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  • Tag: Pie

    • No Bake Coconut Creme Breakfast Pie

      Posted at 7:00 AM by Brittany, on September 3, 2015

      Alternatively titled: Carrot Coconut Creme Breakfast Pie, until I realized this really had no flavor of carrot despite the full cup of shredded goodness in the crust. Believe it or not I am in fact sharing a recipe after a hard core hiatus. Not just any recipe, but one that requires putting the words “breakfast” and “pie” in the same sentence.

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      It may be somewhat ironic that I post a pie recipe just a few days after posting about avoiding added sugars, but that’s the beauty of eating “real food,” no processed sugar necessary. Just turn your eye to the bit of honey used, at least it’s raw. 😉

      I tend to get on a solid raw food kick when the summer months hit, and this year was no exception. It’s easy to eat raw for most of my meals (don’t get me wrong, I’ll easily throw back a back of chips with a side of fresh baked scones) but for raw “treats” it requires just a bit more experimenting.

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      After my lovely mother made a raw blueberry pie, I knew the time had come to start creating allthepies. I don’t typically go for carrot cakes or pies, but I wanted something different and carrots hold a natural sweetness that can’t be denied.

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      Carrot cake turned into a coconut creme pie, but I’m not complaining. The crust is made from the natural goodness of nuts, dates, and carrots, while the filling rounds it out with a creamy combination of more nuts, coconut oil and cream, and sweetened with honey. Good enough to eat for dessert, but hearty enough to eat for breakfast.

      Boom…clap…BAM.

      No Bake Coconut Creme Breakfast Pie

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      Ingredients

      For the crust:

      • 1 cup shredded carrots (pat with paper towel to remove extra moisture)
      • 1 cup medjool dates, packed
      • 1 cup raw pecans
      • 1/4 cup raw unsweetened coconut flakes

      For the filling:

      • 1.5 cup raw cashews, soaked for 2 hours and drained
      • 1/2 cup coconut oil
      • 1/2 cup full fat canned coconut milk, stirred well before measuring
      • 1/2 cup raw honey (sub maple syrup to make this completely vegan)
      • 1 tblsp vanilla

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      Directions

      1. Combine all crust ingredients into a food processor and combine until sticky and malleable.
      2. Once combined, press crust evenly into a 7 in spring form pan and set aside.
      3. Combine filling ingredients in a high speed blender until well combined, and pour on top of crust mix.

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      I sprinkled more coconut flakes on top before setting in the freezer overnight. I wanted this for breakfast, and that’s exactly what I did hence the “morning light darkness” in my photos. Sometimes when you don’t want to wait for the daylight you settle for semi decent photos. I just wanted the pie.

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      I let mine sit overnight, but a few hours will do fine. This pie is softer than most raw pies so it will need some time to set. Once it was ready to eat, I felt it needed just a little something more….

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      Ah there we go, and a sprinkle of cinnamon to boot.

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      Next time you want to go for that breakfast pastry try this on for size instead. This pie fueled me on a handful of runs, including a solid 8 miler.

      Q: Pie for breakfast, yay or nay? BIG FAT YAY when it’s packed with goodness. 

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      | 54 Comments Tagged Pie, Plant Based, Raw, Recipe
    • Little Bits of Love

      Posted at 7:30 AM by Brittany, on August 3, 2015

      There are a handful of things I am loving right now, and not just watching my cats UFC fight while I dip popcorn into almond butter and mustard.

      SEPARATELY.

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       Lately I’m loving…

      • Too legit to quit runs.
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      Recipe to come for this pie.

      As you can see/know if you follow me on Instagram I ate a fat piece of raw pie last Monday and went for a run from my town, to the next town over. I had no idea if I’d make it as I haven’t run more than 6 miles (and only a handful of times) since March.

      • Creepin in a coffee shop

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      I hadn’t spent time blogging in a coffee shop for…so long I can’t recall when the last time was. It’s always fun to be in a Starbucks that isn’t the one I work at.

      • Features on popular websites.
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      Hey look, those are my balls!

      I am not a famous food blogger, nor do I aspire to be one. My recipes don’t travel the web at the speed of light, and I don’t have people knocking at my door begging to try my random creations. With that said, it has been like the work of a wizard adding coffee to the energy bite world. These bite sized balls have been a hit since the day I first shared them. Adding coffee to treats makes the world a better place.

      • New shewwwss.

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      I stalled long enough with buying a new pair of Vibrams, so I ordered these online because they were on sale. I can’t say I love these yet because they haven’t arrived, but I’m hopeful that by sacrificing my pride with that “up the ankle” look they’ll be extra comfortable. If anything they won’t have holes in the toes like my current pair.

      • Coffee

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      Is this a shocker? Do you know what I do sometimes with my days off? I drive out of my way to get a good cup of coffee. Yesterdays cup was Brazil Santa Ines, a Starbucks Reserve roast with tasting notes of milk chocolate and plantains. It sang in my mouth.

      • Blogging

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      Despite today’s somewhat random attempt at a post, I have a few posts in the draft bin ready to go. One mountain adventure, one recipe, and one product review.

