Look into the spiral.
Swirly, twirly frosting.
You are getting very sleepy hungry…
See? Who says hypnosis doesn’t work?
Birthday Girl
A few weeks ago, my little sister flew in from Boston for Thanksgiving. Her birthday also falls close to the holiday, and therefore we held a special birthday dinner for her at my parents’ house.
My sister is a big fan of the Chocolate Chip White Bean Blondies.
So I was eager to try out my newest idea on her, especially since she isn’t a huge chocoholic. (She doesn’t like bananas either. Sometimes I wonder if we’re really related!)
Deep Dish Cinnamon Roll Pie
One of my Gluten Free Recipes
- 1 cup quick oats
- 2 cans garbanzo or white beans, drained and rinsed (500g after draining)
- 1/4 cup applesauce
- 2 and 1/2 tsp pure vanilla extract
- 3 T canola or coconut oil
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 cups sugar or sucanat (Feel free to use less if you’re used to healthy desserts. Or sub some of the sugar with stevia if desired.)
- 2 T cinnamon
Blend all ingredients very, very well in a food processor. Pour into an oiled pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35 minutes. Let stand at least 10 minutes before removing from the pan. I haven’t tried subbing the sugar with agave, but I do know that many readers have had successfully used agave in my chocolate-chip cookie pie (a similar recipe). So I *think* it would work here as well.
If desired, frost the pie with Creamy Cinnamon Roll Frosting.
Sarah S says
Hi lovely, I absolutely adore all of your recipes and your philosophy! I know you said above that you have not tried agave in this, a liquid sweetener. I would either use honey or maple syrup, would you have the same expectation for the agave? I’ve made things that call for dry sugar but liquid works fine. I would love to hear your input. Thanks for all you do Katie!
Hannah says
Hello Katie, I’m wanting to bring a dessert to a party and was wondering if this pie is any less moist or anything than the deep dish cookie pie, considering the difference in the types of sugars. I’ve made the cookie pie and I and everyone who tried it really liked it, and so I’d like to try something else but don’t want to sacrifice how moist the cookie pie was.
Also, have you ever realized any difference in between using white beans vs. chickpeas? I used chickpeas last time, but I’ve only got white beans at the moment and I want to make this pie just as good as the last one. Will it be the same or should I just go buy some chickpeas?
Caroline says
My sister and I look nothing alike, but some people can tell we’re sisters by observing the way we move and talk and act. That’s true about my mom and her sisters also. Once a friend of my aunt who lived in Indianapolis went to Minneapolis where she got into an elevator with a woman whose mannerisms looked uncannily familiar. She couldn’t help but say something and discovered the woman was her friend’s sister, my other aunt! And they look nothing alike. Only somewhat related, my daughter and I sound exactly alike on the phone. Even my husband cannot tell who he’s talking to. Going to try the recipe for breakfast this morning!
Michelle says
I made this today and loved the simplicity of it (which is true of all your recipes). I cut the sugar back to one cup and it is still plenty sweet, especially with the icing. I used only 1 TBS of cinnamon because I am not a big fan of the spice. We were out of applesauce so I stewed an apple and added that. Super yummy results, but gooey. I used a deep dish option and think I need to cook it for much longer. We are dairy free so I used a maple syrup/powdered sugar icing with a pinch of cinnamon. Thanks for another dose of yumminess in our house!
Teresa says
I’ve got the Deep Dish Gooey Cinnamon Roll Pie in the oven. My intention was to have breakfast ready for in the morning, but something tells me it wont last until then 😉
Is the Chocolate-Chip Cookie Pie the same as the Chocolate Chip White Bean Blondies? If not, can you provide a link? Thanks for sharing your talents with us!
Teresa says
Found it 🙂
https://chocolatecoveredkatie.com/2012/05/31/chocolate-chip-cookie-pie-without-sugar/
Your recipes are worth the search!
Diana says
I made this in a 9 inch pie plate, so I decided to give it a bit more cooking time. That was probably a mistake – I left it in the oven for 39 minutes, and it was a bit hard on the edges when it came out. It still tasted good though, and the inside texture was still pretty soft when warm. I had it with a little bit of vanilla frosting. I absolutely love cinnamon, so I thought this was a great recipe – next time I’ll just be sure to be more careful about baking times.
Carla says
Hi. I lived in a country where applesauce is not a common ingredient. Is there any substitution that you would recommend? Can I use honey or molasses?
Thanks
A H says
You’ll have to experiment to see how it works. Let us know, if you do.
A H says
You’ll have to experiment with this to see how it works. Let us know the result, if you do.
Brooke says
Can I use just all stevia for this ?
Erin says
This looks amazing! Do you think coconut sugar could be subbed for the regular sugar?!
Kat says
Delicious! I used egg whites instead of apple sauce and added a bit of fresh ground nutmeg and 1/8 t allspice. I used the full amount of sugar and cinnamon- it is sweet and spicy. Katie, you are amazing! Just add coffee ?
Cayla says
This looks amazing, would love to see the nutrition facts for it! Am I missing them or are they not here?
Jason Sanford says
I think because this post was published in 2011, Katie wasn’t posting nutrition facts yet. All her recipes as of I think 2015 will have nutrition facts!