Raw Right Now

Raw Banana Cream Pie

By Elaina Love, via the Raw Divas. No crust recipe given — use your favorite, I guess. Also little to no information given about the Irish moss, so you might want to consult some other recipes for advice on working with it. The instructions in this recipe sound pretty quick & dirty to me; I’ve heard other raw chefs go into much more detail about how to use it to get good results.

Banana Cream Pie

Ingredients:

3/4 cup coconut oil

1/4 cup packed Irish moss

1 cup water

2 1/2 cup coconut meat

1 cup agave or honey

3 Tbs lecithin

9 oz bananas (2.5-3)

1/2 tsp nutmeg

1 1/2 tsp cinnamon

2 tsp vanilla

1/2 tsp turmeric

1/2 tsp salt

2 Tbs lemon juice

2 tsp psyllium husk powder

Method:
Step 1:

Blend Irish moss and water until creamy

Step 2:

Blend the rest until creamy and pour into pie crust

Step 3:
Top with Coconut Whipped cream and sliced bananas coated in lemon juice

Raw Lemon Gnash Pie

I don’t know what the “gnash” in the name refers to. Google wondered if I meant “ganache”, which is a possibility.

Meyer lemons are much sweeter and milder than regular (Eureka) lemons, so if you don’t have Meyers you’ll need to use a lot more sweetener.

From Gone Raw.

I went to a friends house to drop off my raw food samples. She gave me a bag full of lemons from her meyers lemon tree. The lemons were so good, I can’t pass up making a lemon gnash pie – thick and rich lemon pie!
Ingredients:
1 cup macadamia, unsoaked
1/2 cup pumpkin seeds, unsoaked
3 tsp lemon zest
2 tbsp agave nectar
1 tsp vanilla
1 cup cashew nuts, soaked
2 medium sized Meyers lemons
1/4 cup agave nectar
1 tsp vanilla
1 cup almond milk
2 tbsp coconut butter
2 tsp cashew butter
Preparation:
Pie Crust:

Process macadamia, pumpkin seeds, lemon zest, agave nectar and vanilla. Press into a 4 1/2 in spring form pie pan. Refrigerate while preparing filling.

Filling:

Blend cashews, lemon juice, agave nectar, vanilla, almond milk until smooth. Once smooth, add coconut butter and cashew butter. Blend until smooth. If it’s too thick, add a little more almond milk until smooth creamy consistency.

Pour the filling into the pie crust and let it set in the FREEZER for about 1 hour. Slice and serve. Deliciously lemonie!

(Source: goneraw.com)

Raw Strawberry Rhubarb Pie

From Gone Raw.

Servings: Makes one pie
After searching high and low for good raw strawberry-rhubarb pie recipe, I finally had to create my own! The results were lovely. The pinch of cayenne in the crust adds a really nice depth….
Ingredients:
CRUST
2 cup soaked nuts (Almonds work well)
1 cup dates, (or less)
2 tablespoon agave or honey
1 teaspoon cinnamon
pinch cayenne
dash sea salt, (optional)
a handful of nut meal or shredded coconut
FILLING
4 cup rhubarb stalks, peeled, chopped to 1” lengths
¼ cup agave or honey
2 cup strawberries, chopped
¼ cup psyllium husk powder or other thickener
a few strawberries for garnish
Preparation:
Process soaked nuts, dates, agave or honey and spices in food processor until desired crust consistency is reached (a rough meal that sticks together easily when pressed). Sprinkle nut meal or shredded coconut into pie pan to keep crust from sticking. Press crust into pan.

Peel and chop rhubarb—can be used fresh or frozen—Blend in food processor until almost a slush (a few bigger bits can be nice). Add 1/4 cup agave or honey and mix. Chop about 2 cups of strawberries (if using fresh—if using frozen, let thaw and blend just enough to get medium-small pieces). Add chopped strawberries to rhubarb goop by hand, and stir in psyllium husk powder (or other thickener). I had to use more thickener because I used frozen fruit (juicier).

NOTE:
This pie will taste quite tart at first, but I found that by sitting/chilling overnight, the flavors combined and by morning the rhubarb had sweetened up a LOT. So, if you’re going to eat it right away, add more sweetener to taste, otherwise, give it a night to sweeten on it’s own before you add more honey/agave, else you chase away that lovely rhubarb bite that we love so much!

