Vegan blueberry pie

  • 8 persons
  • 15 min
8
15’

Ingredients
8

  • 1 pot Provamel Natural sugars free soya alternative to yogurt
  • 25gr agar agar
  • 200gr blueberries
  • 1/2 cup water
  • 1/3 cup maple syrup (or another sweetener of choice)
  • 1 cup almond flour (or grind 2 cups of almonds)
  • 15 - 20 dades (depending on the size)
  • 1 tbsp gingerbread spice
  • 1/2 tsp vanilla (optional)

preparation
15 min

  1. Mix the almond flour, dades, gingerbread Spice in a blender till you have a sticky, but at the same time crumbly dough.
  2. Divide the dough over the baking tin.
  3. Use the blender again to mix the soya yogurt, blueberries, maple syrup and vanilla.
  4. Put the water and agar and agar in a skillet and heat. Stir well until the mixture cooks and take the skillet of the stove.
  5. Fold the blueberry-yogurt in the agar gar mixture and stir well until you have a homogenous mass.
  6. Pour the yogurt over the pie crust and put it in the fridge for minimum 1 hour.
  7. Garnish the cake with berries, nuts, chocolate or other toppings. Be creative!
  8. Bon apétit!

tip

You can also use other fruit or frozen fruit. Recipe courtesy of: http://lottadenktbreed.nl/blueberry-yoghurttaart/

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