Vegan Pecan & Caramel Spiced Apple Pie

Vegan Pecan & Caramel Spiced Apple Pie

Vegan, Gluten Free, Wheat Free, Egg Free, Dairy Free, Lactose Free, Rice Free, Red Meat Free, Caffeine Free.

Ingredients:

Pastry

1.5oz Pure Sunflower Spread

1.5oz Millet Flour

1.5oz Sorghum Flour

3 Tbls Tapioca Starch

2 Tbls Unrefined Sugar

100ml Water

1/4 Tsp Mace

Sprinkle of Nutmeg

Filling

6 Granny Smith Apples

100g Pecans

2 Tbls Unrefined Sugar

1 Tbls Lemon Juice

1/2 Tsp Ground Cinnamon 

1/4 Tsp Nutmeg

1/4 Tsp All Spice

Caramel
1oz Raw Cashew Nuts
2oz Unrefined Sugar
1 Tbls Pure Sunflower Spread
1/2 Tsp Vanilla Paste
1 Tbls Hot Water

 Start by measuring out all of your pastry ingredients into a bowl.

Knead the pastry until combined.

Place your dough in between a sheet of cling film and a sheet of baking paper then roll out to the size of your cake tin. 

Lay the baking paper side into the cake tin, Push the pastry into the tin then peel off the cling film. 

Stab the pastry bottom.

Place clay beads onto the pastry and pop into the oven on gas mark 5 for 12-15 minutes.

Whilst the pastry is in cooking, prepare the apple filling.

Peel and core your apples.

You can slice your apples in half and then slice them or like me slice them straight across so it leaves a whole in the middle.

Add the sugar, lemon juice and spices to the apples and mix until all of the apple slices are covered. 

The pastry should be golden brown.

Layer the apples around the bottom of the pie. 

Keep 15 pecans whole and then crush the rest.

Sprinkle some of the broken pecans over the apple. 

Keep layering the apples and pecans until you have used them all.

Put the pie in the oven for 15 minutes then check and turn the cake tin if needed and leave for another 10 minutes.

Now make your caramel, put all the ingredients for the caramel into a high speed blender and blend until smooth. 

Pour your caramel over the top then place your whole pecans artistically on the top.

Put your pie back into the oven on gas mark 9 for 5 minutes then check and turn if needed then back in for another 5 minutes.

  

Now you can enjoy it!

Serve it with coconut cream mixed with vanilla paste.

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Vegan Chocolate & Hazelnut Daquoise

Chocolate & Hazelnut Daquoise

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

Keep in an air-tight container or eat on the same day as making.

Ingredients:

Meringue (followed the Orgran packet recipe)

5oz Orgran No Egg Replacer

1 Tsp Apple Pectin

300ml Cold Water

1 Tsp Vanilla Paste

4.5oz Icing Sugar

Filling

6oz Cashew Nuts

3oz Agave Nectar

3oz Coconut Oil

2 Heaped Tbls Pure Sunflower Spread

100ml Water

Extra

1 Tbls Chicory 

2 Tbls Water

1 Tbls Carob Powder

10-12 Raw Hazelnuts

Start by making your filling as it will need to be put in the fridge over night to set.

 Add all of the filling ingredients to your high speed blender.
















Run your blender on high for 3 minutes until smooth.


Pour half the mixture into a bowl.

Mix the chicory with the water and stir.


With the half left in a blender add your chicory liquid coffee.

Blend on high for a few seconds.

Pour the mixture into another bowl and transfer the other half of the mixture into the blender.

Add the carob powder to the blender and blitz for a few seconds to combine. 

Now put your pots of filling into the fridge and leave them over night to set.

Morning... now you can start making your meringue.

Start by mixing the pectin and no egg powder together.

Then add the water and mix together.


Now put your foamy mixture under your mixer with the whisk head attached.

Set on the highest setting and add your icing sugar tsp by tsp until all the icing sugar has been used.





Keep your mixer on high for 5 minutes and watch it double in size.

You will be left with soft peaks.

Spoon the meringue into a freezer bag and cut the corner to create a pipping bag.

Swirl the meringue in a circle, roughly making 3 equal sized disk shape.

Set your oven to 1/2 Gas Mark for 2 hours.

When the two hours are up, do not open the door just turn the oven off and leave the meringues to cool with the oven.

Pop your raw hazelnuts onto a baking tray and put into your oven on gas mark 6 for 6-10 minutes.

Let them cool a little, put them onto a couple of kitchen towels and rub together to remove the skins.

Now for the assembling.

Take one of your disks and place onto a plate, spread your coffee filling on the top.

Next add the second layer of meringue and the coffee filling.

