Recipes Baking Desserts Gluten-free Dairy-free Pies

People around me know that with some regularity I get into the kitchen, fiddle around with pots and pans and then sometimes scream that I have baked the best cake so far. This has happened several times, including on Twitter, and people have rightly wondered why I can't always say that this is 'the best ever'. I can, because as a novice food blogger and baker I am always improving myself and this Gluten Free and Dairy Free Fruit Tart is really the best tart I have made so far. Fortunately, more people from the tasting panel agreed with me and this creation is also in the top spot with them!

Recipe

Gluten-free and dairy-free blueberry pie

Baking cake without an oven. It can be that easy and delicious! Moreover, this is a healthy cake by being free of refined sugars.

Course	Pastry
Kitchen	Dutch
Servings	8 people

Preparation time

Preparation time	20 min
Cooling time	2 hrs.
Total	2 h, 20 min

Equipment

Springform

Ingredients

For the bottom:
100 grams of Medjool dates
75 grams of almonds
pinch of salt
For the topping:
160 grams of unsalted cashews
juice of 1/2 to 1 lemon (taste the filling, more lemon to taste)
2 teaspoons vanilla extract
65 grams of coconut oil
25 grams of coconut blossom sugar
150 grams of blueberries

Gluten-free and dairy-free blueberry pie

How to make a gluten and dairy free blueberry pie?

Put the dates (seedless) and almonds in a strong food processor with a pinch of salt and grind finely. Pour this into the springform pan and press well; this is your bottom.
Heat the coconut oil in a separate container and put all remaining ingredients (except the blueberries) in the food processor. Pour in the coconut oil and put on in the freezer.
Then put ⅔ of this mixture into the springform pan; this will form the second layer of the cake.
Next, add the blueberries to the remaining ⅓ of the filling and turn on again. This will form your final, purple-red layer. Add this and cover the cake. You can store this in the freezer; remove the cake from the freezer 30 minutes before serving to let it come to temperature.

Kookstand Voorkomt dat je scherm in slaapstand gaat

Print recipe

You don't even have to use the oven for this delicious cake. Baking cakes in times of crisis, that's how you can call it. Of course I say that with a big wink, because I know that a butter cake can be made cheaper. But that is by no means as healthy as this cake of fruit and nuts. Because that is actually the only thing you need for it, in addition to a little coconut oil. You can also omit the coconut blossom sugar sugar and I will also try that myself next time. Because of the dates, blueberries and nuts, the cake is already wonderfully sweet in itself. So if you prefer not to use coconut blossom sugar, try to omit it.

This cake is therefore very simply completely sugar -free and does not contain any refined sugars anyway. In addition, it is vegan, gluten -free, wheat -free and dairy -free. Because of the wonderfully sweet taste you can really serve it to everyone and I think it is a very suitable baking for birthdays. I think everyone will be surprised about how a cake can be so tasty and healthy at the same time.

Recently I get quite a bit of comments about sugar around me. That a banana is not sugar -free, because it contains fruit sugar. That a cookie with a pinch of coconut blossom sugar is not sugar -free. Of course it is up to you to see what you find or not sugar -free. I find fruit sugars indeed sugars, but not comparable to white, refined sugar. The same applies to coconut blossom sugar, which is actually dried nectar and virtually unrefined. If this is used in moderation, it is an excellent replacement for granulated sugar.

Mind you, my further eating pattern is completely sugar -free. Your body also needs sugars, so if I would not eat fruit sugars (or occasionally some coconut blossom sugar), your body will be short again. Again, these choices and beliefs make each for themselves. But within my ideas of a sugar -free existence, I don't see a piece of fruit as equal to a knob of granulated sugar.

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