Gluten Free Prunes Tart


1 cup and 1/2 of organic rice flour
1 cup of organic superfine corn flour
1/2 cup of organic corn starch
1 cup of brown sugar
juice of 1 orange
the grated rind of 1 lemon
1/2 teaspoon of baking soda
100 gr of soy butter
soy milk, to taste
fig and lemon jam (or home made plum jam)
prunes in syrup (homemade)

Sift the flours and mix them with sugar, cornstarch and baking soda. Meanwhile, soften the soy butter and add it to mixture; then add the orange juice and the grated rind of a lemon. Stir well to amalgamate the butter and then slowly add the soy milk until the mixture gets a malleable consistency. Now, keep kneading it with your hands (and a bit of love). Wrap the dough in a cling film and let it rest in the fridge. After about half an hour, take the dough and roll it out on the baking paper, giving it the shape you prefer (have fun!), or on the cake tin for tarts. Spred the jam over and then lay the prunes (I put them on the circumference). Bake it in the oven at 160┬░C until the dough is browned!

The recipe for prunes in syrup and plum jam will follow in the next few days… This week I’m going to prepare (or to try, as it doesn’t necessarily succeed the first time) my first vegan ricotta cheese and tofu, on the basis of your wonderful recipes. I’ll let you know! Thanks to all the chefs and have good week!

Chef: Anandamaima from VeganBlog

  1. melissa 3 April 2012 at 05:16

    the base looks light and crunchy, and it’s always good to avoid gluten – we have far too much of it every day. I use rice flour to make cookies as well, and they come out perfectly. Bye!

  2. acorn 7 April 2012 at 08:02

    I’d dive in that sea of jam! seems so delicious

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