Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free). TL;DR: This gluten-free and vegan lemon tart bursts with flavour and nutrients, prepared with a healthy crust of oat and flaxseeds filled with tangy lemon curd. 📙 Free Ebook: https Prepared with healthy and wholesome ingredients, this lemon curd tart is gluten-free and vegan. Whether eating gluten-free due to celiac disease, medical reasons or just because, you'll find plenty of easy and tasty. Gluten Free Recipes application is a recipe collection application with selected materials.

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Ingredients of Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free)

1. It's of Crust:.
2. It's 1/2 cup packed of nut nut milk pulp, from your batch of ;).
3. Prepare 1 cup of seeds / walnuts / almonds hemp.
4. It's 1 cup of dates.
5. Prepare 1/2 tsp of sea salt.
6. Prepare 1/2 tsp of cinnamon *.
7. Prepare of Filling:.
8. You need 3 cups of cashews , soaked 2+ hours.
9. You need 2 of lemons , juice and zest.
10. You need 2 cups of papaya seeds with.
11. You need 1/3 cup of maple syrup / agave / coconut honey nectar.
12. You need 1/2 cup of coconut oil , liquid.
13. Prepare 1/3 cup of water.
14. Prepare 1/4 tsp of sea salt.
15. Prepare 1 tsp of vanilla extract.
16. It's 1 tsp of turmeric powder.
17. You need 1/2 tsp of cayenne powder*.

Delicious and super easy with oats and brown rice flour. And they're refined sugar-free and refined flours free and they have a low IG index thanks to oats and brown rice flour. I've been looking for a good vegan gluten free recipe for ages on the web. We have gluten-free recipes for every occasion, from dinner-ready mains to craveable desserts, plus plenty of snacks.

Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free) instructions

1. Soak cashew for at least 2 hours. Drain and rinse, set aside..
2. Blend nut pulp in a food processor or blender. Then, add fresh nuts/seeds with sea salt and cinnamon to break down to a fine meal. Next, add dates to create a ball of dough..
3. Press the dough into your lined pie pan. Use a few drops of oil on your hands or the dough if the mixture is a bit sticky. Place in the freezer..
4. In the same blender, blend the cashews with lemon juice. Grate the lemons to get the zest. If you don't have a grater, peel the lemons and mince. Add the zest to the blender..
5. Skin the papaya, or chop into chunks and remove the skin in this process. Add papaya with seeds, as well as your sweetener, sea salt, vanilla extract, and water if the mixture isn't watery enough to blend smoothly. For a thicker, more cheesecake-like consistency, go easy on the water. For a silky pie consistency use all of the water called for..
6. Pour in the coconut oil slowly as the blender is going to ensure a smooth emulsification..
7. Optional: Add about 85% of the filling to the pie pan. Place the turmeric and cayenne(you won't be able to taste it except for the superb balance of flavor!) in the blender with the remaining filling to create a yellow-orange mixture. Pour this mixture on top of the pie and swirl with a chop stick or skewer..
8. Freeze to set, at least 2 hours. For storage keep in the freezer. For eating convenience, keep in the fridge..
9. Enjoy ;).

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). A vegan, gluten-free pie crust recipe so delicious and luxurious that you'll want to use it for every pie you bake. An added bonus: it's refined sugar-free. An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family will love.

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