Vegan Desserts

This week, a friend of mine told me that her mother was having a vegan over for dinner that night, and had no idea what to serve for dessert.

The option that most people attempting to feed the Vegan tend to go for is fresh fruit. This is fine, wonderful, and a great healthy option.

Are you ready to see how deep the rabbit hole really goes?

I thought so, Neo. We'll start easy.

GINGER'S APPLE PIE (gluten-free edition)

4-5 tart apples (granny smith work best)

1/4 c. fresh ground almond flour. Make this yourself using the instructions below

1/4 c. brown rice syrup

1 tsp. cinnamon

1 pinch sea salt

1 gluten-free/vegan pie crust (good luck finding these anymore... since the demise of Wild Oats, it's been a trial)

Almond Flour:

Take about 1/2 of raw almonds and roast on a baking sheet for seven-ten minutes at 375. I like to use a coffee grinder that I reserve for seeds and nuts, placing small handfuls of the nuts in there and grinding them to a fine powder. I rarely buy almond flour from the store, because there's a pretty high likelihood that it's gone rancid, and making it yourself gives the dish a lightness, fluffiness, and a warmth that you just can't get any other way. That being said, I was the fortunate recipient of some freaking incredible cookies made with King Arthur's Flour, so no judgement, only love.

The Rest of the Pie:

Peel apples and run them through the largest holes on a cheese grater. This gets the maximum sweetness out of them and ensures that your pie comes out sweet and not soggy. Hit it with a dust of cinnamon or a lattice-work crust for aesthetic's sake. Combine all ingredients in a large bowl and bake at 375 for 42-45 minutes until golden and beautiful on top.