Name: Easy vegan fruit pie
Prep time: 15 min
Cook time: 15 min
Total time: 330 min
Yield: 1
Ingredients: 0 pinches Celtic sea salt; 20 g Coconut oil; 10 g Coconut blossom sugar; 5 g Baking powder; 1⁄4 Tbsp Aquafaba (Garbanzos); 25 g spelt flour; 0 pieces Lemon (juice and grater); 1⁄4 Tbsp Coconut blossom sugar; 1 3⁄4 Tbsp Coconuts cream; 1⁄4 Tbsp Corn flour; 0 hands Strawberries; 0 hands Blueberries; 0 hands Raspberries; 0 hands Pomegranate seeds

Fruit

Gluten

Legumes

Citrus

Living the Green Life

Snack

Dessert

Sunday afternoon, time for… cake! And oh, oh, oh how well it worked :)! Fruit with curd and a delicious, crispy crust, trust me this fruit cake is going to make your day too!

Vegetarian

Vegan

Sirtfood

Dough

Lemon Curd

Topping

Easy vegan fruit pie

 Place the coconut cream with the lemon zest in a saucepan 

 In a small bowl, mix the lemon juice with the cornflour. Add this to the ingredients in the saucepan. 

 Heat the mixture to a boil. It can simmer a little. Reduce the heat to low and stir until it thickens. 

 Remove from the heat and allow to cool for 15 minutes, then refrigerate for at least 5 hours to allow the curd to set. 

 For the bottom, mix the coconut oil with the cane sugar and add the whipped aquafaba. Mix in the rest of the ingredients. Let the dough rest in the refrigerator for an hour. 

 Roll out the dough and put it in a baking tin. Place a sheet of parchment paper over the dough. Bake at 180 degrees for 15 minutes. Remove from the oven, remove the parchment paper and allow to cool. 

 Pour the curd into the pie crust. Divide the fruit over the cake and cut into large pieces. 

Easy vegan fruit pie

Easy vegan fruit pie

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