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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!

Lemon Meringue Pie

Gluten-Free, Vegan Serves 8

  • 1 Cup Coconut Sugar
  • 2 Tbsp Almond Flour
  • 3 Tbsp Cornstarch
  • ¼ tsp Sea Salt
  • 1 ½ Cups Water
  • 2 Lemons Juiced & Zested
  • 1 Cup Coconut Yogurt
  • ½ tsp Baking Soda
  • 2 Tbsp Vegan Butter
  • 1 (9-inch) Gluten-free Vegan Pie Crust Baked
  • 8 Tbsp Aquafaba (liquid from 1 can of chickpeas)
  • 6 Tbsp Whole Earth Stevia Monk Fruit Sugar

Directions:

Preheat the oven to 350 degrees F. Prepare filling: in a medium saucepan whisk coconut sugar, flour, cornstarch, and salt. Stir in water, lemon juice and zest. Cook over medium high heat stirring frequently until it boils. Add in “butter”. Remove a small amount of filling and while stirring slowly add in the yogurt and baking soda. I mix mine together prior to incorporating into filling. Once the yogurt has incorporated a small amount of filling pour all of it back into the pan and bring back to a boil stirring frequently. Once the mixture has begun to thicken remove it from the heat and pour it into the pie shell. For topping: in a metal bowl combine aquafaba and sugar. Using a mixer whip on high for 10-15 minutes or until peaks form. Spoon out meringue over top of filling and bake until golden brown (about 10 minutes).

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