Bring me some pie.

So… I may or may not have recently started watching Supernatural (by that I mean I watched all 8.5 seasons over the course of what? A month?). I also may or may not be completely fucking obsessed with it. You probably already know this if you follow me on Tumblr or any other social media site. Blame Ell.

What can I say? I love it so much! I haven’t felt this inspired by a show since Deep Space 9. The characters, the stories, everything! Angels! Demons! ANGELS!


Stolen from cakeisnotpiesammy on Tumblr

This year for Ell’s birthday we had a pie party (we made 4 different kinds of pie!) and I’m not sure if I’ve just been practicing a ton, but I suddenly realized that I’ve got this pie-making thing down. After the pie party, Ell and I BOTH had the idea to make a pie with a Devil’s Trap on it, so that’s exactly what we did on New Year’s Eve.

I chose cherry pie for aesthetic reasons, since cherry pie filling looks scarily like bloody entrails or maybe the pit of hell (I know, I know…), though obviously you can fill it with whatever you want. The devil’s trap is chocolate sauce. A lot of people, including Ell and Vynni, say that they don’t like cherry pie – which is probably cuz y’all are used to eating that stuff that comes from a can. This is totally better than that. This is actually good. Ell and Vynni loved it. I loved it. I think even Dean would love this pie, despite it being sugar-free, gluten free, and vegan.

Thanks to yeahilovebeinpurple on Tumblr

For the crust we used Namaste Foods Biscuits Pie Crust and More Mix. We followed the directions for pie crust, except we substituted the butter with Earth Balance (the stick kind) and the egg with a flax “egg”. You can use a pre-made pie crust if that behooves you.

Demon Proof Cherry Pie - can be gluten free, sugar free, vegan (recipe)

Demon Proof Cherry Pie

(sugar free, gluten free, vegan)

I make it up as I go along for this pie, so the measurements are approximate. Use your own discretion, you culinary genius, you!

For the crust

  • see above note about the crust

For the filling

  • 2 ten ounce bags of frozen pitted cherries, preferably organic (about 4-5 cups). Obviously you can use fresh cherries too, but do YOU wanna remove the seeds from 4 cups of cherries?
  • 1 cup of water
  • 1/2 tsp of sea salt
  • 3 TBSP (or more to taste) of Stevia Baking Blend Powder, Coconut Sugar, or other dry sweetener
  • 1 TBSP of organic cornstarch

For the Devil’s Trap
Again, I was winging it here. This also made way more chocolate than we needed (we ate the rest like fondue and dipped banana slices in it).

  • 1/4 cup cocoa powder
  • 2-3 TBSP coconut oil, melted
  • Stevia or other sweetener to taste

(You can also melt some vegan chocolate chips if you don’t want to make your own chocolate sauce from scratch).


Preheat the oven to 350f/176c.

Make the pie crust according to the package directions if you’re not using a pre-made crust. Put the bottom crust into a greased 8-inch pie pan.

To make the filling, combine the first 4 filling ingredients in a saucepan over medium heat. Cook until the stevia or other sweetener is dissolved and the cherries are defrosted, and the water is boiling a little. Add more water if necessary. Once its boiling, add in the cornstarch and whisk until thickened.

Pour the cooked filling into the bottom crust and prepare the top crust while the mixture cools. Add the top crust when ready.

For the devil’s trap, I etched it into the top crust with a knife prior to baking (above). We used this image from Super-Wiki as a reference:

Thanks Super-wiki

Anyways, after that we put it in the oven until it looked done. Probably about a half hour, but I wasn’t really paying attention. You bake it until the crust is browned a little and if you can see any of the filling, it should be bubbling.

Before decorating with chocolate, set the pie aside to cool for at least 45 minutes. Especially if you’re using coconut oil, you don’t want the pie to be warm at all because it’ll melt the chocolate.

After the pie is cooled off, assemble all the chocolate ingredients in a saucepan and heat over low until the coconut oil is melted. Whisk them together to form a chocolate sauce.

I used a knife to carefully (painfully) draw the design by dipping the tip of the knife in chocolate and drawing along the lines I had etched in the crust prior to baking. This was tricky and not that fun. If you have a better method for doing this, go ahead and try that. Let the chocolate cool.


Dean eating pie

Wishing you a blessed new year!
– adorpheus

GIF credits: 1 2 3

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When I was a kid, my mom made cranberry bread all the time and I loved it!! Since it’s cranberry season again, I made it a mission this year to recreate that recipe in a vegan way.

Vegan Cranberry Bread

Can be sugar free and gluten free!

  • 2 cups flour or gluten free flour blend (I use sprouted spelt, but I’ve used the arrowhead mills and Bob’s Red Mill gluten free flour blends with success
  • 1 cup stevia baking blend or other dry sweetener
  • 1.5 teaspoons baking powder
  • 1 teaspoons salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup orange juice
  • 2 tablespoons (30 mL) coconut oil, melted
  • 3 tablespoons unsweetened applesauce
  • egg replacement for one egg (I use 1 tbsp flax meal mixed with 3 tbsp water but Ener-G or any other egg replacer would work
  • 1.5 cups of fresh cranberries, roughly chopped
  • Method:

    Preheat the oven to 350f (177c). Grease a loaf pan with coconut oil or cooking spray. Chop the cranberries into little halves (this is the suckiest part of making cranberry bread so get it over with now).

    Prepare the flax egg in a small bowl by whisking one tablespoon of flax meal with 3 tablespoons of cold water and set aside (or you can use Ener-G egg replacer or a chia egg if you prefer). Set aside for 15 minutes or so.

    Meanwhile, assemble the dry ingredients (flour, dry sweetener, baking powder, salt, cinnamon, baking soda) in a bowl and stir until combined. Make a well in the center of the flour mixture and pour the remaining ingredients except the cranberries.

    Once the batter is mixed, fold in the cranberries.

    If the mixture seems a bit dry, add a little more orange juice, but don’t overdo it.

    Pour the cranberry bread batter into the greased loaf pan. Bake for 55 minutes or until a knife stuck into it comes out clean.

    This is how the gluten free one looked:

    It tastes best warm out the oven, but it’s also great cold OR you can heat it up.


    Love and light –


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