Blueberry Apricot Pie with Walnut Topping

This pie was so incredible that Husband began eating it straight from the pie pan with a spoon before the dinner guests arrived. After dinner, the guests who normally don't indulge in dessert took second and third helpings. There is no more pie. Truly, this should be called, Incredible Pie. Or, the Incredible Shrinking Pie. Or, just pie. Delicious pie.

Preheat oven to 375 degrees F

Filling
1 quart canned apricots
2-3 cups frozen blueberries
1/4 cup quick tapioca
juice of one lemon
2 inches fresh grated ginger
1 teaspoon cinnamon
1/4 cup sugar

Place fruit in bowl, sprinkle with tapioca, lemon juice, ginger, cinnamon, and sugar. Set aside while preparing crust. 




Crust
1/2 cup graham flour
1 1/2 cups almond flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
8 tablespoons coconut oil, melted

Place all the dry ingredients in food processor and pulse until mixed. Add the coconut oil, two tablespoons at a time, pulsing well each time. Scrape down sides of mixer as needed. Mixture will be crumbly. Turn out the crumbly pie crust mixture into a pie dish and using spatula, spread the mixture evenly along the bottom and sides. Use a jar to press and flatten the dough. Place the pie crust into the heated oven at 375 degrees for 10 minutes.

Topping
1 cup walnuts
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt

Place the walnuts, brown sugar, cinnamon, and salt into the food processor. Pulse until nuts are ground, and ingredients are well mixed.

Remove the pie crust from oven. Spread apricot and blueberry mixture into the crust, top with the walnut mixture. Place pie back in oven and bake for 45 minutes to an hour, until fruit is bubbly and topping is lightly browned.

Key Lime Pie with a Twist

It was a curious week. Winter cut her visit short. The solid snow pack, so sure and certain just a week before, turned to solid ice one morning, slush the next, and a muddy torrent by midweek. Spring came ridiculously early this year. It's been drizzle foggish this week, with the snow steadily melting away and leaving swaths of mud in it's wake. On one hand, this climate event is a total bummer - we all could use more snow days in the Pacific Northwest. On the other hand (because I have two, and my mother always said, 'use it or lose it') I'm ready for spring.

Slush. The word sounds like it should be something fun, like slush puppy or slush fund. Alas, the slushy mess found in all the side roads and driveways is not the fun kind of slush. You could pile it up into a paper cone and pretend it is a slush puppy, but it would taste like mud and leave grit in your teeth.

 No. Those are not slush pies. They are key lime pies with a twist. Lacking a proper segue, I just threw a picture up for no apparent reason. It's my blog, I can do what I want.

Oops, I did it again.
Feeling the heaviness of the fog and grey clouds, I made a pot of vegetarian chili for dinner along with a pan of maple cornbread. It had a bit of heat and a kick to it. For dessert we had key lime pie - something to chill down the tongue, and still leave a tangy kick to excite the tastebuds.



I use the mini graham cracker crusts that come pre-made. These can be found in the baking aisle. For the filling, place all the ingredients into a blender. Blend until very smooth, then heat in a saucepan over medium heat, constantly stirring, for about five minutes. Pour into crusts, and cool in fridge for at least four hours.These taste way better than slush.

1 cup cream of coconut (Coco Lopez is perfect, can be found in the mixed drink aisle)
1 cup cashews
7 oz extra firm tofu
3/4 cup fresh lime juice
1/4 cup cornstarch
1/4 cup plus 1 Tbs agave nectar
2 tsp grated lime zest 

 

Chocolate Tapioca Pudding

Because this Tuesday felt like a Monday and I want a treat that would not go straight to my butt.
Only 100 calories per 1/2 cup serving :)

• 1 quart chocolate almond milk
• dash of salt
• 1/4 cup quick cooking tapioca
• 1/2 cup cacao bittersweet chocolate chips
• 1 teaspoon vanilla

In a saucepan over medium heat, bring chocolate almond milk and salt to a slow boil. Stir in tapioca and continue to boil until tapioca granules become translucent. Reduce heat to simmer and continue to cook for 25 minutes until pudding thickens. Remove from heat and stir in cacao chips until melted. Stir in vanilla. Cool completely in refrigerator before serving. Or don't, and enjoy while warm.