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
- 2 tsp almond buter
- 75 gr of organic Kamut flour
- 75 gr coconut flour
- 100 ml of soya milk
- Pinch of Himalayan salt
- 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
Pre-heat the oven at 160ºC.
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.
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).
Once the time is up, pour the filling blend onto the crust and again in the oven for 25 minutes.
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).