Ingredients:
For the pie crust:
- 300 g Bake-Free sweet & savoury biscuits flour mixture + 2 g for flouring the mold
- 85 g 1:4 swetener
- 35 g coconut oil
- 2 tablespoons of vanilla extract
- 220 g lukewarm water
- 1 g coconut oil for greasing the mold
For the cream:
- 200 g brown rice
- 200 g coconut cream
- 100 g sweetener
- vanilla extract to taste
- a few drops of lemon juice to taste
- 300 g water
- 5 g agar-agar
For the jelly:
- 400 g of mirelit pitted sour cherries
- 80 g 1:4 sweetener
- 5 g agar-agar
- 30 g coconut cream
- 100 g of water
To decorate:
- apple
- redcurrant
- lime
- mint or basil leaves
- lemon juice
Preparation:
Mix the ingredients for the pie crust and let it rest for 5-10 minutes. Grease the pie tin (I have a diameter of 28 cm) with coconut oil and flour it. Roll out the dough to the size of the mold and fit it in or smooth it out by hand. Prick it with a fork and bake it in a preheated oven at 180 degrees celsius for 20 minutes.
For the cream, finely grind the brown rice in a food processor, then mix the wet and dry ingredients separately. Pour them together and cook until it becomes thick while stirring continuously. Cover with a lid and leave to cool. As soon as it has cooled, spread it into the also cooled pie crust and smooth it out.
Blend the ingredients in a blender for the jelly and bring it to a boil, while stirring continuously. Wait until it cools down to lukewarm (stir it occasionally) and pour it over the cream. Wait until it hardens and decorate as desired (brush the apple slices with lemon juice so they don't turn brown). Cut into 12 equal slices.
