Delicate Little Pies


And here I am, finally I’ve got a bit of time share some experiments with you! 🙂

(makes 8 pies):
225 gr of cake flour
75 gr of almond flour
1 teaspoon of bicarbonate of soda
1 teaspoon of cream of tartar
1/2 teaspoon salt
120 ml of organic corn oil
120 gr of sugar cane (can be replaced with 75 gr of malt + 75g of maple syrup)
175 gr of water
juice of 1/2 large lemon
2 teaspoons of lemon zest (oraganic!)

In a bowl, combine dry ingredients (flour, almond flour, baking soda, cream of tartar and salt) and mix well. In another bowl, place the liquids (oil, water, lemon juice, zest), amalgamate and add sugar (or malt syrup), stir well until it melts completely. Pour the liquid into the dry ingredients and stir just enough to make the mixture homogeneous (it’ll bubble quickly because of bicarbonate). Prepare the cake or muffin moulds (but do not expect to get the muffins shape, as the dough is not suitable for it:-)), fill them up to 3/4; place them in the fridge for 10 minutes, just enough to cool the mixture and preheat the oven to 180°C. Before baking, sprinkle with a little sugar cane. Bake for 15-18 minutes at 180°C (test with a toothpick) and serve with some kind of decoration that recalls their taste!
My official tasters (not vegan!) promoted them! I find them very delicate and a few days ago I tried the same mix in a cake, decorated with almond flakes, but I didn’t have time to take photos, it was already finished! 🙂

Chef: La Sabry from VeganBlog

  1. ascanio 6 October 2011 at 06:16

    They must be very tasy and delicate at the same time. I love coconut, in every form

  2. wendy 7 October 2011 at 06:03

    seem so good! never used almond flour, must be delicious

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