Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust (Nut-free, Vegan)

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veganpumpkinpienutfree (1 of 1)

A couple weeks ago, I received a reader recipe request. Let’s call him “Jason”. Jason asked if I could create a nut-free version of my Raw Pumpkin-Maple Pie with a Baked Oat Crust (found in my cookbook, page 247) because his wife can’t have cashews and pecans. Apparently, it was tormenting her not to be able to try this pie! He wants to surprise her next month with this dessert as a special thank you because “she’s the best wife and mom ever”.

He went on to write, “Angela, I have no clue where to begin and don’t want to mess this up like I usually do.”

I immediately knew that I had to step up to the (pie) plate on this one (no pressure, no pressure!) because the world needs more love. And pie. Plus, I’ve always wondered how I could make this recipe without pecans or cashews, and now I have a nice option to share with you all. I tested multiple fillings and there was a clear winner that I’m sharing below. Spoiler alert – a combo of super luxurious full-fat coconut cream and sunflower seed butter worked so well as a replacement for cashews! It tastes so awesome.

I also paired it with a new toasted sunflower seed and oat “cookie” crust that’s a wonderful, crunchy compliment to the creamy and cool pumpkin pie filling. Pie crusts should never be boring or flavourless, and I love that this one is an easy “press-in” crust.

I meant to have this recipe up on Monday, but I ended up testing this pie about 7 times this week! I can’t sleep at night unless I’ve tested all of my options. Better late than never, I say. I’d rather not rush a recipe just to get it out on time. Anyway, I made this pie as a contribution to our Thanksgiving dinner later today (we’re in the US currently), and I’m so looking forward to the spread at my mom and stepdad’s. I hope those of you celebrating have a happy, fun, and safe Thanksgiving! And if you can’t make this pie today or this weekend, I hope you’ll include it on your holiday baking list.

Well, Jason (you know who you are) I hope this works out for you. If it doesn’t, I’d prefer that you not mention my name.

I’m joking! It’ll work out. Promise.


Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust (Nut-free)
Vegan, gluten-free, nut-free, refined sugar-free, soy-free

This is a luxurious and creamy nut-free version of my favourite Raw Pumpkin Pie from The Oh She Glows Cookbook. After many trials, I ended up using a combination of sunflower seed butter and full-fat coconut cream to replace the cashews in the original recipe, and it worked out so well! The pie has a light coconut flavour, but it’s balanced out nicely by the earthy sunflower seed butter. As a bonus, this filling doesn’t use any whole nuts or whole seeds so you don’t need a Vitamix (or other high powdered blender) to get the filling super smooth. I used 4 tart-sized (about 4-inches diametre) “freestanding” baking cups which I found at Target, but you can also use a standard muffin tin lined with paper liners (or simply greased well) to make mini tarts. I’d imagine a 7-9 inch springform cake pan would work well too. The dough is a bit difficult to shape into a traditional pie crust (with high sides) so that’s why I went with a flat crust for this recipe. If you don’t mind fiddly things, then by all means take a stab at the regular pie crust. Also, the paper liners are easily removed if you remove them while the pies are frozen.

8-10 servings
Freeze time
24 hours (chill can of coconut milk in the fridge) + 3-5 hours

Prep Time
30 Minutes
Cook time
12 Minutes
Total Time
42 Minutes

For the crust:1/2 cup raw sunflower seeds1 3/4 cups rolled oats (use certified gluten-free if necessary)1/4 teaspoon fine sea salt1/4 cup coconut oil, melted*3 tablespoons pure maple syrup2 tablespoons smooth sunflower seed butter (pour off oil before measuring)2-3 teaspoons water, if needed to bind doughFor the filling:1/2 cup canned full-fat coconut cream**1 cup unsweetened pumpkin puree3/4 cup pure maple syrup1/2 cup coconut oil, melted*2 tablespoons + 2 teaspoons sunflower seed butter2 teaspoons pure vanilla extract1-2 teaspoons pumpkin pie spice, to taste***1/4 teaspoon fine sea saltFor serving:Coconut Whipped Cream (I used So Delicious Coco Whip here)

