The plum season is here! They are so beautiful and fragrant!
How can you not want to buy some and cook a plum pie?
Here is an excellent summer recipe for a vegan-friendly dessert without gluten, flour, or sugar.
For the base of the pie, I use hazelnuts because I think they complement the plums especially well.
If you do not like hazelnuts, I recommend replacing these nuts with walnuts – this is also a great option.
There is no white sugar in the cake, and the dates serve as a sweetener, there is no flour in the recipe either.
I use brown rice, which you can grind in a coffee grinder and makes an excellent alternative to ordinary all-purpose flour.
The middle layer of the pie is delicate cashew cream, and the ripe and fragrant plums give it a light summer mood with their charming smell and color.
I like to eat this pie cold, but eaten warm it is as equally tasty.
Set? Let’s go cooking…
…and enjoying summer!
We will need: (for 1 pie)
For the base:
1 cup (250 ml) of hazelnuts
1/2 cup of rice flour
5 large and soft dates
2 tbsp. of coconut oil
For the cream:
1/2 cup of cashews
1/2 cup coconut or any other milk
2 large dates
1 teaspoon of lemon juice
1/4 tsp gum / guar gum (optional)
For the fruit layer:
5 dark ripe plums
Preheat the oven to 165C / 325F.
Grind the hazelnuts.
Add rice flour to it. If you do not have ready-made flour, I recommend doing it yourself. Just grind the rice in a coffee grinder.
Add the dates and coconut oil to get the dough for the base.
Mix everything for the cream in the blender. The thickener helps the cream not to spread, but it can be safely replaced with any starch that you have.
Pour the cream over the base. Cut the plums and put them on top.
Put it in the oven for 15 minutes using convection mode, where the heat comes only from above.
After that, lower the temperature to 150C / 300F and cover the pie with foil so that the plums can be baked.
Another 10 minutes, and you’re done!
Take it out, cool off and serve.
And happy Monday!