(Source: goneraw.com)

Raw Pecan Pie

Definitely want to try this one. Reading the recipe reminds me of pecan pies from my childhood. Mm.

Another one from In the Raw, who has way too many tasty recipes — how am I supposed to find the time to try them all? *grin*

Note that the directions call for “coconut butter”, although it’s not mentioned in the ingredients list. From the context, I think it’s actually coconut oil that’s wanted, not the organic raw coconut butter that Artisana makes. (If you’ve never tried the stuff, it’s amazing. Pure coconut goodness melting on your tongue… Yum! It’s the perfect filling for Raweo cookies.)

Purdy Pecan Pie

Crust
2 C raw almonds, soaked & drained**
1/2 C pitted dates, soaked 20 minutes

Filling
1 C pitted dates, soaked 20 minutes
2 ripe bananas, peeled
1 orange, peeled and seeded
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom

Topping
2 C raw pecans

To make the crust: Pulse the almonds in a food processor until evenly ground. Add dates and process into a dough-like consistency. Press the mixture into an 8-inch ceramic pie plate that has been greased with coconut butter. Place in the freezer to set while preparing the filling.

To make the filling: Combine all the ingredients in a food processor and puree until smooth. and creamy. Spread the mixture evenly over the crust. Refrigerate one hour to set. To finish, arrange the raw pecans on top, creating a beautiful mandala.

**Note: The famed Indian yogi, Yogananda, said almonds foster “self control and calmness of the mind and nerves.” Hello? Can you think of anything more beneficial to eat on Thanksgiving Day as you gather with family? Pass the almonds, please.

(Source: earthmother-intheraw.blogspot.com)

Ani’s Raw All American Apple Pie

I haven’t watched the video, but I’d imagine the technique is pretty straightforward. Also from Angelic Monkey.

Ani’s Raw All American Apple Pie (recipe from Ani Phyo’s Ani’s Raw Food Kitchen)

I’ve had my eye on this recipe for a while now. With the leaves falling and the crisp Autumn air coming in, apples are at their peak in my corner of the world. So why wait any longer?! Serve à la mode with a dollop of raw serve. I halved Ani’s original recipe, so the picture is a mini apple pie.

ALMOND PIE CRUST -

2 cups almonds, dry

1 teaspoon sea salt

2 cups pitted dates

SYRUP -

1/2 cup pitted dates

1 orange, peeled and seeded

splash of water, as needed to make the blender go round

FILLING -

5 cups apples, peeled, seeded, thinly sliced, about 5 or 6 apples

1 cup raisins and/or dried cranberries (optional)

2 tablespoons ground cinnamon

The directions for this pie aren’t on Ani’s website, so I won’t publish them here. However, you can watch Ani making this pie on ABC here.

Raw Mince Pies

Every holiday season my office gets inundated with baked goods, all of them heavy on the white flour and sugar, not to mention either shortening or butter — or both! These sound like they’ll make a nice alternative.

When making oat flour, it’s good to soak and dehydrate the oats first, both for texture and nutrition.

I know it’s Christmas Eve and I promised you the mince pie recipe a few days ago but I’ve been playing with it to come up with a superior mince pie. You can give these pies to your loved ones and they’ll never suspect they’re raw unless you decide to tell them! These pies are causing quite a stir in households and offices across the land:-)

Yields 10 – 12 pies

Equipment: Food processor; dehydrator, high-speed blender.

For the crust

2c cashews
1c raw oat flour*
1/4c agave nectar
2T water
3T lemon juice
Pinch salt

• Grind all ingredients in a food processor until thoroughly mixed.

• Press the mixture into a tart/muffin tray that has been lined in Clingfilm (plastic wrap) and dehydrate at 105 degrees F for 2-3 hours.

• Remove the crusts from the cases and dehydrate out of the case for a further 8+ hours, on the mesh dehydrator sheet.

*Raw out flour is made by milling raw oats in a coffee grinder or high-speed blender. If you don’t have raw oats available and you don’t mind using oats that have been steamed to preserve shelf life, then non-raw oats will also work.

For the filling

1 1/2c soft dates, stones and flowers removed
1/2c orange juice
2 apples, chopped small
1 1/2t mixed spice
1c raisins, roughly chopped
Pinch salt

• Grind all ingredients except the apple and raisins until they form a paste.

• Add in the apple and raisins and process for a further 5 – 10 seconds until fully combined.

• Fill each of the cases with a little of the mixture then top with the cashew icing and a pinch of the nutmeg.