Preheat oven to 350F. Grab four (4-inch diameter) baking paper cups, or 12 standard muffin paper liners and set aside. You can also use a 7-9 inch springform cake pan greased and lined with a circle of parchment paper. Add the sunflower seeds into a skillet and toast the seeds over medium heat for 5-8 minutes, until lightly golden and fragrant. Remove from heat. For the crust: Add the toasted sunflower seeds, oats, and salt into a food processor and process until finely chopped, resembling a coarse flour. Now, add the melted oil, maple syrup, and sunflower seed butter, and process until the mixture comes together into a heavy dough. The dough should stick together when pressed between your fingers very easily. If it’s still a tad too dry, add the optional water and process again until it comes together. I find that I always need 2 teaspoons of water, but it’ll depend on your ingredient’s moisture content. Divide the dough equally between the liners, crumbling it all over each base. (Note: I reserved about 1/2 cup of the dough for sprinkling on the pies when serving.) Lightly wet your fingers. Starting at the centre, press the dough into the base to form a crust. If the dough starts to stick to your hands at any time, lightly wet your hands and shake off the excess water. Once the crust is all pressed in, poke the base with a fork about 2-3 times to allow the air to escape while baking. I place the 4 liners onto a baking sheet so it’s easy to remove them from the oven. Bake the crusts for around 10-12 minutes until lightly golden around the edges. Place baking sheet on a cooling rack and cool the crusts for at least 15-20 minutes, or longer if you have the time. For the filling: Open the chilled can of coconut milk. Scoop off 1/2 cup of the white coconut cream only (not the water) and place it into a blender. (You can save the remaining contents of the can for a smoothie or other use.) Add the pumpkin puree, maple syrup, melted oil, sunflower seed butter, vanilla, pumpkin pie spice (to taste, I use 2 tsp), and salt. Blend, starting at a low speed and increasing the speed, until smooth. Divide the filling equally among the cooled crusts. Carefully, transfer the baking sheet (or muffin tin, if making 12 mini tarts) into the freezer on a flat surface. Chill until firm, about 3-5 hours. There’s no need to cover it. After the tarts are solid, carefully remove the paper liners. Here you can transfer the pies to the fridge for a mousse-like texture, but I prefer the texture when frozen after sitting on the counter for 5-10 minutes before serving. Serve with coconut whipped cream on top, if desired. This pie filling softens a great deal at room temperature, so it’s best not to leave leftovers on the counter. Return them to the fridge or freezer for best results.

*A note about coconut: Health Canada classifies coconut as a “seed of a fruit” and not as a tree nut, however the U.S. FDA classifies coconut as a tree nut, so as you can see there is some confusion over classification when it comes to coconut. As always, if you think you might be allergic to coconut, be sure to talk to your doctor before consuming.

If you want to minimize the light coconut flavour in this pie, you can use refined (flavourless) coconut oil here rather than virgin.

**Be sure to chill a can of full-fat coconut milk for at least 24 hours before you begin this recipe. When ready, open the can and carefully scoop out 1/2 cup of the white coconut cream making sure not to use any of the coconut water.

***I used 2 teaspoons of Whole Food’s 365 Pumpkin Pie Spice since I’m currently away from home. You can also try my homemade Pumpkin Pie Spice Mix.


Comments (59) | function fbs_click() {u=location.href;t=document.title;‘’+encodeURIComponent(u)+’&t=’+encodeURIComponent(t),’sharer’,’toolbar=0,status=0,width=626,height=436′); return false;}Share on Facebook | Tweet | Pin It | Stumble© copyright 2016 Oh She Glows. All Rights Reserved.

Gluten Free Crustless Cranberry Pie Recipe

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Post image for Gluten Free Crustless Cranberry Pie Recipe

If you’re a gluten free baking novice and find making gluten free pie crusts challenging, or if you just want to make a holiday pie with very little effort – this is the pie for you.

Basically, you just mix up some ingredients, pour it into a pie dish, bake, and voila! Pie.

This pie has all the flavors of the holidays and takes about 3 minutes to whip together.

Seriously, there is no excuse for not making pie this year!

Notes: Use a good quality gluten free all-purpose flour or make your own with this recipe. No need to thaw your cranberries if they are frozen. I always bake with Wholesome! organic sugar and as always, use pure extracts, not imitations.


