Berrylicious pie anyone? Let me show you the secret for an amazing vegan shortbread base with no eggs in it.
egan shortcrust pastry is an extremely easy thing. Many cannot conceive it since it has no eggs, but I can assure you the result is truly beyond any expectation!
The base and cream go hand in hand with loads of berries, which are my favourite thing on almost anything. Berries are really loaded with lots of super nutrients supporting the detoxification of the body as well as antocians known for slowing down the aging process and protecting the cardiovascular system.
Let’s see how to make it at home in 5 minutes!
Ingredients for 500 g of vegan shortcrust pastry:
WHAT YOU NEED
- 200 gr type 1 flour
- 50 gr cornstarch
- 150 gr of organic sunflower seed oil
- 100 gr. coconut sugar powder (blend in the Vitamix)
- 40 + grams of rice milk
- 1 pinch of salt
Ingredients for the filling cream:
WHAT YOU NEED
- 300 ml soy milk
- 50 gr coconut sugar
- 40 gr cornstarch
- 1/4 tablespoon of turmeric powder
- 1/4 teaspoon vanilla powder
WHAT TO DO
Prepare the crust by mixing all the dry ingredients and then add the oil. Mix with the hands to obtain a mixture that resembles wet sand. At this point, add the milk and continue to knead. Depending on the flour you use, if the mixture is too dry, add a little milk or oil. Remember that the more milk you use, the more the pastry will come out crunchy and dry.
Spread a layer of this pastry on a sheet of baking paper and lay it on a cake mold cutting off the excess edges.
Bake at 180 C for about 20 minutes while you prepare the cream: blend all the ingredients and bring it to boil stirring continuously with a hand whisk until it thickens. When the pastry is cooked, take it out of the oven and place the cream you got on top. Let it cool to room temperature.
Once done top it with berries of any kind. My favourite are blueberries, blackberries and raspberries. Remember always to store your desserts in the fridge in an airtight container to avoid them to absorb other odours or too dry for no more than 4-5 days.
Keep following my weekly recipes on the blog every Wednesday, something great due to come next time!
Have an amazing week people!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.
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