Tofu Cream Pie
|Maple syrup||3 Tablespoon|
|Rolled oats||150 Gram (Around 50 Ounce)|
|Whole wheat flour||50 Gram (Around 20 Ounce)|
|Sunflower seeds||40 Gram (Around 1.5 Ounce)|
|Tofu||75 Gram (Around 3 Ounce)|
|Lemon||1 , grated rind|
|Maple syrup||125 Milliliter (Around 4 Fluid Ounce)|
|Oil||50 Milliliter (Around 2 Fluid Ounce)|
|Water||50 Milliliter (Around 2 Fluid Ounce)|
Preheat the oven to 200Â°C/400Â°F/Gas mark 6 and oil a 23cm (9in) round springform tin.
To make the crust, whisk together the maple syrup, oil and water.
Add the oats, flour, sunflower seeds and salt; Mix well.
Pat the mixture on to the bottom and up the sides of the tin to erdepth of about 2.5cm (1 in).
Bake in the oven for 10-15 minutes, until golden brown.
Place the tin on a wire rack and leave to cool.
Reduce the oven temperature to 180Â°C/350Â°F/Gas mark 4.
Put all the filling ingredients in a food processor or blender, puree until smooth, then pour into the baked crust.
Bake for 25-30 minutes, until the filling is golden and set.
Cool before serving.