Very Berry Raw Pie – Guest Post on Girl Eats Greens

I don’t know why, but I was always a little apprehensive about raw baking.  I thought it would be complicated, time-consuming and that I wouldn’t really wow anyone with my creation.  Then I started seeing so many mouth-watering recipes online, which not only looked delectable, but were also so much healthier than a typical dessert.  So, this past Easter, I decided to challenge myself and make a raw pie to serve as dessert for our family.  My father-in-law, who tells it as it is, went crazy over this pie! He had seconds, and thirds.  The pie plate was practically licked clean, and I was super proud to say that it was completely raw, and sugar-free.  Between you and me, it was also SO easy to make.  No baking, nothing you can possibly overcook or burn, not time-consuming, and no crazy kitchen tools required.

Very Berry Raw Pie

So, this recipe became a keeper, and I made it again and again for more friends and family.  It’s really one of those crowd pleasing desserts.  You’ve gotta give it a try!

Today I am sharing the recipe over at Girl Eats Greens.  Jamie, the one behind the blog, is off on an amazing adventure in Southeast Asia.  If you’ve never checked out Girl Eats Greens, I encourage you to – Jamie shares delicious vegan recipes and she is a very talented photographer.   Jamie got in touch with me to guest post while she’s away, and I couldn’t be happier to help her out and share this Very Berry Raw Pie with all her readers and of course, you. 🙂

So head on over, and do tell me what you think! 

Very Berry Raw Pie 

Chocolatey Buckwheat Pancakes

I hope everyone is having a fabulous weekend. We had a lazy start to the day, as we celebrated our five year anniversary last night at a delicious Syrian restaurant, Damas, in Montreal. The flavours of each dish were out of this world. Combinations of grilled, smoky vegetables, nuts, pomegranate seeds, cumin, and pomegranate molasses were the highlights of some of the dishes we tried. Paired with delicious Lebanese wine, we were on cloud nine.

Back to the pancakes. Weekends are for pancakes, am I right? Actually, to be honest, our family loves to go out for breakfast on the weekends, but today it was just me and my boy so I opted for a stack of pancakes to share. I love buckwheat crepes and pancakes, so I decided to make them chocolatey to make them a little more appealing to the little guy. Being Canadian, these must be topped with pure maple syrup for the overall taste experience. The pancakes themselves are not sweet, so the maple syrup adds a nice, sweet touch!

Chocolatey Buckwheat Pancakes Recipe

Makes 8-10 pancakes

Ingredients:

  • 3/4 cup buckwheat flour
  • 3/4 cup all purpose or kamut or spelt flour
  • 3 tablespoons organic cacao powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons melted vegan butter
  • 2 cups vegan buttermilk (2 cups non dairy milk + 1 tablespoon apple cider vinegar)
  • coconut oil for coating the pan

Directions

  • Start heating your non-stick pan over medium heat.
  • Prepare your ‘buttermilk’. Pour 2 cups of non dairy milk (I used almond milk) plus 1 tablespoon apple cider vinegar into a measuring cup or bowl. Let sit while you prepare the rest.

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  • Whisk all the dry ingredients in a large bowl.

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  • Pour melted butter into bowl. Stir.
  • Add the buttermilk slowly. Stir to combine without over mixing.

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  • Put a small amount of coconut oil onto the pan and spread it around to coat evenly. Bring heat down to medium-low.
  • Using a ladle, pour batter onto the hot pan.

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  • Cook on one side for 2-3 minutes. You will see small bubbles forming.
  • Gently flip pancakes and cook for about 1 more minute.

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  • Place on a plate and cover with a towel to keep warm as you cook the remaining pancakes.
  • Serve warm with vegan butter and maple syrup.

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A shot of the flowers my hubby got me yesterday. They smell so lovely!

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