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Salted Caramel Cinnamon Buns with Bone Broth Protein

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This recipe is sponsored by Ancient Nutrition, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Better-for-you Salted Caramel Cinnamon Buns made with bone broth protein powder, whole wheat flour, and coconut sugar! These little buns are topped with a classic, dairy-free caramel and flakey sea salt for an extra indulgent bite – perfect with your morning coffee!

Salted Caramel Cinnamon Buns

These sweet, little pastries come together just like regular cinnamon buns, but they’re made better-for-you with white whole wheat flour, low GI coconut sugar, and Ancient Nutrition Bone Broth Protein! I topped these healthier buns with my favorite dairy-free caramel sauce and flakey sea salt to compliment the Salted Caramel flavor of the protein powder.

You’ll make a soft, yeasted dough that will be rolled out into a large rectangle and topped with a spread of dairy-free butter, sugar, and cinnamon. Then you’ll roll it all up into a log, slice the little buns, and then let the buns rise a bit before baking them. Since we’re using white whole wheat flour here, which reacts less to the yeast, these buns won’t rise much while baking in the oven. And because they’re small, they bake up very quickly. While they’re still warm, you’ll top them with the homemade caramel and sprinkling of salt.

What is Bone Broth Protein?

Bone broth has been a popular and nutritious drink and soup additive for the past few years because of its many health benefits – it had a serious moment on Instagram. But if you’re like me, then you’ll like the convenience of the Bone Broth Protein from Ancient Nutrition, which requires no boiling of your own 😉

With sweet flavors like Salted Caramel, Chocolate, and Pumpkin Spice (during the Fall), you can get the benefits of bone broth in so many more ways with a powder that can be baked into muffins or cookies! Or stirred into your morning coffee! They also offer savory flavors that can easily be mixed with water to use a delicious base for soups. So you can get the benefits (gut, skin, and joint support!) of bone broth in so many more taste-bud-satisfying ways! I obviously chose the Salted Caramel flavor for these buns, but Chocolate or Pumpkin Spice would be delicious, too! You could even mix things up and add a melted dark chocolate ganache atop Chocolate Bone Broth buns!

Tips for Successful Salted Caramel Cinnamon Buns

  • Only add as much flour and protein powder as the recipe calls for. The dough will be softer than what you’re used to. It won’t totally ball up on the dough hook, and this is okay! Resist the urge to add more flour. 
  • Make sure the place you allow your dough to rise is warm. This is very important for the yeast! If, after 15 minutes, you don’t see the dough rising at all, then you need to find (or create) a warmer environment. I like to preheat my oven to 200°F, turn it off, and then place the covered dough inside, leaving the oven door open a few inches.
  • To get 24 buns from this recipe, you’ll need to roll the dough out into a large rectangle – around 12″x19″. That way, you can easily slice the long log into 24 pieces!
  • For the caramel sauce, it’s important to follow the directions exactly. You will need to have a candy thermometer for this caramel to ensure you get it to “soft ball” stage – this allows for the caramel to be thick enough to hold its shape but soft enough to not turn into rock candy.
  • As you’re topping the buns with caramel, sprinkle the sea salt every few buns instead of waiting until the very end.
Yield: 24 Buns

Salted Caramel Cinnamon Buns with Bone Broth Protein

Salted Caramel Cinnamon Buns with Bone Broth Protein

Better-for-you cinnamon buns made with bone broth protein, whole wheat flour, and coconut sugar! These little buns are topped with a classic, dairy-free caramel and flakey sea salt for an extra indulgent bite!

Prep Time 1 hour
Cook Time 10 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 40 minutes

Ingredients

Salted Caramel Bone Broth Cinnamon Buns

  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 cup almond milk, warm (but not hot)
  • 2 Tbsp coconut or cane sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 cups white whole wheat flour (or all-purpose flour)
  • 1/2 cup Ancient Nutrition Salted Caramel Bone Broth Protein Powder
  • 1/2 cup plant-based (or regular) butter, very soft (but not melted)

Filling

  • 6 Tbsp plant-based (or regular) butter, very soft
  • 1/2 cup coconut or cane sugar
  • 1 Tbsp ground cinnamon

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 1/2 cup room temp or warm water
  • 1/2 cup thick coconut cream (the thick cream from a can of coconut cream)
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt

