I have been experimenting with different kinds of gluten free flours such as almond, coconut, chestnut, etc. You know by now that I use only organic ingredients or at least keep everything as organic as possible. So did with this pie, the apricots were not organic, but 85% all in all other ingredients were and I was happy with that. This pie can be served with or without ice cream (I prefer sugar free and vegan options like home made banana nice cream for instance) and is great cold for breakfast with a cup of tea too. I would say it keeps well for at least 4-5 days in the refrigerator but in our house it lasts for about 3 days only 🙂
- 1 cup of almond flour (can be substituted with any kind I guess)
- 1 cup of almond milk unsweetened (or water, but almond milk has a smooth taste and gives texture to the pie)
- 3 teaspoons of chia seeds mixed with 3 tablespoons of water (vegan chia eggs)
- 1/4 cup of freshly grind flax seeds (can add more to thicken the batter if needed)
- 1/2 cup of grated carrots super finely chopped and squeezed
- 1/4 cup of sunflower seeds (I like to grind it coarse)
- 1/4 cup of pumpkin seeds (same as before)
- 1 tablespoon of fibre husk (because no gluten in this pie)
- OR 1 teaspoon of arrow root powder (can do without these 2)
- small dash of vanilla extract
- 1 teaspoon of grated nutmeg
- 1 teaspoon of grated cinnamon
- pinch of Kosher salt (it has no iodine in it)
- fresh apricots (I used 4 mid size ones)
- blueberries as you see fit, can be substituted with just about any berries I’d say
This cake is super easy to make, just add all the ingredients in a big bowl and stir until you get a nice batter. I usually add either water or flax seed meal to thicken or to loosen it, also I believe that if one likes to use baking powder etc, that just use it.
Once to batter comes together, just spread it onto a pie dish, I added melted coconut oil to the mix and did not grease the dish at all. If I would grease the dish, I would add shredded coconut first on top and then add the batter after that. Finally I just decorated the top with the berries and fruits and I had the oven nicely warmed to 180 Celsius by this time. I have a fan oven, so adjust the heat depending on your oven type. I like to cook and bake in low heat to preserve nutritions as much as possible, so the pie was in the oven for about 65 minutes. I placed it low so the top would not burn. Once ready, this pie cuts easily when warm, so enjoy at once with or without ice cream or home made apricot puree or anything that you like to add if needed. Some use maple syrup or honey, I suppose those would be great options as well.
This pie turned out light and fluffy, the apricots gave it a nice tingly twist. Enjoy!