Living Cakes , Pies and Desserts
Celestial Pecan Pie
5 bannanas
1 papaya (or mango, or a pint of strawberries, sliced)
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 oz. filtered water
5-10 dates, soaked
1/2 vanilla bean , cut into tiny pieces
1 heaping tbsp. raw honey (or to taste)
dash of Nama Shoyu
Soak one cup of pecans in filtered water. Set aside.
Fruit crust:
In a 9-inch glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it). Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan. Also put a layer going up the sides of the pie pan. Next, cut the papaya into 1/4 inch thin slices and layer the papaya over the banana. Over the papaya, put another layer of slightly overlapping banana slices. Now with your hands, compress the fruit down evenly. Set aside.
Pecan Cream filling:
In a blender, put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and tiny pieces of vanilla bean and blend to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.
Pour the pecan cream filling over the fruit in the pie pan. Put the pie pan into the dehyrator and dehydrate at 95 deg F for 3 hours.
In a small bowl, blend the raw honey with just a little water and a dash of Nama Shoyu. Prepare the unsoaked peacans for the topping by tossing gently with the honeyed water to coat the pecans.
After 3 hours , take the pie out of the dehyrator and place one layer of the prepared pecans on top of the pie. Place them artistically radiating towards the center of the pie.
Chill the pie at least one hour before serving.
Serves 6-8. Keeps for a few days in the refrigerator.
This was on the Livingtreecommunity site. Yum!
Celestial Pecan Pie
5 bannanas
1 papaya (or mango, or a pint of strawberries, sliced)
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 oz. filtered water
5-10 dates, soaked
1/2 vanilla bean , cut into tiny pieces
1 heaping tbsp. raw honey (or to taste)
dash of Nama Shoyu
Soak one cup of pecans in filtered water. Set aside.
Fruit crust:
In a 9-inch glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it). Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan. Also put a layer going up the sides of the pie pan. Next, cut the papaya into 1/4 inch thin slices and layer the papaya over the banana. Over the papaya, put another layer of slightly overlapping banana slices. Now with your hands, compress the fruit down evenly. Set aside.
Pecan Cream filling:
In a blender, put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and tiny pieces of vanilla bean and blend to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.
Pour the pecan cream filling over the fruit in the pie pan. Put the pie pan into the dehyrator and dehydrate at 95 deg F for 3 hours.
In a small bowl, blend the raw honey with just a little water and a dash of Nama Shoyu. Prepare the unsoaked peacans for the topping by tossing gently with the honeyed water to coat the pecans.
After 3 hours , take the pie out of the dehyrator and place one layer of the prepared pecans on top of the pie. Place them artistically radiating towards the center of the pie.
Chill the pie at least one hour before serving.
Serves 6-8. Keeps for a few days in the refrigerator.
This was on the Livingtreecommunity site. Yum!
