Vegan Dutch Apple Pie


Vegan Dutch Apple pie

One of my favorite things about this style of pie is the way the crust rises into the bottom layer of apples, which not only tastes delicious but also makes it easily sliceable. In the café’s all over Amsterdam you can buy appeltaart met slagroom (Apple Pie with whipped cream).

For this recipe you want to choose an apple that cooks reasonably fast but doesn’t turn to applesauce—for this pie I used ginger gold. The cooking time will vary depending on how long your apples take to cook; this can be anywhere from 45 minutes to 1 ½ hours. Be sure to allow it cool completely before slicing as the juices need to thicken. Even though this is a vegan version, feel free to top it with whipped cream!

Makes one 9-inch pie


1 ¼ white spelt flour

½ cup plus 2 tablespoons whole spelt flour

½ cup plus 2 tablespoons brown rice flour

¾ teaspoon baking powder

½ teaspoon sea salt

6 ½ tablespoons melted extra virgin coconut oil

6 ½ tablespoons maple syrup

1 tablespoon water, plus more as needed


8 medium (3 ¾ lb) apples, peeled, cored and diced in ¾ inch dice)

1 teaspoon cinnamon

¼ teaspoon ground allspice

¼ teaspoon nutmeg

Pinch sea salt

2 tablespoons fresh lemon juice

1 tablespoon maple syrup

1 tablespoon maple sugar

2 tablespoons arrowroot powder

2 teaspoons vanilla extract

Preheat oven to 350 degrees Fahrenheit.

Line the bottom of a 9-inch spring form pan with parchment paper—do this by flipping the base over and placing a larger square piece of parchment on top of it. Attach the sides, keeping the paper flush against the base. Turn it upside down and fold paper into the center, oil all the way up the sides of the pan and set aside.

Make the crust:

Add flours, baking powder and salt to a medium bowl and stir to combine. In another bowl whisk together the coconut oil, maple syrup and water. Add to flour mixture and stir to combine. Mixture should form a firm, soft dough; add more water a teaspoon at a time if mixture is slightly dry. Evenly press into pan, pressing all the way up the sides and set aside.

Make the filling:

Add apples to a large bowl along with remaining ingredients and toss until evenly combined. Pour apple mixture into the crust and lightly press down to fit all the apples in. Cover with parchment paper and then foil. Seal it well, place on a baking sheet and bake for 45 minutes. Press the foil down with a towel to force juices up over the surface of the apples. Test a few apples with a small, sharp knife, if they are still firm recover pie and continue baking for another 15 to 30 minutes until apples are tender but not mushy. Once apples are cooked through remove cover and bake another 45 minutes. Pie is ready when the juices have thickened and edge of crust is a deep golden. Remove from oven and set aside to cool completely before running a pallet knife around the edges of the pan and carefully removing sides. Slice and serve.

Please feel free to share with family and friends

Health and Wellness Associates



Foods, Lifestyle, Uncategorized

Healthier Key Lime Pie


Healthier Key Lime Pie

Can you believe that Healthier Key Lime Pie is actually creamier and more delicious than a traditional key lime pie recipe? It’s all because of the secret ingredient, a superfood that really bolsters the texture of this recipe. That’s right – use an avocado in the filling, and it turns a regular pie into a to-die-for recipe. This key lime pie recipe is a sweet end to a light dinner, and while lime is primarily a summer flavor, it tastes amazing all year long.

Serves: 6

Preparation Time: 50 min

Cooking Vessel Size: 9-inch Pie Plate



1 cup unsweetened shredded coconut

1 cup walnuts

1/4 teaspoon course salt

1/2 cup pitted dates


3 firm avocados

3 tablespoons key lime juice

1 teaspoon key lime zest (regular lime will work if key limes are not available)

1/2 cup raw honey

Pinch of salt


Lime slices as desired


In a food processor, mix together the coconut, walnuts, and salt until coarsely ground.

Add the dates and process until the mixture resembles bread crumbs and begins to clump together.

Form the crust mixture into the bottom and sides of a 9-inch pie plate using the back of a spoon or your fingers.

Freeze crust in for 15 minutes to make more ridged.

While the crust is freezing, mix all the filling in a food processor until smooth.

Pour the filling into the crust filling just to the top of the crust.

Set in the refrigerator for 20 minutes or until set. Garnish with fresh lime slices.

Health and Wellness Associates

Archived Recipe



Cherry Cheese Pie: low carb



    • 1/2 cup Sugar Free Cherry Pie Filling
Nut crust:
    • 1/2 cup almond flour or chopped almonds
    • 1/4 cup raw coconut
    • 1/4 cup flax meal
    • 3 tbsp butter
    • 2 tbsp Splenda (or liquid eq.)
Whipped Topping:
    • 1 cup heavy whipping cream
    • 2 tbsp Splenda (or liquid eq.)
    • 1 tsp vanilla
Cream Cheese mixture:
  • 8 oz cream cheese, softened
  • 1/2 cup Splenda


  1. Preheat Oven to 375F.
  2. Combine almond flour, coconut, flax meal, butter, and Splenda together. Press into 9-inch pie pan or spring-form pan. Use a piece of plastic wrap to prevent sticking to your hands. Bake in oven for 8-10 minutes. Set aside to allow to cool.
  3. In a stand mixer, combine heavy cream, Splenda, and vanilla extract. Beat until soft peaks form and no liquid is in the bottom of the bowl.
  4. In your stand mixer, cream cream cheese and Splenda together on medium speed. Fold in half whipped topping, but be careful not to over-mix and lose the fluffiness of the whipped topping. Chill until nut crust is ready.
  5. On top of cooled crust, spread the cream cheese-whipped topping mixture out to the edges. Make as even as possible. Spread sugar free cherry pie filling on top of the cream cheese mixture.
  6. Pipe the remaining whipped topping along the outside of the pie pan.

Notes/Nutrition Info:

Nutrition Info per serving (assuming 8 servings): 256 Calories, 24.6g Fat, 4.7g Total Carbs (1.5g Fiber), 5g Protein