Vegan fig and cream pie xxx, all the world can enjoy this wonderful vegan dessert, complete with homemade pastry cream and a gorgeous arrangement of fresh figs, drizzled with maple syrup.

Vegan fig and cream pie xxx, all the world can enjoy this wonderful vegan dessert, complete with homemade pastry cream and a gorgeous arrangement of fresh figs, drizzled with maple syrup.

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The ingredient of Vegan fig and cream pie xxx, all the world can enjoy this wonderful vegan dessert, complete with homemade pastry cream and a gorgeous arrangement of fresh figs, drizzled with maple syrup.

  1. 35 g (1/4 cup) corn flour
  2. 435ml (1 3 u20444 cups) of Australia Organic Almond, Coconut Milk Blends
  3. 1 vanilla pod, split, seeds scraped
  4. 3 strips of orange zest
  5. 80ml (1/3 cup) maple syrup to drizzle
  6. 280 g (1 cup) coconut yogurt
  7. 10 fresh figs, cut into thick slices
  8. Pistachios, chopped, to serve (optional)
  9. 75 g (1/2 cup) pistachios
  10. 50g glacu00e9 ginger, finely chopped
  11. 180g (2 cups) rolled oats
  12. 45 g (1/2 cup) desiccated coconut
  13. 60 g (1/4 cup) of solidified coconut oil
  14. 2 tablespoon maple syrup
  15. a Pinch of sea salt

The instruction how to make Vegan fig and cream pie xxx, all the world can enjoy this wonderful vegan dessert, complete with homemade pastry cream and a gorgeous arrangement of fresh figs, drizzled with maple syrup.

  1. Preheat the oven to 180 u00b0 c/160 fan forced. Lightly grease a 3.5 cm deep, 24 cm (base measurement) pie-fluted tin with removable base with the coconut oil.
  2. For the base, process the pistachios, ginger, and 1 cup oats in a food processor until finely chopped. Add the coconut oil, maple syrup, salt and the rest of the oats. Process until a sticky mixture forms. Press into the base and the side of the tin and smooth the surface. Bake in the oven for 20 minutes or until golden brown and crispy. Set aside to let cool completely.
  3. meanwhile, place the corn flour in a bowl. Slowly stir in 1/2 cup milk until smooth and combined. Whisk in the remaining milk. Pour into a small saucepan. Stir in the vanilla seeds and the clove, zest, and maple syrup. Cook over medium-low heat, stirring constantly, for 6 minutes or until mixture boils and thickens. Transfer to a bowl. Set aside, stirring occasionally, for 30 minutes to cool. Discard the vanilla pod and the lemon zest. Cover and place in refrigerator for 1 hour or until cool.
  4. Use a balloon whisk to whisk the cream until smooth. Add the yoghurt. Whisk until combined. Distributed on the basis of oats. Place in refrigerator for 3 hours or until firm. Arrange figs on top, drizzle with extra maple syrup and sprinkle with chopped pistachios, if desired.

Nutritions of Vegan fig and cream pie xxx, all the world can enjoy this wonderful vegan dessert, complete with homemade pastry cream and a gorgeous arrangement of fresh figs, drizzled with maple syrup.

fatContent: 326.235 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 36 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 7 grams protein
sodiumContent:

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