Fudge pie
Pies
This is a super fast and easy dessert to make. It's practically foolproof and a great choice to serve guests. All you need are a few simple ingredients, one mixing bowl and one pie pan. <br /> <br />In case you are worried about the saturated fat in the coconut oil, think again. It turns out that all saturated fat are not created equal. My daughter gives a thorough explanation in this blog entry: http://hannasvegankitchen.blogspot.com/2011/02/coconut-dairy-of-vegan-baking.html <br /> <br />This recipe can be gluten-free if you use garbanzo flour instead of wheat flour. I have tried coconut flour and almond flour also, which work fine. Lately, I've been using the almond pulp left over from making almond milk. This was a suggestion from a professional caterer, and it sure beats putting it in the compost. Plus, I can now call this a flourless cake. <br /> <br />I would like to eliminate the eggs and veganize this recipe, but haven't accomplished that yet. I always use eggs from friends' chickens, or the free range vegetarian farmer's market eggs. <br /> <br />This dessert is always a big hit. Everyone asks for the recipe, so here it is. Enjoy! <br /> <br />Note: I often triple this popular dessert for a bigger crowd and bake in a 9x13 dish. I turn the temp down to 350F and cook for about 30 minutes. This way It makes about 70 squares. It freezes well also. As I said, foolproof!
Share:
0
7
0
Comments