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Wednesday, December 16, 2015

Strawberry Cream Pie Dairy Free Gluten Free


The inspiration for this recipe came from a pie that is frequently made at my job at an assisted living facility.  The result is a creamy, strawberry treat!  If you decided to make one for your family leave me a comment and let me know how it turns out!


Strawberry Cream Pie Dairy Free Gluten Free
For the crust:
2 cups of gluten-free animal crackers
2 cups of oat flour
1/3 cup of agave nectar
3 tbsp. plant-based milk (I used almond milk)

For the filling:
12 oz. silken tofu
2 cups frozen strawberries, thawed
1/3 cup of agave nectar
1/8 tsp. salt
1 tsp. xanthan gum

In a food processor, grind the animal crackers until they are fine crumbs. Put them in a bowl and add the oat flour, 1/3 cup of agave nectar and plant-based milk. If you are not gluten-free you could use a grahm cracker crust. Stir and combine the mixture until it resembles a grahm cracker crust and holds it's shape when pressed together in your hand.

Spray a pie plate with non-stick cooking spray. Press the crust mixture into the pie plate along the bottom and up the sides, shaping as you go, to make a nice crust. Set aside.

In a food processor, add the silken tofu and process until smooth and creamy. Add the strawberries and continue to process until berries are well incorporated and the mixture is a nice pink color. Scrap the mixture out into a bowl. Add the agave nectar, xanthan gum and salt. Whisk well with a wire whisk. It's ok if it isn't perfectly smooth. Pour the mixture into the prepared pie crust. Refridgerate several hours until firm. When it's firm, it's ready to eat!

Now, doesn't that look pretty?  It's good too, so go make yourself one and let me know what you think!

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