Paleo Lemon and Coconut Impossible Pie
Don't let the name scare you.
It's called 'Impossible' pie because it really is impossible to stuff up. Nothing in it at all!The sun absolutely turned it on today. I woke up with heat already filling the bedroom, leaving dappled light on the walls, making it easy to throw the covers back for the first time in months.By 11am the heat was kicking in and it was obvious we would have to head to the beach. But first - to make a recipe that takes 5 mins to prepare so that we'd have something cool to enjoy after a fresh (nearly) Summer dinner in the evening.The eggs give this pie a soft custard like texture and are a great source of protein. The coconut supplies you with healthy fats and the lemon Vitamin C.The combined flavours of lemon and coconut make this pie a summer treat, and would go perfectly with sliced pineapple or coconut cream or cream if you eat dairy.The pie is best served chilled on a warm day and for all of the Northern Hemisphere readers, serve hot straight from the oven for a beautiful hug of lemony warmth straight to your bones.Ingredients:
- 4 eggs beaten
- 2/3 cup coconut cream
- 1/4 cup lemon juice(fresh squeezed is best)
- finely grated rind of one lemon (optional)
- 1 1/2 cup desiccated coconut (or shredded coconut put through the food precessor until fine)
- 1/2 cup organic maple syrup OR rice malt syrup
- OPTIONAL 1 tsp vanilla bean paste
Method:
- Mix all ingredients together until well blended
- Pour into a greased ceramic dish (I use a flat 20cm round one)
- Bake for 30mins at 150C or until firm in the centre of the pie.
- Wait for mins and turn out onto a plate
- Serve hot or chill in the fridge.
