UNUSUALLY SWEET TOFU PIE

Makes: 10 slices
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 |

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 cranberries (no sulphur dioxide and sweetened with grape or apple juice)
  • 1 tbsp honey
  • Pinch of cinnamon
  • 1 teaspoon of vanilla extract

Topping:

  • 6 carob drops 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).

IMPRIMIR

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