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  • Isabella Akshay

Vegan Peanut Butter & Blueberry Jam Pie

I made this vegan Peanut Butter & Blueberry Jam Pie yesterday, using homemade blueberry jam I was gifted by a dear friend.


The crust is made with oat flour and a small amount of wholegrain spelt, which gives it a sweet and nutty flavour. Because oat flour is gluten free (spelt however is not), the texture is slightly crumblier and gives it a rustic, darker look.


I'm absolutely in love with the peanut butter and jelly combo (who doesn't love PBJ??) and I think it works wonderfully with this pie. Hope you give it a try!


INGREDIENTS

  • For the crust:

  • Oat flour 160g

  • Wholegrain spelt flour 60g

  • Butter (vegan) 35g, cold

  • Peanut butter 35g

  • Aquafaba 3tbsp

  • Plant based milk 3tbsp

  • Sugar 70g

  • Baking powder 1 scant tsp

  • Salt 1 pinch


For the filling:

  • Blueberry jam 200g

  • Peanut butter 3tbsp


METHOD

Sieve oat and spelt flour with baking powder and salt.


In a separate bowl or food processor, add vegan and peanut butter, and sugar and mix to a crumbly texture. Add to the flour and mix to obtain a sandy mixture.


Stir in the aquafaba and start kneading. Add milk one tbsp at a time until the dough comes together but it's stiff. Form a ball and place in the fridge, covered, to rest for at least 30 minutes.


Slightly grease and dust with flour a loose base flan tin. Preheat oven to 180°C.


Roll the dough to about 2-3mm thickness and place inside the tin. Cut the excess dough and knead it again, rolling it and cutting into 1cm wide strips.


Spread a layer of peanut butter on the dough, then top with the jam. Cover with the remaining dough strips.


Bake for 30 minutes. Allow to cool completely before serving.




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