Sunday, December 19, 2010

Cranberry Pecan Carob Pie Without a Crust

*Adapted from a recipe by Laurie Colwin*

Butter For Greasing Springform Cake Pan
Flour Spray For Cake Pan
Baking Sheet Lined With Aluminum Foil
Mixing Bowl
Pie Storage Container
2 Cups Frozen Whole Cranberries Thawed
1 Cup Rice Flour
3 - 4 Egg Whites
1/4  Cup Cinnamon
1 TBSP Vanilla Extract
1/4 TSP Sea Salt
1 TBSP Baking Powder
8 Oz Unsweetened Applesauce
3/4 Cup Chopped Pecans
2/3 Cup Splenda
1/2 Cup Carob Powder
1 Cup Splenda
2 Squirts Torani Sugar Free Vanilla Syrup
3/4 - 1 Cup Plain Soymilk

Generously butter a springform cake pan. Then spray bottom and side with flour cooking spray. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup Splenda.

In a mixing bowl, combine rice flour, 1 cup sugar, baking powder, applesauce, egg whites, vanilla extract, torani vanilla syrup, cinnamon, carob powder, soymilk and sea salt. Stir gently to combine. If to thick add a little more soymilk. 

Spread batter evenly over cranberry, pecan, & Splenda.
Place Springfoam Pan on Top Of Baking Sheet Lined With Aluminum Foil To Catch Any Cranberries That Might Leek Out.

Bake 350 40-50 Minutes

Let Cool Then Take The Bottom Plate of Pie Storage Container Place Directly on Top And Invert The Entire Pie Upside Down So Your Cranberries & Pecans Are Now On Top And Your Carob Cooked Batter is Now On the Bottom of Your Pie.

Slice And Top With Some Non Dairy Whipped Cream, or serve with some Coconut Milk Ice Cream & Fresh Mint Leaves or Enjoy with a Soy Vanilla, Soy Egg Nog, or Soy Pumpkin Latte.
Ready To Bake
Finished Baking

Inverted Upside Down Ready To Slice


A Slice

Topped With Non Dairy ZipWhip

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