The sweet apricots in the crust are a lovely contrast to the mocha filling in this vegan, gluten-free pie.
⅔ cup Maskal Teff™ grain
1 cup dried apricots or other dried fruits
2 cups of boiling water
pinch of sea salt
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
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.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.