Instructions

Make the Buns

  1. In the bowl of a stand mixer (or other medium bowl), quickly stir together the yeast, warm almond milk, and sugar. Cover with a towel and allow the yeast to activate for around 10 minutes - you'll know it's ready when the mixture foams up and looks a bit bubbly.
  2. With the dough hook attached, attach the bowl to your stand mixer and set the speed to low. Add half of the flour and the bone broth protein powder. Increase speed to medium. Once it's well mixed, add the soft butter, continue to mix. Finally, add in the rest of the flour and allow the mixer to mix for around 10 minutes or until the dough comes together - the dough will be quite sticky and won't necessarily become a ball of dough in the mixer.
  3. Turn the dough out onto a clean surface and knead a few times. Spray a clean medium bowl with non-stick spray and place the dough in it. Cover with a damp towel and set in a warm spot to proof for around an hour - the dough should double in size.

Meanwhile, Make the Caramel

  1. In a small bowl, combine the coconut cream and vanilla extract; set aside. Prepare a work space next to your stove with a wooden spoon and folded towel or hot pad holder.
  2. In a medium, heavy bottom saucepan, add the granulated sugar and then the water, dispersing the water over the sugar. Very lightly swirl the pan, if need be, to soak all the sugar in the water. Place on medium-high heat. Bring to a boil, without stirring or touching the mixture, and cook until sugar is amber in color - this can take up to 15-20 minutes but it will burn very quickly once color starts to form.
  3. Immediately remove the sugar from the heat and place on your towel. Slowly add the thick coconut cream and vanilla and gently stir with a wooden spoon. The mixture will bubble up and be very hot, so be careful! Gently stir the caramel until it stops bubbling.
  4. Place the caramel/saucepan back on the heat and bring mixture to a boil. Use a candy thermometer to measure the temperature. Boil just until mixture reaches 240°F-245°F (soft-ball stage). Remove from heat and stir in the salt. Pour caramel into a heat-proof bowl to cool.

Finish the Buns

  1. Make the filling by combining the softened butter, sugar, and cinnamon in a small bowl.
  2. Once the dough has doubled in size, turn it out onto a lightly floured surface and roll into a large rectangle about 19"x12". Spread the filling over the surface of the dough. Begin rolling the dough inward, on the long side. Gently roll until you've reached the other end. Pinch the dough together.
  3. Slice the roll into 24 equal sized rolls, about 3/4" thick. Carefully place them on baking sheets lined with parchment paper, about 2" apart (I used three half sheets, with eight on each). Cover the rolls with damp towels and allow them to proof in a warm spot for another 10-20 minutes. This final proof will show you how big the buns will be - these don't continue to proof much in the oven.
  4. Preheat your oven to 400°F and bake the buns for 10 minutes.

Notes

  • It's important to proof the dough and buns in a warm spot. You may need to utilize your oven by preheating it to 200°, turning it off, and then placing the covered dough in the warm oven (and closing the door)
  • Whole wheat flours react less to yeast, which is why these buns to rise a whole lot. If you use all-purpose flour, the buns will rise a bit more as they bake.

Nutrition Information:

Yield:

24

Serving Size:

4
Amount Per Serving: Calories: 132Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 135mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 4g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Pastries

Did you make this recipe?

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Tomato Harissa Tart with Homemade Puff Pastry (vegan option)

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A spicy Tomato Harissa Tart made with an easy homemade puff pastry! Put your tomatoes and garlic to use in this seriously delicious, savory tart! With a flakey, “buttery” crust, this tart makes for a perfect appetizer or snack.

Tomato Harissa Tart

When my husband brought home a pack of red-brown kumato tomatoes, I set out to make my first ever savory Sugared & Stirred recipe! Now, this recipe is very simple, and, to be honest, isn’t much of a “recipe”. I had a small jar of unopened harissa paste in my pantry, lots of kumato tomatoes, and a craving for something buttery, garlicky, and relatively simple to make.

After Googling “homemade puff pastry” I came across two similar recipes from Baking a Moment and An Italian in My Kitchen to help me along the way. I used plant-based butter in place of the regular butter (and less of it) and then kind of just winged it on the whole laminating thing.

Once the dough had been rolled and chilled three times, I topped it with a simple egg wash (or melted coconut oil if vegan), the harissa paste, salted tomato slices, and big pieces of sliced garlic (optional, but who doesn’t love garlic?!). The end result is a beautiful, Summer-y tart bursting with flavor. And if you’re not dairy-free, I won’t fault you for indulging in a bit of store-bought puff pastry. You do, you. But whatever you do, make this tart!

