This gluten-free vegan plum pie will fill your kitchen with heavenly autumnal flavours. It is a perfect healthy oil-free and refined sugar free vegan treat for those chilly and rainy fall days
I love this vegan plum pie recipe, because it’s:
- So heavenly delicious.
- Incredibly healthy (for a pie anyway).
- Such a great way to use up all those plums!
Furthermore, unless you have a big family, this plum pie will last for at least 3-4 days. Imagine the convenience of grabbing a piece from fridge in the afternoon, topping it with coconut cream or vegan ice cream and enjoying every bite with a good cup of tea or coffee!
The Ingredients in my Plum Pie
So, I was in my kitchen with all those homegrown plums my friend had brought me from her mother’s garden. Of course we ate a ton of them raw, but there was still plenty left to create a yummy and healthy vegan treat. Somehow my thoughts moved towards the lattice pie I had created a year before, but that I never got a chance to publish on blog.
I then filled the pie with a whopping kilogram of plums that I had mixed with autumnal spices, i.e. cardamom, cinnamon and ginger. Strangely enough, plums get quite sour when heated, so sweetener(s) need to be added. I went for a combination of coconut sugar and xylitol. Finally, for some extra sweetness and caramelly taste, mesquite comes into play with its ability to absorb liquids as well. Since there will be quite a bit of plum juices flowing, I included psyllium husk powder to soak in the excess liquids. Usually pieces of butter are thrown on top of plum pie – no thank you, not me!
To sum it up, this plum pie is:
- Low-fat (23% of kcal)
- Refined sugar free
- Peanut-free and can me made nut-free
- Can be made soy-free
Finally, let me know whether you’re a plum pie lover! Or what is your favourite autumnal bake? Write in the comments below!
- 150g (3.5oz) oat flour
- 150g (3.5oz) coconut flour
- 1½ tbsp. cinnamon
- ½+¼ tsp. Himalayan salt
- 3 tsps. (15g) psyllium husk powder
- ¾ cup (180ml) water
- 375g (13.2oz) soymilk (additive-free) + 1½ tbsp. apple cider vinegar
- 4½ tbsps. xylitol (or date sugar for Plantricious version)
- Ingredients: Pie Filling
- 1kg (2.2lbs) of raw plums
- Lemon juice from half a lemon (about 2 tbsps.)
- 2 tsps. cinnamon
- ½ tsp. ginger powder
- ¼ tsp. cardamom
- 4 tbsps. coconut sugar, xylitol or date sugar (Plantricious version)
- 2 tbsps. mesquite
- 2 tsps. psyllium powder
- 2 tbsps. additive-free nut butter
- Ingredients: Coating (optional)
- 1 heaping tsp. of nut butter
- Enough plant milk for spreadable consistency
- Pinch of Himalayan salt
Start by mixing together soy milk and apple cider vinegar in a small bowl. Let it sit for at least 5 minutes.
In a large bowl combine the dry ingredients: flours, salt, cinnamon, and psyllium husk powder.
Next, dissolve xylitol (or other sweetener) in the soymilk. Then, pour water into the curdled soy milk and stir.
Now, add the liquids to dry ingredients and mix until well
incorporated. Cover the bowl with a lid or plastic wrap and refrigerate
for 30 minutes.
While the crust dough is chilling, prepare the plum mixture. Start
by cutting the plums in half, removing the stones and adding them to a
large bowl. If you have huge plums, cut them in quarters. To prevent
oxidizing, add lemon juice and toss the plums well (but gently).
Next, sprinkle cinnamon, ginger, cardamom, sugar and mesquite on top
of plum mixture and mix until the sugar and spices are well
incorporated. I suggest you sieve mesquite to avoid any bigger chunks.
You’ll now notice some liquid in the bottom of the bowl. This is why
we add psyllium husk powder – sprinkle one teaspoon of it evenly onto
plums and give it a stir. Then, do the same with the second teaspoon.
Avoid making a pile of husk powder as you might end up having lumps of
it in the mixture. Let the plums sit while you prepare the piecrust.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 248Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 8mgSodium 231mgCarbohydrates 46gFiber 2gSugar 22gProtein 4g