Vegan Pumpkin Alfredo, Vegan Apple Crumble, and More…
Today I have new Fall recipes to share with you - two sweet and the other savoury. A few posts ago when I asked what recipes you would like me to make and share, someone asked for a savoury pumpkin recipe. As a result I created this pumpkin alfredo. Oh my goodness, please go and make it!! The sauce is so good and I enjoy it two ways: as a warm sauce, and cold as a dip with veggies. The first sweet recipe is a baked vegan apple crumble that is refined sugar free and gluten free. I made this for our Canadian Thanksgiving a few weeks ago. It's one of those cosy nourishing desserts this time of year. And lastly, an apple pie and pumpkin pie bark recipe that is sugar free/raw/vegan/paleo/keto. I guess thats two recipes, but they're very similar and only use FOUR ingredients.
For the alfredo I mixed a pumpkin cashew alfredo sauce with zucchini noodles, baked spaghetti squash, and a few chunks of baked butternut squash that I had in the fridge. You could mix the sauce with kelp noodles, brown rice noodles, or any other noodle of your choice. I also made this with cooked butternut squash and its excellent!
Pumpkin Alfredo Sauce
Makes 2 1/2 cups
1 cup mashed, cooked pumpkin* OR butternut squash
1 1/4 cup water
1/2 cup cashew pieces
1/2 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 small clove garlic
1 1/2 teaspoons celtic sea salt
Few cracks black pepper
Blend all ingredients until completely smooth and creamy.
-I've only made this with baked pumpkin that I cooked myself. Use a Im not sure how this would work with canned pumpkin which seems to be more watery. -----------> Update. My reader, Kara, shared that she made it with canned pumpkin and it worked great! She used 1 cup of water.
-Use a pumpkin called a "sugar pumpkin" or "pie pumpkin" which is specifically used for cooking and eating. While you CAN technically eat the large pumpkins that are used for carving, they're very watery, tasteless, and can be stringy (trust me, I tried to eat one before - NOT good).
-Start with 1 cup of water and add more for desired consistency (up to an extra 1/2 cup). I recommend keeping the sauce thicker if you're using zucchini noodles which will release some water, and a bit thinner if using cooked noodles.
Now into the Apple Pie Bark and Pumpkin Pie Bark. I'm all sorts of excited over these! Why? Well they're nothing elaborate and I sure wouldn't make these for guests or to impress someone, BUT they're my new favourite EASY, SUGAR FREE SNACK when I want a little something sweet but don't want to eat something sugary. You get me? If you have a sweet tooth and you want to keep it in check then this is for you too. I snack on a piece mid morning if I need it or I have a piece or two mid afternoon. The best part is that you can enjoy the bark any time of day including the evening because theres nothing in it that will keep you awake. I created a short 1 1/2 minute video to show you how its done! See the RECIPE HERE.
I should also mention that while I use a little bit of stevia in them, FEAR NOT if you don't like stevia, there just enough in here to add a touch if sweet without that yucky bitter aftertaste. AND you can omit it all together if you want!
Again, you can find the recipes for the Apple Pie Bark and Pumpkin Pie Bark HERE in my new Youtube video.
Next up we have a totally healthy, guilt free warm baked apple pie. Now, I love raw apple crumble but theres just something special about a warm crumble straight out of the oven. And OH the smell while its baking. Mmm. With a scoop of dairy free vanilla ice cream on top (I like coconut bliss) its absolutely perfect. Even more decadent with a drizzle of raw caramel sauce. This keeps in the fridge for up to 5 days once its baked.
Vegan Apple Crumble
~6 cups peeled, sliced apples
2-3 tablespoons coconut sugar*
1 tablespoon coconut flour
1 tablespoon cinnamon
1 teaspoon lemon juice
Preheat an oven to 350F. Toss all ingredients together in a large bowl and then transfer to an 8x8" pan. Set aside.
*Use 2 tablespoons if using a sweet apple, more if using a more tart apple. Also, start with less cinnamon, taste the mixture and add more to your liking.
1 cup rolled oats (certified gluten free if necessary)
1/3 cup + 1 tablespoon almond flour
1/3 cup coconut sugar
1/8 teaspoon salt
1/4 cup room temp/soft-ish coconut oil
Pulse all DRY ingredients together for a second in a food processor. Now add teaspoons of the soft coconut oil and process until everything combines and is moist/crumbly. Sprinkle over the apples mixture. Bake (uncovered) for 35 minutes or until the crumble is light brown on top and the apples are soft (but NOT mushy). Pierce with a fork to test doneness.
Wishing you a wonderful week 😀