Finally add the last disk.

Spread your chocolate filling around the outside.

You can pipe some of the chocolate filling around the bottom.
(if you handle the filling too much it will melt)

Now pipe some of the coffee filling on top of the meringue equally spaced then add your roasted hazelnuts.

And there you have it your lovely Daquoise.

Enjoy!

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Motivation & Positivity Questionnaire Answers Features: Cara Garrity x Plus Recipes x

Motivation & Positivity Questionnaire Answers Features: Cara Garrity

Recipes that are inspired by Cara's answers below

Four types of gluten free Scampi  

What keeps you motivated? (To do excersize or the diet) 

 feeling well after I have ate properly and done my exercise keeps me motivated to keep up with the endo diet and exercise. 

*Can you give me one positive thing/thought that having endo has taught you that you didn't do before?  

- it's taught me to listen to my body!  When I'm feeling unwell and in pain I need to give in and rest and when I'm feeling good I need to exercise. 

*what is your go to thing that will make you  instantly happy every single time you do/go to/have/are with it? 

- My exercise. I play football and due to an injury and my endo pain I was not able to play for 2 years. It's my one thing that makes me feel instantly better. 

*If you could give advise/motivation to a fellow endo sister what would it be?

- No matter how unwell you feel get outdoors. You will feel better for it immediately. Wrap up (if its cold) and have a walk. Tell yourself I will have a 10 minute walk, once your outside I bet you you will stay for longer. 
*One thing/person that is inspirational to you and why? 

- All the endo sisters! Also I follow fitness ladies on Instagram and Facebook this helps to motivate me to continue exercising and eating well. 
*What is your favourite exercise to do that you find eases your endo pain? 

- I love playing football. It's hard work but there is nothing like that feeling of running, for me this helps my pain. I also like yoga and hiking. 

*And finally have you a favourite endo friendly recipe you'd like to share that makes you feel great?

- I don't have a particular recipe I eat lots of fruit, vegetables (especially greens) and lots of fish. If I need carbs, I will have gluten free fruit bread and wheat free pasta dishes. 

Your name: (whatever you want to be known as) Cara Garrity

Recipe Inspired By Cara's Answers:

Baked Gluten Free Scampi

For all the Scampi's pre-heat your oven Gas Mark 7, Medium to top shelf for 20-25 minutes.

 Ingredients:
Sesame Breaded Prawns
Chia egg 1/2 tbls
Red Bob masa 1 Tbls
Vegan Bouillon Stock 1 Tsp
Dried Parsley 1 Tsp
Water 6 Tbls
Enough Sesame Seeds to Roll in

Mix together on a plate your vegan stock, parsley and masa.

Now mix in your water and chia egg.

Dip your prawns into the masa mixture.

Then roll in the sesame seeds.

Place onto a baking tray.

Coconut Prawns
Coconut Flour 3 Tbls
Chia Egg to drip in
Sprinkle of Cumin, Paprika and Turmeric 

On a plate mix your coconut flour and spices together.

Dip your prawns into your chia egg.

Then dip your chia coated prawns into your coconut mix.

Place on your baking tray.

Crunchy Quinoa Scampi
Ground Chia 1 Tbls 
Water 3 Tbls 
Quinoa Flakes to roll in
Dried Parsley 1 Tsp 
Dried Dill Tops 1 Tsp
Paprika 1/2 Tsp
Pepper 1/4 Tsp

Prepare your quinoa flakes by mixing them on a plate with the spices.

Dip your prawns into the chia egg mixture.

Press the prawns onto the quinoa flakes.

Place the prawns onto your baking tray.

Breaded Scampi 
Ground Almonds 2 Tbls
Chia Egg to dip in
Nutritional Yeast 1 Tbls
Dried Parsley 1 Tsp
Vegan bouillon Stock 1 Tsp
Paprika 1/2 Tsp 

Mix all your dry ingredients on a plate.

Dip your prawns into your chia egg mixture.

Roll your chia coated prawns into your almond mix.

Place onto your baking tray.

COOK!

YUMMY!

 x x x

Chia Seed Egg

How to make a Chia Seed Egg

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

Replace 1 Egg in a recipe with

Ingredients:

1 Tbls Ground Chia Seed

3 Tbls Warm Water (using warm water will speed up the process)

To grind your chia seeds you can pound them with a pestle and mortar, blend them with a high speed blender or you can just buy them already ground.

(if using a pestle and mortar)
Start with your Chia seeds in the mortar.

grind the seeds with the pestle until all the seeds are broken down.

Add the water to the ground seeds and stir,
wait a couple of minutes and then stir again.

You should now be left with a thick gloopy mixture that will resemble an egg consistency.

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