Lemon pie has long been a favourite dessert that my dad and I like to share together – it’s one of both of our favourites. I’ve been working on this delicious macro substitute recipe for quite some time now and it’s finally ready to share with you all!
But first let me share a short story with you all about this recipe… I was so intent on proving to my family that my vegan and sugar-free substitute could be just as good as the real thing that I neglected to mention there was anything ‘different’ about this pie before they tasted it. It wasn’t until after everyone had dug their forks in and concluded that it was the best lemon pie they’d ever had that I decided to share the truth with all of them: it was completely vegan, refined-sugar-free, and even had some of the mineral benefits of seaweed in it.
If my family loved it, I think yours will too!
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– 1 cup rolled oats
– ½ cup almonds
– 2 tbsp. maple syrup
– ¼ cup coconut oil
– 1 cup soy or almond milk
– 1 ½ cup water + 4 tbsp. agar agar
– 1 cup maple syrup
– 1 cup lemon juice
– ¼ cup arrowroot starch or kuzu + 2 tbsp. coconut oil
– 1 tbsp. lemon zest
Preheat the oven to 350 degrees F.
In a food processor, pulse the oats and almonds until coarse. Add the maple syrup and coconut oil and pulse until the mixture forms a sticky dough. Press into a large pie plate or springform pan and bake for 12-15 minutes, or until golden brown and fragrant. Let cool while you prepare the filling.
In a large pot, let the agar agar dissolve in the water and bring to a boil, letting it simmer gently for 1-3 minutes or until the agar agar is fully dissolved.
Add maple syrup and let boil over medium heat for another minute or two, stirring constantly.
Combine the lemon juice, lemon zest, coconut oil, and arrowroot starch into a smooth paste. Add this mixture and the soy milk to the pot with the agar agar and stir until thick.
Pour into the crust and let cool. Chill in the refridgerator over night and serve cold.