One of the first things that I hear when I tell people how we eat is how expensive our food must be. They forget to look at what we are eating; fresh veg, fruit, grains, and dried beans and legumes are some of the cheapest food around.
However, on our latest trip to bulk barn to stock up for Thanksgiving dinner, we noticed how expensive pecans were, so we did some quick thinking and decided to switch out the pecans for walnuts, the price per 100 grams was literally cut in half! Eating vegan is all about adapting and being proactive to challenges, and hopefully you learn and grow to become innovative in your cooking. To me, walnuts taste so similar to pecans, plus they will be covered in that sweet cinnamon goodness, it won’t even matter.
- 1 tbsp coconut oil, melted
- 1 1/2 C walnut pieces
- 1/2 tsp cinnamon
- 1 C white sugar (you can use any sugar you want, but we used white because it’s a dessert, we are celebrating a holiday, and it’s all we had at the time)
- 1/2 C Maple Syrup
- 1/4 C Vegan Butter (We used Becels vegan one because it is the cheapest, and personally think it tastes the best)
- 2 tbsp ground flax seed + 6 tbsp water
- 1 tbsp flour
- 1 1/2 tbsp vanilla extract
- Pinch of salt
- 15 graham crackers, crumbled
- 2 tbsp vegan butter or coconut oil, melted
- Preheat the oven to 325F.
- Mix the ground flax with the water and let sit for 5-10 minutes, or until it’s gloppy.
- Start the pie crust; in a bowl add the crumbled graham crackers and melted butter (or oil) and mix until combined. Press the mixture into a pie pan, making sure it gets all the way up the sides of the pan. Bake for 10 minutes, remove and set aside.
- The next step is to get working on the filling. In a bowl, toss the walnuts with coconut oil and cinnamon. Toast in the same oven as the pie crust for 3-4 minutes, be careful not to burn them. You can also do this on the stove but our stove was preoccupied with other things at the time. Take the walnuts out and once cooled, roughly chop them.
- In a pot, combine the sugar, maple syrup, butter, flax mixture, flour, pinch of salt and walnut pieces. Stir on medium low heat until the sugar dissolves and mixture is decently thick, about 5 minutes or so. Turn off the heat and stir in the vanilla extract. Add the walnut mixture into the cooked pie crust slowly to make sure it pours evenly into the pie.
- Cover the pie with aluminum foil and bake for 30-40 minutes. Remove the foil and bake for another 10-15 minutes, or until it sets, which means it is not too jiggly in the middle when you shake it.
- Let the pie cool on the counter while you enjoy you dinner, it is best served warm but I also love it cold. If you want, save some of the whole walnuts to top it with or make a crumble of your own (though it is your preference). This is one of the best desserts I’ve ever, not only made but eaten in my life 🙂