What is Harissa Paste?

Harissa paste is a red, spicy Tunisian hot chili pepper paste made with herbs and spices like garlic, coriander, and caraway. I got mine from Trader Joe’s (here in the US), but there are homemade recipes you can make, if that’s your thing. Bon Appétit has one that sounds delicious.

If you like your food spicy, then I recommend spreading 2-3 whole tablespoons over your dough. For a less spicy pastry, you could do just 1 tablespoon – a little goes a long way in the spice department.

How to Make Dairy-Free Puff Pastry

I promise you that making your own puff pastry is not as difficult as it may seem. And if you’re vegan or follow a dairy-free diet, then you have no choice but to make your own (as far as I know anyway)!

You’ll start by mixing flour with a little bit of salt, and then you’ll use a fork to mix in cubes of cold butter. I like to cut my plant butter into cubes and then pop them back in the refrigerator for a few minutes to let them chill. Once all of the cold butter cubes have been added to the flour mixture and are well coated with flour, you’ll add some ice cold water (sans ice). You want to mix the dough until it just comes together. It will look “shaggy” and a bit crumbly.

At this point, you’ll turn your dough out onto a lightly floured surface and use your hands to bring it all together, kneading the dough ball a few times until it’s no longer crumbly. But you don’t want the butter to melt, so be sure you only knead it a few times! You want to see lots of butter chunks in the dough – this is what gives the pastry the flakey rise. You’ll wrap and chill the dough before laminating it.

To laminate the dough, you’ll roll the dough into a large rectangle and then fold the two shorter edges to meet in the middle. Then you’ll turn the pastry dough and fold it like a book. You’ll re-chill the dough and repeat this process two more times before building your tart.

Yield: 8 Slices

Tomato Harissa Tart with Homemade Puff Pastry

Tomato Harissa Tart with Homemade Puff Pastry

A bright and Summer-y tart topped with spicy harissa, tomatoes, and lots of fresh garlic. With a homemade puff pastry, this delicious tart can easily be made vegan!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 3 hours 30 minutes
Total Time 4 hours 30 minutes

Ingredients

Puff Pastry

  • 1 cup (2 sticks) cold plant-based butter, cubed
  • 2 cups unbleached all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup ice cold water

Topping/Filling

  • 6 small tomatoes
  • 1/2 tsp salt
  • 2-3 Tbsp harissa paste
  • 6 cloves garlic, sliced
  • 1 egg for egg wash (or coconut oil if vegan)

Instructions

Prepare the Puff Pastry

  1. Cut your plant butter into cubes and place in the refrigerator to chill for 5 minutes.
  2. In a medium bowl, combine the flour and salt. Add the chilled, cubed butter and stir gently with a fork, leaving the chunks of butter intact. Once the butter cubes are all coated with flour, add the ice cold water (but no ice). Use a fork to gently bring the dough together - it will look shaggy and a bit crumbly. Do not over-mix it!
  3. Turn the dough out onto a lightly floured surface. Use your hands to bring it together into a ball and then gently knead it a few times. You don't want the chunks of butter to melt, so it's important to work quickly and be careful not to over-handle the dough.
  4. Flatten the dough ball to a disc shape, wrap in plastic or parchment paper, and refrigerate for an hour or until the dough has firmed up.
  5. On a lightly floured surface, roll the dough out into a rectangle. Fold the short sides up into the middle until the meet. Then turn the pastry and fold the dough together like a book. You should be left with a small, folded rectangle of dough. Re-wrap this dough and chill for another 30 minutes. Repeat this process two more times. Finally, after the third roll and fold, chill the dough for an hour.
  6. Cut a piece of parchment paper the size of a baking sheet. Roll the chilled dough out into a rectangle roughly 1/8"-1/4" thick. Feel free to trim up any rough edges or leave as-is.
  7. In a small bowl, beat 1 egg and then lightly brush the egg over the surface of the pastry. Transfer the pastry (along with the parchment paper) to a baking sheet and refrigerate for 15 minutes.

