At the homestead here, we are eating our way through the alphabet. Today, we are talking about the Letter "C".
And while, Cookie Monster may sing, " "C" is for cookie, that's good enough for me!" And I would gladly sing along with him and wholeheartedly agree that I would love to be able to eat cookies night and day, especially, gorgeously, gooey chocolate chip cookies. I know that this would make me an unfit mother, unable to fit into anything but a circus tent that is.
So, no, "C" is not for cookie. But it is for coconut! I'm cuckoo for coconut. Coconut milk in smoothies, coconut flour as a substitute for wheat in my pancakes. And most importantly, coconut oil.
Oh, how I love coconut oil. And I want to sing its praises. This oil has so many uses. From skin care to sauteing. It is very versatile.
And I love using it in the raw almond pie crust that I make. Here is the recipe, which is actually a compilation of several recipes and has been tweaked in my kitchen a few times.
Blend together 2 tablespoons of coconut oil, with 1/4 cup agave or honey, 1/4 cup chocolate chips, 1 teaspoon vanilla and a dash or cinnamon with 2 cups of soaked almonds.
Mmm...chocolate, coconut, almonds...it's like one gigantic Almond Joy glob of goodness.
Spread the "crust" into a cake pan.
The filling I choose for this raw pie was pumpkin. I know that it is a little off season, but it just sounded good. A berry filling would work too. Or a chocolate filling, or a coconut creme filling...the possibilities and my appetite are endless.
To make the raw pumpkin filling, I pieced together some recipes and turned some spices up and others down. Here it is:
Blend together one can of pumpkin puree (16 oz), 6 pitted dates (pre-soaked in water to soften), 1/2 cup cashews, 1/3 cup agave or honey, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg.
Spread the pumpkin filling over the crust. Chill in the freezer for one hour and serve.
I had a slice, or two, or maybe three this morning for breakfast. It's very nice.