全素胡桃派 Vegan Pecan Pie

全素胡桃派 Vegan Pecan Pie

This post is also available in: English

你愛胡桃嗎? 或許我該問:有人不愛胡桃嗎? 這次要來分享這個全素胡桃派食譜,結合自然甜味的焦糖餡,加上全麥派皮的它,是你迎接即將到來的節慶季節時會需要的!

Vegan Pecan Pie

全素胡桃派 Vegan Pecan Pie

我知道我的食譜中比較常用核桃,但那是因為它們的價格較親切。如果不管價格標籤的話,我真的會選擇胡桃勝過核桃。

為什麼? 如果只說「我喜歡它」似乎太簡單了。一個原因是因為烤過的胡桃有著類似焦糖的香氣與滋味。說真的,那聞起來太美妙了!

另一個原因是顏色。我不太確定我以前有沒有提過,棕色是我最愛的顏色。而且這也與我對巧克力、花生醬的感情不衝突。(花生醬也算淺棕色,對吧?)

此食譜開始時間 3:07
Vegan Pecan Pie

不管如何,來聊聊這胡桃派吧。

第一,它是全素、全植物的。沒有動物性鮮奶油、沒有奶油、也沒有任何奶製品。其實大部份胡桃派裡的焦糖餡其實就是「燒焦的奶油」和「燒焦的糖」。

在我變成 Vegan 之前,我還滿常做”經典”的焦糖,因為當時我正透過閱讀書藉學習法式烘焙,所以我深深記得製作焦糖的過程與它的味道。通常焦糖吃起來非常甜且有厚重膩口感,普通人無法一次吃太多。

但這次我們要來做一個比較特別的焦糖餡,這焦糖餡不僅無奶製品 (零殘忍),嚐起來的滋味也更合我們的味蕾,至少我是這麼認為。

全素胡桃派 Vegan Pecan Pie

這個全素胡桃派是由全麥塔皮和椰棗製作而成的焦糖餡、並充滿碎胡桃來組成。胡桃不算便宜,至少是在台灣,但是這個派值得這偶爾的小奢侈。

Vegan Pecan Pie

焦糖餡的部份主要是由椰棗組成,加上一點點的楓糖漿來增加風味。我不建議略過楓糖漿,因為它真的給這個胡桃派另一種滋味上的深度。

因為甜味主要來自於椰棗的自然甜滋味,所以這胡桃派嚐起來不像一般”燒焦的奶和糖”那麼膩口。我吃完一塊後,要不是因為當下又切了另一塊巧克力塔,我還 真的想再吃第二塊。

這個塔皮中,我使用了全麥麵粉和燕麥,派皮口感相較起一般更緊實,也帶有一種全穀的風味。你也可以用其它的派皮食譜,只要你覺得行的通。或是你當然也可以直接買市售全素的派皮,這樣製作它的過程就更簡單了。

Vegan Pecan Pie

在我的眼中,胡桃看起來非常美麗,而它出現在派裡更是閃耀動人。你可以在任何場合、時間製作這個全素胡桃派,因為裡頭的食材都是較完整、零殘忍的食材,而且們嚐起來甜而不膩。

如果你像我一樣愛胡桃,那麼你也可以試試我的 全素胡桃方塊全素胡桃巧克力蛋糕,還有 胡桃豆腐慕斯派。不過現在,我們先來做這麼全素胡桃派吧!

一些想法 & 細節:

  • 我沒有用其它粉替代過,所以無法確定其它粉是否能達成一樣的口感,但我想全麥麵粉可以用通用麵粉或無麩通用麵粉(若對麩質過敏)替代。你也可以用這個食譜中的無麩質派皮
  • 我已經將油量與楓糖漿的用量,不建議再減少
  • 如果你想有更明顯的楓糖香甜滋味,可以減少椰棗的用量,增加楓糖漿的用量,到你喜歡的程度
  • 這個派可以事先製作好冷凍保存,要吃前再解凍用烤箱烤熱來吃,或是退冰直接享用

