Super easy PECAN PIE! Vegan, glutenfree and the best one for fall baking. Find the full recipe HERE at therawberry.
Prepare a tart baking pan (20cm / 8inch).
Set the oven to 170℃/330℉.
Finely grind the cashew nuts, almonds, oat flakes and desiccated coconut in a blender. Then add the water and mix until a dough-like mass is formed.
Boil 3 tablespoons of water. In a small bowl, mix 1 tablespoon of ground flaxseed with the freshly boiled water and let it steep. This forms a gel-like mass and also thickens our mixture later on.
In a small pot boil coconut milk, agar agar, vanilla, pumpkin spice and maple syrup and then let simmer for about 3 minutes while stirring.
Put the mixture in the mixer. Add the flaxseed mixture, dates and 35 g pecans and mix well until everything is smooth.
For the topping: take the pecan cake out of the refrigerator and decorate with the pecan nuts.
Carefully melt the brown sugar in a saucepan.
Spread the liquid sugar (careful, very hot!) over the pecan pie with a tablespoon. And enjoy.
You've made this recipe? YAY ?
Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. ?
therawberry.de