Pie Crust (vegan, gluten-free)
Ingredients:
3 cups gluten-free baking flour blend* (King Arthur, Bob’s Red Mill, or see our favorite homemade blend below)
1 tsp aluminum-free baking powder
1 tsp gluten-free xanthan gum
1 tsp pink Himalayan salt
1 cup vegan butter, cut into cubes (we used Miyokos_Kitchen Vegan Butter)
1/2 cup purified, cold water
1 tsp apple cider vinegar
Sift together the flour blend, baking powder, xanthan gum, and salt. Using a fork work in the cubes of vegan butter until butter is thoroughly mixed in. The dough will be crumbly. Add water and vinegar and stir together till a dough forms. Divide dough in half. Wrap up the dough and put in the fridge to chill for 30 minutes. After chilling, roll out dough between 2 pieces of parchment paper. Roll into a 12” circle for a 9” pie pan. Leave 2nd ball of dough in the fridge to keep it chilled while you are working with the 1st roll and vice versa. Will make a top and bottom pie crust or 2 shell crusts. You only need 1/4 of this recipe to make 2 baby pies. Bake pie shell at 350 degrees for 10 minutes and allow to cool.
Chocolate Protein Pie Filling (vegan, gluten-free):
Ingredients:
2 cup vegan yogurt (we used Kite Hill Foods almond unsweetened yogurt)
2 Tbsp maple syrup
2 scoops Purium MVP Kids chocolate protein shake
4 dates (pitted)
1 Tbsp raw cacao powder
1 banana
Blend till smooth and creamy. Pour into cooled baby pie shells. Chill for at least an hour. If you want to try Purium’s awesome non-GMO, organic, plant-based products — message RedHauteVegan on Instagram for a discount gift code!
*Gingers and Spice Gluten-Free Baking Flour Blend
3 cups brown rice flour
2 cups sorghum flour
1 cup sweet white rice flour
1/2 cup potato starch
1/2 cup arrowroot powder
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