Recipe: Perfect Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free)

Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free). This Lemon Pound Cake made with Almond Flour is just as good if not better than any conventional cake and it is sugar free, gluten free and carb free, too. These are the BEST gluten-free & vegan pancakes ever! Light, fluffy, healthy and packed with flavor.

Gluten Free Recipes application is a recipe collection application with selected materials. Whether eating gluten-free due to celiac disease, medical reasons or just because, you'll find plenty of easy and tasty. Please give it a rating and leave a comment below.it would make my day! 🙂. You can cook Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free) using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free)

1. Prepare of Crust:.
2. You need 1/2 cup packed of nut nut milk pulp, from your batch of ;).
3. You need 1 cup of seeds / walnuts / almonds hemp.
4. You need 1 cup of dates.
5. Prepare 1/2 tsp of sea salt.
6. Prepare 1/2 tsp of cinnamon *.
7. Prepare of Filling:.
8. It's 3 cups of cashews , soaked 2+ hours.
9. Prepare 2 of lemons , juice and zest.
10. Prepare 2 cups of papaya seeds with.
11. It's 1/3 cup of maple syrup / agave / coconut honey nectar.
12. You need 1/2 cup of coconut oil , liquid.
13. You need 1/3 cup of water.
14. Prepare 1/4 tsp of sea salt.
15. Prepare 1 tsp of vanilla extract.
16. You need 1 tsp of turmeric powder.
17. It's 1/2 tsp of cayenne powder*.

There's no reason to add anything containing gluten or additives into a pumpkin pie and this simple gluten-free vegan recipe proves it. Just because you follow a vegan and/or gluten diet doesn't mean you can't enjoy the holidays. After all, the meal isn't just about turkey. Gluten free crêpes are so, so easy to make, take only a few basic gluten free pantry ingredients, and make an everyday meal extraordinary!

Lemon PaPIE-a(Raw, Vegan, Gluten-free, Suckah free) step by step

1. Soak cashew for at least 2 hours. Drain and rinse, set aside..
2. Blend nut pulp in a food processor or blender. Then, add fresh nuts/seeds with sea salt and cinnamon to break down to a fine meal. Next, add dates to create a ball of dough..
3. Press the dough into your lined pie pan. Use a few drops of oil on your hands or the dough if the mixture is a bit sticky. Place in the freezer..
4. In the same blender, blend the cashews with lemon juice. Grate the lemons to get the zest. If you don't have a grater, peel the lemons and mince. Add the zest to the blender..
5. Skin the papaya, or chop into chunks and remove the skin in this process. Add papaya with seeds, as well as your sweetener, sea salt, vanilla extract, and water if the mixture isn't watery enough to blend smoothly. For a thicker, more cheesecake-like consistency, go easy on the water. For a silky pie consistency use all of the water called for..
6. Pour in the coconut oil slowly as the blender is going to ensure a smooth emulsification..
7. Optional: Add about 85% of the filling to the pie pan. Place the turmeric and cayenne(you won't be able to taste it except for the superb balance of flavor!) in the blender with the remaining filling to create a yellow-orange mixture. Pour this mixture on top of the pie and swirl with a chop stick or skewer..
8. Freeze to set, at least 2 hours. For storage keep in the freezer. For eating convenience, keep in the fridge..
9. Enjoy ;).

Gluten free crêpes are simple, French-style pancakes. A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. They are raw, vegan, gluten-free because the crust is made from almond flour, and soooo good for your body … and your taste buds. You can eat them plain, roll them in shredded organic coconut for a tropical vibe, roll them. Use sun power to brew a lemon-tinged mint tea delicately sweetened with wildflower honey.