{"id":2521,"date":"2008-05-27T15:07:00","date_gmt":"2008-05-27T15:07:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2008\/05\/mothers-day-mung-bean-cookie-pie\/"},"modified":"2015-03-11T00:07:20","modified_gmt":"2015-03-11T00:07:20","slug":"mothers-day-mung-bean-cookie-pie","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/mothers-day-mung-bean-cookie-pie\/","title":{"rendered":"Mother\u2019s Day Mung Bean Cookie Pie"},"content":{"rendered":"

\"Mung<\/p>\n

I was meant to post this on Sunday but didn\u2019t find any time to write it down. This is a cookie pie I made for Mum on Mother\u2019s Day which was Sunday. Well, we did not do much, but at least I baked her a cookie pie which she liked a lot! So much that there\u2019s just 1 slice left today! Well, everyone helped in devouring up the pie!<\/p>\n

The cookie dough recipe is based on a cookie recipe from one of Mum\u2019s recipe books that we have at home \u2013 Indian Delights by Zohra Moosa (Mum got this book as a present but I can\u2019t find a link or more info about it online). This book has loads of Indian recipes but also quite some Western delights and a few fusion style foods. Although not vegan, a lot of the recipes can be veganized.<\/p>\n

The recipe in the book (Naan Khataay with Chana Flour) is intended for individual cookies but I was too lazy to bake 2-3 batches of cookies on Sunday. So I just baked the dough in a pie dish. But then I didn\u2019t want a plain cookie and I had some boiled mung beans that was left from the Mung Bean Pasty<\/a> I made the same morning. So, I made some mung bean halva and sandwiched it in.<\/p>\n

The cookie dough for this recipe was very easy to veganize and adapt.<\/p>\n

I made a slight tweak with the flour that was used. While the recipe calls for plain flour and baking powder, I used self-raising as I had run out of plain flour at home.<\/p>\n

One more thing is that my kitchen scale is kind of dead. It sort of still reads but it\u2019s wonky and the needle is kind of going in the other direction or something like that. Well, I thought I\u2019d let the old scale retire in peace! I haven\u2019t bought another one yet. But instead I\u2019ve bought a basic measuring cup. I\u2019m going to try use the cup for a while and see how I go. I find most recipes online and most of you use the cup measurement and instead of doing all these conversions every time, I\u2019ve decided to just switch to the cup!<\/p>\n

\"Mung <\/picture><\/p>\n

Ingredients (1 pie dish \u2013 16 slices)<\/p>\n

1 cup vegan margarine
\n1 cup light brown sugar (or demerara)
\n\u00be cup chana flour (gram flour or besan)
\n1\u00bd cups self-raising flour (plain flour and 1 teaspoon baking powder is also fine)
\n1\u00bd cups semolina flour
\n1 teaspoon vanilla essence
\nAlmonds or nuts (optional)<\/p>\n

Edit: I just remembered, after having posted this, that I used semolina flour as well in this recipe. (The original recipe doesn’t include it, so you could just use plain\/self-raising and gram flour only). But semolina makes a crunchier cookie! So, I’ve amended the ingredients.<\/p>\n

Mung Bean Halva:
\n2 cups boiled mung beans, drained and lightly mashed (or 1 \u2013 1\u00bc cup dried mung beans and boiled until soft)
\n\u00bd cup brown sugar
\n1 cup (200 ml) coconut milk (or any non-dairy)
\n1 teaspoon vanilla essence
\n1 tablespoon margarine
\nCoconut flakes, nuts and raisins (optional)<\/p>\n

Prepare the halva:<\/p>\n