AYGMyJune2015

vegan maple-pecan pie

SERVES 12

Cashew cream combined with a hint

of apple and cinnamon creates

a luscious filling. A maple-pecan

topping adds a sweet crunch.

3 tbsp refined coconut oil,

plus extra for greasing

225g Arnott's Nice biscuits

1 cup maple syrup, divided

2 tsp cinnamon

2 ½ cups raw cashews, soaked

overnight and drained

1 cup unsweetened vanilla

almond milk

¾ cup raw cane sugar

½ cup unsweetened apple sauce

3 tbsp fresh lemon juice

2 tbsp arrowroot

1 tsp vanilla

1 ½ cups pecan halves

Heat oven to 175°C. Grease a 25cm

springform pan with oil. In a food

processor, grind biscuits to fine

crumbs. Drizzle in ¼ cup syrup and

oil; add cinnamon, and process to

mix. Sprinkle crumb mixture into

pan. With damp fingers, press it

firmly into pan, leaving slightly thicker

edges. Bake, 10 minutes. Let cool.

In a food processor, grind cashews

until they form a thick paste. Gradually

add almond milk, processing until

smooth and creamy. Add sugar, apple

sauce, lemon juice, arrowroot, vanilla,

and a pinch of salt, and process to mix.

Spoon cashew mixture into crust,

spreading it smoothly. Bake, 30 minutes.

In a saucepan, bring remaining ¾ cup

syrup to a boil. Reduce heat. Simmer,

stirring frequently, about 5 minutes.

Arrange pecans on top of pie in

concentric circles to cover the surface.

Drizzle syrup neatly over nuts.

Bake until pie is slightly puffed and

a toothpick inserted in the centre comes

out clean, 20 minutes. Let cool on a

rack, then refrigerate to chill. Serve cold.

NUTRITIONAL INFO 465 calories per

serving, 25g fat (6g saturated), 56g carbs,

3g fibre, 7g protein, 161mg sodium

58

may/june 2015

yogajournal.com.au

EATING WISELY

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yj43_66-71_EW_270.indd 58 31/03/2015 11:30 am