Sweet Tofu & Blueberry Pie
Makes: 10 slices of pie
Nutrition: per portion: 162,1 Kcal; Fat: 6,5 gr; saturated fats: 2,4 gr; monounsaturated fats: 1,7 gr; polyunsaturated fats: 1,3 gr; carbohydrates: 20,6 gr; Sugars: 12,8 gr; Fiber: 5,1 gr; Protein: 5,7 gr.
Preparation & Cooking time: 70 mins
INGREDIENTS |
Pie Crust:
- 2 tsp almond buter
- 75 gr of organic Kamut flour
- 75 gr coconut flour
- 100 ml of soya milk
- Pinch of Himalayan salt
Filling:
- 250 ml of organic tofu (better of soft tofu)
- 4 medjool dates
- 75gr gr of dried blueberries or cranberries (no sulphur dioxide and sweetened with grape or apple juice)
- 1 tbsp honey or rice syrup
- Pinch of cinnamon
- 1 teaspoon of vanilla extract
Topping:
- 6 carob drops, from Siesta® (25 gr aprox.)
- Handful of fresh blueberries (60gr aprox.)
- 1 tbsp almond flakes.
PREPARATION |
1 Pre-heat the oven at 160ºC.
2 Crust: in a food processor, blend all ingredients together and place them in a pie/tart tin. With a spatula and even your hands, mold the tin with the paste until all surface is evenly covered. Place the tin in the oven for 15 min.
3 While you wait, prepared the filling; blend all ingredients together. Check if you need to add more dates or honey (depends on individual taste, but I found this the right balance between sweet and sour).
4 Once the time is up, pour the filling blend onto the crust and again in the oven for 25 minutes.
4 Take the pie out, let it cool for 5 min and place the carob drops on top; let them melt slowly; drag them to cover the pie with the back of a spoon. Let it cool until you obtain a hard chocolate-like layer. Have fun with the toppings now!!
DID YOU KNOW? |
Carob is a pod from the Ceratoma Siliqua grown extensively in the Mediterranean.
It is naturally sweet, contains no caffeine, no theobromine and no oxalic acid.
Carob contains the digestion-regulating fibres pectin and lignin.
It also contains vitamins A and D, together with 3 important vitamin B and calcium.
Once harvested the pods are separated from the beans and roasted, milled and sieved to produce the powder (usually seen as carob flour).
