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Wild Blueberry and Raspberry Pie [Vegan, Gluten-Free]

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This pie is refreshing, healthy, and naturally sweet! Make this pie to fit a whole lot of extra fruit into your diet!

Wild Blueberry and Raspberry Pie [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Ingredients

To Make the Filling:

  • 3-ounces raisins
  • 1 3/4-ounces weighed walnuts already shelled
  • 1 3/4-ounces weighed hazelnuts already shelled
  • 1 3/4-ounces peeled almonds
  • 3 tablespoons of water
  • 2 tablespoons of maple syrup
  • 1 tablespoon of natural pumpkin seeds
  • 1 pinch of salt

To Make the First Layer:

  • 14-ounces of wild blueberries
  • 3 1/2-ounces of natural cashew nuts
  • 3 1/2-ounces of cocoa butter
  • 2 1/2-ounces of maple syrup
  • 1/2 tablespoon of lemon juice
  • 1/2 teaspoon of vanilla bourbon powder
  • 1 pinch of salt

To Make the Filling:

  • 8 3/4-ounces of raspberries
  • 3 1/2-ounces of blueberries
  • 1/2 packet of agaranta
  • 1 cup of water

Preparation

To Make the Filling:

  1. Let the raisins rehydrate in fresh water for 1 hour at least then drain and squeeze slightly.
  2. Rinse almonds, walnuts, and hazelnuts and soak them in fresh water for 2 hours then drain.
  3. Rinse the pumpkin seeds and soak them in fresh water for 1 hour, then drain.
  4. Transfer everything into a blender adding water, maple syrup and salt. Blend everything until a cream is not too smooth.
  5. Line the bottom of a hinged mold with wet and well-squeezed baking paper and transfer the prepared mixture, compacting it and leveling it well with your hands.
  6. Put it in the dryer for a few hours (if you do not have the dryer, skip this operation).

To Make the First Layer:

  1. Rinse the cashew nuts and soak them in fresh water for at least 2 hours, then drain.
  2. Season the blueberries with lemon juice and let them rest for about 30 minutes so that they release their liquid.
  3. Melt the cocoa butter in a bain-marie over a gentle heat.
  4. Transfer the blueberries with cashews, vanilla, maple syrup, salt, and cocoa butter melted in a blender and blend all together to obtain a smooth cream.
  5. Cover the previously prepared base with the cream, level the surface and place in the refrigerator to firm.

To Make the Filling:

  1. Stir in a small pot the agaranta with 1/3 cup of cold water, bring to a boil and stirring let it boil for 1 minute. Let it cool slightly then add the remaining water and the fruit and stir.
  2. Cover the surface of the cake immediately and level well.
  3. Transfer the cake in the refrigerator for at least 3 hours to let it set.
  4. Decorated with sliced almonds.
  5. Use a flat long-blade knife to slice the cake.

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AUTHOR & RECIPE DETAILS


photo

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for ethical choice for several years, her cuisine speaks of her. Tireless traveler, she makes extensive use of a huge variety of spices she got to know everywhere she toured. She dabbles in revisiting traditional Italian dishes. Martial arts enthusiast, she aims for an equilibrium in her recipes like the one found in the five elements in nature. She also experiments with crudités. Thank you and have a beautiful day.


 

 

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