Build + Bake the Tart

  1. Preheat your oven to 400°F.
  2. Slice the tomatoes and sprinkle salt on both sides of each tomato slice. Allow salted slices to sit for 5 minutes (they will release lots of excess juice/moisture).
  3. Meanwhile, slice the garlic and set aside.
  4. Spread harissa paste over the cold puff pastry, leaving about a 1/2" border.
  5. Top the harissa paste with the tomato slices (shaking off + discarding the excess juice) and then the garlic slices. Chill the tart (on the baking sheet) for 10 minutes.
  6. Bake the tart at 400°F for 25-30 minutes or until the edges have puffed and are golden brown.
  7. Slice into 8 pieces and enjoy!

Notes

  • Dough can be prepared and chilled one day ahead of time
  • For a vegan tart, use melted coconut oil in place of the egg wash

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 195Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 424mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 6g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Pastries

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Chocolate Coconut Cream Pie with Marshmallow Topping (DF)

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This post is sponsored by Diamond Nuts and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Set a few pies in front of me, and I will always go for whichever has chocolate in it. I know. Big surprise. Don’t get me wrong. I love a good fruit pie, but chocolate pie? I’m all over it. This chocolate pie has a simple pudding-like filling made with lots of dark chocolate and coconut cream, which sets up beautifully when chilled. Pre-chill, the filling goes into a delicious ready-to-use Diamond Nuts Walnut Pie Crust – I love walnuts in my baked goods! Then once the filling is set, it’s all topped off with a homemade marshmallow. Yes! An easy 5-ingredient marshmallow! This is one dreamy pie.

If you’re like me, and you don’t bake cream pies often (or ever), don’t let this recipe intimidate you! The Diamond Nuts pie crust is all ready to go. You’ll cook most of the filling ingredients in a saucepan until thick and bubbly, mix it with the chopped chocolate and vanilla, and you’ll have a delicious chocolate filling in about 15 minutes! Then once that’s chilled for a couple of hours, you’ll get started on the marshmallow topping. You’ll mix gelatin with a bit of water and then bring your sugars (along with some water) to a boil. Once the sugars reach 240°F, you’ll slowly pour the mixture into the gelatin, letting your stand mixer do all of the work. In around 10 minutes (maybe less, maybe more) you’ll have a thick, fluffy, and totally delicious marshmallow topping! No odd gelatin taste. Just perfect marshmallow sweetness!

Some of the ingredients I like for this recipe:

Dark chocolate adds a rich chocolate flavor to the filling. It also helps thicken the filling so it sets up perfectly when chilled. Feel free to use your favorite dark chocolate or semi-sweet chocolate bar. I used a 72% dark chocolate.

Dutch process cocoa powder has a deeper flavor than regular, natural cocoa powder. It also has a darker color. I prefer both for this recipe!

Coconut cream thickens the chocolate filling and adds a delicious coconut flavor. It’s thicker and creamier than coconut milk. You can find it in a can in the baking aisle, or along with other Asian foods at a regular grocery store.

Corn starch is the only starch you want to use for this filling. In order for the filling to set properly, you must use corn starch.

Agave makes for perfect and delicious marshmallow! Traditional recipes call for corn syrup, but agave works wonderfully in its place. It helps keep the boiling sugar from crystalizing, making all of our lives easier!

Gelatin is necessary for the marshmallow to set up. You can find it in a small box in the baking aisle. The boxes I’ve found come with four packets each. You’ll need three packets for this recipe.

Yield: 8 Slices

Chocolate Coconut Cream Pie with Marshmallow Topping

Chocolate Coconut Cream Pie with Marshmallow Topping

A dairy-free dark chocolate + coconut cream pie with a delicious and nutty Diamond Nuts walnut crust! All topped with a sweet homemade marshmallow!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 6 hours
Total Time 7 hours

Ingredients

Crust

Filling

  • 4oz dairy-free dark chocolate, chopped (I used 72%)
  • 1 tsp vanilla extract
  • 3/4 cup white granulated sugar
  • 1/4 cup Dutch process cocoa powder
  • 1/4 cup corn starch
  • 1/2 tsp salt
  • 2 large eggs, room temp
  • 3 large egg yolks, room temp
  • 13.5oz can coconut cream
  • 6.5oz unsweetened almond milk

Marshmallow Topping

  • 1 cup water, divided (1/2 cup + 1/2 cup)
  • 3 packets of gelatin powder (~7 tsp)
  • 2 cups white granulated sugar
  • 1/2 cup agave
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Bring your eggs to room temperature by placing them in a bowl of warm water for around 10 minutes. Meanwhile, add the chopped dark chocolate and vanilla extract to a medium bowl. Place a large sieve (sifter) over the bowl and set all aside.
  2. In a medium saucepan, add the sugar, cocoa powder, corn starch, and salt. Whisk until combined. Add the eggs and egg yolks and generously whisk until everything is thoroughly combined, making sure to scrape bottom edges of the pan.
  3. Place the chocolate egg mixture over medium heat, whisking frequently. Watch for the mixture to begin to bubble and then whisk constantly, turning heat to low, until the mixture thickens. Whisk for 3 minutes and then remove from heat. Your mixture should have bubbled and should be thick and pudding-like.
  4. Allow the mixture to cool for 3-5 minutes, whisking frequently. Then pour the chocolate mixture into the sieve that was placed on the bowl of chopped chocolate. Shake the sieve or push the mixture through it. Toss out any lumps left in the sieve. Stir all of the chocolate together until the chopped chocolate is totally melted. Pour the mixture into the Diamond Nuts pie crust and chill in the refrigerator for at least two hours.
  5. Once your pie has set, you can make the marshmallow topping. In the bowl of a stand mixer fitted with a whisk attachment, mix 1/2 cup of water with the gelatin.
  6. In a medium saucepan, add the sugar, agave, salt, and additional 1/2 cup of water, gently swirling the pan until all the sugar is soaked and agave is distributed around the pan. Place over medium heat for a gas range (or medium-high heat for an electric range) and bring to a boil. Boil mixture until it reaches 240°F. Immediately remove from heat.
  7. With your stand mixer on low, slowly pour the hot sugar mixture into the gelatin. Turn the mixer to medium-high and whisk until marshmallow fluff forms. The mixture should be fluffy, white, and thick enough that it's close to soft peaks - that way it won't overflow when added to the pie.
  8. Bring your chocolate pie out of the refrigerator and begin to scoop marshmallow onto the middle top of the pie. Add as much as you'd like, being careful not to add too much as the marshmallow will spread (and could overflow). You will have leftover marshmallow! (See note) Once your pie is topped, immediately transfer it back to the refrigerator to keep the marshmallow from overflowing (do not cover pie!).
  9. Allow topping to set for at least 4 hours (or overnight) before slicing. Lightly oil a sharp knife and slice pie, wiping the knife clean and re-oiling between each slice. I like to add a bit of olive oil to a paper towel that I can then wipe the knife to oil it. You can use another, dry paper towel to wipe the knife clean between each slice. The marshmallow topping will be sticky.
  10. Store leftovers in an airtight container in the refrigerator. You don't want to cover this pie with plastic wrap as it will stick to the marshmallow topping!

Notes

  • This recipe requires cornstarch for the proper consistency. Do not use tapioca or arrowroot starch.
  • You will need 2 1/2 cups total liquid for the filling. 1 can of coconut cream + almond milk. You can measure out 1 cup of coconut cream, and then measure out the remaining cream (from the can) and top it off with however much almond milk you need to reach another 1 1/2 cups of liquid.
  • The extra marshmallow - you will have extra! - can be scooped into a small baking dish. Spray the dish with non-stick spray first. Once set, pull the marshmallow out, pat all sides with powdered sugar, slice into squares, and pat the new, exposed sides with powdered sugar. Store in an airtight container. Enjoy homemade marshmallows in your favorite hot cocoa!

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Pie

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More chocolate recipes:

Cookies & Coconut Cream Popsicles (Vegan)
Chocolate Sheet Cake with Dark Chocolate Frosting (DF)
Double Chocolate Mini Muffins with Salted Caramel (Vegan)
Triple Chocolate Inside Out Cookies (DF)

Strawberry Balsamic Galette with Coconut Oil Crust

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Hello friends! I took a bit of an unexpected hiatus from baking and blogging the past couple of months to focus on taking care of myself (and also because the sight of food made my stomach turn). Yep, Nathan and I are expecting baby #2 this coming January! I’m finally feeling much more like myself these days, and I’m happy to be getting around to sharing this delicious Strawberry Balsamic Galette with you all! I made this galette at the beginning of the summer (or was it still Spring?), but let’s be honest, strawberries are a year-round staple for lots of us in the States. So here we are!

