This is a fun starter or snack. The ingredients are inexpensive and healthy. V & GF
To make the pie-crust you need to grate two cupfuls of raw potato, you can use any potato, sweet potato would work well. Add the potato to a large bowl. In your processor with the s blade add 1 cup of organic oats and pulse until fine and resembling flour, add this to the potato in the bowl. Next drizzle over the mixture some olive oil about 2 tbsps, then add some herbs of your choice, I used herbs de provence, rosemary would work well or basil, add a pinch of sea salt. You can pulse all the mixture together in your processor if you like a smooth finish, or you can mix in your bowl with enough water to bind the mixture together to form a dough like ball. In individual silicone mini tartlet cases press with your fingers enough dough mixture into the case to make a blind tart. Place your filled cases into the dehydrator oven at 45 C for 1.5 hours, then carefully remove from the silicone cases and sit your blind pie cases back on the shelf and bake for a further 8 hours at 50 C. All dehydrator ovens work a little differently so check your cooking regularly and adjust cooking times as needed. If you want to bake these in a conventional oven you can bake in the cases for around 20 mins at 120 F
The filling is chopped raw kale, carrots, with red and yellow peppers. For added protein have sprinkled puffed quinoa which is cooked. For the pesto add half a cup of shelled pistachios with pine nuts to your processor with the s blade, add about 1.5 tbsps of olive oil and half a cup of fresh basil leaves, add sea salt and pepper to taste and a little lemon juice. Blend ingredients together. Layer the filling into the pie case just before serving and enjoy.
1/2 cup raw cane sugar dissolved in 1/2 cup hot water
1 1/2 tsps ground flax dissolved in hot water
1/3 cup melted cocoa butter or marg.
Pop all in a blender and mix until blended together, should be frothy.
2 cups spelt or reg flour, 1/2 cup buckwheat or reg flour
1 cup cocoa powder, 1 tsp vanilla extract.
Pre-heat oven to 170C. Put all the dry ingredients in a mixing bowl and slowly add the wet to dry, add 3/4 cup of boiled hot water and mix well.
Spoon mixture into cupcake silicone moulds.
Pop in the oven for 20 mins.
Please see http://veganlifeenergy.com/2013/11/20/pina-colada-choux-bun-v-gf/ for the coconut cream recipe.
Will post chia and cherry jam recipe next. xx Continue reading