Note: There is a print link embedded within this post, please visit this post to print it.
Gluten Free Crustless Cranberry Pie Recipe

Butter for greasing the pan
1 cup gluten free all-purpose flour
1 cup plus 1 tablespoon Wholesome! organic sugar, divided use
½ teaspoon kosher or fine sea salt
½ cup heavy cream
2 large eggs, lightly beaten
½ cup unsalted butter, melted
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
¾ cup chopped pecans
2½ cups fresh or frozen cranberries (if frozen, no need to thaw), divided use
Whipped cream for serving, if desired


Preheat the oven to 350 degrees. Generously grease a 9-inch pie pan with butter.

In a large mixing bowl, whisk together the flour, 1 cup sugar, and salt. Add the cream, eggs, melted butter, and extracts and whisk to combine. Stir in the pecans and 2 cups of cranberries. Pour into the prepared pan. Scatter the remaining ½ cup cranberries on top then sprinkle with 1 tablespoon sugar.

Bake 40 to 50 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly then serve, topped with whipped cream, if desired.


A gluten free recipe that serves 8

Ready for dessert?

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Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.


Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

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The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Naturally Nutty Popcorn with Dried Fruit

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Enjoy a wholesome snack using my favorite grain! This nutty popcorn is infused with ground nuts and seeds, plus a little dose of savory wheat germ (gluten-free option included) and dried fruit, for contrasting sweetness. This nutty popcorn snack recipe with photo was shared with us by The Popcorn Board. Special Diet Notes: Naturally Nutty Popcorn […]

The post Naturally Nutty Popcorn with Dried Fruit appeared first on Go Dairy Free.

Chia Parfait & Apple Crunch

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After both kids are put to bed, Luise and I have this evening habit of pouring ourselves a glass of yogurt or chia pudding (or both) and then diving deep into our pantry drawers for whatever nuts, seeds, nut butters, oats, honey, fruit and berries that we can find to cover the yogurt with. Some nights we even treasure a piece of dark chocolate that we chop finely and dust over. It’s a fresh and quick weeknight snack/dessert that never looks the same and quite honestly is one of the best things we know.

During the summer months, we add heaps of fresh berries but lately we have been all about apples. Usually we just add them cold, but a while back we instead tried to heat up apples, seeds and nuts in a frying pan with butter, honey, ginger and cinnamon. The soft and warm apples + crunch mixed with fresh apple pieces, cold yogurt and a drizzle of hazelnut butter in between was absolutely terrific.


We often make a double batch of chia pudding and store in the fridge as it always come handy when the kids need a quick snack. You could prepare a quinoa or oat bircher and use as base in this recipe if you can’t find chia seeds.

Even though this is a weeknight dessert in our house, it would also work really well as a lighter dessert for fancier occasions. When layered in high glasses with a drizzle of maple or honey on top it sure looks impressive enough. Not to mention, the leftovers make a pretty bad-ass breakfast!



Chia Parfait & Autumn Apple Crunch

As always, adapt this recipe with seasonal ingredients of your choice; plums, peaches, pineapple, berries or pears could be great instead of apples. It’s easily made vegan by leaving out the yogurt or using coconut yogurt.

Quick Chia Pudding
1 cup milk of choice (we usually use oat milk, almond milk or coconut milk)
4 tbsp chia seeds
zest from ½ lemon

Warm Apple Crunch
1-2 tbsp butter, ghee or coconut oil
1-2 tbsp honey, maple syrup or brown rice syrup
1 large apple
¼ cup / 60 ml sunflower seeds
¼ cup / 60 ml pumpkin seeds
¼ cup / 60 ml hazelnuts
1/2 tsp ground cinnamon
1 pinch ground ginger
1 pinch sea salt

Elements for layering
6 small glasses
full-fat plain yogurt or coconut yogurt
nut butter
chopped fresh apples
bee pollen, optional

Preparing the chia pudding: Combine all ingredients in a bowl, set aside for 15-30 minutes and stir every now and then. You can add a few teaspoons honey or maple syrup if you prefer it a little sweet.

Preparing the warm apple crunch: Chop the apples into small dices. Heat butter and honey in a skillet. Add apples, sunflower seeds, pumpkin seeds and hazelnut and spices and cook for about 7-8 minutes, stirring every now and then until the apples are golden and soft and the seeds and nuts are crispy.

Layering: Place a few spoonfuls of chia pudding in the bottom of 6 small glasses. Then add a dollop of nut butter, followed by a few spoonfuls of yogurt. Finally top with the warm apple crunch mixed with a few fresh apple slices and a sprinkle of bee pollen. Drizzle over some extra honey or maple syrup if preferred. Enjoy!


