 325.  Line a baking sheet with parchment paper.  In a medium bowl, toss the apples, cinnamon, agave and lemon juice until apples are coated.  Spread the mixture on the prepared baking sheet.  Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes.  The apples will be soft.  Let stand for 30 minutes or until cool.

Rustic Apple Pie
3 cups Bob's Red Mill Gluten Free All-Purpose flour
1 tablespoon plus 1/4 teaspoon baking powder
3/4 teaspoon salt
7 tablespoons canola oil plus more for brushing pan
1/2 cup plus 2 tablespoons agave nectar plus more for brushing
2 teaspoons pure vanilla extract
3 tablespoons cold water
Roasted apples (see above)

In a medium bowl, mix together the flour, baking powder and salt.  Add the 7 tablespoons canola oil and the agave nectar and vanilla and stir (about 30 seconds) until combined.  Slowly add the cold water and continue mixing for another 30 seconds or until the moist dough is formed.

Spread a piece of plastic wrap on the counter and sprinkle it with some flour.  Put the dough on the plastic and shape it into a 3-inch-thick disc.  Wrap the dough and refrigerate for 20 minutes before using.

Preheat oven to 325.  Line a baking sheet with parchment paper and lightly oil a 9-inch pie pan.

Place a large cutting board or similar flat steady surface on the counter and sprinkle with flour.  Dredge the dough in the flour until completely covered.  Using a rolling pin, roll out dough to an even 1/4 inch thickness.  Brush off the excess flour.  Lift the crust and fit it into the prepared pan, allowing the excess dough to hang over the side.  Fill the pie shell with the apples.  Fold the excess dough back over the apples.  Pleating and pinching of the top of the pie will give it a great rustic look.  Brush lightly with some oil.  Place the pie on the baking sheet and bake on bottom rack of oven for 20 minutes.  Remove the pie from the oven and brush the crust with some agave nectar.  Return to the oven and bake for 11 minutes longer, until browned.  Let the pie stand for 15 minutes before serving.

Vegan and Gluten-free Banana Bread

This delicious vegan and gluten- free recipe comes from the awesome Babycakes bakery in New York City.  The chocolate chips are optional.  I have adjusted a few ingredients from the original recipe, in the name of even better nutritional content.  You can easily double the recipe if you wish to make two banana breads instead of one.  Believe me, this won't last long on your counter-top.  Enjoy!

2 cups Bob's Red Mill gluten-free all purpose baking flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon xanthan gum (an egg substitue used for baking)
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup canola oil (plus a bit extra for greasing the pan)
2/3 cup agave nectar
2/3 cup unsweetened rice milk
1 teaspoon pure vanilla extract
1 1/2 cup mashed bananas
1 cup vegan chocolate chips (optional)

Preheat oven to 325.  Lightly grease a loaf pan or round pyrex.

In a medium bowl, whisk together flour, baking powder, baking soda, xanthan gum, salt and cinnamon.  Add the oil, agave nectar, rice milk and vanilla to the dry ingredients and stir (or gently beat with electric mixer) until the batter is smooth.  Gently fold in the mashed bananas.  If you are using the chocolate chips, fold into the batter or sprinkle on top once you have put batter into pan.

Bake the banana bread on the center rack for 35 minutes, rotating the pan 180 degrees after 20 minutes.

Remove from oven and let stand 20 minutes.  Gently run a knife around the edge of the cake to prevent it from sticking.

This recipe is a favourite in our home.  Let me know if it become one in your home too!!