      Piggy backing off of that I also love blogging for the people I meet, and places I go.

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      click image for photo source

      Like that time I went to Taiwan…

      Just kidding, but this girl did and she sent me that awesome mug with a bear on it. I am traveling soon though to visit this girl. I’m stoked to stomp all over Ohio and drink all their coffee, and eat all their food. All the all’s.

      Q: What is one thing (or five) that you’re loving right now? I’m loving how sore my legs are from yesterdays five hour hike. 

      Disclaimer: No felines were harmed in the making of this post.

      b

      | 66 Comments Tagged Bloggers, Coffee, Energy Bites, Pie, Random, Running, Starbucks
    • Raw Vegan Banana Cream Pie

      Posted at 4:24 AM by Brittany, on March 12, 2014

      While perusing the black hole that is Pinterest, I stumbled upon a recipe I just had to conquer. This was one of those, “if I don’t make this in 5-7 days I may spontaneously combust.” It was serious. I pinned it, and promptly bought ingredients the next day.

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      Raw..vegan..and full of deliciously healthy fats? I’m sold.

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      Creating an exceptional food item makes me feel alive. It’s similar to the feeling I get when I complete a really hard run. I feel accomplished, and that I’ve done something wonderful. Pair the two together and I’m on cloud nine. These happen together often, because I don’t normally like to eat two slices of pie unless I’ve earned them with a good run.

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      Raw Vegan Banana Cream Pie 

      By Minimalist Baker

      Ingredients

      FOR THE CRUST:

      • 1 cup raw walnuts (perhaps a bit more, my crust was a little on the soft side)*See note
      • 1 cup pitted dates (soaked for 10 minutes in warm water and drained)

      FOR THE FILLING:

      • 1 1/4 cups raw cashews soaked for at least 4 hours or overnight, then drained
      • 4 Tbsp coconut oil, melted
      • 1/4 cup agave nectar or maple syrup (I used maple flavored agave)
      • 1 medium just ripe banana
      • 1/3 cup full fat coconut milk (I mixed the cream on top into the milk before measuring)
      • 1/2 tsp pure vanilla extract
      • 1/4 tsp sea salt
      • 4 Tbsp lemon juice

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      Directions

      1. Place soaked dates in a food processor or blender and process until small bits remain and/or it forms into a ball. I used my blender. Remove and set aside.

      2. Process or blend walnuts until a powdery consistency is achieved. This step was difficult with my blender, and some nuts were chunky (not a big problem though.) A processor would be better. Add back in dates with a pinch of salt and mix to combine.

      3. Press into a medium pie pan lined with parchment/wax paper. Press until flat, going up the sides about 1/2 inch. My crust didn’t end up filling all the sides. Place in freezer to set.

      4. Add all filling ingredients to a blender and blend until smooth and creamy. It should be silky smooth when completely combined. Then pour into crust and smooth with a spoon. Cover and freeze until set. At least 4-6 hours, but I left mine overnight.

      5. When ready to serve let your pie sit out for about 10 minutes. Then top.

      *Note: This crust isn’t like a “typical crust.” It will still be a bit soft despite being the in the freezer. This is why you will want to ensure you use a wax lined paper, it will make getting your slice out of the pan a cinch. Or you can just dig right in with a spoon, that works too.

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      I used the leftover coconut milk to make a quick whipped cream, and then sprinkled peanuts on top. Simple, but delicious! I have a chargeable whipped cream canister that makes for effortless whipped cream, but if you don’t have one this recipe is great.

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      I hope you’ll understand why I had two slices, I just couldn’t stay out of this pie! My last slice was drizzled with some almond butter, it was the perfect addition.

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      Q: Who wants a slice?? 

      b

      | 54 Comments Tagged Dessert, Food, Pie, Raw, Recipe, Run, Vegan
    • 10 Minute Fudge Pie

      Posted at 8:14 AM by Brittany, on December 27, 2013

      With a need for dessert and drool in my mouth, I needed a recipe that wouldn’t add weight to my south. High in protein and all made from scratch, a pie from the heavens would soon be my match. A secret ingredient that was sure to fool all, a fudge like texture to make your knees buckle and fall. Sinful, and decadent, and well worth the wait, Christmas dinner was good, but dessert was like fate. 

      The last two and a half weeks I didn’t eat any sugary cookies, candy, or cakes. As crazy as that sounds it wasn’t all that hard, and it was more than worth it for the decadent pie I made for Christmas dessert. This was the easiest pie I have ever made…ever.

      I had so much success with my pumpkin pie I knew it was time to try something similar, but with chocolate. This pie is so rich you won’t need more than one slice! Not only does this pie not need to be baked (nope, not even the crust) it literally took me around 10 minutes to throw together once I had all my ingredients set up! Talk about a perfect last minute dessert idea!! NO one will know you didn’t slave for hours with this beauty. My favorite part – FIVE ingredients, and 36G of protein! Have your pie AND eat it too!

