We are discontinuing website orders for 24-48 hrs while we prepare for website upgrades. All orders already placed will be fulfilled as usual. New orders will be accepted once the website upgrades are completed.

Mocha Apricot Teff Pie

Sign up for our newsletter and always be in the know!
Share this:

 

Mocha Apricot Teff Pie
 
The sweet apricots in the crust are a lovely contrast to the mocha filling in this vegan, gluten-free pie.
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
  1. Preheat oven to 375°F.
  2. 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.
  3. Pour cooked teff mixture into a casserole dish or large pie pan and spread out evenly.
  4. For the filling, blend remaining ingredients, tofu through vanilla, in a food processor.
  5. Pour filling into prepared crust.
  6. Bake 10 minutes or until the top is slightly darker brown. Let cool and serve.

Mocha Apricot Pie

Share this: