Monday, May 2, 2011

Vegan Strawberry Glazed Pie - GF

I got a great deal on fresh organic strawberries the other day. I also got a bee in my bonnet to make a strawberry glazed pie. I haven't had a strawberry glazed pie in years, but they used to be one of my favorites!

Since I have started eating healthier, I try to avoid gelatin and starches. Most strawberry glazed pie recipes call for one or both. I recently bought some agar agar flakes which are a sea vegetable, which means it is also vegan. When heated with liquids and then cooled, it acts just like gelatin. I have been mulling over the idea of using this agar to make a strawberry glazed pie. The results? Success! It worked perfectly.

*This recipe is linked to Seasonal Sunday, Slightly Indulgent Tuesday, Real Food Wednesday, Allergy Friendly Friday and Fight Back Friday. Go check out the amazing round-up of recipes.

Vegan Gluten Free Strawberry Glazed Pie
Makes 1 - 9" pie

"Graham Cracker" Crust
1 1/2 cup macadamia nuts (any nut will work, but macadamias are delicious)
1 1/2 cup unsweetened shredded coconut
3 tablespoons raw agave
3 tablespoons almond flour
1 teaspoon vanilla extract
1/2 teaspoon sea salt

1. Combine all ingredients and process in the food processor with the S blade until it resembles a crumbly, but moist dough. Press into the bottom and on the sides of a 9" pie pan. Set aside.

6 cups fresh whole strawberries, hulled and halved
1 cup filtered water
2 tablespoons raw agave
1 teaspoon agar powder or ground flakes (can be found in asian markets or the asian section of the health food store)

1. Mash 1 cup of the strawberries. In a small saucepan combine the mashed strawberries, water, agave and agar. Bring to a slow boil, stirring occasionally. Reduce heat and simmer for 5 minutes. Remove 1/4 cup of the strawberry mixture and pour into the prepared pie pan. Arrange the remaining fresh strawberries in the pie pan. Pour the remaining strawberry mixture over the strawberries. Refrigerate for 1 hour. Serve with fresh whipped cream or whipped coconut cream, recipes follow. Pie is best served the day it's made.

Agave Sweetened Whipped Cream
1 cup whipping cream
1/4 cup raw agave
1 teaspoon vanilla extract

1. Beat the cream at high speed until soft peaks form. Add the agave and vanilla and beat until soft peaks form.

Agave Sweetened Whipped Coconut Cream (Dairy Free)
1 can full fat coconut milk
1 tablespoon raw agave
1 teaspoon vanilla extract

1. Refrigerate the can of coconut milk for 1 hour. Do not shake or jostle the can, you do not want the cream to mix with the milk. Carefully open the can and using a spoon skim off the cream. You should be able to get about 1/2 a can of cream. Be careful not to get any of the coconut milk into the cream. Put the cream in a medium bowl or stand mixer bowl. Reserve the coconut milk to use in your smoothies or shakes.

2. Whip the coconut cream at high speed until soft peaks form. Add the agave and vanilla and whip until just combined. Serve immediately.


  1. Wow. That's all I have to say as this tart/pie looks fabulous. I love how this is vegan *and* gluten free!

  2. Thanks! If you try it let me know what you think. Your cake pops look delish! I am definitely going to try them. Congrats on your win. :)

  3. I'm pinning you in my recipe box. This would make my sons' day!

  4. Thanks, Nicolette! :) Let me know that you think.

  5. i used one tablespoon of agar agar powder and my strawberry mixture turned into a very firm jello???

  6. I have recently learned that you don't need as much agar powder as when you are using flakes. I think it is 1 tsp powder to 1 TB flakes. Sorry! I will make not on the recipe now!

    On a side note though, was it like jello jigglers? That would be fun! :)

  7. Here we are using a large package strawberry jello gelatin, but you can always use another flavor if you like. Remember, you can easily adapt any recipe to create the type of eating experience you want to enjoy.

    Strawberry Glaze

    1. Alfred, you are correct: you can use jello. That is the quick and easy way. This recipe was created as a healthier version without gelatin and refined sugar. If you enjoy jello, by all means go for it! :) Most of my readers are looking for healthy, real recipes using as little processed and refined ingredients as possible.


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