      10 Minute Fudge Pie

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      • 12.5 oz sprouted tofu
      • 2 tsp cocoa powder
      • 1 tsp vanilla
      • 2 tablespoons almond milk
      • pinch of salt
      • 1 2/3 cups semisweet chocolate chips (to tone down the richness, use 1 1/3 C)

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      Mix your tofu, cocoa powder, vanilla, milk, and salt in a blender or food processor. Once mixed, pour into a large bowl. Melt your chocolate chips in a heat safe bowl on the stove, or in a microwave. Once chips are melted pour into the bowl with your other mixed ingredients and fold together until well combined.

      Once well combined pour out onto your pie crust. I’m a crust lover, and I made a graham cracker crust that was even easier than the pie filling! I used an entire box of GF graham crackers, which was a total of 8oz. You can do the math for that…

      These are what I used.

      These are what I used.

      Graham Cracker Crust (GF)

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      • 8oz graham crackers
      • 3 tblsp almond milk

      Blend your graham crackers in a blender or food processor until powder like. Then add your milk and blend until combined. Once combined, pour into your pie dish and push the crust out onto the sides, make sure you push firmly. This is ready to use immediately.

      Once your fudge pie is poured onto your crust stick the pie into the fridge for at least 4 hours. The longer it stays in the fridge, the firmer it will be.

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      I barely had enough patience to take these photos, hence the lack of quality. Pie before pictures this time! This pie was so durable, a hefty slice made it all the way to Arizona with me! I was able to share this with my family in the desert. I hope everyone had a lovely Christmas, and if you don’t celebrate I hope you had a wonderful Wednesday. My house was full of love and joy, and of course GREAT food!

      Q: Who wants to face plant into this pie with me?

      b

      | 60 Comments Tagged Chocolate, Christmas, Pie, Recipe
    • Sweat and Satisfaction

      Posted at 1:51 PM by Brittany, on November 23, 2012

      Thanksgiving has come and gone in what feels like the blink of an eye. I was woken yesterday by a text message at 6 am (sad to realize I used to think 6 am was sleeping in!) In that message was a photo of my younger siblings dressed in workout gear, equipped with a running bib. I immediately felt bummed I was not partaking in a Turkey Trot of some sort. I let it go, and fell back asleep for a while.

      When I woke later on, I discovered my wonderful mother in the kitchen about to prepare some vegan rolls for her crazy vegan daughter. We were low on flour thanks to my adventure the night before making pumpkin pie, and this meant it was my turn to go get flour.  That’s when I was given the genius idea to run to the store to get the flour. It’s a little over 4miles round trip, so it was nothing I couldn’t handle.

      While running to the store I had another genius idea: Use the store bag to make my own running bib. I told this idea to the lady who rang me up for my flour and she looked at me like I was insane. Perhaps I was, I ended up having to run the two miles home with a 5lb bag of flour under my arm. I channeled my inner quarter back and alternated between arms. SO long story short I got a run in, and I played some traditional turkey day football.

      Uh yeah, so that looks more like a mug shot than a proud running photo. I’ll just stash that on in the “do not open” folder. 4 miles done with a 9:44 pace, yay. Moral of the story: If you miss out on a race, make your own! Moving on..

      Dinner couldn’t come fast enough. In case you’re curious what a vegan eats on T-day here’s my plate. It’s very similar to last years vegetarian T-day. The only difference this year was dessert. Pumpkin pie isn’t vegan friendly, so I ended up making my own.

      THE best part of the meal. Potatoes and cranberries ON the bread.

      My plate looks a little lacking in the protein department, but fear not my pie was full of protein. I’d be lying if I said I waited until after dinner to eat my pie. In fact I had a slice the night before, and that morning to fuel my run.

      The secret ingredient in this delicious masterpiece? Tofu. 


      There is nothing more satisfying than a skeptical outsider eating a vegan dessert and swooning more than you did.

      This pie definitely stole the show, and my heart. An entire 15 oz of tofu in this beast and you’d have no idea unless I told you. Spices are an amazing thing.

      Best part of the pie, the last few bites with extra crust.

      This was my first time making a pie completely from scratch (including the crust!) and it turned out amazingly. I may just have to find another excuse for pumpkin pie when this one is gone!

      So that was my day. I had satisfaction from running, and creating new foods, and I got sweaty while eating. Or maybe it was the other way around. Or maybe a combination of everything! To end this post right, I must share what I am thankful for. I am thankful for my family, my friends, my health, my body, my mind, and my motivation to create new foods and try new adventures! Now if you’ll excuse me, I have some Candy Cane Joe Joe’s calling my name..time to prepare for Christmas! 😉

      Q: What was the highlight of your Thanksgiving? If you didn’t celebrate, or you celebrated earlier in the year, what was the highlights of your week!?

      | 52 Comments Tagged Pie, Pumpkin, Race, Running, Thanksgiving, Vegan
    • BRITTANY- Self proclaimed minimalistic nomad striving to maintain a balanced, healthy life with good food, long bike rides, deep connections, exploration, and lots of cucumbers.
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    • Contact: blissfulbritt@yahoo.com
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