Here goes nothing! My grandmother’s ginger pie veganized and healthy-fied! When I first saw the recipe I wanted to cry because there was so much sugar and processed ingredients, but this is hopefully still delicious, tasty, indulgent, and not too depressing for my grandmother, even though it’s totally different :p
There are some dishes growing up that are just magical. My grandmother’s sugar cookies, for example, were such a blast to receive – thick, big, and usually in a monster container. Her saucy beans were also something my uncle and I fought over, because we could both polish off a jar in no time at all. This ginger pie was always somewhere on the fringes – I wasn’t a big fan of ginger as a kid (crazy!), so I knew it was there but didn’t really pay attention. Now that I know better I’ve been eyeing it every time she carted one along to a party and it just looked so ridiculously tasty and unique that I had to try in my own, special snowflake kinda way.
Since I can’t bring myself to boil 1 cup of golden syrup with water and call it a day, I had to obviously completely transform the dish. Ah well! Tasty makes up for everything and I can always play the “thought that counts” card!
Ingredients (serves 8 – 10):
- 1/2 cup buckwheat flour
- 1/2 cup + 2 TBSP almond flour
- 1 TBSP flaxseed powder
- 2 tsp vanilla
- 1 TBSP sugar/sweetener of choice
- 3 TBSP aquafaba (brine from a can of beans)
- cinnamon galore
- 1/4 cup water
- 1/4 TBSP sweet molasses, maple or agave syrup
- 1 can butter beans or cannelini beans
- 1/2 cup carrot purée
- 1/3 cup dried dates, soaked overnight (or fresh medjool, peeled)
- 3 TBSP barley malt powder/custard powder or 3 TBSP protein powder
- 1 TBSP flaxseed powder
- 2 TBSP date soaking water
- 1.5 TBSP ginger powder (start with 1 level TBSP and work your way up – you can taste the mixture as you move along)
Optional: 2 TBSP ginger preserve or crystallized ginger pieces
- Soak your dates overnight.
- Spray a round 8″ dish and preheat the oven to 180C.
- In a bowl mix together your dry crust ingredients then fold in wet until you can create a ball (shouldn’t be too dry). Press it into your baking dish and use a fork to score the edges.
- Blend the dates with 2 TBSP of the date soaking water and beans until it’s as smooth as you can get it. Blend the custard powder/barley malt powder/protein powder and blend until smooth.
- Add rest of the ingredients except ginger pieces and blend until smooth.
- Fold in your optional ginger pieces and pour into the dish.
- Bake for 35-40 minutes. The top won’t be super firm but you should be able to poke at it lightly and have it spring back somewhat.
- Let it cool for 1/2 an hour then chill in the fridge for 1 – 2 hours before slicing and serving. It will form a soft type of pie.
When my aunt sent me the recipe the last point was to serve it with cream, and then in brackets “haha!” :p It’s good to know she has a sense of humour about veganism at the very least! It would go amazingly with some nice-cream though, especially if it isn’t too sweet. And coffee. Because. 😀 Anyway, today is my awesome MIL’s birthday, so I figured veganizing a cake would be rather apt. Unfortunately she doesn’t like ginger, but again the whole “thought that counts” gambit should at least make me less of a monster! We’re off soon to go have tea and cake, though I’m so stuffed I’ll just slurp coffee and try not to nap, because it’s always so relaxing at their place. This is one delicious, super rich pie! As mentioned in the recipe, take care with the amount of ginger you want. Some people can’t handle too much so start off small and go from there. It’s deliciously creamy with the lovely graham-cracker type crust which works well together. As with most things, it just gets better over time in the fridge, and luckily, because it’s so rich, you don’t eat the whole thing in one go anyway (despite what the fork may be telling you! :D)
What are some family recipes that you’ve veganized?