These Vegan Apple Custard Squares have a shortbread like base topped with apples, then creamy custard and cinnamon sugar on top. Use a pie pan to make Apple Custard Pie. No added Oil. Vegan Soyfree Recipe. Makes 8 by 8 inch brownie pan
Keyword: Apple Custard Bars, apple custard squares, apple pie bars
Author: Vegan Richa
1/3cupsmooth nut buttersuch as almond butter or cashew butter
1cupflour(I use a mix of 2/3 cup all purpose and 1/3 cup spelt),For Gluten-free: Use 3/4 cup gf blend and 1/4 cup almond flour
1tbspalmond flour, optional
1apple, thinly sliced
1 1/4cupnon dairy yogurt, or half yogurt and half cashew cream **
1/4tspalmond extract, adds a nice flavor to the custard
3tbspsugar or maple
2tbspnon dairy milksuch as almond milk or oat milk
Line a (8 by 8 inch or similar) brownie pan with parchment. Preheat the oven to 350 F (180c).
Warm the nut butter and maple syrup in a pan or microwave until warmed. Mix well to combine. Add the rest of the ingredients and mix. You will get crumbly mixture. Sprinkle some water in if needed to make it a bit more clumpy (depends on the nut butter moisture content). Transfer to the pan and press evenly to make a crust.
Toss the apple slices in flour and arrange on the crust. (You can put the apple on top of the custard as well, or have 2 layers, one above the crust and one above the custard.)
Blend all the custard ingredients until well combined. Taste and adjust sweetness and flavor. Add some lemon zest for a lemony custard. Pour over the apples.
Mix the cinnamon and sugar and sprinkle on top. Bake for 45 to 55 mins. Let cool for 15 mins, then remove from pan. Chill for an hour before slicing.
Store: Refrigerate for upto 5 days. Freeze for upto a month.
** To make cashew cream: Soak 1 cup of cashews in warm water for a few hours. Drain and blend with 3/4 to 1 cup water until smooth and creamy. Measure and use the amount as neededNutrition is for 1 serve