Blood type diet

10 servings Dairy free
(from Vegetarian times - ok - so we aren’t vegetarians - can’t let go of old
habits)
“This fantastic pecan pie has a decadent nutty taste without being overly sweet.
A touch of fresh ginger adds an interesting flavor.”
(Of course - again you can use spelt white flour)
Crust
1 1/2 cups unbleached all purpose flour (white spelt)
1.4 cup Sucanat
1/4 tsp. salt
6 TBS vegetable oil
4-5 TBS. soy milk
2 1/2 cups pecans (10 oz)
3/4 cup pure maple syrup
1/3 cup brown rice syrup

1 TBS fresh minced ginger
1 TBS vanilla extract (I know - but does anyone know if fake is better for us?)
1/4 tsp. salt
3 TBS flaxseeds
1/3 cup soy mil
1 1/2 tsp. arrowroot
Make crust: sift flour into large bowl; stir in Sucanat and salt. Drill in
oil, covering as much surface area as possible, and mix lightly with rubber
spatula until mixture forms marble-size balls. Drizzle in soy milk and continue
mixing until ball forms. Wrap in plastic wrap, knead lightly and chill at least
30 mins.
Preheat oven to 350 F. Unwrap dough and place between 2 sheets of parchment
or waxed paper. Roll out into 12-inch circle. Gently remove top sheet of
paper, replace it lightly, flip dough over and gently remove bottom sheet.
Flip dough over into 9 inch pie pan; remove top sheet of paper. Press dough
into pan; trim and flute edges. Pierce dough in several places with fork.
Place sheet of parchment over dough and fill with dried beans or pie weights
bake 15 minutes.
Remove paper and beans or weights. Bake until crust is lightly golen brown,
5 to 10 minutes more. Transfer to wire rack to cool completely. Keep oven on.
Spread pecans on large baking sheet wtih sides and bake until toasted and
fragrant stirring once, 10 to 12 minutes. Transfer to large bowl and set aside.
In medium saucepan, combine maple syrup, rice syrup, ginger, vanilla and
salt. Bring to a simmer and cook, stirring occasionally, 5 minutes. Remove
from heat; cool to room temperature.
In blender or food processor, grind flaxseeds to powder. Add cooled syrup
mixture, soy milk and arrowroot and blend until smooth. Pour blended mixture
over pecans; mix well. Pour into cooled crust.
Bake until filling is set, about 30 minutes. Transfer pie to wire rack and
cook completely before cutting into wedges.
Boy - sounds like a lot of work doesn’t it? Well - there it is for the
trying. Sounds good to me if I can get up the energy to make it. Jeanie

This entry was posted on Saturday, March 22nd, 2003 at 10:33 am and is filed under lifestyle. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.