For the cashew Icing

1 1/2c cashews
1T lemon juice
Pinch salt
3T coconut oil
1/4c agave
1/2c water

• Blend all ingredients in a high-speed blender until completely smooth.

To garnish

Pinch nutmeg

(Source: therawchef.com)

Raw Coconut Cream Pie

I love the coconut scraper she has.

-This recipe is modified from the I Am Grateful: Recipes and Lifestyle of Cafe Gratitudeé Gratitude Cookbook

This is my all time favorite raw dessert!

Crust:

2 and ½ cups dry coconut flakes (If you can, make your own. I use a grater pictured to the left)
1 vanilla bean seeds scooped out
½ cup well packed finely chopped dates
1 tablespoon coconut butter or oil (optional)

Put everything except the dates in the food processor with the S-blade on and add the dates slowly until the crust sticks together. Press crust into a coconut butter greased, 9 inch pie pan.

Filling

2 cups young coconut meat (about 4 young coconuts)
1 cup young coconut water
3 tablespoons non gmo soy lecithin granules
¼ cup Artisana Coconut Butter
¼ cup coconut oil (I like Nutiva Brand)
1 tablespoon soaked and chopped Irish moss (optional)
1 vanilla bean seeds scooped out
1 cup dates soaked

Blend the Irish moss with the coconut water in the blender until smooth. Then add all the other ingredients and blend until smooth. Pour into the pie crust and let set in the fridge or freezer for at least one hour.

Optional Garnish

Banana Lime Sauce
(Darell whipped this one up)
Blend a banana in the blender with juice from ½ lime and pour on top of the pie
and or
¾ cup dry coconut flakes to sprinkle on top of the pie

Raw Spiced Persimmon Pie

I’m a little surprised at the call for Fuyu instead of Hachiya persimmons. I would have thought the softer Hachiya texture would work better. Guess this goes on the “To Try, With Variations” list.

Ingredients

5 ripe fuyu persimmons

1/2 teaspoon pumpkin pie seasoning

10-20 dates depending on ripeness of persimmons
1 vanilla bean (seeds scraped out)

1 golden raisin pie crust recipe (see below)

Dice and deseed persimmons. Blend in blender with vanilla bean seeds and pumpkin pie spice. Click here to learn how to scrape a vanilla bean. Empty out half of the batter into a bowl. With the other half of the batter blend the dates in a blender until smooth. Pour into a raw piecrust and let set in the refrigerator for a few hours. For a thicker pie mix in 1 tablespoon ground golden flax or 1 teaspoon psyllium husks into the batter.

Golden Raisin Raw Pie Crust

1 and 1/2 cups raw almonds*
1/2 cup pitted dates
1/2 cup golden raisons
1/4 teaspoon cinnamon
1 teaspoon virgin coconut oil (optional)
1 vanilla bean seeds scooped out (optional)

Process almonds in a food processor with the s blade until a coarse almond flour. Add the dates, golden raisons, coconut oil, and cinnamon to the food processor and process with the s blade until the mixture forms dough. Press the dough into a pie pan. *For a crispier crust you can soak the nuts and then dehydrate them before using.

Raw Apple Pie

Ingredients

7 small fuji apples
juice from 1/2 lemon
1/4 and 1/2 teaspoon cinnamon
1 cup dates
1/8 teaspoon lemon zest
1 raw pie crust recipe (see below)

Roughly chop 5 apples and pulse them in the food processor until they are in tiny pieces. Pour the lemon juice and 1/4 teaspoon cinnamon over them and dehydrate them on low for a few hours. In a blender blend 2 finely chopped apples (add to the blender first), 1 cup dates, 1/2 teaspoon cinnamon, and 1/8 teaspoon lemon zest to make an apple sauce. Mix the applesauce and the dehydrated apples in a bowl. Pour the mixture into a piecrust. Refrigerate for at least two hours.

Basic Almond Raw Pie Crust

1 and 1/2 cups raw almonds*
1 cup pitted dates
1/4 teaspoon cinnamon
1 teaspoon virgin coconut oil (optional)
1 vanilla bean seeds scooped out (optional)

Process almonds in a food processor with the s blade until a coarse almond flour. Add the dates, coconut oil, and cinnamon to the food processor and process with the s blade until the mixture forms dough. Press the dough into a pie pan. *For a crispier crust you can soak the nuts and then dehydrate them before using.

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