Posted by admin | Posted in vegetarian | Posted on 07-06-2009
Tags: food, pie, recipe, recipes, vegetarian, vegetarian pie crust, vegetarian pie crust recipe, vegetarian pie fillings, vegetarian pierogi recipe, vegetarian pies
My family loves this cake and so easy to do, my son 12 years old can do. It's easy to have all the ingredients aside for a special moment when feel like having cake. We especially like that with Vanilla Ice cream.
When I created this recipe, it immediately became a favorite holiday. But then something interesting happened. My children and husband started asking even though there was no special occasion so it became our daily walk (not that I eat cake every day).
When I started alkalizing for more energy, alkaline me this recipe as well. All ingredients suggested are alkalizing and produce a cake that is not only great tasting, but actually good for you too. I will also provide the standard alternatives for those who have not discovered the health benefits of alkalizing surprising yet.
For two 9 "pies are needed:
2 bags of 12 oz of organic frozen red raspberries
2 10 oz bags of frozen organic sweet dark cherries
Extra 2 large organic eggs or 3 medium organic eggs
3 tablespoons lemon juice
2 teaspoons arrowroot
1 / 4 cup cold water
6 tablespoons Sucanat sugar
2 9 "organic frozen pie shells
To prepare:
Remove the pie shells and placing them on the counter to thaw. You can thaw the bags of fruit before you go putting them in a large bowl or you can thaw them when ready to prepare the cake. Empty bags of fruit in a large skillet.
Adjust the heat to medium low and stir to heat the cherries and raspberries. Do not leave unattended. Remove from the heat if must come out.
Sucanat Add sugar to fruit. Sucanat is a contraction of "natural sugar cane and is a healthier alternative to processed white sugar. Stir the sugar mixture until thoroughly melted.
Stir in the cup arrowroot 1 / 4 water to dissolve. Arrowroot is an alternative to alkalinization of corn starch and can be used to thicken sauces.
Add the lemon juice to water for arrowroot. Pour this with the fruit mixture and stir to mix well. Careful not to puree the fruit.
Beat the eggs and mix in the fruit mixture until the color is consistent throughout.
Continue stirring. The fruit mixture thickens. Where is the consistency of a thick sauce is ready.
To bake:
Preheat oven to 375 degrees Fahrenheit. Evenly distribute the pie filling into two pie shells. Place patties in center of oven and bake for 45 minutes or until crust is golden brown.
Remove to a cooling rack and let cool completely before serving. The cake will solidify more as it cools.
Variations:
You can replace cornstarch with arrowroot in the same amounts. You can also exchange regular granulated sugar Sucanat in the same quantities. Of course, nothing that suggests that use organic, can be used is also conventional alternative.
If you do not like raspberry seeds, you can delete first. Put the raspberries in a food processor with enough water so it is not too thick. Blend until berries are liquefied. Press through a fine SIV to remove the seeds. Pour raspberry juice cleaned with cherries. The raspberry crumble in any case during the preparation and cooking so the result is the same except for the lack of seeds. You need to heat the fruit long enough to reduce water.
I prefer the black cherry sweet because the darker the fruit, the more antioxidants it contains. Any cherries prefer work.
I hope you enjoy this wonderful cake both as my family does.
Shelia Norling combines her background in systems design, self-development, and nutrition with her love for cooking and her zest for life to deliver practical, no nonsense information for how to tweak your diet for greater health and vitality and how to tweak your life for greater enjoyment. Claim your free copy of Shelia’s extensive Alkalizing Food List and more at http://www.Tweakability.com. Download a printer friendly version of this recipe at http://www.Tweakability.com/cherryrasp.html
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