最後,希望你和我一樣喜歡這個食譜,如果你有製作任何一個的話,歡迎分享你的成品照在 Instagram 上,tag @Barrelleaf + #barrelleaf 。我很喜歡看到你們的成品與心得。😉

Pin it

完整食譜 How To Make

Vegan Pecan Pie

Barrel Leaf
Do you love pecan? Or, I should probably ask: Who doesn't? Here is my Vegan Pecan Pie which is naturally sweetened and made with a whole wheat pie crust. They are caramely yet not so sweet. With the holiday season arrives, you know you need this pie! 🙂
Prep Time15 mins
Cook Time35 mins
Resting Time5 mins
Total Time55 mins
Course: Dessert
Cuisine: American, vegan
Keyword: 10 ingredients or less, dairy-free, dessert, holiday, sweets, vegan
Servings: 6 people
Author: Barrel Leaf

Ingredients

crust

  • 56 g (½+⅛ cup) rolled oats 傳統燕麥片
  • 45 g (3/8 cup) whole wheat flour 全麥麵粉
  • ¼ tsp baking powder 泡打粉
  • A pinch of salt 鹽
  • 2 Tbsp coconut oil 椰子油, plus some for greasing the pan
  • 2 Tbsp maple syrup 楓糖漿
  • 1-2 Tbsp cold water 冰水

filling

  • 85 g (3/8 cup) dates 椰棗, pitted 去籽
  • 60 ml (¼ cup) water 水
  • 2 Tbsp maple syrup 楓糖漿
  • ½ Tbsp ground flaxseed 亞麻籽粉
  • A pinch of salt 鹽, optional
  • 62 g (½+⅛ cup) pecans 胡桃, separated

Instructions

  • First, soak the pitted dates in the water and set it aside.

To make the crust

  • Preheat oven at 175 C / 350 F.
  • In a food processor, add the rolled oats, wholewheat flour, baking powder, and salt. Process for about 10 seconds to break down the oats.
  • Add maple syrup, coconut oil, and 1 Tbsp of cold water. Use "pulse" to bring them all together. The mixture should stick together when pressed between your fingers. Otherwise, add 1 tsp of water at a time to process again until it gets to the consistency. Be careful not to over blend.
  • Grease a 6" pie pan with coconut oil. Transfer the mixture to the pan and press it to form the pie crust.
  • Use a fork to poke a few holes on the crust. Then bake the pie crust at 175 C / 350 F for 10-12 minutes.

To make the pecan pie filling

  • While the crust is in the oven, make the filling: In the same food processor, add the soaked dates along with the soaking water, maple syrup, ground flaxseed, and salt. Blend until smooth. Stop and scrape down the side if needed.
  • Then add 50 g (½ cup) pecans in and "pulse" for 5-10 times to mix the pecans in.
  • Carefully remove the half-baked crust from the oven. Keep the oven on.
  • Transfer the caramel filling onto the crust and spread it out evenly. Then sprinkle the left 12 g (⅛ cup) pecans onto the top.
  • Return it to the oven to bake for 25-30 minutes until the filling is firm.
  • Transfer it onto a wire rack to cool for 10 minutes before removing from the pan. Slice and eat!

中文版請見影片(有中文字慕)

    Video

    Notes

    • Storage: Store the pie in an air-tight container in the fridge for 4 days or 2 weeks in the freezer. You can serve it cooled or reheat it in the oven.
    • This recipe starts at 3:07 in the video.

    Note: This page contains affiliate links, which support me with a small commission to produce more great content on this site at no additional cost to you. You could go to the Disclosure Policy Page for more information. You can also directly support us on Patreon. Thank you for reading and supporting.

    註:此頁含聯盟連結,透過此連結下單,能撥出少許金額支持本站創作,對您來說並無任何額外支出。也可透過 Patreon 獲得更多獨家內容與提供實質的支持。謝謝你們!


    You might also be interested …

    More

    發佈留言

    發佈留言必須填寫的電子郵件地址不會公開。 必填欄位標示為 *