Raw Pecan Blueberry Crust
I was out of mulberries when I made my Raw Pumpkin Pie recently, so I used dried blueberries instead. It turned out pretty good though I still prefer my Raw Pecan Mulberry Crust for this particular recipe. The two crusts are different enough to make the pie taste quite different.
I look forward to trying this crust with a several other recipes that have fruit purees or cheesecake type textures.
Raw Pecan Blueberry Crust
1 ½ cups pecans
1 cup dried blueberries
4 dates
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon chia seeds
Soak dates in warm water for 5 minutes. Remove pits. Reserve water.
Process all ingredients in food processor or blender until stiff.
If mixture is too dry and crumbly, add reserved water ½ teaspoon at a
time until it combines and stiffens.
Spread in spring form pan.
Place in refrigerator while making pie filling.
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