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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Grapefruit Gingersnap Pie

Gluten-free, Vegan, Serves 10

Crust:

  • 5 oz Gluten-free vegan gingersnaps
  • 1 cup walnuts
  • 3 Tbsp Brown Coconut Sugar
  • 4 Tbsp melted Vegan Butter

Filling:

  • 1 Cup Coconut Sugar
  • 4 Tbsp Cornstarch
  • pinch of Sea Salt
  • 1/2 Cup Cashew Yogurt Plain
  • 1/4 Cup Lemon Juice
  • 1 1/2 Cups Pink or Red Grapefruit Juice Fresh!
  • 5 Tbsp Vegan butter divided
  • 2 sheets of Agar

Directions:

Preheat the oven to 350 degrees F. Put the gingersnaps, walnuts, and sugar into a food processor until finely ground. Add in melted butter and pulse until it starts to combine. Push the crust into a pretreated 9-inch pie plate/pan making sure to build up the sides too. Bake for 10-12 minutes and set aside to cool. Into a heavy saucepan add sugar, cornstarch, salt, and yogurt. Mix ingredients well and whisk in the juices. 

Heat the mixture on medium heat, stirring constantly, until it comes to a boil. Add in Agar and cook at a boil for one minute exactly. Remove from heat and whisk in the butter pieces one at a time. Strain the filling through a mesh strainer if desired and fill the pie shell immediately. Let cool and refrigerate, uncovered, for at least 4 hours.

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