Ingredients
Base
rice flour
85g
2.98oz
0.34cup
5.70tbsp
almond flour
65g
2.28oz
0.26cup
4.36tbsp
vegetable milk
60g
2.03fl oz
salt
pinch
cane sugar
40g
1.40oz
2.68tbsp
Top layer
raw cashews (soak for 2 to 3 hours)
100g
3.50oz
0.40cup
6.70tbsp
cane sugar
50g
1.75oz
3.35tbsp
vanilla
to taste
cornstarch
3Tbs
coconut milk (or other)
130g
4.39fl oz
lemon juice
1Tbs
rice flour
40g
1.40oz
2.68tbsp
water
30g
1.01fl oz
crushed almonds (optional)
to taste
blueberries (optional)
to taste
Method
Base
- Mix all the dry ingredients in a bowl. Then, add the liquid ingredients, and knead the dough.
- Spread into a 16 cm | 6.3 inches diameter mold.
Top layer
- Combine the soaked cashews with vegetable milk, cane sugar, lemon juice, vanilla, and water using a blender.
- Mix until smooth, pour into a bowl, stir in rice flour and starch. Add crushed nuts and some berries.
- Pour on the almond base. You can top the pie with berries and almonds.
- Bake in a preheated to 320F | 160C oven for 25 minutes until lightly browned.
Enjoy!
