Carrot and Walnut pie
This pie seemed to be the favourite for our students. I serve it warm when possible. The consistency is like a pumpkin pie filling, and it has a nice spicy sweet flavour…
In a blender put 4 handfuls of sunflower seeds or pecans, 6-8 chopped carrots, 3 handfuls of sultanas, 1 handful walnuts, ¼ tsp stevia or 1 Tbs coconut sugar, 1tsp allspice, 1tsp cinnamon and a can of coconut cream. Blend until smooth. Add some walnut pieces to the mix, then pour into greased baking tray. Bake at 150-160C until semi firm to touch.
Blend a can of coconut cream, 2 handfuls of cashews or macadamias, a dash of vanilla extract and around 70 ml of yakon sirup or 2 Tbs coconut sugar until smooth. When slice has cooled, pour sauce over. Refrigerate and it will set more, or serve warm. You can garnish with a sprinkle of cinnamon and walnut pieces.
©2014 Zaia at wholefoodcookery.com – recipe for a carrot and walnut pie with macadamia sauce.
[…] Bake in oven on 160 C until crumble is golden brown on top. You can serve this with yoghurt, fresh cream or coconut macadamia cream (see carrot and walnut pie sauce recipe). […]
[…] with some fruit in season (pictured here with paw paw / papaya and pineapple) and coconut macadamia cream. To make a vegan version, replace coconut crumble with nut crumble. Also goes well with yoghurt […]
[…] for at least 5 hours or until set. The cake is very rich and can be served with cream or coconut macadamia cream. A wonderful birthday cake, sweet but not […]