Daily Accepted, Transformed, and Compelled by God's Love
Fruit Crème Pie
| crust: | ||
|---|---|---|
| 1 cup walnuts | 1 cup almonds | ¼ tsp cinnamon |
| ¼ tsp cardamom | ¾ cup dates, pitted and chopped |
Grind nuts and spices, add dates and process several minutes to combine well. Press firmly into the bottom and sides of a lightly oiled pie pan. Form an edge around the top with excess. Refrigerate until filling is ready.
| filling: | ||
|---|---|---|
| 1 ¾ cups water | 8 oz dried fruit [apricots, peaches, or nectarines – have not tried coconut or fresh banana] | 1 ½ tsp agar powder |
| 1 lb firm silken tofu, mashed | ½ cup pure maple syrup | 1 ½ tsp vanilla extract |
Place water and fruit in a medium saucepan and bring to a boil for 1 minute. Remove from heat and cool. Drain, reserving water. Set aside 9 fruit pieces for garnish. Return water to saucepan and add agar. Bring to a boil, reduce heat and simmer 5-10 minutes, stirring often to dissolve agar completely. Pour into a blender with fruit, tofu, maple syrup, and vanilla. Process until completely smooth. Pour into the raw nut crust and garnish. Option: glaze the 9 fruit pieces in a small saucepan. Combine 1 Tbsp brown rice syrup, 1 Tbsp water and a drop or two of vanilla with the 9 fruit pieces. Cook until the liquid is gone, stirring for a nice coating. Garnish top of pie with pieces. Refrigerate several hours before serving.
With this cold weather, I invite hot casserole recipes for our upcoming newsletter. They should be tasty and healthy – preferably vegan and non-processed ingredients. I am more concerned with the high fat cheeses and canned not-meats than the use of eggs or fish sauce. Of course, white should be avoided as in white flour, white rice, refined sugar. Healthy can be tasty, let us show it. Editor