I have been so busy this Spring I haven't been posting much even though I am still cooking and always looking for new ideas. I did check out a few books from the library on Raw cooking. It is an interesting diet, everything and I mean everything you eat has not been heated to above 115 degrees to preserve the natural enzymes in the food. There are some very creative ways of preparing raw food too, such as dehydrating cookies, who would have guessed?
I tried this lemon pie and fell in love with it's creaminess and tart lemon flavor, just perfect for a light summer dessert. It takes only a few minutes to prepare (besides soaking the nuts) and it keeps very nicely in the refrigerator for 4-5 days. I like it tart so I used the full 1/2 c. of lemon juice but you can cut it down to 1/3 c. for a sweeter version. Enjoy!
Raw Lemon Pie
Crust Ingredients:
1 T. honey
3/4 c. almond flour
1 T. coconut oil, melted
Filling Ingredients:
1/2 c. raw cashews, soaked in water 1-2 hours and drained
1/2 c. honey
1/3-1/2 c. freshly sqeezed lemon juice
pinch of salt
1/2 c. coconut oil, melted
Equipment needed:
6 inch spring form pan
powerful blender such as a Vitamix or Bosch
Method:
1. Combine the crust ingredients in the spring form pan mixing with a fork. Press into bottom and up the sides about an inch. Set aside.
2. Combine all filling ingredients in blender and blend on high 1-2 minutes or until creamy. Pour into crust and refrigerate until ready to serve.
3. Garnish with whipped cream, lemon slices, or fresh raspberries.
I tried this lemon pie and fell in love with it's creaminess and tart lemon flavor, just perfect for a light summer dessert. It takes only a few minutes to prepare (besides soaking the nuts) and it keeps very nicely in the refrigerator for 4-5 days. I like it tart so I used the full 1/2 c. of lemon juice but you can cut it down to 1/3 c. for a sweeter version. Enjoy!
Raw Lemon Pie
Crust Ingredients:
1 T. honey
3/4 c. almond flour
1 T. coconut oil, melted
Filling Ingredients:
1/2 c. raw cashews, soaked in water 1-2 hours and drained
1/2 c. honey
1/3-1/2 c. freshly sqeezed lemon juice
pinch of salt
1/2 c. coconut oil, melted
Equipment needed:
6 inch spring form pan
powerful blender such as a Vitamix or Bosch
Method:
1. Combine the crust ingredients in the spring form pan mixing with a fork. Press into bottom and up the sides about an inch. Set aside.
2. Combine all filling ingredients in blender and blend on high 1-2 minutes or until creamy. Pour into crust and refrigerate until ready to serve.
3. Garnish with whipped cream, lemon slices, or fresh raspberries.
Hi Karen....does this ever look good! I love lemon - in anything, will be trying this recipe really soon, thanks, Ina
ReplyDeleteHow interesting! I just can't get over that you made it with cashews.
ReplyDeleteThis sounds like something I had at Raw in Chicago..I've been looking for a similar recipe ever since! Thank you!!
ReplyDeleteMade this last week as little tarts - pressing the crust mixture into mini-muffin wrappers in a muffin pan. It worked really well when they were well-chilled (if they melted a little, the filling stuck to the paper). They were good frozen, too. If I do minis again I'll double the crust - I ended up with a lot of filling left over. (The leftover filling was REALLY good as a custard-like topping for almond flour pancakes though.) I'm making this again today, but I'm going to try it with lime instead :9 Thanks for the recipe!
ReplyDelete