Meringue Pie (GF, Oil Free, Vegan)

This is a marbled Meringue Pie.  I split filling recipe in half and used Fresh Blueberry Juice and Fresh Strawberry Juice (each half & half with fresh lemon juice)

This is a marbled Meringue Pie.
I split filling recipe in half and used Fresh Blueberry Juice and Fresh Strawberry Juice (each half & half with fresh lemon juice)

Crust

  • 1 cup dried unsweetened shredded coconut
  • 1 cup almonds
  • 1/2 cup dates
  • 1/4 teaspoon sea salt (do not omit!)
  • 1 tablespoon tahini

Place all raw pie crust ingredients in a food processor and blend until well processed but still slightly mealy/chunky.

Press down into your pie plate!

Filling 

  • 1 ¼ cup ground raw sugar (size of table sugar)
  • ½ cup corn starch
  • ¼ teaspoon agar
  • ¼ teaspoon sea salt
  • 1 ¼ cup milk Alternative (I like thick consistency of almond milk)
  • 1 cup water
  • ¾ cup lemon juice + 1 ½ tablespoons lemon zest (Sub ½ juice with fresh pressed juice of another flavour for fun)

Add to sauce pan and bring to boil and whisk for 4-5 minutes, it will turn into a pudding like mixture and when you can’t stir no more it’s ready to go in the pie crust, then cool for an hour or two. Note: when marbling follow the same

Meringue

  • 1 16 ounce can of chickpeas – put a colander over a large mixing bowl and pour the chickpeas in to drain the brine into the mixing bowl. Put the chickpeas in an airtight container and refrigerate until ready to eat.
  • ¾ of a cup of finely ground sugar – grind regular sugar in a blender if you don’t have finely ground sugar
  • ¼ of a teaspoon of cream of tartar
  • 1 and ½ teaspoons of pure vanilla extract

Pour the liquid from the can of chickpeas into the bowl of a stand/hand mixer…but do not do this by hand. Add the cream of tartar. Whip the bean juice with the whisk attachment until it starts to thicken.

Slowly Begin to add the sugar and vanilla and continue whipping on high. This process took me 9-10 minutes, but it can take up to 15 to 20 minutes.

Keep it going on high speed until the mixture has a thick whipped cream consistency. If meringue is gloopy, it will deflate. NOTE: A spoonful of meringue at the proper consistency will not drip if you hold it upside down. Best Meringue Instruction Video: https://youtu.be/d2wIYfNukZE

To assemble: Preheat oven to 200°F. Pipe dollops of meringue on top of the pie. Bake for 2 1/2-3 hours or until the meringue is toasted. The baking time will depend on the amount of meringue on your pie, and how it’s piped on. Thick layers will take longer to bake. Remove from the oven and let cool completely, letting the meringue set.

 

To make meringue cookies out of leftover meringue, dollop meringue onto a parchment-lined baking sheet and bake at 200°F for 2 hours. Turn off the oven and let dry with the oven door cracked for a couple of hours.

This Recipe is made by combining and altering a few favorites, I was assisting with a wedding Allergy Menu. Sources –

http://seitanbeatsyourmeat.com/pi-day-vegan-lemon-meringue-pie/

http://www.misterniceguy.com.au/recipes/vegan-lemon-meringue-pie/

Deceptively Delicious Choc. Chip Cookies

So I have been a little ill on and off as I adapt to London, ON completely skipping over spring and deciding it was a great idea to go from Horrible Winter to Humid Summer. In NO WAY am I knocking this new weather, I just require an adjustment period. I will not try to catch you up on my workout schedule as of the last untracked 2 weeks. I will say that the schedule has been hit and miss with T25 and I will repeat week 3 until I can preform it every day.

In lieu of days missed I have prepared for the Windsor, ON Colour Run on July 19th…on this last Saturday alone I walked 2.3 Miles in the morning, and then another 1.4 miles in the afternoon (but this time pushing my mom in a wheelchair, total weight resistance of 240 lbs-ish).

I have also spent a great deal of time working out with my spouse, which is super supportive of him since he does not workout, eat a regular diet or anything LOL. I love him so much, he is always trying so hard to overcome personal dislikes or inabilities in opportune times for me. The guy has really bad vertigo (NO FERRIS WHEELS, NO BALCONY SEATS, NO WATERSLIDES), yet he will attempt or succeed at participating in all these situations. 😀

So Song of the day is in honour of my best friend and love….

