Tofu-N-Sprouts
September 1st, 2006, 03:16 AM
Itty Bitty Baby Blueberry Pies
Category: Raw Foods
Suitable for a: vegan diet
Ingredients:
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2 cups fresh blueberries
2 tsp fresh orange juice
1 tsp fresh lemon juice
1/2 tsp grated orange zest plus extra julienned for garnish
1/4 tsp vanilla extract
4 tsp brown sugar
Canola-oil cooking spray
2/3 cup raw almonds
1/2 (packed) cup pitted dates
.
Instructions:
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Combine first 6 ingredients in a bowl, cover and refrigerate.
Chop almonds in a food processor until they are the texture of breadcrumbs. Empty into bowl, then chop dates with 1 tsp water in food processor until well chopped (they will be a little clumpy).
Mix with almonds to form a brownish gooy stiff paste.
Divide mixture evenly into 4 golf ball-sized rounds.
Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired, or press into oiled mini tart pans or muffin tins.
Refrigerate 2 hours. Use a spatula to move crusts to serving plates - they'll be sticky if in a tin;
Fill each with 1/2 cup berries and some leftover juices from bowl. Top with orange zest. Yum.
Additional comments:
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Category: Raw Foods
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
2 cups fresh blueberries
2 tsp fresh orange juice
1 tsp fresh lemon juice
1/2 tsp grated orange zest plus extra julienned for garnish
1/4 tsp vanilla extract
4 tsp brown sugar
Canola-oil cooking spray
2/3 cup raw almonds
1/2 (packed) cup pitted dates
.
Instructions:
------------------------------------------------------
Combine first 6 ingredients in a bowl, cover and refrigerate.
Chop almonds in a food processor until they are the texture of breadcrumbs. Empty into bowl, then chop dates with 1 tsp water in food processor until well chopped (they will be a little clumpy).
Mix with almonds to form a brownish gooy stiff paste.
Divide mixture evenly into 4 golf ball-sized rounds.
Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired, or press into oiled mini tart pans or muffin tins.
Refrigerate 2 hours. Use a spatula to move crusts to serving plates - they'll be sticky if in a tin;
Fill each with 1/2 cup berries and some leftover juices from bowl. Top with orange zest. Yum.
Additional comments:
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