A summer without strawberries is like a summer without sun, right?
So it hasn't really been summer.
I love strawberries and today I want to share the recipe for my favorite strawberry pie, which is both gluten-free and vegan.
I made it back in the day together with Maria from Vanløse Blues for one of our then popular e-books and we ended up calling it THE PIE.
Look forward to it - it's heavenly!
RECIPE FOR GLUTEN-FREE AND VEGAN STRAWBERRY PIE
INGREDIENTS FOR THE BOTTOM:
160 g. rice flour
- 70 g buckwheat flour
- 4 tbsp. coconut oil
- 3 tbsp. coconut syrup
- 1/2 tsp. salt
- 3 tbsp. cold water
- 80 g dark chocolate
- 400 g fresh strawberries (or other berries/fruits), quartered
INGREDIENTS FOR COCONUT CREAM FOAM:
- 2 cans of coconut milk, refrigeratedthe cupboard overnight.
- 1 tsp. vanilla powder
- Possibly. coconut syrup for sweetening
COURSE OF ACTION:
Tip: The trick to a successful coconut foam is to leave the coconut milk in the fridge overnight and for the coconut milk, bowl and whisk to be at the same temperature. Style therefore the bowl you are going to whip in and the whisks in the fridge for approx. 30 minutes before you go make the coconut whipped cream.
Turn on the oven at 200 degrees.
Mix flour and salt together in a bowl. Add coconut oil and with your hands spread it into a crumbly dough. Add coconut syrup and cold water and knead it into a dough.
Press the dough into a 20 cm. baking form. Bake the pie crust for 15 minutes. or until golden. Then put the pie base with the mold in the fridge and let it cool completely.
When the base has cooled completely, melt the chocolate over a water bath. Pour the chocolate into the bottom and tilt it around until the chocolate is evenly distributed.
Put the base in the freezer for approx. 10-15 min. so the chocolate can solidify. Meanwhile, make the coconut cream.
Whisk the coconut in the cold bowl until completely fluffy.
Fill the bottom with the coconut whipped cream, top with fresh strawberries/other fruits and sprinkle if necessary. with chopped dark chocolate.
Serve and enjoy!