Cold Avocado and Banana Pie, with a touch of lemon Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

PORTIONS: 15


Requires a 9-inch (23 cm) diameter hinged pan

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ORGANIC INGREDIENTS

Crust:

  • 100 g (1 cup) walnuts
  • 75 g (3/4 cup) pecans
  • 20 g (1/4 cup) quinoa flakes
  • 80 g (1/4 cup) maple syrup
  • 30 ml (2 tbsp) light olive oil
  • 5 ml (1 tsp) vanilla extract
  • 0.5 ml (1/8 tsp) salt

Filling:

  • 3 to 4 medium avocados (450 g)
  • 3 ripe bananas, peeled (300 g)
  • 85 g (1/3 cup) freshly squeezed lemon juice
  • 30 ml (2 tbsp) chia (grind)
  • 10 ml (2 tsp) vanilla extract
  • 2.5 ml (1/2 tsp) matcha or spirulina tea *(optional)
  • 55 g (1/4 cup) cane sugar
  • 35 g (1/4 cup) organic cornstarch (GMO-free)
  • 105 g (1/3 cup) maple syrup
  • 65 g (1/4 cup) plant-based milk substitute
  • 70 g (1/2 cup) coconut oil**

Decoration:

PREPARATION

  1. Preheat the oven to 350 °F (180 °C).  Oil a 9-inch (23 cm) diameter hinged pan and place parchment paper at the bottom only (cut it to get the right diameter).
  2. Grind nuts and pecans in a food processor (more or less fine, depending on taste).
  3. In a bowl, combine all the ingredients for the crust.  Press the mixture firmly into the bottom of the pan.  Bake on the centre rack of the oven for 20 minutes or until golden brown.  Remove from oven and set aside.
  4. In a food processor, combine avocado, bananas, lemon juice, chia, vanilla and matcha tea (or spirulina).
  5. In a small saucepan, combine sugar and cornstarch. Whisk in maple syrup and plant-based milk substitute to liquefy the mixture.
  6. Add coconut oil and bring to a boil over medium heat, stirring continuously with a whisk. Continue cooking until mixture thickens. Pour it into the food processor with the other ingredients and puree until smooth.
  7. Pour the mixture into the pan and let it set completely in the freezer.
  8. Remove only when ready to serve, and decorate, if desired, with a little cashew icing. If the pie is too firm, let stand for 15 minutes before slicing.

 

Cold Avocado and Banana Pie, with a touch of lemon Gluten-free, dairy-free (casein-free), hypotoxic and vegan By: Cuisine l'Angélique

For dessert, to highlight the spring that awakens and all the freshness that emanates from it, I invite you to discover my slightly lemony cold pie with avocado and bananas...Truly refreshing!

TIP

*Important detail: matcha tea or spirulina are not essential to this recipe. I use either simply to accentuate the green of the pie.


** Coconut oil: When I make my coconut oil pie crust, I like to use a deodorised oil to prevent my crust from tasting like coconut.  However, for this recipe, I use a raw, cold-pressed coconut oil because, unlike the pie crust, I want to incorporate the coconut taste that goes so well with all the other ingredients of this recipe.