Preheat the oven to 375F. Spread the mincemeat evenly over the bottom of the MI-DEL Graham Cracker Pie Crust and set aside.
In a stand mixer, cream the butter and granulated sugar until pale and fluffy. Add the eggs and mix thoroughly. Then mix in the almond flour and 1 tbsp of bourbon. Mix until a smooth batter is formed.
Pour the almond batter over the mincemeat layer in the pie crust and smooth the top with a spatula. Bake for 45-50 minutes.
While the pie is baking, prep the bourbon glaze. In a medium mixing bowl, add the confectioners’ sugar, 3 tbsp of bourbon, and the water. Whisk until a smooth glaze is formed.
Remove the pie from the oven and let cool slightly. With a sharp knife, score a lattice design into the top of the pie (this will ensure that the bourbon glaze permeates the inside). Cover the top of the pie with the glaze, making sure to fill the scored cake, and enjoy!
Thanks to Frosted Petticoat
1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
1/2 cup chickpea hummus
1/2 cup beetroot hummus
1 small sweet potato , thinly sliced
1 medium beet , thinly sliced
1 medium carrot , thinly sliced
1/4 cup edamame , shelled
1/4 cup cranberries
1/4 cup yellow corn
1/2 cup heirloom cherry tomatoes
Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.