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…
The pie:
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.
The sauce:
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.
Author: Permeco Inc.
Not for profit organisation and charity based in Queensland, Australia, focusing on permaculture education and environmental research. Please note that all articles and recipes written under this label on this website prior to 2025 are written and copyrighted by Willa Sevenstern (previously known as Zaia Kendall).