Christmas Mango-Coconut Pie

Coconut 1

Agar is the vegetarian sister of gelatine and can be used for the perfect chilled summer dessert. Great for the holidays or even as a cooling refreshing breakfast or brunch dish. Agar is a sea vegetable gelatine and contains proteins, polysaccharides, minerals, and vitamins.

Ingredients

Base

  • 1-2 cups mango flesh for puree (1 ½ -2 mangos)
  • 3/4 cup water
  • 4 T agar-agar flakes or 2 t. powder
  • 2 tablespoon maple or 4 T. rice syrup (to taste)
  • ½ cup fruit juice
  • 1 teaspoon vanilla (optional)

Coconut Layer

  • 2 cups of coconut milk
  • 2 T agar flakes
  • 1 tablespoon maple or 2 T. rice syrup
  • pinch of sea or Himalayan salt
  • Blueberries
  • Mint

Coconut 2

 

Berry Topping

  • 1 cup blackberries or raspberries, fresh or frozen
  • 2 tablespoons water
  • 1 tablespoon maple or 2 T. rice malt syrup
  • 2 tablespoons chia seeds

Method

Mango Layer

  1. Pureé the mango pieces to a smooth pulp. Set aside.
  2. Combine the water, agar-agar, and sweetener. Use a whisk to stir until the agar dissolves completely.
  3. Add the mango pureé and continue to stir and cook for a minute. Add vanilla.
  4. Pour into a glass or ceramic pie dish or square mold. Fill ½-3/4 full. Drop some blueberries into the liquid.
  5. Let it sit at room temperature to set completely. You may refrigerate to speed up the process, but it is not necessary. If you refrigerate bring the jelly back to room temperature (otherwise the coconut layer won’t stick properly).

Coconut Layer

  1. Combine the water, sweetener salt, and agar-agar in a small pan over medium heat. Make sure the agar and sweetener are completely dissolved.
  2. Add the coconut milk and continue to stir until the coconut milk is fragrant. Do not let it come to a boil. You want it to be hot, but not boiling. Set aside for a few minutes.
  3. While the coconut milk is still hot, pour over the mango layer. Make sure the coconut milk is warm otherwise the two layers won’t ‘stick’ and will come apart while serving.
  4. Cool and prepare the raspberry topping.

Coconut 2aa

Raspberry Topping

1. Combine all the ingredients together and process until almost smooth. You may need to add some extra water to help it combine.

2. Spoon mixture into a saucepan and heat over medium heat until the mixture begins to bubble.

Reduce the heat and whisk until thickened. Cool and spoon on top in the middle of the coconut-mango pie or all over the pie.

Cocnut pie 3

 

 

 

Vegan Chick Bean Slice

Chickbean close allUse Organic and BPA free ingredients when available 

This Sugar-free and high protein snack is loaded with nutrients and great for lunch boxes or a great protein pick me up for morning or afternoon tea.

2 ½ -3 cups chickpeas
1 cup goji berries and/or sultanas ( ½ – ½)
¾ cup ground almonds or walnuts
¼ cup cacao
1 teaspoon cinnamon
1 cup brown rice or almond flour as needed
3 tablespoons ground flax seeds
½ cup soy, coconut milk or other plant milk as needed
2 teaspoons vanilla
½ cup tahini or other nut butter
½ cup maple syrup or 1 cup rice syrup to taste
2-3 teaspoons Shiro Miso

Topping

Organic Paleo Museli (apple and cinnamon) *
Organic Buckini (activated buckwheat) Deluxe*
Organic goji berries, coconut, ground nuts, puffed amaranth or quinoa, cinnamon, dried fruit, coconut

maple syrup or rice syrup for brushing on top after baking

Method

  1. Strain off liquid from beans and reserve. Use chickpea juice (aquafaba) for a whipped cream topping.
  2. Toss all dried ingredients together. Set aside,
  3. Stir together ground flax seeds, milk, and vanilla and set aside.
  4. Oil pan and preheat oven to 175C. Combine nut butter, sweetener, and miso together slowly incorporating the beans till chunky.
  5. Fold in the dry ingredients. Adjust liquid content with plant milk as needed till it drops with difficulty from a mixing spoon.
  6. Spoon into baking pan. Bake in oven 30-40 minutes or until the centre is set and the edges pull away from the pan.
  7. Remove from the oven place on a wire rack to cool then remove it from the pan and cut into desired shapes.
  8.  Brush with sweetener if desired and Dip into one of the toppings before serving.