In 2015, Canned Time is featuring a new recipe from a different blogger each month again.
This year’s theme: Family Favorite Desserts – Veganized.
This month I’m proud to present an old Canned-Time.com friend, Annie and scrumptious
Fruit pie figured greatly into my childhood. Mom’s superb flaky crust graced slices of sweet apple, creamy pumpkin, and juicy raspberries or blueberries. Pies marked off the seasons, showcasing the produce that was available as well as deliciously capping off many a “regular” family meal or holiday celebration.
While pie is still a “family favorite” here in my household, over the years I’ve made modifications to suit the way we now eat – ways to get me to fruit pie nirvana without feeling too guilty about the ingredients. I do this by reducing the size of the “slice,” using nut butters in place of butter, and (simply for shortcuts sake) using 100% fruit jam instead of whole fruit.
For this recipe, I start with an easy, sugar-free homemade chia jam (and really, any fruit jam you like can be used here) and then I dollop it into small circles of crust. The result is not only a bevy of adorable tiny pies, but a dessert that won’t give you eater’s remorse. I hope you enjoy them!
Thank you, Angela, for inviting me to participate in this yearly event! It’s always fun to come up with a recipe and a treat to see what my fellow vegans contribute.
- 5 fresh ripe apricots, pitted and cut into chunks (~3 cups)
- ½ cup unsweetened apple juice
- ½ tsp. fresh lemon juice
- ½ tsp. vanilla stevia liquid
- ½ Tbsp. chia seeds
- 1 ¼ cups whole wheat flour
- 1 Tbsp. flaxseed meal
- ¼ tsp. ground cinnamon
- pinch sea salt
- 1 stopperful vanilla stevia liquid
- 3 heaping Tbsp. tahini
- 3 heaping Tbsp. almond butter
- 5-7 Tbsp. ice water
- In a medium-sized saucepan, combine the apricots, apple juice, and lemon juice. Bring mixture to a boil, then reduce the heat to a low simmer. Cook for 15-20 minutes, stirring occasionally.
- Whisk in the stevia and chia seeds and either set aside while you prepare the crust, or let cool for a bit before storing in the refrigerator until needed.
- In the bowl of a food processor, combine the flour, flaxseed meal, cinnamon, and salt. Pulse a few times to combine.
- Add the tahini and almond butter and pulse again until broken down into small chunks. Now turn on the processor and add the water. Process until the mixture comes together to form a ball.
- Remove the dough from the bowl and place it on a sheet of plastic wrap, patting the dough into a flat circle. Refrigerate for a couple of hours – or freeze for 30 minutes or so.
- Preheat the oven to 375-degrees F and grab a 12-cup muffin tin. Lightly flour your counter or a board and place the disk of dough on top. Roll the dough out – adding more flour as necessary to keep it from sticking and tearing – until it’s about ¼-inch thick. Use a 3-inch cookie cutter (or drinking glass) to cut circles. Gently place the circles into the muffin cups and pat them down so that some of the dough comes up the sides – like wee pies.
- Place about 1 tablespoon of the chia jam in each tartlet. Gather up the dough scraps and roll out again. Cut into ½-inch wide strips, then into 1-inch long (or thereabouts) pieces and criss-cross them over the chia jam (see photos for example).
- Bake the tartlets for 15-20 minutes or until the crust is browned and the jam is bubbling. Let cool slightly before eating.
- Note: you may get more or less tartlets depending on your muffin tins and how thinly you roll out the crust. You will most likely have extra jam. Don’t be shy about spreading it on your morning toast.
- These taste extra-yummy topped with fresh coconut whipped cream.
Many, many thanks to my friend Annie for bring you these beautiful little gems and for all she does to share a healthy, delicious way of eating to us all. You can find Annie around the web at the links below.
More from my site
- “The Homemade Vegan Pantry” by Miyoko Schinner / A Review & Giveaway plus ‘French Buttercream’
- Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa