Ingredients:
Bottom pastry (1kg):
- 20g freshly ground gold linseeds (flaxseeds)+50g hot water
- 100g coconut sugar
- 180g extra virgin coconut oil (melted)
- 200g ground brown rice BIO
- 200g ground gluten free oat flakes
- 100g potato starch
- 50g vegangurt (or other dense vegan yoghurt)
- 2 pinches iodine free salt
- 15g (heaped tsp) gluten free baking powder
- 15g cocoa powder
Chickpeas filling:
- 180 coconut cream*(refrigerated overnight)
- 630g coocked chickpeas (I used 3 jars of EkoVital from NETTO)
- 2 lemons (zest and juice) blanched, zested and juiced
- 20g vanilin sugar or 1 tsp vanilla paste
- 100g maple syrup
- 20g coconut oil
- 15g corn flour + 40g potato starch
Foam layer:
- 200g cherries (I used mine in a thick gel)
- 150g aquafaba (description here)
- 50g coconut sugar
- 1 tsp natural orange extract
- 2 pinches iodine free salt
*coconut cream – it’s a dense solid phase of very well refrigerated full fat coconut milk. Water separates from the fatty coconut i a tin. Decant the water not disturbing the sediment.
Instructions:
- Preheat oven to 180°C with double heater mode without circulation. Prepare a baking tray 23cm x 34cm and line it with a baking paper.
- Grind linseeds and pour with hot water. Set aside and wait until jelly forms.
- Gring buckwheat and oats on a flour.
- Put coconut sugar in a blender and grind. Add melted coconut oil, flours, starch, yoghurt, salt, baking powder anc cocoa and knead the dough (food processor – cooking blender type or hands). Clean the mixing bowl.
- Divide your pastry in two parts. Place one part in your baking tray and press down firmly and evenly grainy mixture with palms and stucking a fork into make some holes. Prebake your pastry for 15 minutes and let it cool completely.
- Put cold coconut cream in a blender and beat like whipping cream. Add cooked chickpeas, lemon zest and juice, vanilla, maple syrup, coconut oil, corn flour and potato starch and blend until smooth but fluffy. Pour your chickpeas filling onto pastry in a baking dish and flatten with spoon or silicone spatula. Apply cherries on the top.
- Clean and dry the mixing bowl. Grind 50g coconut sugar. Transfer to another dish and make a foam layer.
- Whisk aquafaba with addition of two salt pinches in a metal bowl placing it on the pot with steming water or just place aquafaba into cooking blender, set temperature on 37°C and beat until foam forms. When it happens start adding sugar and orange extract passing it through a sieve and keep on mixing slowly.
- Spread whisked aquafaba over your cherries and cover with remaining pastry.
- Bake for 50 minutes and let it cool. Put in a fridge for few hours (overnight) and thereafter serve.
Enjoy your meal!
