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Gluten-free and vegan lemonade pie
Published on
Lime pie
Recipe by Virtasalmen Viljatuote Oy
Cooking time
15
minutesIngredients
3 dl (225 g) Virtasalmi Viljatuote gluten-free light flour mix
0,5 dl sugar
0,5 dl brown sugar
0,25 tsp salt
100 g vegan "butter" e.g. Eleplant or Naturli, room temperature
2 tbsp vanilla soy yoghurt, greek style
- Stuffing
4 dl coconut milk
1 dl vanilla soy yoghurt, greek style
1 dl lime juice (approx. 2 limes)
2 dl icing sugar
2 tsp agar agar powder
1 grated lime peel
(1 tsp matcha or other green powder)
- Also
2 lime for garnish
Vegan whiskey with foam
Preparation
- Preheat the oven to 180 degrees.
- Grease a 24 cm casserole dish with vegan "butter"
- Mix together the dry ingredients for the base: flour mixture, sugar and salt. Fold in the slightly softened "butter" at room temperature. Add the soy yoghurt and knead the dough by hand until smooth.
- Press the base evenly over the bottom and sides of the greased pan. Bake in the middle of the oven for about 15 minutes or until the base is coloured.
- Allow the base to cool completely before adding the filling.
- In a bowl, whisk together 2 dl coconut milk, lime juice, soy yoghurt, icing sugar, grated lime zest and green powder. Green powder is not mandatory, it adds a slight greenish tint to the pie.
- In a saucepan, mix together 2 dl coconut milk and 2 tsp agar powder. Bring the liquid to the boil and allow to bubble over low heat for 2-3 minutes.
- Pour the coconut milk-agar mixture into the liquid in the bowl and stir until smooth. Pour the liquid over the cooled pie crust.
- Let the lemon pie set in the fridge overnight.
- Carefully remove the lime pie from the pan and garnish with thin slices of lime.
- Serve the pie with whipped cream.
Tiina Strandberg | My Berry Forest
Tip
- This pie crust is a great gluten-free and vegan base for all kinds of pies. Try it also as a lemon version or with berries, for example!