Sunday, September 19, 2010

Spirulina-Banana-Pie

Everybody loves spirulina pie. This is my modified recipe for an 11-inch / 28cm tarte adapted from Matt Amsden's RAWvolution recipe book .



                           

Ingredients:
Crust:
250 g Almonds (soaked and dehydrated)
75 g Dates
10-20 g Cacao Butter
Pinch of Himalayan Salt

Filling:
300 g Thai Coconut Water or Maple Water
100 g Cashews
80 g Coconut Oil
140 g Maple Syrup
2 TBS Spirulina Powder
2-3 TBS Cacao Powder

Bananas (brushed with lime or lemon juice)

Method:
  • Place almonds in your TM31  and grind  10 sec / speed 10
  • Add dates, cacao butter, salt and blend 20 sec / speed 5-7
  • Press the crumbly mixture with moist hand into the bottom and sides of the tarte pan 
  • Arrange bananas in tarte pan
  • Blend the ingredients for the filling for 1min / speed 10 and pour into pie crust
  • Freeze for 1-2 hours to get it thick and sliceable



Spirulinatarte

fuer eine Tarteform 28cm

Zutaten:
250 g Mandeln
75 g Datteln
10 - 20 g Kakaobutter
1 Pr. Salz
 Bananen ( mit frischem Zitronen - oder Limonensaft bepinselt)

Fuellung:
300 g Kokoswasser
100 g Cashews
80 g Kokosoel, kaltgepresst
140 g Ahornsirup
2 EL Spirulinapulver
2-3 EL Kakaopulver

Zubereitung:
  • Nuesse 10 Sek./Stufe 10 mahlen. Datteln, Kakaobutter, Salz zugeben und 20 Sek./Stufe 5-7 zerkleinern und mit angefeuchteter Hand in die Form pressen.
  • Mit den Bananen belegen
  • Restl. Zutaten auf 1 Min./Stufe 10 mixen und in die Pieform giessen
  • Mind. 1-2 Stunde ins Gefrierfach stellen


3 comments:

  1. Hi Tebasile!
    Next month is Halloween!? Nice cake for this date! ;-X

    ReplyDelete
  2. Yes Ravenna, don't forget the Scary fingers :-):

    http://tebasileskitchen.blogspot.com/2009/10/scary-fingers-children-need-some-snacks.html

    ReplyDelete
  3. Hi Elisabeth,
    The pie is a great idea for Halloween. Very Spooky and it tastes great.
    The kids love it.
    Kim

    ReplyDelete