Vegan Crust (pie crust)

Vegan, Egg Free and Dairy Free

Ingredients icon-ingredients

*For two 20cm diameter cake tins or rings.

  • 100g Raisins

  • 275g Dates

  • 250g Hot water

  • 115g Walnuts

  • 100g Almonds

  • 85g Grated coconut

  • 90g Oats

  • 150g Wheat flour

  • 1 pinch of Cinnamon

  • Zest of ½ unit Orange

Directionsicon-directions

  • 1.Hydrate the raisins and the dates in hot water for 30 minutes.

  • 2.Blend the raisins, the dates, the walnuts, the almonds, the coconut and the oats in the water. Blend as much as possible, but it's alright if you have some pieces left.

  • 3. Once we got the desired texture, add in the flour, the cinnamon and the orange zest with your hand. Mix all together and leave it in the fridge for half an hour approximmately. Later on, spread it into the chosen greased cake tin, giving it some thickness for a proper baking.

  • 4. Bake at 185ºC for 20 or 25 minutes approximmately.

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  • *For the gluten free version of this pie crust, replace the wheat flour with our flour mixture.

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