• Plum Pie – Raw Food

    Posted on July 28, 2022 by in Even Healthier Recipes
    Plum Pie

    © ZDG/nigelcrane

    A raw, gluten-free plum cake that tastes fantastic in combination with the fine carrot-almond base and the plum-vanilla cream.

    Ingredients for 6 pieces

    For the plum cake base

    • 120g organic carrots – wash warm, dry, grate finely and squeeze out vigorously; the liquid can be drunk
    • 200 g white almonds – finely ground
    • 50g rolled oats, gluten free (or sprouted buckwheat)
    • 80g Medjool dates, pitted
    • 1 tbsp coconut oil
    • 1 tsp lemon juice, freshly squeezed
    • ½ tsp grated turmeric root
    • 1 pinch crystal salt

    For the almond cream

    • 50 g white almonds – finely ground
    • 2 bananas (total 200 g) – peel
    • 1 tbsp lemon juice, freshly squeezed
    • 1 tsp yacon syrup
    • 1 teaspoon psyllium husk powder, heaped

    For the fruit topping

    • 10 – 12 sweet plums – wash, stone and cut each into 4 wedges

    For the vanilla cream

    • 100 g sour cream, vegan
    • 100g soy yoghurt
    • 50 ml soy whipped cream
    • ¼ tsp vanilla pulp powder
    • 1 pinch of cinnamon powder
    • 1 pinch cardamom powder
    • 1 pinch crystal salt
    • 1 tsp yacon syrup
    • 1 splash of lemon juice

    Nutritional values ​​per piece

    calories 615 calories
    carbohydrates 40g
    Protein 17g
    Fat 42g

    preparation

    Time to prepare:

    preparation time 30 minutes
    cooking/baking time 2 minutes
    steeping/resting time 2 hours

    Step 1

    For the plum cake base, put all the ingredients in a blender and puree for about 30 seconds.

    Place the mass on a rectangular plate, shape it and press evenly; refrigerate until further use.

    Step 2

    For the almond cream, mix all the ingredients vigorously in the blender; set aside in a bowl.

    Step 3

    For the vanilla cream, mix 100 g sour cream and soy yoghurt as well as 50 ml soy whipped cream in a bowl;

    season with ¼ tsp vanilla powder, 1 pinch each of cinnamon, cardamom and salt as well as 1 tsp yacon syrup and 1 dash of lemon juice.

    Refrigerate until further use.

    Step 4

    Take the cake base out of the fridge and spread the almond cream evenly over it with a tablespoon.

    Then spread the plum strips close together on top and refrigerate for another 2 hours.

    Step 5

    Take the plum cake out of the fridge, garnish with the vanilla cream, cut and serve.

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