Apple Pie and Butterfly Pea Flower

A 100% vegan apple pie for a guilt-free sweet dessert!

Ingredients

• 150 g of buckwheat flour
• 50 gr almond flour
• 1 pinch of whole-grain sea salt
• 1/4 teaspoon baking powder
• Peel of 1 lemon or orange
• 70 ml refined sunflower oil
• 40 ml rice or date syrup
• 40 ml of cold water

For the filling

• 2 red apples
• 1 teaspoon cinnamon
• 1 teaspoon of lemon juice
• 2 tablespoons of rice or date syrup
• 1 tablespoon of almond flour
• 1 pinch of whole-grain sea salt
• 3 drops of vanilla
• 3 tablespoons of almond petals

For the cream on the cake

• 250 ml of coconut or soy milk
• 1 tablespoon of lemon peel
• 4 tablespoons of date syrup
• 3 teaspoons of agar-agar powder or 2 tablespoons of cassava starch
• 1 tablespoon powder of Butterfly Pea Flower
• 1 pinch of sea salt

Sift flour and baking powder with a sieve into a deep, spacious bowl. Add the zest and salt. Gradually pour in the sunflower oil and gently incorporate the flour with your fingers until small lumps form. Add the syrup.

Slowly pour cold water into the dough: As long as the dough does not form lumps, it is not necessary to knead it with your hands. The final dough should be soft and not sticky. The amount of water added depends on the quality of the flour, so it is difficult to determine the exact volume. Over time you will develop the desired proportions.

Knead the ball and let it rest for a moment. Meanwhile, wash the apples and grate them together with the zest. In a large bowl, add the lemon juice, salt, cinnamon and almond paste or flour to the apples, mix well and set aside.

With the oven preheated to 180°C (350°F), grease the cake pan with sunflower oil, then place the dough on some baking paper and flatten it with your hands, rolling it out with a rolling pin until it forms a circle with a diameter slightly larger than your mold and 1-2 cm thick. Place the pan upside down on the rolled out circle and flip it over along with the dough. Remove the paper from the dough, pressing the dough gently and evenly into the pan. Create the edge by shaping it if necessary with a knife and pinching it between your fingers.

Prick the entire base with a fork and bake it for 20 minutes. After the 20 minutes have passed, pour the previously prepared filling into the cake and spread evenly. Sprinkle the slivered almonds over the cake and bake for another 20 minutes.

For a luscious cream to go with the cake, mix milk with salt, zest, agar-agar and butterfly pea flower powder in a saucepan and bring to a boil. Cook over moderate heat for 5 minutes, stirring regularly.

Dissolve the cassava starch in cold water and pour it together with the boiling milk mixture, letting it cook for another minute. Finish cooking by adding the syrup and lemon juice. Remember to taste so you can add more syrup if needed.

Pour into a shallow, large bowl and allow to firm up. When the mixture becomes firm, beat it in a blender until smooth. It can also be used as a cream for cakes.