I’ve said this before (and I’ll never stop saying it), but I love galettes! To me, they’re like an easier, dressed up version of pie. They look gorgeous, they’re relatively easy to put together, and you 100% don’t have to worry about pinching the perfect crust. My coconut oil crust is so simple and comes together quickly in a blender or food processor. And then it’s just a matter of mixing a few ingredients together for the filling and assembling your galette! If you’re new to galettes, don’t worry. You basically roll the crust into a circle, dump your filling, and then fold the edges up and over. Pop it the oven, and you’ve got a beautiful, scrumptious dessert that pairs perfectly with your favorite vanilla bean ice cream.

Some of the ingredients I love for this recipe:

Coconut sugar is my favorite, go-to sweetener. It’s unrefined and low glycemic index. It tastes nothing like coconut and makes for a great 1:1 substitute for white sugar.

Coconut oil makes for a great butter/shortening replacement for pie crust. I find that the crust still comes out flakey and delicious. For me, the taste is unnoticeable, but you can use refined coconut oil to make sure there is absolutely no coconut taste.

Corn starch thickens the fruit filling, so you’ll get clean slices.

Agave brings moisture and sweetness to this galette. If you prefer to use maple syrup or honey, go for it!

Yield: 8 Servings

Strawberry Balsamic Galette with Coconut Oil Crust

Strawberry Balsamic Galette with Coconut Oil Crust

An easy and delicious, lightly sweetened galette made with fresh strawberries and a splash of balsamic vinegar. With a flaky coconut oil crust, this recipe can easily be made vegan!

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour

Ingredients

Crust

  • 2 cups unbleached all-purpose flour
  • 2 Tbsp coconut sugar (or granulated sugar)
  • 3/4 tsp salt
  • 1/2 cup coconut oil, solid
  • 3-5 Tbsp cold water

Filling

  • 4 cups fresh, sliced strawberries
  • 2 tsp balsamic vinegar
  • 2 Tbsp coconut sugar (or granulated sugar)
  • 2 Tbsp corn starch
  • 2 Tbsp agave
  • 1 Tbsp fresh orange juice
  • Zest from 1 orange
  • Honey (or agave) to brush on baked berries

Instructions

  1. Prepare your crust by adding the flour, coconut sugar, and salt to a blender or food processor. Pulse until combined. Spoon in the solid coconut oil and blend. Add cold water 1 Tbsp at a time until dough begins to come together - slightly wet is better than dry when it comes to coconut oil crusts. Dump crust onto a piece of plastic wrap, shape into a disc, and refrigerate for 10-15 minutes (or until firm enough to roll out).
  2. Meanwhile, prepare your filling. Slice your strawberries and place them in a large bowl; set aside. In a small bowl, whisk together the balsamic vinegar, coconut sugar, corn starch, agave, orange juice, and orange zest. Mix until combined. Pour mixture over strawberries and gently mix.
  3. Preheat your oven to 375°F. Take your crust out of the refrigerator, remove plastic, and place between two pieces of parchment paper (the size of a baking sheet). Roll into a large circle - don't worry about getting the shape perfect!
  4. Pour strawberry mixture onto the middle of your rolled out crust, evenly distributing the berries - be sure to leave at least a 1" border of plain crust to fold over. If your edges are really uneven or jagged, feel free to trim your galette to a more circular shape. Brush almond milk or egg wash (whisked egg) around the border. Gently fold the crust up and over the fruit, being careful not to tear the crust. If any tears occur, you can use a bit of water to help you pinch and smooth the dough back together. If you have any remaining liquid in your bowl, pour that over the strawberries.
  5. Keeping your galette on the parchment paper, carefully move it to a baking sheet. Brush the crust with almond milk or egg wash. Bake at 375°F for 20-25 minutes or until fruit is bubbling and tender - you can use a fork to check the berries for doneness.
  6. Once your galette is out of the oven, brush the berries with a small amount of honey (or agave, if vegan) for added shine. Allow your galette to cool before slicing up and enjoying! Or scoop your favorite ice cream on top and eat it warm, right off the pan! Store any leftovers in an airtight container in the refrigerator.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 318Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 222mgCarbohydrates: 44gFiber: 3gSugar: 15gProtein: 4g

Nutrition information may not be accurate.