Red Raspberry Fruit Leather (with Oven Directions!)

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I love this raspberry fruit leather recipe because it is such a year-round, healthy snacking delight. It’s made with just three simple ingredients, making it naturally vegan or paleo (depending on the sweetener you choose) and free from top allergens. It can be packed into lunch boxes, zipped into baggies for hitting the trails, and […]

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Patisserie Valerie launches new gluten free range – tomorrow!

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Not only have Greggs expressed their interest in a gluten free range for 2016 – UK cake shop chain Patisserie Valerie have announced they will be launching a brand new gluten free cake range. And it hits the shop tomorrow.

I’ve never been in a Patisserie Valerie shop before – there is not one near me anyway – and every time I’ve visited London I’ve walked past it and thought ‘oh, look at all those amazing cakes I cannot eat’.

And while their gluten free range is pretty good – I was lucky enough to get a sneaky preview this weekend – it’s still not quite the classic patisserie I had hoped I might finally be able to try in gluten free format.

The new range includes:

Belgian chocolate brownie
Marble cake
Chocolate muffin
Ginger biscuit

The range of gluten free Patisserie Valerie cakes!

The range of gluten free Patisserie Valerie cakes!

Plus, customers can also order a gluten free double chocolate celebration cake which comes in an 8 inch size (serving 8-10 people) and costs £34.50. Each of the individual cakes are £2.45 to eat in or £2.10 take away.

In terms of taste, I really enjoyed all of the products. Surprisingly, the three things I thought I would enjoy the least – the gluten free ginger biscuit, flapjack and muffin – were my favourites! The flapjack was really gooey, the biscuit had an amazingly rich flavour and chewy texture, and the muffin was amazing – so moist and packed with loads of chocolate chunks!

Scoffing a gluten free ginger biscuit!

Scoffing a gluten free ginger biscuit!

While I enjoyed these products, I am still trying to establish how they stand in terms of cross contamination. There is no mention of this anywhere in Patisserie Valerie’s press release, which states they have been working on the gluten free range for a while after a lot of requests from customers.

I’ve emailed them to find out, and will of course update when I find out more. I know while many are excited for these new gluten free ranges popping up everywhere, others feel gluten free has been commercialised and has just become a mainstream fad.

The way I see it, is the more choice coeliacs have, the better. Yes, there may be all these other people who are ditching gluten for the fashion statement, and even though I probably will never go to Patisserie Valerie and buy these products because of my nutrition and lifestyle choices, for many it’s nice to have the option.

Gluten free marble cake? Er, yes please!

Gluten free marble cake? Er, yes please!

Yes, I choose to eat healthily and enjoy eating protein bars or grabbing some freshly cooked chicken over cake most days, but there are many who miss these kinds of foods so dearly post-coeliac diagnosis, and for them, it’s great.

Have you tried the new Patisserie Valerie gluten free range? What do you think? Comment below and let me know your thoughts, I’d love to hear them!

Filed under: eating out

MI, Brighton – No More Belly Aching Bakery

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No More Belly Aching Bakery is a dedicated dairy-free and gluten-free establishment that also offers vegan options. Some of their most popular items include their cookies, hamburger and hot dog buns, pies, and breads (both yeasted and quick bread varieties available), but No More Belly Aching Bakery covers all the delicious bases with muffins, doughnuts, pizza […]

The post MI, Brighton – No More Belly Aching Bakery appeared first on Go Dairy Free.

Homemade Nutella Hot Chocolate (vegan)

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How is the holiday season treating you so far? Hopefully great. I honestly can’t believe it’s December 11th. What a whirlwind season. I just finished another round of book edits and now I’m currently in the midst of planning next week’s photoshoot for my next cookbook. Some of you might remember in The Oh She Glows Cookbook, we had various lifestyle photos throughout the book. Well, the second cookbook is going to have all new photos so I’ve been planning around 15 unique shots, all the recipes that will be featured (and what I have to prep in advance, what needs to be made the day of, etc), and everything in between (such as, what the heck am I going to wear). It’s been a bit of a hot mess around here, but I’m so excited for next week’s shoot! Hopefully it’ll all come together. My dear cousin Alannah is coming to help on the shoot days, and I couldn’t be more grateful to have her help.

