Carrot Pie (Vegan) recipes -Delicious Recipe Ever

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Carrot Pie (Vegan) recipes -Delicious Recipe Ever:-A gluten-free pecan-oat crust is used to bake this tasty vegan carrot pie. The pie is sweetened with coconut sugar and maple syrup.

 

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Carrot Pie (Vegan) recipes -Delicious Recipe Ever

 

Ingredients :

For Crust 

  • 1 ½ cups (190g) raw pecans
  • 1 cup (90g) gluten-free oats
  • ¼ teaspoon salt
  • 3 tablespoons vegan butter solid
  • 2 tablespoons maple syrup

 

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For Filling

  • 2 cups peeled and sliced carrots (into 1-inch pieces) about 6 carrots
  • ½ cup coconut sugar
  • 2 tablespoon arrowroot starch or cornstarch
  • ½ teaspoon salt (reduce to ¼ t if using salted almond butter)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • pinch of cloves
  • 2 tablespoons maple syrup
  • ¾ cup unsalted almond butter
  • 1 cup unsweetened almond milk or other non-dairy milk
  • 1 teaspoon pure vanilla extract

 

Instructions :

To make the crust: Use cooking spray or extra vegan butter to grease a 9-inch pie plate.

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Put nuts in the food processor bowl and pulse them until they become a fine meal. Add the oats and salt to the nut meal, and blend it again until you get a coarse oat flour.

Break up the vegan butter and add it in pieces. Then pulse the recipe until a dough forms. Put in the maple syrup and pulse again to mix.

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Put the dough in a pie plate and press it into the bottom and up the sides. Put it in the fridge for 30 minutes. Warm the oven up to 350 degrees Fahrenheit. Just until the crust starts to turn golden brown, bake for 9 to 10 minutes.

 

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Take it out of the oven and let it cool on a wire rack until you’re ready to fill it. To make the crust, heat the oven to 425 degrees Fahrenheit after taking it out.

 

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Put sliced carrots in a medium-sized pot and cover them with water. This is for the filling. Bring to a boil with a pinch of salt. For about 20 to 30 minutes, or until the carrots are soft.

Carrots should be drained and put in the bowl of a food grinder. To the carrots, add the salt, cinnamon, nutmeg, cloves, and coconut sugar.

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Blend them until smooth. Process until all the ingredients are mixed in. Put the vanilla, almond butter, almond milk, and maple syrup in the bowl. Mix until smooth.

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Fill the shell with the filling. Depending on how deep your pie plate is, you might have too much filling.** To keep the crust from burning, put a pie cover or foil over it.

 

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Turn the heat down to 375 degrees F and bake for 10 minutes. Bake the pie for 45 to 50 minutes, or until the middle looks set. Use a fork or stick to check.

Cool the pie down on a wire rack after taking it out of the oven. Once it’s cool, put it in the fridge for one to two hours or overnight before serving.

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Ice cream or coconut whipped cream should be served on the side. Cover and put in the fridge for three to four days.

 

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Notes :

You might have extra pie filling if your pie plate isn’t very deep. If you want a crustless pie, bake extra in small ramekins that have been greased for less time.

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So the nut crust doesn’t burn, you need a pie crust cover or a foil shield that you make yourself.

Make Ahead: You can make this carrot pie recipe the day before and let it chill in the fridge overnight. You can also slice, boil, and puree the carrots ahead of time to make putting the dish together go faster.

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Nutrition :

  • Serving: 1slice
  • Calories: 681kcal
  • Carbohydrates: 52g
  • Protein: 13g
  • Fat: 51g
  • Saturated Fat: 5g
  • Polyunsaturated Fat: 15g
  • Monounsaturated Fat: 28g
  • Trans Fat: 0.02g
  • Sodium: 339mg
  • Potassium: 594mg
  • Fiber: 11g
  • Sugar: 17g
  • Vitamin A: 5573IU
  • Vitamin C: 2mg
  • Calcium: 193mg
  • Iron: 3mg

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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