Elijah RecipeTagged in Vegetarian
Preheat oven to 350 degrees
In a blender, add flax seeds and water and blend until
smooth (about 5 mins). Add syrup, vanilla, lecithin, salt,
psyllium, and arrowroot. Blend for another minute or so
until all lumps are gone. Immediately pour into Crust and
place in oven for 10 minutes.
While pie is in oven, saute' pecans in margarine for two
minutes, and 1/4 cup maple syrup and continue to saute'
until brown constantly stirring (about 5 minutes).
Remove Pie from oven after ten minutes and spoon pecans
evenly on top of pie, be sure not to leave and holes. If
you have any remaining pecans, you can eat as is, tastes
great in popcorn, but that's another recipe :)
Ok, after you layer the pie with pecans, place in the
refridgerator for about an hour or until pie filling is
**Shortbread Pie Crust
3 cups Unenriched White Flour
2/3 cup Earth Balance Margarine
3 Tbsp Water
Dash of salt (optional)
Mix flour and salt in food processor and slowly add
margarine. When crumbly, add water and mix until it
becomes a ball. Take dough ball place on wax paper and
roll (be sure to keep rolling pin well floured, flour after
every 6 strokes). Once big enough to fill pie pan, slowly
turn wax paper over on to well oiled pan allowing dough to
fall in. If a portion tears, just press in back into place
with your hand. indent edges with fingers for a pretty
effect, and bake at 400 degrees until crust is gold in color.
Take crust out, press down all air pockets, and set aside.
This is by far the best dessert that I've ever invented, so
now I'd like to share it with you.
- 2 cup pecan halfs
- 2 cups vegan maple syrup
- 1/4 cup flax seeds
- 1 cup water
- 4 tablespoon psyllium powder
- 2 tablespoon arrowroot powder
- 2 tablespoon liquid lecithin
- 1 tablespoon sea Salt (can substitute with 1/4 cup liquid aminos)
- 1 tablespoon vanilla
- 2 teasp earth balance non-hydrogenated vegan margarine (or any non-dairy expeller-pressed margarine)
- 1 prepared Shortbread Pie Crust**
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