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!
For the crust:
Oat flour 160g
Wholegrain spelt flour 60g
Butter (vegan) 35g, cold
Peanut butter 35g
Plant based milk 3tbsp
Baking powder 1 scant tsp
Salt 1 pinch
For the filling:
Blueberry jam 200g
Peanut butter 3tbsp
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.