Vegan plum pie
Ingredients
CRUST
- 210 g 1 1/2 cup wholewheat flour
- 100 g 2/3 cup buckwheat flour
- 1 teaspoon of baking powder
- 30 g 2 tbsp agave syrup
- 50 g 1/4 cup coconut oil
- 60 ml 1/4 cup of cold water
- 1 tablespoon of soy yogurt
FILLING
- 240 g 1/2 cup soy yogurt
- 300 g 10.6 oz of tofu
- lemon juice
- 70 g 1/4 cup agave syrup
- 30 g 3 tbsp corn starch
- 6 g 1 tbsp lemon zest
- 1 teaspoon of vanilla extract
- 26 plums 1 kg pitted
Instructions
CRUST
- Put all the dry ingredients in a bowl and mix. Add agave syrup, coconut oil, water and yogurt and knead well to form a dough.
- Let the dough rest in the refrigerator for at least half an hour.
FILLING
- Put all the ingredients for the filling (except the plums) in a blender and blend into a smooth cream.
- Halve the plums and remove the pits.
- Stir the pitted plums into the cream.
PIE
- Roll the dough into a circle and place it in a baking dish with a diameter of 30 cm and bake it for 8 minutes at 180 °C (350 °F).
- Then add the filling into the crust and bake for another 30 minutes at 180 °C (350 °F).
- After it is baked, let it cool a little and harden. Then cut and enjoy.