Cold Strawberry and Banana Pie Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

PORTIONS: 15

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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:

  • 390 g (3 cups) fresh strawberries
  • 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
  • 5 ml (1 tsp) beet powder
  • 105 g (1/3 cup) maple syrup
  • 70 g (1/2 cup) coconut oil
  • 35 g (1/4 cup) organic cornstarch (GMO-free) diluted in the same amount of water

Chocolate ganache:

  • 80 g (1/4 cup) semi-sweet chocolate chips
  • 45 ml (3 tbsp) plant-based milk substitute
  • 15 ml (1 tbsp) margarine

PREPARATION

Crust:

  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.

Filling:

  1. In a food processor, combine strawberries, bananas, lemon juice, chia, vanilla extract and beet powder.
  2. In a small saucepan, combine maple syrup and cornstarch mixture. Bring to a boil over medium heat, stirring continuously with a whisk until the mixture thickens then pour into the food processor.
  3. Then melt the coconut oil, pour it over the other ingredients and puree until smooth.
  4. Pour the mixture into the pan and allow to cool completely in the refrigerator. Decorate with chocolate ganache, then cover and freeze.
  5. Leave at room temperature for 30 to 45 minutes before serving to make it easier to cut when serving.

Chocolate ganache:

When decorating the pie, simply warm the chocolate chips and plant-based milk substitute over low heat in a small saucepan until the chocolate is melted. Remove from heat, add margarine and mix well.

 

Cold Strawberry and Banana Pie Gluten-free, dairy-free (casein-free), hypotoxic and vegan By: Cuisine l'Angélique

A refreshing and colorful pie that will brighten up your meals during the hot summer days!

TIP

* You can easily find beetroot powder in health food stores. Its fuchsia hue makes it possible to naturally colour this pie.