On Coconut Avocado Pie and Vegetarian Eggs

I’ve tweaked my famous Coconut Avocado Cream Pie, which was originally a macaroon recipe and a raw pie recipe, artfully combined, if I say so myself, and which is technically a tart.

• I no longer use Ener-G egg replacer because I’ve been trying to make my food as healthy as possible, with the simplest ingredients.
• All ingredients are organic, but that’s certainly not necessary. Some are local. If I plan well, which I didn’t this time, I can use coconut and coconut milk from a neighbor’s tree.
• I used a combination of fresh, organic coconut and unsweetened organic shredded coconut I bought at Whole Foods.
• Though I’m not overly-concerned about fat, I did start using light coconut milk, as neither the crust nor the filling is particularly wanting in fat (read: this recipe isn’t for those on low-fat diets).
• I cooked the crust for under 10 minutes, but then wondered why I had to cook it at all. Any ideas?
• Then I wondered why I needed spelt flour at all, and was thinking that some crushed walnuts would do just fine AND add Omega-3s! I think that’s my next revision.
• The original recipe called for one teaspoon of lemon zest, which is fine, but I upped it to two because I like a bit more than a vague hint of lemon.
• As with the original recipe, there will be a lot left over after you’ve
  pressed the crust to the pan (and I made my crust pretty thick). There’s
  enough for two pies if the crust doesn’t creep as much up the side, or one pie and a dozen
  macaroons (which do take nearly 30 minutes to cook). I tried melting
  dark chocolate and dipping the macaroon bottoms in it, but the carrot
  taste is fairly strong, as is the lemon, and I didn’t love the taste of
  it.
  But that’s me.

Believe it or not, the original recipe I posted last July is one of my five most popular posts of all time and still gets hits daily. Who knew?

Without further ado . . . 

Coconut Avocado Pie/Tart

Crust
1.5 cups spelt flour
1.34 cups unsweetened, shredded coconut (I used 1 cup fresh and 3/4 cup packaged)
2 teaspoons arrowroot
1 cup grated carrots
1/3 cup sliced almonds
3/4 cup maple syrup
1/4 cup light coconut milk
1/3 cup sunflower oil (or safflower. I used sunflower.)
2 tablespoons ground flax seed
1.5 teaspoons almond extract
2 teaspoon grated lemon zest

Preheat oven to 350.

In large mixing bowl, mix flour, coconut, and arrowroot. In another bowl, mix carrots, almonds, coconut milk, flax seed, maple syrup, oil, almond extract, and lemon zest. Add wet mixture to flour mixture and stir well. I’ve messed this up and done it all in one bowl and I don’t think it made a bit of difference, by the way.

Bake until coconut looks toasted.

Filling
1 cup fresh shredded coconut
2 small avocados
1 cup light coconut milk
1 tablespoon almond extract
1/4 cup arrowroot
Agave nectar, to taste. I started at 3 tablespoons, and ended shortly
thereafter. (the recipe calls for 4-6, which seems like a lot to me)

Puree all ingredients. Pour into cooled crust. The pie will set within an hour.

As for vegetarian eggs, which I’m sure you’ve seen at your local grocer and wondered what they were, check out Lee Hall’s "What the Devil are Vegetarian Eggs?" for the story, parts of which might surprise you (like how HSUS promoted the eating of eggs by people in India, who historically don’t eat them). Or not.