View Full Version : Potluck pie
08-09-2009, 05:00 PM
I am making a raw pie next week for a potluck for omnivores. I really want to impress them with raw food.
I have Alissa's book and wanted to make a simple banana carob pie, but I'm confused about the crust.
I want to use nuts, but some recipes use soaked nuts and others don't specify. I know this is an old topic, but I couldn't find any good posts. :(
Is it personal opinion or what? Pie crusts: soaked or dry?
**I can't soak and dry them because I don't have a dehydrator at the
08-09-2009, 11:21 PM
If you soak them you'll most likely want to dry them. It doesnt have to be in a dehydrator--just air drying on the counter--dehydrating them makes them crunchy like roasted ones, though.
Sometimes recipes say unsoaked rather than turn you off by explaining it will take hours/days to make what they are suggesting=p
Most things that arent creamy sauces or ice creams use dry nuts/seeds.
People soak them to release the enzyme inhibitor that makes them hard to digest. Thats what makes them able to lay out in the weather until the next spring. Then spring rains come or the snow melts and they get naturally soaked. (This is all my imagination and might not be 100% correct though=)
Btw the pie most happily received by my cooked family (eew!!lol) is the pecan pie--very, very much like a sad one.
08-10-2009, 07:34 AM
Yeah, most pie crusts works best with dry nuts.
If you have a dehydrator you can soak and dehydrate a large amount of nuts and store them in a jar. That way you will always have soaked nuts available.
I use unsoaked nuts sometimes when I'm in a hurry (I don't have a dehydrator) and they are indeed much harder to digest. Also, soaked nuts taste much better in my opinion.
08-10-2009, 08:24 AM
I would make a CHEESE CAKE.........Nut Crust, Blue or Strawberries on top. But its your Party..........Have a Good Time.
08-10-2009, 02:05 PM
Thanks for the info. I'll have to post what I did next week.
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