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Tofu Cream Pie

Yogic.Chef's picture
Ingredients
  Maple syrup 3 Tablespoon
  Oil 4 Tablespoon
  Water 4 Tablespoon
  Rolled oats 150 Gram (Around 50 Ounce)
  Whole wheat flour 50 Gram (Around 20 Ounce)
  Sunflower seeds 40 Gram (Around 1.5 Ounce)
  Salt 1 Pinch
  Tofu 75 Gram (Around 3 Ounce)
  Tahini 2 Tablespoon
  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)
Directions

Preheat the oven to 200°C/400°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 180°C/350°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.

Recipe Summary

Cuisine: 
Indian
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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