(Glutenfree, vegan) I absolutely love making this pie. It's quick, has a high 'impression' factor and has a kind of salty-sweet thing going on that is rrrealllly satisfying. I managed making it while making the main dish: you can squeeze it in when the veggies are steaming/currying and it will be ready for dessert. It is a recipe adapted from Nadia's healthy kitchen and since I made the original, I made many variations of it! Ideas below...
=> for a 10-12 cm pie form
Ingrediens For the Crust
1/2 cup (55g) oat flour
1/2 cup (45g) ground almonds
1/4 tsp salt
2.5 tbsp coconut oil, melted (I also managed with olive oil!)
1.5 tbsp maple syrup or liquid sweetener of choice
Ingredients for the custard
1 cup (235ml) almond milk
2 tbsp corn starch
1/2 tsp agar agar – you can leave it out if you can’t get hold of any, but the mixture won’t be as firm.
Pinch of turmeric for color
4 tbsp maple syrup or liquid sweetener of choice
1 tsp good quality vanilla paste or extract
To make the base
Mix the oat flour, ground almonds and salt in a bowl, then mix in the coconut oil and maple syrup until everything is well combined.
Press into tart tins and freeze for 15-30 minutes.
To make the custard filling
Pour the milk into a small pan and add the corn starch, agar agar and turmeric. Mix until the dry ingredients have dissolved.
Mix in the maple syrup and vanilla paste/extract.
Cook on a medium heat stirring continuously until it starts to simmer, then take off the heat and immediately pour into the tart cases. For super-quick setting you can put the pie in the freezer for 15 mins. Get it out and leave it in the fridge until you want to serve! ENJOY.
Top with berries and nuts (I especially like pistachio's here) + top with some melted chocolate for some extra yum!
For a chocolate pie: Add in 4 tbsp of raw cacao and 2/3 tsp of salt
For a red fruits pie: 100 grams of red fruits (fresh or frozen) mix them on blender with 1/2 lemon juice and add the same quantity of maple syrup as in original recipe.
What I still wanna test: a vanilla-cardamom-spicey version and a fresh lemony zesty pie for hot summer days. To be Mmmm-inued!
PS= This is me serving a version of this pie for a catering in Portugal. It was loved and cherished!