This was one of my favourite sweet-goodness treats on twimii.
So when I tried making in 2013 and discovered – oh no… – the recipe I had on here wasn’t quite right I was a bit disappointed. To say the least. The ingredients listed are correct but the measures were pure guesses. The crust in the original was a mix of whole almonds, dates, hot water and cornflour – but there was no way I used 80g (!?!) of the cornflour. 80g is a lot of cornflour. How much did I actually use? I really have no idea. I used to just add things to the food mixer until I felt it looked about right. But that isn’t what I did in 2013. Instead I followed the recipe and the results were so bad that I decided to not add cornflour to the crust again. What had been a crumbly crust had turned into something close to lumpy baked glue. So – wasn’t happy about that.
I only have two old recipes left to update. I left this one so late because I don’t know how to recreate what I did with this one – and it was really great. I did make it a couple of times again in the weeks after I’d made it the first time. I was so pleased that I had created a tasty and really really healthy dessert. But then I got lazy and opted for bought treats – and just forgot the recipe.
The other one I’ve left so late because it wasn’t good to begin with.
Oh yeah – one ingredient that is totally wrong in the original is where I suggest using port as a substitute for grape juice. 1. I never used port in this recipe and 2. it’s very difficult to find vegan port – so just forget that tip. Oh and another issue is that I could not find plain old grape juice this time around. I found juice blends that included grape juice but I couldn’t find grape juice by itself. Originally I heated the natural fruit juice from the tinned pears with some grape juice and thickened them into a sort of glaze with cornflour – and put this on top of the pie. I used concentrated apple juice instead – in one of the latest attempts – it’s a different taste but it works fine. I also found pears that are tinned in grape juice in M&S and I added 2 tablespoons of apple and pear juice to this and boiled it down till it had thickened to a syrup – this makes a very small amount of syrup but it’s enough to glaze the top of the pie.
Chocolate Orange Vegan Sweet Thing
I had been thinking of posting this for Paddy’s Day. Because I had suggested using port in the original recipe I thought – well why not suggest some glaze with alcohol that could easily be made vegan.
Rum is generally made in a vegan-friendly. I really don’t like rum. White rum is fine – mixed with a lot of other stuff. Actually now that I think about it my favourite cocktails are all made with white rum… But the dark spiced kind – there is something in it that just doesn’t agree with me.
Anyway rum is usually vegan but I don’t have any. And the above paragraph was to explain why I didn’t want to buy any. But I did have a bottle of triple sec. I also think that maybe triple sec is like an orange flavoured white rum – but I am not at all sure about that. It’s usually vegan too.
I wasn’t sure how well the pie would taste with a orange-ish glaze so then I thought why not add some of that chocolate orange (Green & Blacks Maya Gold) to the pie crust. Then when I tasted the crust – prior to baking it (you don’t bake this) – it was so good that I knew it would be wrong to top it with anything other than peeled orange segments and a small quantity of simple syrup flavoured with orange zest and some triple sec (to be honest I’m not sure the triple sec adds anything to the taste – might as well leave it out). Oh and I didn’t add any spice to the glaze.
* I consider this vegan because the ingredients listed are all vegan ingredients. However it does state “May contain milk” on the packet. To me this means someone who is allergic to dairy shouldn’t consume it – because presumably it’s made in a factory where products that contain dairy are made. But I’d still consider it vegan because the ingredients listed are vegan. But I guess that’s a personal decision and – just to be clear – I’m not vegan.
I didn’t post it because instead of being a boozy version of banana pear pie for Paddy’s Day it’s an entirely different dessert and what I wanted to post was the banana pear pie. Or some version of it.
Banana Pear Pie
In the original version of this I had added a whole bunch of spices to the mashed banana. I was on a detox at the time. I’m on a full tox at the moment so I decided to not test how overloaded my tastebuds are. So I only added freshly ground pepper to the banana. I also made some other changes to the mashed banana bit.
Have I mentioned before that I have a tendancy to just read the ingredients list of a recipe and think the steps are then obvious so I don’t read them? This tendancy is very strong when it’s an old recipe of mine. So I saw that there was 200 ml of apple and pear juice and assumed I was to add the whole thing to the mashed banana. Obviously it tuned out to be a very fluid mix. I added a tablespoon of ground almonds to this, and also 2 tablespoons of coconut oil. Mixed this together and let it bake for 20 minutes. It worked out fine but I’m going to give the method for making a nut free filling – simply because there’s lots of nuts in this as is.
OK so this recipe for Banana Pear Pie is a little different to the original. In taste as much as in ingredients and method. But it still is a very healthy and vegan dessert. It’s simpler to make. And it does taste a little of coconut which you may or may not like. It only tastes a little of coconut.
Oh just one final thing – the dates I’m using below are not the hard dried dates, they’re plumped up and moist. If the dates you have are not then you need to soak in them in hot water for about 20 minutes, remove them from the water and reserve the soaking water in case the mix of ground almonds and dates in the food mixer needs a little more moisture to blend properly. And you’ll only need 150g of them not 200g.