Description
So yesterday, to celebrate the Mid-Autumn Festival, I made my rustic looking, sugar-free, gluten-free, vegan, wholesome White Bean Mooncakes. But then I had a dumb idea: let's make it into a pie instead. I took the dough mixture and pressed it into a pie pan before parbaking it, and then pouring in my filling and baked the full pie. The result is a pie that tastes just like yesterday's mooncakes, but in a different shape and with a fraction of the effort.
Time
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Cost
Total Cost:
Cost per Serving:
$0.39
Ingredients
Serving(s)
Crust
- 1/2 cup Cashew butter
- 1 cup Coconut flour
- 1/2 cup Aquafaba
Filling
- 15.5 oz can Cannellini beans, drained and rinsed
- 1/2 tbsp Lemon juice
- 1/2 tbsp Vanilla extract
- 1/2 tbsp Pure granulated monk fruit
Instructions
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- Preheat your oven to 350F. Drain and rinse your beans, reserving the liquid.
- In a large bowl, mix together cashew butter and coconut flour. Add the aquafaba and mix until a slightly dry dough forms.
- Press about 3/4 of your crust dough (~276 g) into a 9" pie pan, reserving any leftover scraps.
- Parbake the crust at 350F for about 15 minutes, or until lightly browned.
- Meanwhile, add the beans to a food processor with lemon juice, vanilla extract, and monk fruit. Blend until smooth.
- Pour your blended filling mixture into the baked pie crust.
- Crumble the remaining crust mixture on top of the filling.
- Bake the pie at 350F for about 30 minutes, or until the filling is set, the topping is a light golden brown, and the edges of the crust are golden brown.
- Allow the pie to cool totally before cutting into 12 slices.
Notes
- 1/2 tbsp (4.2 g) Pure granulated monk fruit
- 1/2 tbsp (7.5 g) Liquid monk fruit
- 2 tbsp (40 g) Sugar free syrup
- 2 tbsp (25 g) Granulated monk fruit
- 2 tbsp (25 g) Allulose
- Cashew butter works well for its neutral flavor, but almond butter will also work. To make it nut free, use tahini. I would not recommend using peanut butter, or these will distinctly taste like peanuts.
- 1/2 cup (120 g) aquafaba is roughly the amount of bean juice you should get from a 15.5 oz can. If you don't have enough aquafaba, you can use water for the rest.
- For some other dessert recipes with beans in them, check out the following:
- White Bean Mooncakes
- Chocolate Peanut Butter Mousse
- No-Nut Chickpea Nutella
- Naturally Sweetened Oatmeal Raisin Cookies
- Improving the Pinto Bean Cake
- Chickpea Date Brownies
- White Bean Milkshake
- Mint Chocolate Chip Date Cookies
- Peanut Butter Date Cookies
- Double Chocolate Date Cookies
- Chocolate Chip Date Cookies
- Dual Bean Date Brookies
- Chickpea Date Blondies
- Black Bean Date Brownies
- Chickpea Chows
- Protein Brownie Bars
- Chocolate Chip Cookie Skillet
Nutrition Facts
------------------------------------------
Total Fat: 6.3g (8%
8 % of Daily Value (78 g)
)
Saturated Fat: 2.1g (11%
11 % of Daily Value (20 g)
)
Polyunsaturated Fat: 1.0g
Monounsaturated Fat: 2.6g
Sodium: 123mg (5%
5 % of Daily Value (2300 mg)
)
Total Carbohydrate: 13.9g (5%
5 % of Daily Value (275 g)
)
Fiber: 5.0g (18%
18 % of Daily Value (28 g)
)
Net Carbs: 8.9g
Total Sugar: 3.3g
Protein: 5.9g (12%
12 % of Daily Value (50 g)
)
------------------------------------------
------------------------------------------
Vitamin B12: 0.0mcg (0%
0 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 20mg (2%
2 % of Daily Value (1300 mg)
)
Iron: 2.39mg (13%
13 % of Daily Value (18 mg)
)
Magnesium: 41mg (10%
10 % of Daily Value (420 mg)
)
Potassium: 157mg (3%
3 % of Daily Value (4700 mg)
)
:
:
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:
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36.9
:
5.5
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:
8.5
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