Hoi An

Hoi An is unlike the rest of North Vietnam, and like many, we found ourselves staying here longer than planned! Continue Reading…

My Son (Vietnam) »« Hue Day 2: Perfume River

Vegan Thai cooking with May Kaidee

May Kaidee’s is a Vegan Thai Food restaurant, with 3 branches in Bangkok and one in Chiang Mai. It’s also probably the best food I had in all of Thailand! So what better place to take a cooking clas! Continue Reading…

Chiang Mai »« Bangkok, Round 2

Ireland, from Dublin to Cork and Killarney

With verry last minute booking, I joined Elouise on a trip to Ireland. Continue Reading…

Ireland, Cork to Killarney and the Ring of Kerry »« Darling, it’s your Birthday

Gluten-Free Vegan Coconut Apple Crumble Pie Thing

So my track record for baking desserts (or anything with flour really) isn’t great. But last week I tried making these macaroons. And they were pretty f’king good.

I realised coconut helps make a good gluten free base, so I decided to try and turn it into pie format. So here is my modified recipe for a Gluten-Free Vegan Coconut Apple Crumble Pie (thing). Measurements are a little rough as I was using glasses and old jars. But they’re close enough

2 Cups Dessicated Coconut
Base:
3/4 Cup Demarara/Brown Sugar
3/4 Cup Plain Gluten-Free All purpose Flour
1/2 Cup Coconut Cream
2 Tbsp of Vanilla Essence
1 Tbsp Vegan Margarine (for greasing)

Filling:
5 Apples
3 Tbsp Demerara/Brown Sugar
1 Tbsp Powdered Cinnamon

Peel the Apples and cut them into bite size pieces. Add to a pot of boiling water with 2tbsp of Sugar and cover with lid. Keep boiling on a low-med heat.

Use the Margarine to grease a small baking tray, around 20cm Diameter, and pre-heat oven to 180°C. Combine the Dessicated Coconut, Flour and Sugar in a large mixing bowl. Stir the Vanilla Essence into the coconut cream, and add to the bowl. Mix it all together till you have a sticky, dough like consistency. Spread the mixture into the pan to make a thin base layer and edging, about an inch high, to form the pie crust.

Check the apples, and cook until they are beginning to soften. Drain most of the water out, and add the remaining sugar and all the Cinnamon. Keep stirring and cooking until all the Apple is soft and most of the liquid is gone.

Spread the stewed Apple mix into the Pie Crust evenly. The crust wall should be slightly higher than the filling, so use a spoon to fold the edges slightly over the filling. Place tray in oven for approx. 35min (my oven cooks slow).

Remove from oven when crust is golden-brown. Carefully remove from pan, and Voila! Vegan, Gluten-Free, Coconut Apple Crumble Pie (thing). Serve with vegan custard or ice cream!

Ice Sculpting, London »« Wolverine Trailer