Last Sunday my mother had my grandparents, aunt and uncle and in-laws over for a Sunday Dinner. She called more before hand to ask about food prep for me and Ada. She said she’d cook our food first and keep it seperate so that no stray gluten from the soy sauce on the tuna steaks or butter on the fresh veggies or anything found it to our food.
She said she didn’t know what to do about dessert, so I offered to bring a gluten and dairy free one for us.
I figured I’d make a crumble. It’s so easy to make and you have a fresh pie in 45 minutes or less and it comes out well with gluten-free flours.
But I LOVE raspberry and strawberry pies and I can’t have those for Ada these days either, so I wanted to be adventurous.
I love Key Lime Pie, possibly more than raspberry. It’s a touch choice, both sweet and tart, both pie.
I looked up gluten and dairy free recipes and finally decided that the best ones out there seem to actually be “raw” recipes. I’ve read about the raw food diet a few times. I find it intriguiing and healthy. Over the past year, I’ve tried to incorporate more and more raw foods into my diet.
First thing was the pie crust. In general, raw pie crust consists of ground up nuts and a dried fruit, at the correct ratio to make something that sticks together well and can be pushed into a pie plate. I’m not a big fan of dates or raisins, the fruits usually used.
We used almonds and raisins with a little honey since that’s what we had on hand.
I was in shock.
It was absolutely the best pie crust I’ve ever had. Who needs gluten or a graham cracker crust when you have this, and its healthier??? I loved it!
For the actual pie, I just read a few different recipes and sort of made our own.
We ended up blending 3 avacados, the juice of several limes, two mangoes, a banana. Some recipes call for raw coconut cream, which I didn’t have. Some have no banana or mangoes.
We poured it in the crust and its supposed to be frozen to come out like a pie. It wasn’t set by the time dessert rolled around– I was planning on making it the night before but didn’t.
Me, procrastinate, and end up with Key Lime Pudding with shards of crust in it? Who’d have thunk?
But it was AWESOME!! I loved it. It was a little sour, which for me works great, but you could easily add less lime.
I am so pysched about my first raw food dessert experiment. I’ll post in on the recipes page too.