RECIPES

Pecan Pie

Crust
2 cups spelt flour
6 tbsp coconut oil (solid)
1 tsp sea salt
1 tsp ground cinnamon
1/3 cup cold water
Filling
1/2 cup vegan butter
2 cups pecans, coarsely chopped
1/4 cup pecan halves, for topping
1/4 cup plus 2 tbsp coconut sugar
1 cup pitted dates
3/4 cup maple syrup
1/4 cup cornstarch
1 tbsp vanilla extract

Add spelt flour, coconut oil, salt and cinnamon to a food processor. Pulse until crumbly. Add cold water slowly and pulse to combine. Wrap up in cellophane and set aside to chill in the fridge. 
Add vegan butter and 2 tbsp coconut sugar to a pan and melt over a low heat. Add in chopped pecans and stir to coat well.

Preheat oven to 350 degrees and grease a 9 inch tart pan. Add dates, maple syrup, 1/4 cup of coconut sugar, cornstarch & vanilla extract to food processor and blend well to a smooth paste. Add this to the warm pan of pecans, stir well and simmer gently for 5 mins, until thick.

Roll out chilled pastry between baking paper the circumference of the tart dish and trim off the excess. Pour in pecan filling and top with the remaining pecan halves. Bake for 35 minutes. Allow to cool.
Chill in the fridge until ready to serve !!!

If you like you could top you slice of pie with a scoop of vanilla ice cream !!!

RECIPES

Apple Crumble Cake

It’ apple picking season, easy and delicious recipe to make !!!


Dry ingredients
1 1/2 cup almond meal
1 cup of all-purpose flour
3/4 cup cane sugar
2 tsp baking powder
1 tsp cinnamon

Wet ingredients
1 medium size apple, core removed and grated
1 cup of Almond milk
1/2 cup of canola oil
1 tbsp apple cider vinegar

Topping
1/2 cup pecans
1/3 cup of all-purpose flour
3 tbsp of agave
1 medium size apple, core removed, quartered and thinly sliced

Instructions
. Preheat the oven at 350°F. Line an 8 inch round cake pan with parchment paper.
. To make the cake: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake pan.
. To prepare the topping: In a small-size bowl, combine the pecans, flour and agave and mix until well combined.
. Arrange the apple slices on the top of the cake in which design you prefer. Then distribut e topping here and there as per photo.
. Bake the cake in the oven for 55-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it.
. Allow the cake to rest in the cake pan for 5 minutes, dust with powered sugar if desired.
. The cake can be kept in the fridge for 3 days.

Enjoy !

Cristina

Peas & Peace