© Rachael Ng | Sugared & Stirred
Cuisine: American / Category: Pie

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other fruit recipes you might like:

Blueberry Hazelnut Galette
Cherry Galette with Walnut Cacao Crust
Vegan Blueberry Crumble Bars

Dairy-Free Mini Pumpkin Pies with Walnut Crust

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Last year’s Thanksgiving morning was chaotic. It was my first Thanksgiving on a dairy-free diet, and I was in charge of desserts. All of the desserts. I believe I made a batch of chocolate chunk cookies and four different pies, including a vegan pumpkin pie and the Meta Given’s Pumpkin Pie from Food52. It was also my first attempt at making coconut whipped cream. I didn’t have a stand mixer and my mom had to rush to the store to buy more coconut cream after so many failed attempts. In the end, we were the last to arrive, and, in a panic, we had bought Cool Whip for everyone else.
Of course I had to taste test everything I baked, and I remember the Meta Given’s pie being delicious. This year, a couple of you requested I create a pumpkin pie, so I set out to make some mini pies using my own Walnut Crust recipe and following along with the Meta Given’s filling recipe. I opted for a mix of extra thick coconut cream and almond milk. I’m so happy with how these came out! Nathan and I had to refrain from eating more than one before I got photos.
I know pumpkin pies can be tricky. The key things to remember for this recipe are to make sure your crusts are cold before you add your filling, cook your pies just until the very middle is still jiggly, and let them cool completely at room temp (or somewhere warm). I put mine in the refrigerator before going to bed, and the filling pulled away from the crust since they weren’t totally cool yet. But these mini pies totally hit the spot, and you won’t even be able to tell that they’re dairy-free!
Dairy-Free Mini Pumpkin Pies with Walnut Crust
Makes 12 mini pies (in a standard muffin pan)
Crust
1/3 cup walnut halves & pieces
1 2/3 cups all-purpose flour
2 Tbsp dark brown sugar
3/4 tsp fine sea salt
1/2 cup coconut oil, solid
3-5 Tbsp ice cold water
Filling
1 can pumpkin purée
1/2 cup coconut sugar or white/brown sugar
1/4 cup maple syrup
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp fine sea salt
2 large eggs
1 cup coconut cream
1/2 cup unsweetened almond milk
1.) Make the crust: in a blender or food processor, blend the walnuts. Add the flour, dark brown sugar, and salt. Blend until walnuts turn into fine crumbs. Add the solid coconut oil and blend until combined. Add 2 Tbsp ice cold water and blend. Add water by the Tbsp until dough comes together – it will still look crumbly but will smash together into a dough between your fingers. Form dough into a ball, flatten to a disc shape, and wrap in plastic or parchment paper. Refrigerate until stiff enough to roll out.
2.) Roll your crust between two pieces of parchment paper or on a lightly floured surface to 1/8″ thick. If it softens up a lot after rolling, you can put it back in the refrigerator for a few minutes. Cut circles roughly 4-4 1/2 inches in diameter (or whatever size works for your muffin pan). Place your crust circles into your muffin pan – no need to spray or line – pressing the folds against the sides. Refrigerate the crusts while you make your filling. Preheat your oven to 400°F.
3.) Make the filling: add your pumpkin to a small saucepan over medium/low heat, stirring frequently for 5-10 minutes or until pumpkin begins to dry out a bit and caramelize. Add the coconut sugar, maple syrup, spices, and salt. Remove from heat, transfer to a large bowl, and allow to cool for 10 minutes. Meanwhile, in a medium bowl, whisk the eggs. Whisk in the coconut cream – be sure to shake your can!* – and almond milk. Slowly add the egg/milk mixture to your pumpkin, whisking as your pour.
4.) Pour the filing into the refrigerated crusts – no need to prick or pre-bake your crusts – filling nearly to the top. Bake at 400°F for 15-25 minutes or until the middle of your pies are slightly jiggly. Allow your pies to cool in the pan for 10-20 minutes before removing to a cooling rack. Let your pies cool completely before refrigerating any leftovers – as your pie cools, it’s natural for the crust and filling to separate. Sticking warm pies in the refrigerator will cause greater cracks (yep, I did this).
5.) For the crust leaves: make an extra Walnut Crust, roll to 1/4″ thick, and use a cookie/pie crust press to cut leaves. Arrange on a parchment-lined baking sheet and bake at 350°F for ~15 minutes. Arrange on top of baked pies. OR place unbaked leaves on top of unbaked pies, continue with step 4 above.
*if your coconut cream is still chunky, measure out what you need and pop it into the microwave for 15-30 seconds until the chunks have melted
Recipe adapted from Meta Given’s Pumpkin Pie