Vegan Rice Pudding Pie Recipe
Enjoy a vegan take on the traditional Swiss Easter cake with this foolproof recipe for an incredibly delicious rice pudding pie. Bake up an oil-free, refined sugar-free shortcrust pastry base and top it off with some creamy rice pudding filling to make something extra special that even your gluten-free friends can indulge in!
Servings 12 pieces
Equipment
Ingredients
Dough:
- 1 cup 150 g whole white wheat flour
- 1.5 cups 180 g almond flour
- 2 tablespoon Arrowroot Flour
- 3 tablespoon maple syrup or date paste
- ¼ cup 60 ml almond milk
Filling
- ½ cup 100 g short grain rice (rice pudding or risotto rice, sushi rice will also work) or 4 tablespoon wheat semolina (cook for 10 min)
- 1 ¼ cup + 2.5 tbsp 350 ml almond milk
- 4 dates
- 1 teaspoon vanilla extract
- 14 oz 400 g silken tofu (soft)
- 3.5 100 g firm tofu
- ⅓ cup maple syrup
- Zest of an organic lemon
- 1 handful of raisins
- 5 oz 150 g apricots, pureed
Instructions
- Start cooking the rice with almond milk, vanilla extract and dates for about 30 minutes. Preheat the oven to 175°C (350°F).
- In the meantime, knead the flour, almond flour (ground almonds), arrowroot flour, maple syrup or date paste and almond milk until it comes together.
- Roll out the dough in a circle on parchment paper. It should be big enough that it fits in an 11-inch pie pan and comes up the edge.
- Take the pan and press the crust into the pan.
- Now you should bake the shortcrust pastry for about 5 minutes.
- Mix the silken tofu, firm tofu and maple syrup in a high speed blender until creamy.
- Fold in a handful of raisins and the zest and juice of one lemon.
- You can now puree the apricots.
- Fold the cooled rice pudding into the tofu cream. Spread the apricots on the crust. Fill the crust with the rice pudding cream and bake for about 20 minutes.
- Let the cake cool completely for at least 2 hours, preferably overnight.
Video
Notes
More Tips and Tricks in the Post above!