Vegan Food & Living - October 2017

VEGAN FOOD & LIVING OCTOBER 101

FOR THE CRUST

1 Preheat the oven to 175°C/Gas

Mark 4.

2 Chop the pecans coarsely and add to

a large mixing bowl.

3 Add the desiccated coconut and

almond flour.

4 Mix these dry ingredients around

until evenly combined.

5 Add the Natvia and ginger to the dry

crust mixture and stir around.

6 Add a pinch of salt and also stir that

into the mixture.

7 Add the coconut oil and mix around

until it has evenly bound the mixture.

8 Press the crust mixture into a baking

tin and flatten evenly.

9 Bake the crust for 12-15 minutes or

until browned.

FOR THE FILLING

10 Add the pitted cherries to a

saucepan, along with the water.

11 Also add to the saucepan a few slices

of lemon peel (grated), the cinnamon

sticks and a pinch of salt.

12 Bring the mixture to the boil and add

the Natvia, then continue to simmer

for a few minutes whilst stirring.

13 Remove the lemon peel and

cinnamon sticks from the mixture.

14 Remove from the heat and add the

chia seeds to the filling. Mix well with

a spoon until completely combined.

15 Spoon the cherry filling into the crust

mixture once out of the oven.

16 Top with more cherries and sprinkle

almonds and coconut on the top of

the cherry pie.

Total fat Saturates Salt Sugar Protein 17 Bake the pie for 7-10 minutes more.

21.9g 9.9g 0.07g 1.5g 4.2g

Dark crunch cherry pie

This pie is as sticky and sweet as they come and all without any

added sugar, so tuck in to a truly guilt-free treat.

Serves 8-10 | Prep 20 mins | Cook 30 mins | Calories 244 (per serving)

FOR THE CRUST

60g (2oz) pecans

90g (3oz) desiccated

coconut

100g (3½oz) almond fl our

75g (2¾oz) Natvia

¼ tsp ground ginger

3 tbsp coconut oil

FOR THE FILLING

115g (4oz) pitted cherries

175ml (6fl oz) water

1 lemon (for slices of

lemon peel)

2 cinnamon sticks

a pinch of salt

60g (2oz) Natvia

3 tbsp chia seeds

TO GARNISH

slivered almonds

fl aked coconut

VFL17.NatviaSweet.indd 101 07/09/2017 12:02