Pecan & Oat Crust Recipe
This recipe is brief and hassle-free. It produces a rather thick pie crust made largely of pecans along with oats. It’s healthy, low in fat and nutty.
What you’ll need
1 1/4 Cups Rolled Oats, 1/2 Cup Pecans, 6 Dates, 2 Tbsp. Vegetable Oil, 1 Tbsp. Peanut Butter, 3 Tbsp. Cold Water,
Crush pecans within a food processor until they fail into a very rough meal. Add oats and then process once or twice until they merge adequately with the rough meal. Stir in dates, oil, and peanut butter, and after that process until finally adequately blended (mixture is going to be dry). Add in some water and then blend a few times. Transfer rough mixture into the pie pan and thrust until finally distributed and nearly overflowing the sides of the pan (Start from the middle and move out into the edges). Store in the fridge until crust is just about to be used and pie filling is done.
Let’s get Cooking, and prepare some pie!
Vegan Sweet Potato Pie Recipe
What comes out from your oven is certainly an extremely nourishing and tasty sweet potato pie that is comparable to a cheesecake featuring its rich texture and unusual flavors. The recipe suits your fast-moving holiday routine. Don’t be worried about wasting too much effort in your kitchen in order to prepare desserts. Using this recipe, you now find out how to make an instant and also healthy dessert which you can be proud of.
2 Organic Sweet Potatoes (1 1/2 Cups), 3/4 Cup Turbinado Sugar, 2 Tbsp. Corn Starch, 3/4 Tsp. Cinnamon, 1/4 Tsp. Nutmeg, Pinch of Salt, 1 Tsp. Vanilla, 3/4-1 Cup Unsweetened Almond Milk*, 1/4 Cup Plain Vegan Yogurt, *Start with 3/4 and move up if needed.,
Pre-heat your oven to 400 degrees Fahrenheit. Scrub sweet potatoes completely and then prick sweet potatoes using a fork. Bake sweet potatoes for about 45-60 minutes or until they get soft. Carefully lift them off from the oven and then adjust oven temperature to 350 degrees. Allow the newly baked sweet potatoes to cool down and then set aside 1 1/2 cups of sweet potatoes.
Calculate and scoop out sugar. With a container, incorporate the sugar together with corn starch, salt, cinnamon and nutmeg. Put aside. Put sweet potatoes in a different mixing bowl, and mash adequately and have them as as smooth as possible. Add in the sugar mixture to the mashed sweet potatoes and mix nicely. Add in almond milk, yogurt, and vanilla. Combine till mixture is totally smooth. Slowly and consistently add this into the refrigerated pie crust from the fridge. Set in the center rack in the oven and then bake for 50-55 minutes. When it’s completely baked, let it cool on a baking rack for at least 3 hours.
Serve along with vegan whipped cream or perhaps any preferred forms of creaminess.
The author is a health and weight conscious who is fond of desserts. So, she created a site for health-conscious dessert lovers like her, specifically about Vegan sweet potato pie recipes. Check out this recipe and discover how to make a Vegan Sweet Potato Pie. Or visit this blog for more healthy and delicious goodness.