10-09-2008, 03:06 PM
I'm going to a raw potluck next week and would love to take a pumpkin pie as my contribution.
I'm looking for a quick and simple recipe with easily obtainable ingredients (no psyllium husks or Irish moss!!) but it must taste DIVINE!!!!
Please help - here in England it's not one of our typical dishes so I am expecting the RFT contributors to help out here with great recipe ideas.
Thanks in advance.
10-09-2008, 07:24 PM
A Recipe form My Files, I've not tried it yet.....IN JOY
2 1/2 cups pecans, unsoaked
1/4 teaspoon sea salt
1/4 cup raisins, soaked
2 tablespoons raw cane sugar (see note)
1/2 teaspoon cinnamon
1 3/4 cup water
2 carrots, chopped (about 1 1/2 cups)
1 avocado, mashed (about 1/2 cup)
1/2 cup raw cane sugar (see note)
1/4 cup maple syrup or agave nectar
1/4 teaspoon sea salt
2 teaspoons lemon juice
2 teaspoons pumpkin pie spice
1 tablespoon agar flakes
To make the crust, place all the ingredients in a food processor fitted with the S blade and process until the mixture resembles coarse crumbs and begins to stick together. Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. Press the crust firmly into the pie plate.
To make the filling, place 1 cup of water in a small saucepan and add the agar. Bring to a boil, stirring occasionally with a whisk, and simmer for 2 minutes. Turn off the heat and allow the dissolved agar mixture to cool.
Place the carrots, raw cane sugar, maple syrup, sea salt, lemon juice, pumpkin pie spice, and remaining 3/4 cup water in a Vita-Mix or high-speed blender and process until smooth. Add the avocado and the agar mixture and process until smooth. Pour the filling into the crust. Chill the pie for at least 2 hours before serving. Covered with plastic wrap, Mock Pumpkin Pie will keep for five days. Makes one 9-inch pie.
Note: Rapadura is a popular brand of raw cane sugar. It is made by dehydrating sugar cane juice at low temperatures
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