Mocha Apricot Teff Pie
The sweet apricots in the crust are a lovely contrast to the mocha filling in this vegan, gluten-free pie.
Author: Leslie Cerier
Ingredients
Crust:
- ⅔ cup Maskal Teff grain
- 1 cup dried apricots or other dried fruits
- 2 cups of boiling water
- pinch of sea salt
Filling:
- 1 pound of tofu
- ½-2/3 cups of rice syrup or ½ cup of maple syrup
- ¼ cup tahini
- ⅓ cup grain coffee (eg. Pero)
- 1 tsp vanilla
Instructions
- Preheat oven to 375°F.
- For the crust, combine the grain, dried fruit, boiling water and salt in a medium saucepan. Cook on low heat for 20 minutes, stirring frequently.
- Pour cooked teff mixture into a casserole dish or large pie pan and spread out evenly.
- For the filling, blend remaining ingredients, tofu through vanilla, in a food processor.
- Pour filling into prepared crust.
- Bake 10 minutes or until the top is slightly darker brown. Let cool and serve.
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