Food and Recipes

Vegan apple pie


Ingredients for the base:

1 cup pumpkin seeds

1 cup sunflower seeds

4-5 large soft dates

1 tbsp coconut oil

1 tsp vanilla essence


Preheat the oven to 180 degrees C.

Grind sunflower and pumpkin seeds to ‘flour’, add the other ingredients and blend until smooth. Grease the cake tin with coconut oil, place the dough inside and press into the bottom of the tin. Bake for 5-7 minutes; not longer as it burns easily.

Ingredients for the apple filling:

5-6 apples, tart ones will contrast nicely with the rest of the pie

1 tsp cinnamon

1 tsp cardamom (optional)

½ tsp ginger

1 cup apple puree or 1 large apple peeled and diced

3-4 dates

3-4 tsp ground linseed

1 tsp vanilla essence

A bit of water if you are using a fresh apple instead of the puree – to help the blender blend the apple and dates to a smooth paste.


Peel the apples and dice them, place in a pan together with the spices. Simmer for about 5-8 (al dente).

Peel the apple, dice and place in a blender together with the dates and a bit of water. Blend until smooth, add the vanilla and 3-4 tsp ground linseed. Let rest for 5 minutes, then add cooked apples and mix thoroughly. Tip the filling into the prepared pie base, spread evenly, refrigerate overnight.


I sprinkled my apple pie with a home-made granola but for you I’ve got a very quick and equally delicious alternative.

Ingredients for the crumble:

1 cup buckwheat flakes (you can use oats as well, but make sure they are gluten free if you are on gf diet)

1 handful of sunflower seeds

1 handful of pumpkin seeds

1 tsp cinnamon

1 tbsp coconut sugar

1 tbsp maple syrup

1 tbsp coconut oil

Place all ingredients on a baking tin, use your hands to work the coconut oil and maple syrup into the dry ingredients. Pop into the oven for 5-8 minutes and watch it as it tends to burn quickly. When done, let cool down and store in a glass jar.

Sprinkle on your apple pie just before serving so your crumble is crispy and your pie has an interesting twist to it.