In other news, you can now find me on Snapchat! I used to think Snapchat was just an app for sharing questionable content among teens, but apparently it can be used for other things too. New techy things intimidate me and “for dummies” tutorials confuse me so the fact that I’m currently using Snapchat (and loving the heck out of it) probably means it’s not even cool anymore. But, I love how easy-breezy it feels. (After I finally figured it out, that is.) Want to write all over the picture and make a hot mess? Sure. Want to snap some random, poor lit shot? Go for it. It feels fairly real as far as social media goes, and it’s fun to get snaps throughout the day of someone’s day to day life. Oh, and I somehow got my mom to follow me. She’s hip, I tell ya! I think she’s just holding out for more Adriana pics though…

So, if you are down for some “riveting” behind the scenes footage over at casa OSG, then follow along. My username is angelaliddon. I’ll be sharing day to day things, cooking videos (so fun – yesterday I did my homemade nutella), behind the scenes blog stuff, travel, as well as some blog/book/life sneak peeks. Odds are you will probably see it on Snapchat first because it’s just so fast to share things.

Here are a few random things I posted over the past week:


Like I said, hot mess.

Also, let me know if you are on it too!? I’m only following like 6 people right now which definitely makes me look a bit like a stalker. Ok, a lot like a stalker.

The second piece of news I have to share is to tell you that I’m back to shooting the photography on Oh She Glows! I know some of you have noticed this over the past month. The change is due to a couple reasons, one of which is that I miss shooting the photography greatly. I didn’t realize just how much I would miss this aspect of blogging after 8 years of doing the photography day in and day out. I still don’t have a proper photography set up and I rush through all my shoots since Adriana was born, but I hope to find a better system in the future. I will be bringing on a team member to OSG in the near future, and I hope that this will help me find a better balance with everything.

If you saw my snaps yesterday you probably spotted this hot cocoa in the making. It was all I could do not to bathe in this stuff, and it features my Homemade Mocha Nutella for a nutty twist on traditional hot cocoa! If you’re looking for a warming treat on a cold night, look no further.


Homemade Nutella Hot Chocolate
Vegan, gluten-free, grain-free, refined sugar-free

A nutty, plant-based twist on traditional hot cocoa. This recipe features my homemade nutella nut butter which makes this drink so creamy and decadent! I also love adding 55-60% dark chocolate into the mix for even more chocolate flavour. For a luxurious twist, try stirring in a bit of full-fat coconut cream into the hot cocoa, or serve it topped with some vegan marshmallows.

4 (1/2 cup) servings

Prep Time
25 Minutes
Cook time
5 Minutes
Total Time
30 Minutes

2 cups unsweetened almond milk (homemade or store-bought)50 grams 55-60% non-dairy dark chocolate1-2 tablespoons pure maple syrup, to taste1 tablespoon unsweetened cocoa powder1/4 cup Homemade Mocha Nutella (recipe linked below)Dash fine grain sea salt, to taste

Prepare the Homemade Mocha Nutella. Break up the chocolate into chunks. In a medium pot, add the almond milk and chocolate pieces. Increase heat to medium-low. Whisk occasionally until all of the chocolate is melted. Whisk in the maple syrup, cocoa powder, nutella, and salt until super smooth. Heat over medium-low and remove from heat just before it simmers. If you can’t get the hot cocoa smooth enough by whisking (this will depend in large part by how smooth your homemade nutella is) you can transfer it into a blender (with lid ajar) and blend until smooth. Adjust the sweetness to taste, if necessary. Serve and enjoy! Leftovers will keep in a sealed container in the fridge for 2 days or longer.

1) For my Homemade Mocha Nutella recipe, see here. 2) For my Homemade Almond Milk recipe, see here.


Oh, and if you are interested in a impromptu video on me making my homemade nutella, check out this video I uploaded to Instagram.

If you are looking for all my holiday recipes, see this link!

Comments (60) | function fbs_click() {u=location.href;t=document.title;‘’+encodeURIComponent(u)+’&t=’+encodeURIComponent(t),’sharer’,’toolbar=0,status=0,width=626,height=436′); return false;}Share on Facebook | Tweet | Pin It | Stumble© copyright 2016 Oh She Glows. All Rights Reserved.