Now for some protein packed goodies, Deceptively Delicious Chocolate Chip Cookies 

Deceptively Delicious Chocolate Chip Cookies

Minutes to Prepare: 20cookies
Minutes to Cook: 30
Number of Servings: 36

 

Ingredients

Parchment Paper
1 c firmly packed brown sugar or Raw Sugar
3/4 c trans fat-free soft tub margarine
2 tsp Grd. Flax Seeds with 4 TBSP warm water
2 tsp pure vanilla extract
1 15 ounce can chickpeas, drained and rinsed
2 cups semisweet chocolate chips
2 cup Quinoa Flakes
1/2 cup GF Flour or AP Flour (may require more flour)
1 tsp baking soda
1/4 tsp salt

1/2 – 3/4 Cup Organic Cocoa Powder (Optional)

Directions

1. Preheat oven to 350. Top a baking sheet with Parchment Paper.
2. Mix ground Flax Seeds with 4 TBSP warm water, and set aside.
3. In a large mixing bowl, or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the Flax egg mixture and vanilla, then the chickpeas and chocolate chips. Add the flakes, flour, baking soda, and salt, and mix on low speed until a thick dough forms.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 – 13 minutes; do not overbake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.Note: Serving size calculate for 3 dozen cookies.

Number of Servings: 36 approximately

 

Note – If you are attending the Windsor, ON Color Run and would like to be on a team…they have a discount of $35 rather than $45 for team members until June 1st…My team is “Hope4Cindy”, message me for the password if you are interested

Strawberry Cheesecake filled Chocolate eggs



Strawberry Cheesecake stuffed Chocolate Eggs

I was on www.naturalcandystore.com and I saw a hollow chocolate bunny with surf sweets gummies inside which made me consider other stuffed chocolate Easter treats that could be made. Ta-Da! Vegan Cheesecake stuffed eggs…yummy.

Chocolate:Egg Process

  • 1/2 cup cocoa powder or 1 cup Chocolate chips
  • ¼ cup virgin coconut oil, liquid
  • 2.5 tbsp pure maple syrup

 

–          Put your mold in the freezer to chill. Combine all chocolate ingredients until the mix turns into a thin sauce or syrup.

–          Remove the molds from the freezer and apply a thin coat of chocolate sauce before returning to freezer to harden.

–          Repeat with second coat

 

Filling:

Cheesecake-

2.5 cups soaked raw cashews

Dash of lemon juice

1 to 1.5 tsp vanilla

1 tbsp sweetener, optional

1 cup reserved soaking liquid or coconut water

Cheesecake fillingStrawberry sauce-

1 cup strawberries

¼ cup water

1 tbsp sweetener

1 tsp agar or 1 tbsp cornstarch mixed into equal parts liquid

 

4 Graham Cracker Cookies (Homemade or store bought), crushed

 

Cheesecake- Blend softened raw cashews, lemon juice, vanilla, sweetener, and a little more than a ¼ cup of reserved water. Add more reserved liquid as absolutely necessary, you do not want to add too much, should have similar consistency as cream cheese. Blend until smooth and refrigerate until ready to use.

 

Strawberry Sauce – Blend all sauce ingredients except agar powder. Bring to boil and reduce heat, cook for about 5 minutes on medium-high heat. Remove from heat and whisk in agar powder or cornstarch mix, be careful it does not clump. Bring back to a boil and then remove from heat. Sauce should be a syrup consistency not gel.

 

Put it together: (Try not to handle your shells too much or they could soften, keep them in a fridge or freezer and only pull out the one you are working on.)

1) Take ½ egg and sprinkle crumbs, add some cashew cheesecake, and lightly pour strawberry syrup over it.   Repeat, until desired filling amount is reached.

2) To seal the egg place a second ½ over the other and seal around the edging with excess chocolate syrup. I found it helped to return the filled ½ egg to the freezer for a minute before sealing together with other ½.

 

NOTES:

–          I made about 3 batches of the chocolate shell mixture to make all the eggs in the pictures, but I like thick shells.

–          You could have excess cheesecake filling, but I doubt anyone will have a problem helping finish that up….if you are willing to share that is.

–          If chocolate mixture seems too thick add more coconut oil….When thick it may not fill the crevices of your mold, losing details or making it fragile.

 

The chocolate shells can be stuffed with practically anything, make sure you have fun. Making homemade treats allows you to avoid the “well I would preferred if it _______” Food is something that celebrates, acts as a form of expression, nourishes, and brings people together….It is a glue for life, don’t waste it, but don’t use it too sparingly. 😉

Hollow Choc Egg with Gummy Bears

Source:

Chocolate shell –

http://chocolatecoveredkatie.com/2013/03/20/healthy-cadbury-creme-eggs/