As I mentioned in one of my previous posts, I took this great Gourmet Fresh course by Barbarella Green Chef the other day which got me all inspired and ready to cook and bake all the time. One of the things we prepared was a really delicious spinach and pine nuts pie. The vegan gluten and sugar free base of the pie seemed so versatile to me that I decided to try it out in some sweet pies as well and it turned out great.
Ingredients (serves 1):
1 ½ tbsp vegetable butter
½ cup rice flour
1/6 cup tapioca flour
¼ tsp Himalayan salt
1 tsp grinded chia seeds
1/6 cup cold water
2 fresh figs, each sliced in 6 pieces*
1 tbsp honey
1 tbsp fresh lemon juice
Plum jam (optional)
1. For the base, put all the ingredients except water, in a mixing bowl and combine with your hands. Slowly add a little water at the time until you get a soft dough that is neither sticky (if so, add a little flour) neither crumbly (if so, add some more water).
2. Form a ball with your dough and put it in the fridge for about 30 minutes.
3. In the meantime preheat the oven to 190 degrees Celsius and prepare the filling.
4. For the filling, toss together the sliced fresh figs, honey and lemon juice in a bowl and set aside.
5. Cut two pieces of baking paper. Place one piece on your countertop and place your dough on it. Cover with the second sheet of baking paper, gently press down and then roll the dough until it is about 3 mm thick.
6. Spread some fig jam on the rolled dough, leaving about 1,5 cm edge all around. Top with the fresh figs and fold the edges over the filling. It does not need to be perfect or symmetric or anything, that’s why it’s a rustic pie. Top with a little bit of plum jam if you wish.
7. Leave the pie on the baking paper and place it on a baking tray. Place in the oven and bake for 20 – 25 minutes. Serve with some honey vanilla Greek yoghurt.
* You can use any other fruit – for example plums work great – and also use a small, 12 cm round baking tray with removable bottom to make a little less rustic pie like this one here.