Vegan Carrot Soup
Main dishes, Paleo, Vegan
INGREDIENTS Serves 4 2lbs carrots half a medium sized onion 1 clove garlic, minced 1/4 cup tahini 1 tablespoon cumin 1 teaspoon garam masala 3-4 cups of good stock (I…
For the crust:
2 1/2 -3 cups almond flour
1 tbsp coconut oil
1 egg
1/2 tsp cinnamon
1-2 tbsp raw honey
pinch salt
Mix everything together in a food processor until it just comes together in a ball. You may need to scrape up a few crumbs with your fingers and roll it into a bowl out of the food processor – that’s ok! I recommend you start with 2 1/2 cups and add in more nut meal until its a dough consistency. Place it on a sheet of parchment paper and cover it with a second sheet. Roll it out until it’s about 1/4-1/3″ thick. Remove one sheet of parchment paper and lay the pie crust face down over a 7″ pie tin. Peel away the other sheet and then work it into the pie tin so it covers the whole thing. (You’ll nee to cut and add bits and bobs around the edges to make it perfect, and you’ll have a little left over for decorating.) When you’re done, pinch the edges between your fingers to give it a clean, decorative finish. Then place it in the fridge.
For the filling:
1 cup honey
2 tablespoons molasses
1/2 cup ground nuts
1 tsp vanilla
3 eggs
Pinch salt
1 1/2 cups toasted pecan pieces.
Whisk up all but the pecans and then fold in the pecan pieces and pour the whole thing into the pie tin. Bake in a 350F oven for 35 mins or until the top is set but it is just still slightly wobbly. Either serve straight from the oven or allow to cool and then refrigerate for up to 3 days.
*These also work great for parties as a mini version, just grease a cupcake tray and press the pastry in there then fill it with the filling and cook for a little less time!
